Meet my favorite feel-good dinner: a creamy, spicy Bang Bang Chicken Bowl piled high with crisp veggies and fluffy rice. It is the kind of weeknight meal that tastes like takeout but comes together fast in your own kitchen. Every bite hits that sweet, tangy, and gently fiery note.
Bang Bang Chicken Bowl
Equipment
- 1 Skillet
- 1 Air fryer (optional)
- 1 Baking Sheet (optional, for oven method)
- 1 Mixing Bowl
- 1 Whisk
Ingredients
Chicken
- 1.5 lb boneless skinless chicken breast or thighs cut into bite-size pieces
- 3 tbsp cornstarch
- 1 tsp fine salt
- 0.5 tsp black pepper
- 2 tbsp avocado or light olive oil for skillet; or cooking spray for air fryer
Bang Bang Sauce
- 0.5 cup mayonnaise
- 0.33 cup sweet chili sauce
- 1 tbsp sriracha to taste
- 1 tbsp lime juice fresh
- 1 tbsp rice vinegar
- 2 tsp honey
- 0.5 tsp garlic powder
- 1 pinch salt
Bowls & Toppings
- 3 cup cooked rice warm
- 2 cup shredded cabbage
- 1 cup cucumber sliced
- 1 cup carrots matchsticks
- 1 cup edamame shelled
- 4 green onions sliced
Garnish
- 2 tsp sesame seeds
- 0.25 cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
Step 1: Cook the base
- Cook rice according to package directions. Fluff and keep warm. Prep your veggie toppings so assembly is easy.
Step 2: Mix the sauce
- In a bowl, whisk mayonnaise, sweet chili sauce, sriracha, lime juice, rice vinegar, honey, garlic powder, and a pinch of salt until silky. Adjust heat and sweetness to taste.
Step 3: Season and coat the chicken
- Pat chicken dry. Toss with salt, pepper, and cornstarch until lightly coated and no dry patches remain.
Step 4: Cook the chicken
- Skillet: Heat oil over medium-high. Cook chicken in a single layer, 3 to 4 minutes per side, until golden and cooked through.
Air fryer: Spray basket, air fry at 400°F for 8 to 10 minutes, shaking halfway, until crisp and cooked through.
Step 5: Sauce it up
- Toss hot chicken with enough sauce to coat. Reserve extra sauce for drizzling.
Step 6: Assemble the bowls
- Layer warm rice, sauced chicken, cabbage, cucumber, carrots, edamame, and green onions. Drizzle more sauce and finish with sesame seeds and cilantro.
Step 7: Taste and finish
- Squeeze fresh lime over the top and add a final pinch of salt if needed.
Notes
Why You’ll Love This Bang Bang Chicken Bowl
- Big flavor, little effort. A quick sauce and fast-cooking chicken bring restaurant-style vibes without fuss.
- Customizable bowls. Build them with the veggies and grains you love.
- Balanced textures. Juicy chicken, crunchy toppings, and creamy sauce keep every bite exciting.
- Great for meal prep. Prep components ahead and assemble when you are ready to eat.
Bang Bang Chicken Bowl Ingredients & Substitutions
- Chicken: Boneless skinless chicken breast or thighs, cut into bite-size pieces.
- Coating: Cornstarch, fine salt, black pepper. This gives light crisp edges. Arrowroot works too.
- Oil: Avocado or light olive oil for pan-searing. For air frying, a light spray is enough.
- Cooked rice: Jasmine, basmati, or brown rice. Quinoa or cauliflower rice are nice swaps.
- Veggies: Shredded cabbage, cucumber, carrots, edamame, and green onions. Use what you have, like bell peppers or lettuce.
- Bang Bang sauce: Mayonnaise, sweet chili sauce, sriracha, lime juice, rice vinegar, honey, garlic powder, pinch of salt. For a lighter twist, use half mayo and half plain Greek yogurt.
- Garnish: Sesame seeds, fresh cilantro, extra green onions, and lime wedges.
Step-by-Step Instructions to Make Bang Bang Chicken Bowl
Step 1: Cook the base
Cook rice according to package directions. Fluff and keep warm. Prep your veggie toppings so assembly is easy.
Step 2: Mix the sauce
In a bowl, whisk mayonnaise, sweet chili sauce, sriracha, lime juice, rice vinegar, honey, garlic powder, and a pinch of salt until silky. Adjust heat and sweetness to taste.
Step 3: Season and coat the chicken
Pat chicken dry. Toss with salt, pepper, and cornstarch until lightly coated and no dry patches remain.
Step 4: Cook the chicken
Skillet: Heat oil over medium-high. Cook chicken in a single layer, 3 to 4 minutes per side, until golden and cooked through. Air fryer: Spray basket, air fry at 400°F for 8 to 10 minutes, shaking halfway, until crisp and cooked through.
Step 5: Sauce it up
Toss hot chicken with enough sauce to coat. Reserve extra sauce for drizzling.
Step 6: Assemble the bowls
Layer warm rice, sauced chicken, cabbage, cucumber, carrots, edamame, and green onions. Drizzle more sauce and finish with sesame seeds and cilantro.
Step 7: Taste and finish
Squeeze fresh lime over the top and add a final pinch of salt if needed.
Tips for Success
- Dry the chicken well so the cornstarch sticks and browns nicely.
- Do not overcrowd the pan. Work in batches for golden edges.
- Keep the sauce separate until the chicken is cooked to preserve crispness.
- Balance the sauce: add a touch of honey for sweetness or extra lime for brightness.
- Prep ahead: chop veggies and make the sauce up to 3 days in advance.
Variations of Bang Bang Chicken Bowl
- Shrimp version: Swap chicken for shrimp and cook 1 to 2 minutes per side.
- Crispy tofu: Use firm tofu, press, cube, toss in cornstarch, and pan-fry or air fry until crisp.
- Noodle bowl: Serve over rice noodles or soba for a fun twist.
- Extra smoky: Add a pinch of smoked paprika to the sauce.
- Veggie-packed: Fold in avocado, radish, or steamed broccoli.
Serving Suggestions: What to Pair with Bang Bang Chicken Bowl
- Simple cucumber salad with rice vinegar and sesame.
- Roasted broccoli or green beans with a squeeze of lemon.
- Fresh fruit on the side, like mango or pineapple.
- Iced green tea or sparkling water with lime.
Storage & Reheating Instructions
- Storage: Keep rice, chicken, veggies, and sauce in separate airtight containers. Refrigerate for 3 to 4 days.
- Reheat: Warm chicken and rice gently in a skillet over medium heat or in the microwave. Air fryer also works for a quick refresh.
- Sauce: Store chilled and stir before using. Add a splash of lime if it thickens.
Memories Made Around the Table
The first time I served these bowls, we set everything out family-style and let everyone build their own. The table got quiet in the best way, with happy little crunches and satisfied smiles. It is become a regular at our house.
FAQs
Can I bake the chicken?
Bake at 425°F on a lined sheet for 12 to 16 minutes, flipping once, until golden and cooked through. Broil 1 minute for extra color.
Is it very spicy?
It is medium heat. Use less sriracha for mild or add more for extra kick.
Can I make it ahead?
Yes. Prep sauce, veggies, and rice in advance. Cook chicken just before serving or reheat quickly to keep it tender.
What if I do not have sweet chili sauce?
Simmer 1 part rice vinegar, 2 parts water, sugar to taste, a pinch of chili flakes, and a little cornstarch slurry until glossy, then cool.
How do I lighten the sauce?
Use half mayo and half plain Greek yogurt, and add a splash of water or lime juice to thin as needed.
Final Thoughts
This Bang Bang Chicken Bowl brings bold flavor, crunch, and comfort in every bite. Mix, sizzle, drizzle, and dinner is done. I hope it earns a spot in your rotation.