Name: Bang Bang Chicken Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; 1/2 cup buttermilk; 1/2 cup cornstarch; 1/2 cup all-purpose flour; 1/2 tsp garlic powder; 1/2 tsp paprika; Salt and pepper, to taste; Oil, for frying; 1/2 cup mayonnaise; 1/4 cup sweet chili sauce; 1 tbsp Sriracha (adjust to spice level); 1 tbsp honey; 1 tsp rice vinegar; 2 cups cooked jasmine rice; 1 cup shredded purple cabbage; 1/2 cup shredded carrots; 1/4 cup chopped scallions; Sesame seeds, for garnish

A quick and flavor-packed chicken bowl that’s creamy, spicy, and incredibly satisfying. This dish takes inspiration from the iconic “Bang Bang” sauce and pairs crispy chicken bites with a velvety chili-mayo blend. Served over jasmine rice with crunchy vegetables, it makes for a perfect weeknight dinner or meal prep staple. I love how simple it is to prepare yet bold in flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1/2 cup buttermilk

1/2 cup cornstarch

Salt and pepper, to taste

1/2 cup all-purpose flour

1/2 tsp garlic powder

Oil, for frying

1/2 tsp paprika

For the Bang Bang Sauce:

1/2 cup mayonnaise

1 tbsp Sriracha (adjust to spice level)

1 tbsp honey

1/4 cup sweet chili sauce

1 tsp rice vinegar

For the Bowl:

2 cups cooked jasmine rice

1 cup shredded purple cabbage

1/2 cup shredded carrots

1/4 cup chopped scallions

Sesame seeds, for garnish

Directions

I start by marinating the chicken in buttermilk for at least 20 minutes. Sometimes, I let it sit overnight in the fridge for even more tenderness.

Then I mix the cornstarch, flour, garlic powder, paprika, salt, and pepper in a separate bowl.

I heat oil in a deep skillet over medium heat.

Once the chicken is marinated, I dredge each piece in the flour mixture and fry them in batches until golden and cooked through, usually about 3–4 minutes per side. I place them on a paper towel-lined plate to drain.

In a small bowl, I whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth.

I toss the fried chicken pieces in the sauce until they’re fully coated.

To assemble the bowls, I layer jasmine rice, cabbage, carrots, and saucy chicken. I finish it off with chopped scallions and a sprinkle of sesame seeds.

Servings and timing

This recipe makes 4 servings. It takes about 20 minutes to prep and another 20 minutes to cook, for a total of 40 minutes. Each serving is approximately 560 kcal.

Variations

I sometimes use shrimp instead of chicken for a seafood twist.

For a healthier version, I bake the chicken instead of frying it.

Swapping out jasmine rice with quinoa or cauliflower rice works well when I want a lighter bowl.

Adding sliced cucumbers or edamame brings even more freshness and crunch.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave for about 1–2 minutes or warm it in a skillet over medium heat until hot. The veggies stay fairly crisp, and the chicken keeps its flavor even after reheating. I sometimes keep the sauce separate if I know I’ll be storing some portions.

FAQs

What is Bang Bang sauce made of?

I make my Bang Bang sauce using mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar. It’s creamy, sweet, tangy, and a little spicy.

Can I use chicken thighs instead of breasts?

Yes, I often use boneless, skinless chicken thighs when I want a juicier bite. They work great in this recipe.

How can I make it less spicy?

To tone down the heat, I reduce the amount of Sriracha or skip it altogether. The sweet chili sauce still gives the dish plenty of flavor.

Is this good for meal prep?

Absolutely. I find that the components hold up well in the fridge, especially if I store the sauce and veggies separately until ready to eat.

Can I air fry the chicken?

Yes, I sometimes use an air fryer for a lighter option. I coat the marinated chicken in the flour mixture and cook at 400°F for about 12–15 minutes, flipping halfway through.

Conclusion

This Bang Bang Chicken Bowl is one of my favorite go-to meals when I want something quick, satisfying, and packed with flavor. The contrast of crispy chicken, creamy sauce, and crunchy vegetables over rice hits all the right notes. Whether I’m cooking for myself or feeding the family, this dish never disappoints.

Bang Bang Chicken Bowl

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating