Bang Bang Chicken Bowl is a fun and flavorful meal that’s easy to love! It features crispy chicken coated in a spicy, tangy sauce that has just the right kick. Served over rice and topped with fresh veggies like crunchy cabbage and carrots, this bowl is a perfect mix of textures and tastes that catch your attention from the first bite.
I really like making this dish when I want something quick but exciting. The sauce is my favorite part — it’s creamy with a bit of heat, and it’s just right for drizzling all over the chicken and rice. I usually add a little extra sauce on the side because who doesn’t like a little more bang in their bang bang chicken, right?
When I serve this bowl, I like to keep it casual, sometimes adding a squeeze of lime or a sprinkle of fresh cilantro for a bright, fresh finish. It’s a meal that feels like a treat but comes together faster than you might think, making it great for busy nights or weekend lunches that need a little something special.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs because they stay juicy and tender. Breasts work fine too if you prefer leaner meat, but watch cooking time to avoid drying out.
Rice: Jasmine or sushi rice gives that soft, slightly sticky texture that holds the bowl together nicely. Brown rice or quinoa can be swapped for a healthier twist.
Veggies: Purple cabbage adds crunch and color, while carrots bring a touch of sweetness. Feel free to use shredded lettuce or bell peppers if you want a different crunch.
Bang Bang Sauce: Mayonnaise and sriracha create that creamy, spicy punch. If you want it lighter, try Greek yogurt instead of mayo. Adjust sriracha to control the heat.
How Do I Get Crispy, Juicy Chicken Every Time?
Cooking chicken perfectly is key here. Follow these tips:
- Pat chicken dry before seasoning to help it brown well and get crispy.
- Use medium-high heat and a good amount of oil to sear chicken quickly without overcooking inside.
- Cook undisturbed for 5-7 minutes per side depending on thickness, then check for an internal temp of 165°F (74°C).
- Let chicken rest a few minutes before slicing to keep juices locked in.
This way, you get a beautiful caramelized crust with juicy inside, perfect for your Bang Bang Chicken Bowl.
Equipment You’ll Need
- Skillet or frying pan – I like a non-stick skillet for easy cooking and cleaning that helps get the chicken crispy.
- Measuring cups and spoons – these keep your ingredients just right for the perfect sauce balance.
- Whisk or fork – a simple tool to mix your bang bang sauce smoothly.
- Cooking spoon or tongs – for turning the chicken and mixing ingredients without mess.
- Rice cooker or pot with lid – makes cooking rice straightforward and hands-free.
- Sharp knife and cutting board – necessary for slicing chicken and veggies neatly.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu – adds different proteins and suits various diets.
- Mix in chopped peanuts or cashews – for a crunchy topping that goes well with the spicy sauce.
- Use different vegetables like bell peppers or broccoli – adds color and extra nutrients to your bowl.
- Add a squeeze of lime or dash of sesame oil – enhances freshness and adds depth of flavor.
How to Make Bang Bang Chicken Bowl
Ingredients You’ll Need:
For the Chicken Bowl:
- 2 boneless, skinless chicken thighs or breasts
- 1 cup jasmine or sushi rice
- 1 cup shredded purple cabbage
- ½ cup shredded carrot
- ½ cucumber, thinly sliced
- 2 green onions, chopped
- 1 tbsp vegetable oil
For the Bang Bang Sauce:
- ¼ cup mayonnaise
- 1-2 tbsp sriracha sauce (adjust to heat preference)
- 1 tbsp honey
- 1 tsp rice vinegar or lime juice
- 1 tsp soy sauce
- 1 small garlic clove, minced
How Much Time Will You Need?
This recipe takes about 25-30 minutes total. You’ll spend 10-15 minutes cooking the rice and chicken, 5 minutes preparing the sauce and chopping veggies, and a few minutes assembling everything. It’s a quick and tasty meal you can enjoy any day!
Step-by-Step Instructions:
1. Cook the Rice:
Start by cooking the jasmine or sushi rice according to the package instructions. Once cooked, set it aside so it stays warm while you prepare the other ingredients.
2. Make the Bang Bang Sauce:
In a small bowl, whisk together the mayonnaise, sriracha, honey, rice vinegar (or lime juice), soy sauce, and minced garlic. Taste and adjust the level of spiciness or sweetness to your liking. Set some sauce aside for drizzling later.
3. Cook the Chicken:
Heat the vegetable oil in a skillet over medium-high heat. Lightly season the chicken with salt and pepper. Place the chicken in the skillet and cook for about 5-7 minutes on each side, until browned and cooked through. Remove from heat and let the chicken rest for a few minutes before slicing into strips.
4. Assemble the Bowl:
In each serving bowl, spread a base of the cooked rice. Arrange the shredded purple cabbage, shredded carrot, and cucumber slices alongside the rice. Lay the sliced chicken on top of the rice. Drizzle with the bang bang sauce and sprinkle the chopped green onions over everything.
5. Serve and Enjoy:
Serve your Bang Bang Chicken Bowl with any extra sauce on the side for dipping or drizzling. Enjoy this bright, flavorful bowl that’s full of crunch, spice, and yum!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to ensure it sears nicely in the skillet.
Can I Substitute the Vegetables?
Absolutely! Feel free to swap the cabbage, carrots, or cucumber for veggies you prefer or have on hand, like bell peppers, snap peas, or shredded lettuce.
How Do I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stove, then add fresh veggies when serving to keep things crisp.
Can I Make the Sauce Ahead of Time?
Yes! The bang bang sauce can be made up to 3 days in advance and stored in the fridge. Give it a quick stir before using to recombine any separated ingredients.
