Bang Bang Chicken Bowl is a tasty mix of crispy chicken tossed in a creamy, spicy sauce, served over a bed of fresh veggies and fluffy rice. The crunchy chicken pieces combined with the zingy bang bang sauce make each bite exciting and full of flavor. It’s a fun dish that’s both satisfying and colorful.
I love making this bowl when I want something quick but still special. The sauce is my favorite part—it’s got just the right amount of heat and creaminess to keep you coming back for more. I like to add extra veggies like cucumber and carrots for a nice crunch and to balance out the flavors.
Serving this dish in a bowl makes it perfect for a casual meal or even meal prep during busy weeks. I like to top mine with some chopped green onions or a sprinkle of sesame seeds for a little extra touch. It’s a dish that’s easy to enjoy anytime and always feels like a treat.
Key Ingredients & Substitutions
Chicken: I prefer thighs for their juicy texture, but breasts work well too if you want leaner meat. If you’re vegetarian, tofu or tempeh are great protein swaps.
Rice: Jasmine or sushi rice gives this dish a soft, slightly sticky base. You can switch to brown rice or quinoa for a nuttier flavor and more fiber.
Bang Bang Sauce: This creamy sauce is the star! Mayonnaise is key here. For a lighter option, try Greek yogurt or a vegan mayo. Adjust sriracha to control the heat.
Veggies: Fresh crunch is essential for balance. I like using purple cabbage and carrots for color and texture. Feel free to add bell peppers, cucumber, or snap peas.
How Do I Get the Chicken Perfectly Cooked and Juicy?
Even heat and not overcooking are the tricks to juicy chicken. Here’s my simple guide:
- Pat chicken dry and season well with salt and pepper.
- Heat olive oil in a skillet until shimmering but not smoking.
- Cook chicken on medium-high heat, flipping once after 5-7 minutes, depending on thickness.
- Use a thermometer to check for 165°F (74°C) or cut into the thickest part to ensure it’s no longer pink.
- Rest the chicken for 5 minutes before slicing to keep juices locked in.
These steps help you get a lovely golden crust without drying out the meat, making every bite tender and flavorful.
Equipment You’ll Need
- Skillet or frying pan – I like using a cast-iron skillet because it heats evenly and gives the chicken a nice sear.
- Cooking spoon or tongs – helps flip the chicken easily without losing juice.
- Small bowl – for whisking up the bang bang sauce until smooth.
- Measuring cups and spoons – to keep the ingredients just right.
- Serving bowls – perfect for layering the rice, chicken, and fresh veggies.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu if you want a different protein or a vegetarian option.
- Add sliced bell peppers or radishes for extra crunch and color.
- Mix in chopped pineapple or mango for a sweet twist that pairs well with the spicy sauce.
- Try different spices—add a pinch of five-spice powder to the chicken for an Asian-inspired flavor kick.
How to Make a Bang Bang Chicken Bowl
Ingredients You’ll Need:
For the Chicken Bowl:
- 2 boneless, skinless chicken thighs or breasts
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 cup jasmine or sushi rice, cooked
- ½ cup shredded purple cabbage
- ½ cup shredded carrots
- ¼ cup sliced cucumber
- 2 green onions, chopped
- Fresh cilantro, for garnish
- 1 small red chili, thinly sliced (optional, for garnish)
For the Bang Bang Sauce:
- ¼ cup mayonnaise
- 1 tbsp sweet chili sauce
- 1 tsp sriracha sauce (adjust for heat preference)
- 1 tsp honey or sugar
- 1 tsp rice vinegar
- ½ tsp garlic powder
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to cook, so around 25 minutes total. This makes it a quick and satisfying meal perfect for busy days or whenever you want something flavorful and fresh.
Step-by-Step Instructions:
1. Prepare the Bang Bang Sauce
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder until smooth. Set the sauce aside so the flavors can blend nicely.
2. Cook the Chicken
Season your chicken thighs or breasts with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Cook the chicken pieces for about 5 to 7 minutes on each side, until they’re nicely browned and fully cooked. When done, take the chicken off the heat and let it rest for a few minutes.
3. Slice the Chicken
Once rested, cut the chicken into bite-sized slices, perfect for topping your bowl.
4. Assemble Your Bowl
Start by placing the cooked rice at the bottom of each bowl. Add the sliced chicken on top of the rice. Arrange the shredded purple cabbage, shredded carrots, and cucumber slices on the sides for a colorful, crunchy contrast.
5. Add Sauce and Garnish
Drizzle the bang bang sauce generously over the chicken and rice. Finish by sprinkling chopped green onions, fresh cilantro, and sliced red chili (if you like a little extra heat) on top.
6. Serve and Enjoy!
Your Bang Bang Chicken Bowl is ready to eat! Mix everything together just before taking a bite to enjoy all the flavors combined in every mouthful.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. This helps it cook evenly and safely.
Can I Prepare the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce can be made up to 2 days in advance and stored in an airtight container in the fridge. Give it a good stir before using.
How Should I Store Leftovers?
Store any leftover chicken, rice, and veggies separately in airtight containers in the fridge for up to 3 days. Reheat gently in the microwave or on the stove before serving.
Can I Substitute the Rice With Something Else?
Yes, you can swap rice for quinoa, cauliflower rice, or even noodles if you prefer a different base for your bowl.