This Bang Bang Chicken Bowl is simple and fast. It has crispy chicken, spicy mayo, rice, and fresh veggies. You can make it on a weeknight. If you like crispy small pieces of chicken, you may also enjoy an air fryer chicken bites recipe for another quick meal idea.
Why make this recipe
You make this recipe for taste and speed. It mixes crunch, cream, and fresh vegetables. It is filling and easy to change. Kids and adults like it. You can make many bowls at once.
How to make Bang Bang Chicken Bowl
- Mix cornstarch, salt, pepper, garlic powder, and paprika in a big bowl.
- Toss chicken pieces in the dry mix until they are well coated.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the coated chicken in a single layer. Cook 5–7 minutes, turn occasionally, until golden and cooked through.
- Remove chicken from heat and set aside to drain a little.
- In a small bowl, stir mayonnaise, sweet chili sauce, and sriracha until smooth. Change sriracha to match how spicy you want it.
- Make bowls with a base of jasmine rice. Add cooked chicken, lettuce, cucumber, carrots, and green onions.
- Drizzle the spicy mayo over the top and sprinkle sesame seeds if you like. Serve right away.
Ingredients :
- 2 cups cooked jasmine rice
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil for frying
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds for garnish (optional)
Directions :
- In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken pieces in a single layer. Cook for about 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat and set aside.
- In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your desired spice level.
- To assemble the bowls, start with a base of jasmine rice. Top with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions.
- Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if desired. Serve immediately.
How to serve Bang Bang Chicken Bowl
Serve the bowls hot so the chicken stays crisp. Offer extra sauce on the side. Use chopsticks or a fork. Add lime wedges for a fresh squeeze if you like. Serve with a simple soup or steamed vegetables.
How to store Bang Bang Chicken Bowl
Store chicken and rice in separate airtight containers in the fridge. They last 3 days. Keep sauce in a small container in the fridge for up to 5 days. Reheat chicken in a skillet to keep it crisp. Do not leave the bowl at room temperature for more than 2 hours.
Tips to make Bang Bang Chicken Bowl
- Dry the chicken pieces well before coating to help the coating stick.
- Do not crowd the pan. Fry in batches for a better crust.
- Adjust sriracha to your spice taste. Start small and add more.
- Use leftover rice or warm fresh rice for quick bowls.
- Use a thermometer: chicken should reach 165°F (74°C) inside.
Variation
You can swap chicken for cooked shrimp or salmon. For a lighter version, bake chicken at 425°F until crisp. For a different flavor, try a similar seafood idea like this Bang Bang salmon recipe for a fish bowl. You can also add avocado, pickled onions, or edamame.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay juicier. Cut them into bite-sized pieces the same way.
Q: Is there a gluten-free option?
A: Use gluten-free cornstarch and check the sweet chili sauce label. Most mayo and rice are gluten-free.
Q: Can I make the sauce ahead?
A: Yes. Make sauce up to 5 days ahead and keep it chilled in a small jar.
Q: How do I keep the chicken crispy when assembling bowls?
A: Place chicken on a wire rack after cooking to drain oil. Add chicken to bowls last.
Q: Can I use brown rice or cauliflower rice?
A: Yes. Brown rice will take longer to cook. Cauliflower rice makes it lower carb.
Conclusion
For more bowl ideas and similar recipes, see this detailed take on the same dish at I Am Homesteader’s Bang Bang Chicken Bowl. You can also compare a slightly different version at Jar Of Lemons’ Bang Bang Chicken Bowls Recipe.
Bang Bang Chicken Bowl
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch For coating the chicken
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil for frying Adjust oil as necessary for frying
For the Bowls
- 2 cups cooked jasmine rice Use fresh or leftover rice
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- sesame seeds to taste for garnish Optional
For the Spicy Mayo
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha Adjust to taste
Instructions
Preparation
- In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss chicken pieces in the mixture until well coated.
Cooking
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken pieces in a single layer.
- Cook for about 5–7 minutes, turning occasionally until golden brown and cooked through. Remove from heat and set aside.
Making the Sauce
- In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your desired spice level.
Assembly
- To assemble the bowls, start with a base of jasmine rice. Top with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions.
- Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if desired.