Oh my gosh, you have to try this Bang Bang Chicken Bowl recipe! It’s the perfect mix of crispy, spicy, and sweet—just everything you want in a meal. I first had it at this little hole-in-the-wall spot on a food crawl, and I swear I couldn’t stop thinking about it for days. The crunchy chicken, that creamy-spicy sauce, the fresh veggies—it’s a flavor explosion in every bite. When I finally recreated it at home, my family went crazy for it. Now, it’s our go-to when we want something quick, delicious, and a little bit indulgent.
What makes this Bang Bang Chicken Bowl so special? It’s all about contrast—that golden-crisp chicken coated in a sticky, spicy-sweet sauce, piled high on fluffy rice with cool, crunchy veggies. The sauce alone is ridiculously good (I may or may not lick the bowl clean every time). Plus, it’s seriously easy to make—no fancy skills needed. Trust me, once you try this, you’ll be hooked. And the best part? You can tweak the heat level to your taste, making it as fiery or mild as you like. Let’s get cooking!
Why You’ll Love This Bang Bang Chicken Bowl
Okay, let me count the ways this bowl will steal your heart (and probably become your new favorite weeknight dinner):
- That CRUNCH: The panko-coated chicken stays insanely crispy even after tossing in the sauce – it’s like magic in every bite
- Sauce game strong: Sweet chili meets spicy sriracha in the most addictive creamy combo you’ll want to put on everything
- Busy-night hero: From fridge to table in 30 minutes flat – even faster than takeout!
- Your heat, your rules: Dial the spice up or down with a simple sriracha adjustment
- Endless customizing: Swap veggies, try cauliflower rice – make it yours!
Seriously, this bowl checks all the boxes – crispy, creamy, spicy, fresh… and ridiculously easy to make. What’s not to love?
Ingredients for Bang Bang Chicken Bowl
Here’s everything you’ll need to make this flavor-packed bowl happen. I swear by these exact ingredients – they create that perfect balance of crispy, spicy, and fresh that makes this dish so addictive!
- 1 lb chicken breast, cut into 1-inch bite-sized pieces (trust me, uniform size means even cooking)
- 1 cup all-purpose flour (for that first crispy coating layer)
- 2 eggs, beaten (the glue that holds everything together!)
- 1 cup panko breadcrumbs (Japanese-style for maximum crunch factor)
- 1/2 cup mayonnaise (full-fat for the creamiest sauce)
- 1/4 cup sweet chili sauce (my favorite brand is Mae Ploy)
- 2 tbsp sriracha sauce (adjust to your heat preference)
- 2 cups cooked rice (I use jasmine, but any white rice works)
- 1 cup shredded lettuce (iceberg or romaine for crunch)
- 1/2 cup sliced cucumbers, cut into thin half-moons
- 1/2 cup shredded carrots, packed (I hand-shred for best texture)
- Salt and pepper to taste (don’t skimp on seasoning!)
- Oil for frying (vegetable or canola – needs high smoke point)
Pro tip: Measure everything before you start cooking – it makes the process so much smoother when all your ingredients are prepped and ready to go!
How to Make Bang Bang Chicken Bowl
Alright, let’s get to the fun part – making this irresistible bowl! I’ll walk you through each step so you get that perfect crispy chicken, dreamy sauce, and beautiful assembly every time. Don’t worry – it’s way easier than it looks!
Prepare the Chicken
- Season & dredge: Pat chicken pieces dry with paper towels (this helps the coating stick). Season generously with salt and pepper. Set up your breading station: flour in one bowl, beaten eggs in another, panko in a third.
- Coat like a pro: Working one piece at a time: coat in flour (shake off excess), dip in egg (let excess drip off), then press into panko until fully coated. Place on a wire rack – this keeps them crispy!
- Fry to perfection: Heat 1/2 inch oil in a heavy skillet to 350°F (use a thermometer!). Fry chicken in batches (don’t crowd!) for 3-4 minutes per side until golden brown and internal temp reaches 165°F. Drain on paper towels.
Make the Bang Bang Sauce
While chicken cooks (or better yet, before you start frying):
- In a medium bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth.
- Taste and adjust – want more heat? Add another 1/2 tbsp sriracha. Too spicy? A tsp of honey balances it out.
- Set aside (it thickens slightly as it sits – perfect for coating!).
Assemble the Bowls
Now for the fun part! Here’s how I layer mine for maximum yum:
- Base layer: Fluffy rice (about 1/2 cup per bowl)
- Veggies: Scatter shredded lettuce, cucumber slices, and carrots over rice
- The star: Toss hot fried chicken with 2-3 tbsp sauce per serving (save extra for drizzling!)
- Finishing touches: Drizzle more sauce over top, sprinkle with sesame seeds if you’re fancy
Pro tip: Serve immediately so the chicken stays crispy against the cool veggies! That first bite of hot, saucy chicken with cold, crunchy veggies? Absolute heaven.
Tips for the Best Bang Bang Chicken Bowl
Want to take your Bang Bang Chicken Bowl from good to OMG-I-can’t-stop-eating-this good? Here are my hard-earned kitchen secrets:
- Double-fry magic: For extra-crispy chicken that stays crunchy even with sauce, fry once until lightly golden (2 minutes), let rest 5 minutes, then fry again until deeply golden. Game changer!
- Sauce control: Too thick? Whisk in 1 tsp warm water at a time. Too runny? Add a pinch of cornstarch or more mayo.
- Fresh is best: Shred veggies right before serving – they stay crisp and bright instead of soggy.
- Temperature matters: Let fried chicken drain on a wire rack, not paper towels – prevents sogginess underneath.
- Timing trick: Make sauce first so flavors meld while you cook the chicken.
Follow these tips and you’ll have restaurant-quality bowls every time – pinky promise!
Ingredient Substitutions & Variations
Listen, I know we don’t always have every ingredient on hand (or sometimes we just want to mix things up). Here’s how to tweak this recipe while keeping all that delicious flavor:
- Gluten-free? Swap the flour for cornstarch and use gluten-free panko – works like a charm!
- Not into frying? Bake the chicken at 400°F for 20 minutes (spray with oil first for browning).
- Extra veggies: Toss in avocado slices, pickled radishes, or shredded purple cabbage for more color and crunch.
- Protein swap: Shrimp or tofu work beautifully with the same coating and sauce.
- Dairy-free: Use vegan mayo – the sauce still tastes amazing.
See? Endless ways to make this bowl your own while keeping all that bangin’ flavor!
Serving Suggestions for Bang Bang Chicken Bowl
This bowl is already a complete meal, but if you’re feeling fancy (or extra hungry!), here’s what I love pairing with it:
- Classic sides: Steamed edamame with sea salt or a small bowl of miso soup – so comforting!
- Crunchy add-ons: Crispy wonton strips or seaweed salad for extra texture
- Something fresh: Quick-pickled cucumbers or radishes cut through the richness
Honestly? It’s perfect all on its own – but these little extras make it feel like takeout night at home!
Storage & Reheating Instructions
Okay, let’s talk leftovers (because let’s be real – you might not have any!). Store components separately in airtight containers: chicken in one, rice in another, veggies in a third. The sauce keeps beautifully in the fridge too. Here’s how to bring everything back to life:
- Reviving chicken: Reheat in a 375°F oven or air fryer for 5-7 minutes to recrisp (microwaving makes it soggy)
- Rice refresh: Sprinkle with 1 tsp water and microwave covered for 1 minute
- Sauce tip: Let it come to room temp – it’ll loosen up naturally
Best eaten within 2 days for maximum freshness – though I doubt it’ll last that long!
Bang Bang Chicken Bowl Nutritional Information
Okay, let’s talk numbers – but remember, these are just estimates since your exact ingredients might vary slightly from mine. Here’s the nutritional breakdown per serving (about one generous bowl):
- Calories: Around 550 (but totally worth every single one!)
- Protein: 30g (hello, muscle fuel!)
- Carbs: 55g (mostly from that fluffy rice)
- Fiber: 3g (thanks to all those fresh veggies)
- Sugar: 10g (mostly from the sweet chili sauce)
- Fat: 25g (but hey, we’re using good fats from the mayo and frying oil)
- Sodium: 800mg (go easy on extra salt if you’re watching this)
Remember, nutritional values are estimates and vary based on ingredients used. Want to lighten it up? Try my air fryer method (cuts about 100 calories) or use cauliflower rice. But honestly? Sometimes you just need that crispy, saucy goodness exactly as is – life’s about balance, right?
Frequently Asked Questions
Can I use an air fryer for the chicken?
Absolutely! My air fryer hack works like magic – just spray the coated chicken with oil and cook at 400°F for 10-12 minutes, flipping halfway. You won’t get quite the same deep-fried crispiness, but it’s still delicious and saves so many calories. Pro tip: cook in a single layer (no overcrowding!) for the crispiest results.
What can I substitute for sriracha?
No sriracha? No problem! Try any of these swaps:
- 1 tbsp gochujang + 1 tsp honey (for that sweet heat)
- 1 tbsp hot sauce + 1/2 tsp garlic powder
- 1/2 tbsp chili garlic sauce (less sweet but equally tasty)
The sauce will taste slightly different but still pack that addictive punch!
How long do leftovers last?
Stored properly (components separated in airtight containers), leftovers keep for:
- Fried chicken: 2 days (reheat in oven/air fryer to revive crispiness)
- Sauce: Up to 1 week in fridge
- Veggies: Best eaten same day but ok for 1 day (they lose crunch)
Honestly though? This dish tastes best fresh – the textures really make it!
Print
Bang Bang Chicken Bowl: Insanely Crispy & Irresistibly Spicy
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A crispy and flavorful Bang Bang Chicken Bowl with a spicy mayo sauce, served over rice with fresh vegetables.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tbsp sriracha sauce
- 2 cups cooked rice
- 1 cup shredded lettuce
- 1/2 cup sliced cucumbers
- 1/2 cup shredded carrots
- Salt and pepper to taste
- Oil for frying
Instructions
- Season chicken pieces with salt and pepper.
- Dredge chicken in flour, dip in beaten eggs, then coat with panko breadcrumbs.
- Heat oil in a pan and fry chicken until golden and cooked through.
- In a bowl, mix mayonnaise, sweet chili sauce, and sriracha to make the Bang Bang sauce.
- Toss fried chicken in the sauce.
- Assemble bowls with rice, shredded lettuce, cucumbers, carrots, and sauced chicken.
- Serve immediately.
Notes
- Adjust sriracha for more or less heat.
- Use air fryer for a lighter version.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Bang Bang Chicken, Spicy Chicken Bowl, Asian Chicken Recipe
