The Bang Bang Chicken Bowl is a vibrant, flavorful dish that brings together crispy chicken coated in a creamy, spicy sauce, served over a bed of fresh vegetables and rice. It’s a perfect balance of heat, crunch, and freshness that I love making for a quick weeknight dinner or a satisfying meal prep option.

Why You’ll Love This Recipe

I love this recipe because it’s easy to put together but packs a punch in flavor. The creamy, spicy bang bang sauce gives the chicken an irresistible kick, while the fresh veggies and rice create a well-rounded meal. It’s versatile enough to swap ingredients based on what I have on hand, and it comes together in under 30 minutes—ideal for busy days when I want something delicious without fuss.

Ingredients

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

Chicken breasts or thighs, cut into bite-sized pieces
Cornstarch or flour for coating
Vegetable oil for frying
Cooked white or brown rice
Shredded lettuce or cabbage
Sliced cucumbers
Shredded carrots
Green onions, chopped
Cilantro (optional)

For the Bang Bang Sauce:

Mayonnaise
Sweet chili sauce
Sriracha or another hot sauce
Honey or sugar
Lime juice

Directions

Prepare the rice according to package instructions and set aside.
In a bowl, mix the bang bang sauce ingredients until smooth, adjusting the spice and sweetness to my taste.
Coat the chicken pieces evenly in cornstarch or flour.
Heat oil in a skillet over medium-high heat and fry the chicken pieces until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.
Assemble the bowls by placing a base of rice, then adding shredded lettuce, cucumbers, carrots, and the crispy chicken on top.
Drizzle the bang bang sauce generously over the bowl.
Garnish with green onions and cilantro if desired. Serve immediately.

Servings and timing

This recipe makes about 4 servings. It takes approximately 25-30 minutes from start to finish, making it a great option for a quick meal.

Variations

I often swap out the vegetables depending on what’s fresh or in season. Bell peppers, snap peas, or avocado slices work wonderfully here. For a lighter version, I sometimes bake the chicken instead of frying it. And if I want a vegetarian twist, I swap the chicken for crispy tofu or chickpeas.

Storage/reheating

I usually store leftover Bang Bang Chicken Bowls in airtight containers in the fridge for up to 3 days. To reheat, I warm the chicken and rice in the microwave or on the stove, then add fresh veggies and sauce just before serving to keep everything crisp and flavorful.

FAQs

Can I make this recipe gluten-free?

Yes, I use cornstarch instead of flour for coating the chicken and make sure the sauces are gluten-free.

How spicy is the bang bang sauce?

The sauce has a mild to medium heat level, but I adjust the amount of sriracha depending on how spicy I want it.

Can I use pre-cooked chicken?

Absolutely. Pre-cooked chicken can save time. Just toss it in the sauce and briefly warm it before assembling the bowls.

Is this recipe suitable for meal prep?

Yes, it holds up well in the fridge for a few days. I recommend adding fresh veggies and sauce just before eating to maintain texture.

What can I substitute for mayonnaise in the sauce?

Greek yogurt is a good alternative for a lighter sauce, though the flavor will be slightly tangier.

Conclusion

The Bang Bang Chicken Bowl has become one of my favorite go-to meals when I want something flavorful, quick, and satisfying. Its combination of crispy chicken, creamy spicy sauce, and fresh veggies hits all the right notes. I hope you’ll enjoy making and eating it as much as I do!