I love this Bang Bang Chicken Bowl because it’s a perfect balance of spicy, creamy, and crunchy all in one bowl. The tender chicken tossed in a zesty Bang Bang sauce pairs beautifully with fresh veggies and rice, making it a satisfying and flavorful meal that comes together quickly.

Why You’ll Love This Recipe

I find this recipe to be incredibly versatile and simple to make. It’s packed with bold flavors that wake up my taste buds, yet it doesn’t require complicated steps or hard-to-find ingredients. Whether I’m meal prepping for the week or looking for a quick dinner, this bowl always hits the spot. Plus, the combination of textures—from crispy chicken to crunchy veggies—makes every bite exciting.

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 or sautéing)
Mayonnaise
Sweet chili sauce
Sriracha or another hot sauce
Cooked rice (white, brown, or jasmine)
Cucumber, thinly sliced or diced
Carrots, shredded or julienned
Green onions, chopped
Cilantro (optional)
Lime wedges (optional)

directions

Coat the chicken pieces lightly with cornstarch or flour. This helps create a crispy exterior when cooked.
Heat oil in a skillet over medium-high heat and cook the chicken until golden and cooked through, about 5-7 minutes. Remove from heat and set aside.
In a bowl, mix mayonnaise, sweet chili sauce, and sriracha to make the Bang Bang sauce. Adjust the heat by adding more or less sriracha depending on how spicy I want it.
Toss the cooked chicken in the Bang Bang sauce until well coated.
Assemble the bowls by placing a base of rice, then topping with the saucy chicken, cucumbers, carrots, green onions, and cilantro if I’m using it.
Serve with lime wedges for an extra burst of freshness.

Servings and timing

This recipe serves about 3-4 people. It takes around 25-30 minutes from start to finish, making it a great option for busy weeknights or quick meal prep.

Variations

I sometimes swap the chicken for shrimp or tofu to switch things up. For a lower-carb version, I use cauliflower rice instead of regular rice. Adding sliced avocado or edamame gives the bowl extra creaminess and protein. I also like mixing in different veggies like bell peppers or snap peas depending on what I have on hand.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer warming the chicken and rice separately in the microwave or on the stove to keep the texture of the chicken crispy and fresh. The sauce can be added again after reheating to keep the flavors vibrant.

FAQs

What is Bang Bang sauce made of?

Bang Bang sauce is typically a creamy and spicy sauce made from mayonnaise, sweet chili sauce, and sriracha. It’s both tangy and sweet with a kick of heat.

Can I bake the chicken instead of frying?

Yes, baking the chicken is a healthier alternative. I bake it at 400°F (200°C) for about 20 minutes, flipping halfway through, until cooked and slightly crispy.

How spicy is Bang Bang Chicken?

The spice level depends on how much sriracha you add. I usually start with a small amount and adjust based on my heat preference.

Can I make this recipe vegan?

Absolutely! I use tofu instead of chicken and swap regular mayonnaise for a vegan mayo. The rest of the ingredients stay the same.

What can I use instead of sweet chili sauce?

If I don’t have sweet chili sauce, I mix honey or maple syrup with a bit of chili garlic sauce or hot sauce for a similar sweet and spicy flavor.

Conclusion

This Bang Bang Chicken Bowl is one of my go-to meals because it’s flavorful, easy to prepare, and endlessly adaptable. It satisfies my craving for something spicy and creamy without taking too much time in the kitchen. Whether I’m feeding myself or guests, it’s always a crowd-pleaser that I enjoy making again and again.