Bang Bang Chicken Bowl

why make this recipe

introduction

Bang Bang Chicken Bowl is a fast, flavor-forward weeknight meal that balances crunchy, saucy chicken with crisp vegetables and fragrant jasmine rice. It brings together creamy, sweet-spicy sauce and lightly fried chicken for an addictive bowl that’s easy to customize and comes together in about 30 minutes.

how to make Bang Bang Chicken Bowl

Coat bite-sized chicken pieces in a seasoned cornstarch mixture, then pan-fry until golden and cooked through. Stir together a quick spicy mayo made from mayonnaise, sweet chili sauce, and sriracha. Assemble bowls with jasmine rice as the base, then top with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions. Finish by drizzling the spicy mayo over the bowl and sprinkling sesame seeds if desired.

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 :

1. In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated.
2. 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.
3. In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your desired spice level.
4. 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.
5. 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 bowls hot so the chicken stays crisp. Offer extra sriracha or sweet chili sauce on the side for those who like more heat or sweetness. Add lime wedges for a bright finish and a sprinkle of chopped peanuts or cilantro for added texture and flavor. This dish pairs well with a light Asian-style cucumber salad or steamed edamame.

how to store Bang Bang Chicken Bowl

• Refrigerator: Store components separately in airtight containers for up to 3 days—chicken, rice, vegetables, and sauce should be stored apart to preserve texture.
• Reheating: Reheat chicken in a skillet or oven at 350°F (175°C) to help restore crispness; microwave rice with a splash of water and cover to steam.
• Freezing: Cooked coated chicken can be frozen (without the mayo sauce) for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best texture. Do not freeze the mayo-based sauce.

tips to make Bang Bang Chicken Bowl

• Pat the chicken pieces dry before coating to help the cornstarch adhere evenly.
• Use medium-high heat for frying so the coating crisps quickly without overcooking the interior.
• Don’t overcrowd the pan—work in batches if needed to keep the chicken crispy.
• Adjust sriracha amount to control spice; start small and add more to taste.
• For a lighter sauce, mix half mayonnaise and half plain Greek yogurt.
• If you prefer less oil, try air-frying the coated chicken at 400°F (200°C) for 10–12 minutes, flipping halfway.

variation (if any)

• Vegetarian option: Replace chicken with firm tofu, pressed and coated the same way, then pan-fry or air-fry until golden.
• Protein swaps: Use shrimp, pork tenderloin slices, or thinly sliced beef instead of chicken—adjust cooking times accordingly.
• Grain swaps: Serve over brown rice, quinoa, or cauliflower rice for different textures and nutrition profiles.
• Nut-free crunch: Omit peanuts and use toasted sesame seeds or crispy fried shallots for crunch.

FAQ

Q: How spicy is this bowl?
A: Heat is adjustable—use less sriracha or omit it for a milder sauce; increase for more kick.

Q: Can I make the sauce ahead of time?
A: Yes, the spicy mayo keeps in the refrigerator for up to 5 days. Stir before using.

Q: Is there a gluten-free option?
A: Use a gluten-free cornstarch or rice flour and ensure your sweet chili sauce is gluten-free.

Conclusion

For a quick, customizable weeknight meal with big flavor, try this Bang Bang Chicken Bowl and adapt it to your preferred spice level or protein. For another take and more serving ideas, see a detailed version of the recipe here: Bang Bang Chicken Bowl recipe on I Am Homesteader.