When your dinner needs a little fire and a lot of flavor, this Bang Bang Chicken Bowl brings the heat—without burning your time. Think crispy chicken bites glazed in a sweet and spicy bang bang sauce, laid over a bed of fluffy rice and topped with cool, crunchy veggies. It’s a meal that dances between comfort and crave-worthy, and it comes together faster than takeout.
This bowl is what I call a flavor bomb: creamy, tangy, spicy, and a little sweet all at once. The chicken delivers the crunch. The bang bang sauce—usually a combo of mayo, sriracha, honey, and a dash of vinegar—coats everything in this luscious, velvety glaze. Pile it all into a bowl and you’ve got an Asian-inspired meal that feels indulgent but can be tailored to any lifestyle, whether you’re watching carbs, counting protein, or just chasing flavor.
But let me be real here: the first time I made this, I didn’t expect it to become a dinner obsession. It started as one of those late-week, clean-out-the-fridge meals. I had leftover chicken and an almost-empty jar of sriracha, and I just started mixing. One bite in, and it was like I’d unlocked a new level of weeknight cooking. That golden chicken, that fiery sauce, those crisp, refreshing toppings? It was everything I didn’t know I was craving.
And now? This recipe has become part of our weekly rotation—not because it’s trendy or hard to make, but because it hits every time. It’s one of those meals you look forward to, even on a Monday.
Bang Bang Chicken Bowl: Sweet, Spicy, and Sauced to Perfection
Ingredients
- 1 lb boneless skinless chicken breasts cubed
- 1 cup buttermilk for marinating
- ½ cup cornstarch
- ½ cup flour
- Salt and pepper to taste
- 1½ cups cooked jasmine rice or rice of choice
- 1 small cucumber thinly sliced
- ½ cup shredded carrots
- 2 green onions chopped
- Neutral oil for frying avocado or vegetable oil
Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- Optional: dash of garlic powder or lime juice
Instructions
- Step 1: Marinate chicken in buttermilk for at least 15 minutes (or overnight for extra tenderness).
- Step 2: Mix cornstarch, flour, salt, and pepper in a shallow bowl. Dredge chicken cubes and set aside.
- Step 3: Heat ½ inch of oil in a skillet over medium-high heat. Fry chicken in batches until golden and crispy (about 3–4 mins per side). Drain on paper towels.
- Step 4: In a small bowl, mix mayo, sriracha, honey, and vinegar to make the bang bang sauce.
- Step 5: Assemble your bowls: rice on the bottom, crispy chicken on top, fresh veggies around, and drizzle with sauce.
- Step 6: Garnish with green onions or sesame seeds. Serve immediately.
Notes
Secret Tips for the Perfect Bang Bang Chicken Bowl
- Double-coat for extra crunch: Want that ultra-satisfying crunch? After dredging in the flour-cornstarch mix, let the chicken rest 5–10 minutes before frying. It helps the coating adhere and crisp up better.
- Let the sauce sit for 10 minutes: Mix your bang bang sauce early and let it sit while you prep the rest. This gives the flavors time to meld, creating a more balanced heat-sweet-creaminess.
- Use day-old rice for best texture: Fresh rice tends to be too soft. For ideal bowl texture, use rice that’s been chilled at least 6 hours. It holds up better under saucy toppings and keeps the bowl from turning mushy.
- Fry chicken in small batches: Crowding the pan drops the oil temperature and leads to soggy crust. Cook in small batches for maximum crisp factor.
- Add a splash of lime to the sauce: A tiny bit of acid cuts the richness and makes the sauce pop—especially if you’re using mayo. One squeeze goes a long way.
- Garnish smart: Don’t underestimate the power of sliced green onions and sesame seeds. They add crunch, freshness, and restaurant-style presentation in seconds.
- Repurpose leftovers into wraps or tacos: Wrap the chicken, slaw, and sauce in a warm tortilla or lettuce leaf for a totally different second-day experience. Bonus: it reheats beautifully in the air fryer.
Recipe Overview
Difficulty Level: Easy
Course: Dinner / Lunch
Cuisine: Asian-American Fusion
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutritional Snapshot (Per Serving)
- Calories: ~580
- Protein: 35g
- Fat: 25g
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 8g
Budget Breakdown
- Chicken breast (1 lb): ~$4.00
- Cornstarch, flour, seasonings: ~$0.75
- Mayo, sriracha, honey (for sauce): ~$1.50
- Jasmine rice (1½ cups uncooked): ~$1.25
- Shredded carrots, cucumber, green onion: ~$2.00
Total Cost: ~$9.50
Cost Per Serving: ~$2.38
Behind the Recipe
This recipe came about one evening when I was seriously craving something with a punch—a little heat, a little creaminess, and a big comfort factor. I had leftover chicken in the fridge, a few lonely condiments, and a craving for takeout I wasn’t about to pay for. That night, the Bang Bang Chicken Bowl was born.
The first time I drizzled that creamy, spicy, tangy bang bang sauce over golden, crispy chicken, it was love. It reminded me of restaurant appetizers I used to order—but heartier, healthier, and ten times more satisfying when made at home. Since then, I’ve tested different versions: air-fried chicken, oven-baked, pan-fried… it all works.
And don’t even get me started on the sauce. It’s so addictive I started using it as a dip, sandwich spread, and salad drizzle. The way the heat from the sriracha balances with the creamy mayo and sweet honey? It’s the trifecta of flavor. And the best part? You can mix it up in under a minute. That kind of magic has no business being this easy.
If you’re like me and love meals you can prep ahead, customize, and eat in a bowl (because let’s be real: everything tastes better in a bowl), you’ll be making this on repeat.
What Makes It Irresistible
- Sweet, spicy, and creamy bang bang sauce
- Crispy chicken without deep frying
- Perfect for meal prep or dinner in under 40 minutes
- Easily customizable with different grains or veggies
- Restaurant-style flavor made in your home kitchen
Best Served When…
- You need a fast but impressive dinner
- Craving bold, spicy flavors
- You want a takeout-style meal without the takeout price
- Meal prepping for weekday lunches
- Hosting friends who love flavor-packed dishes
Pantry Rundown
Ingredients List:
- 1 lb boneless skinless chicken breasts, cubed
- 1 cup buttermilk (for marinating)
- ½ cup cornstarch
- ½ cup flour
- Salt and pepper to taste
- 1½ cups cooked jasmine rice (or rice of choice)
- 1 small cucumber, thinly sliced
- ½ cup shredded carrots
- 2 green onions, chopped
- Neutral oil for frying (avocado or vegetable oil)
Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- Optional: dash of garlic powder or lime juice
Ingredient Notes:
Chicken: Breast works best for a quick fry. Want a lighter option? Try air-frying or baking.
Bang Bang Sauce: Use light mayo or Greek yogurt for a healthier take. According to VeryWellFit, mayo can be part of a balanced diet if portioned right.
Vegetables: Add what you have—avocados, edamame, pickled onions, even shredded cabbage all work well.
Rice: For lower carb options, go with cauliflower rice. Curious about nutritional differences? Check Nutritionix or USDA FoodData Central.
How It’s Done
Step 1: Marinate chicken in buttermilk for at least 15 minutes (or overnight for extra tenderness).
Step 2: Mix cornstarch, flour, salt, and pepper in a shallow bowl. Dredge chicken cubes and set aside.
Step 3: Heat ½ inch of oil in a skillet over medium-high heat. Fry chicken in batches until golden and crispy (about 3–4 mins per side). Drain on paper towels.
Step 4: In a small bowl, mix mayo, sriracha, honey, and vinegar to make the bang bang sauce.
Step 5: Assemble your bowls: rice on the bottom, crispy chicken on top, fresh veggies around, and drizzle with sauce.
Step 6: Garnish with green onions or sesame seeds. Serve immediately.
Derek’s Pro Tips
- Use a wire rack to keep chicken crispy if cooking in batches.
- Add a squeeze of lime to brighten the sauce.
- For extra crunch, coat the chicken twice—dip back into the flour mixture.
- Air fryer method: 400°F for 12–15 mins, flipping halfway.
- Make it a wrap: Use tortillas or lettuce cups instead of a bowl.
Make It Yours
Grain Swap: Quinoa, brown rice, cauliflower rice.
Spice Level: Add extra sriracha or crushed red pepper for heat.
Vegan Option: Use tofu instead of chicken and vegan mayo.
Low Carb: Use lettuce cups or cauliflower rice.
Extra Crunch: Add crushed peanuts or crispy shallots.
Keep It Cozy
Store: Refrigerate chicken and rice separately in airtight containers for up to 4 days.
Reheat: Oven or air fryer for crispy chicken. Microwave for rice.
Sauce: Store extra sauce in a sealed jar for up to 5 days. Use it on sandwiches or salads too!
🍽️ Morning Pairings (Or Next-Day Lunch)
Pair with:
Comfort Food Questions Answered
What is bang bang sauce made of?
It’s a mix of mayonnaise, sriracha, honey, and a touch of vinegar. Some versions add garlic or lime for zing. Learn more about mayo nutrition here.
Is bang bang chicken healthy?
It depends how it’s cooked. Oven-baked or air-fried versions are lighter. Use Greek yogurt-based sauce and add fresh veggies for balance.
Can I make bang bang chicken gluten-free?
Yes! Use gluten-free flour and tamari (if adding soy sauce to your marinade or rice).
What is the best rice for spicy chicken bowls?
Jasmine or basmati work well, but you can also use brown rice or cauliflower rice depending on your goals.
How many calories are in a bang bang chicken bowl?
About 580 per serving depending on ingredients and portion size. See full details at USDA FoodData Central.
Can I prep bang bang chicken bowls ahead of time?
Yes! Cook and store each element separately. Assemble fresh and reheat before serving.
How to make bang bang chicken bowls less spicy?
Use less sriracha in the sauce or substitute with a milder chili sauce. Add more honey or mayo to mellow the heat.
What are other sweet and spicy chicken ideas?
Try Korean BBQ chicken bowls, honey sriracha wings, or Thai peanut chicken wraps.
Final Stir
The Bang Bang Chicken Bowl isn’t just a meal—it’s a masterpiece of bold flavor, texture, and comfort. It’s for those nights when you want dinner to feel exciting but not complicated. When crispy chicken meets that signature sauce and fresh, crunchy toppings, you’ve got a dish that feels like a takeout splurge but fits right into your kitchen routine.
There’s also something deeply satisfying about being in control of the spice, the crunch, the balance. You get to call the shots—whether it’s spicing things up or mellowing them out, swapping grains, or doubling up on sauce. And trust me, doubling up on sauce is never a bad idea.
From flavor seekers to busy parents and meal preppers, this is your new favorite bowl. So go ahead, drizzle that sauce with pride. Dinner just got bangin’.
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Sweet, spicy, and full of crunch—this saucy chicken bowl brings takeout vibes to your kitchen without the price tag!
