Bang Bang Chicken Bowl: Sweet, Spicy, and Sauced to Perfection
This bold and satisfying Bang Bang Chicken Bowl is loaded with crispy chicken, drizzled in creamy-spicy sauce, and served over fluffy rice with fresh veggies. It’s the ultimate weeknight comfort meal—easy to prep, full of flavor, and totally customizable.
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.