The Best Bang Bang Chicken Bowl Recipe

What Is Bang Bang Chicken Bowl?

Now, if you’ve never had a Bang Bang Chicken Bowl, you’re in for a treat, friend. Imagine tender bites of chicken—crispy on the outside, juicy on the inside—drizzled with a creamy, sweet-‘n-spicy sauce that’s got just enough kick to make your taste buds dance. All that goodness gets piled high over a bed of rice (or whatever grain you’ve got on hand), then topped with crunchy slaw, maybe a sprinkle of green onions, and a little squeeze of lime if you’re feeling fancy.

It’s one of those meals that feels like it came from a restaurant, but it’s simple enough to make right at home—no fuss, no fancy ingredients. The name might sound a little playful (and it is!), but it’s really just a comforting, flavor-packed bowl that comes together with everyday pantry staples. Around here, it’s become one of those recipes I keep in my back pocket for busy weeknights or when I want something that’ll make the whole table go quiet after the first bite.

So, if you’re curious what all the “bang bang” fuss is about, this bowl’s got all the answers—big flavor, big comfort, and no stress.

Ingredients You’ll Need

Now don’t worry—this list might look a little long at first glance, but it’s made up of simple, everyday ingredients. Most of this you probably already have sitting in your pantry or fridge. We’re keeping it real, keeping it hearty, and keeping it easy.

For the Chicken

This is where the magic starts. We’re giving the chicken a crispy coating that holds up beautifully under that dreamy sauce.

1 ½ pounds boneless, skinless chicken breasts (or thighs if you prefer ’em juicy)
½ cup buttermilk (adds tenderness and a touch of tang)
½ teaspoon salt
½ teaspoon black pepper
1 cup cornstarch (for that crispy, golden outside)
Vegetable oil, for frying (enough to shallow fry in your skillet)

Tip from my kitchen: Let that chicken soak in the buttermilk for at least 30 minutes—overnight if you’ve got the time. It makes all the difference.

For the Sauce

This right here is the star of the show—sweet, creamy, and just spicy enough to keep things interesting. It comes together in minutes.

½ cup mayonnaise
¼ cup sweet chili sauce (you’ll find this in the Asian section at the grocery store)
1 tablespoon sriracha (or more if you like it extra bold)
1 tablespoon honey
1 teaspoon rice vinegar (adds a nice tang to balance it all out)

Just whisk it all together in a bowl and set it aside until you’re ready to drizzle.

For the Bowl Assembly

Now it’s time to build your bowl! This is where you can really make it your own, but here’s my go-to combo:

2 cups cooked jasmine rice (or brown rice, quinoa, even cauliflower rice if you’re watching carbs)
1 cup shredded red cabbage or coleslaw mix
½ cup shredded carrots
2 green onions, thinly sliced
Lime wedges, for serving
Optional: sesame seeds or chopped cilantro for a little extra flair

It’s all about layers, color, and flavor. Start with rice, pile on the crispy chicken, drizzle that sauce, then top with crunch and a pop of freshness.

How to Make Bang Bang Chicken Bowls

This recipe is one of those little treasures that looks fancy but comes together with simple steps and a whole lotta flavor. Don’t worry if you’ve never fried chicken before—I’ll walk you through it just like I would one of my own. Trust me, once you try this, it’ll go right into your regular dinner rotation.

Step 1: Cook the Chicken

Let’s start with the star of the show—crispy, golden chicken bites with a tender inside and a crunch that holds up to all that glorious sauce.

Soak the chicken: Cut your chicken breasts (or thighs) into bite-sized chunks. Toss them in a bowl with ½ cup buttermilk, ½ teaspoon salt, and ½ teaspoon pepper. Let that soak for at least 30 minutes in the fridge. If you’ve got time to leave it longer—even better. That buttermilk makes the chicken oh-so-tender.
Coat the chicken: After marinating, take each piece out of the buttermilk and dredge it in 1 cup of cornstarch. Make sure every little bite is coated well. This is what gives you that crispy, golden crust.
Fry it up: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Once it’s hot (a little sprinkle of cornstarch should sizzle when it hits the oil), add the chicken in batches. Don’t overcrowd the pan—give it space to crisp up. Fry for about 3-4 minutes per side or until golden brown and cooked through. Place the cooked chicken on a paper towel-lined plate to drain.

Step 2: Make the Bang Bang Sauce

This sauce comes together in minutes, but it’s the flavor that ties the whole bowl together.

In a small mixing bowl, whisk together:

½ cup mayonnaise
¼ cup sweet chili sauce
1 tablespoon sriracha (add more if you want extra heat)
1 tablespoon honey
1 teaspoon rice vinegar

Give it a good stir until smooth and creamy. That’s it! You can make this ahead of time and pop it in the fridge if you like—it just gets better as it sits.

Step 3: Assemble the Bowls

Now for the fun part—building your bowl!

Start with a warm scoop of cooked jasmine rice (or your favorite grain).
Add a generous handful of shredded cabbage or coleslaw mix and carrots for crunch and color.
Pile on your crispy chicken, then drizzle—or drench—with that creamy bang bang sauce.
Sprinkle with green onions, maybe a few sesame seeds, and don’t forget a lime wedge for that bright, fresh finish.

Tips for Success

Now, I’ve made this recipe more times than I can count—sometimes for Sunday dinner, sometimes just because I needed something comforting after a long day. Along the way, I’ve picked up a few little tricks that make a big difference. Here’s what I’d tell a friend sitting at my kitchen table:

Don’t rush the marinade. That buttermilk bath isn’t just for show—it helps tenderize the chicken and adds a soft, tangy flavor. If you can give it a full hour (or even overnight), your chicken will thank you.
Use cornstarch, not flour. Flour’s fine in some recipes, but for that signature crispy coating that doesn’t get soggy under the sauce, cornstarch is the way to go. It gives the chicken that light, crunchy bite we’re after.
Fry in batches. It might be tempting to toss all the chicken in the skillet at once, especially if you’re in a hurry—but trust me, overcrowding the pan drops the oil temperature and leads to soggy results. Give the chicken some breathing room and let it crisp up properly.
Make the sauce ahead. If you’ve got a few extra minutes earlier in the day, whisk up that bang bang sauce and let it sit in the fridge. The flavors meld together and get even better with time.
Customize your bowl. This recipe’s flexible—use brown rice, quinoa, or even lettuce for a lighter take. Add avocado, cucumber slices, or extra crunch with chopped peanuts if that’s your thing. Make it your own.

Remember, cooking doesn’t have to be perfect. It just has to be made with love.

Variations and Substitutions

One of my favorite things about this Bang Bang Chicken Bowl is how easy it is to make it your own. Whether you’re cooking for picky eaters, working with what’s in the pantry, or just trying to lighten things up a bit, there’s room to play around. Here are a few of my tried-and-true swaps and twists:

Swap the protein. Not in the mood for chicken? No problem! This recipe works beautifully with shrimp, crispy tofu, or even cauliflower for a meatless version. I’ve even made it with leftover rotisserie chicken—just warm it up and drizzle on that sauce.
Go lighter. If you’re keeping things on the healthier side, you can bake or air-fry the chicken instead of frying it in oil. It won’t be quite as crispy, but it’s still delicious—and the sauce makes up for any lost crunch.
Switch the grain. Jasmine rice is lovely and fragrant, but feel free to use brown rice, quinoa, farro, or even cauliflower rice if you’re watching carbs. I’ve even served it over warm rice noodles when I was in the mood for something a little different.
Tweak the sauce. Want it spicier? Add more sriracha. Sweeter? A little extra honey. You can even swap out mayo for Greek yogurt if you’re looking to cut back on fat without losing creaminess.
Veggie it up. Don’t stop at cabbage and carrots—throw on some cucumber, bell peppers, or edamame if you’ve got ’em in the fridge. The more color, the better.

FAQs

1. Can I make this ahead of time?

You sure can! The chicken is best fresh and crispy, but you can absolutely prep everything ahead. Cook your rice, chop your veggies, and mix up that sauce in advance. Store everything separately in the fridge, then just fry the chicken right before serving. If you’re short on time, even baking the chicken ahead and reheating in the oven works fine.

2. Is this recipe kid-friendly?

Absolutely. If your little ones are sensitive to spice, just dial back the sriracha in the sauce or leave it out altogether. The sauce will still be creamy and flavorful, with a nice sweetness from the chili sauce and honey. You can even serve the sauce on the side so everyone can add as much (or as little) as they like.

3. Can I bake or air-fry the chicken instead of frying it?

You bet. To bake: preheat your oven to 425°F, place the coated chicken on a greased baking sheet, spritz with a little oil spray, and bake for 20–25 minutes, flipping halfway. For the air fryer: 400°F for about 12–15 minutes, shaking the basket halfway through. Either way, you’ll still get a tasty, golden coating—just a little lighter.

4. How do I store leftovers?

Store the chicken, rice, veggies, and sauce in separate containers in the fridge. The chicken will lose a bit of its crisp, but a quick pop in the oven or air fryer will bring it back to life. It keeps well for up to 3 days, making it great for meal prep or next-day lunches.

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