Bang Bang Chicken Bowl Recipe

I love making this Bang Bang Chicken Bowl because it delivers a perfect fusion of crispy chicken, fresh veggies, and a tangy-sweet sauce that explodes with flavor. The textures and zesty accents create a satisfying and vibrant meal. It’s quick to assemble, making it my ideal indulgence for busy days.

I’ve always been drawn to meals that deliver serious flavor while being easy to make, so i’m excited to bring you my Bang Bang Chicken Bowl. This recipe uses 1 lb of boneless, skinless chicken breast that’s been seasoned with salt, pepper, and garlic powder then lightly coated in 1/2 cup cornstarch before frying in vegetable oil.

The crispy chicken is tossed in a tangy-sweet sauce made with 1/3 cup mayonnaise, 3 tbsp sweet chili sauce, 1 tbsp sriracha, and 1 tsp honey which creates a bold taste explosion. I serve it over a base of 2 cups cooked rice or quinoa, and add shredded cabbage, diced carrots, and chopped green onions, with optional chopped cucumbers and lime wedges for a zesty kick.

I appreciate this dish because it combines lean protein with nourishing veggies, making it a great choice for a Chicken Poke Bowl remake or an easy, budget-friendly dinner that even beginners can nail.

Why I Like this Recipe

I really love this recipe because the crispy chicken mixed with that tangy-sweet sauce creates a flavor explosion in every bite. The combo of veggies like cabbage, carrots, and green onions not only makes it colorful but also adds a fresh crunch that balances the heat from the sriracha. I also appreciate how quick and easy it is to prep, which is perfect when I’m in a rush and want something satisfying. Plus, the little kick from a squeeze of lime really makes the whole bowl pop with flavor, leaving me wanting more every time.

Ingredients

• Chicken: Lean protein that helps build muscle and tastes awesome when fried crisp.
• Cornstarch: Creates a light, crunchy coating that seals in flavor without extra fat.
• Mayonnaise mix: A creamy blend with sweet chili and sriracha, giving a tangy, spicy kick.
• Sweet Chili Sauce: Brings sweetness and a slight zing to balance savory flavors.
• Vegetables: Cabbage, carrots, and green onions add needed fiber, vitamins, and satisfying crunch.
• Rice/Quinoa: Provides hearty carbs that fill you up and complement the spicy fried chicken.

Ingredient Quantities

• 1 lb boneless, skinless chicken breast, cut into bite-size pieces
• Salt and pepper to taste
• 1 tsp garlic powder
• 1/2 cup cornstarch
• Vegetable oil for frying
• 2 cups cooked rice or quinoa for the bowl base
• 1/3 cup mayonnaise
• 3 tbsp sweet chili sauce
• 1 tbsp sriracha (adjust for your heat preference)
• 1 tsp honey
• 1 cup shredded cabbage
• 1 cup diced carrots
• 1 cup chopped green onions
• Optional: 1/2 cup chopped cucumbers
• Optional: Lime wedges for an extra zesty kick

How to Make this

1. Season the chicken pieces with salt, pepper, and garlic powder then coat them evenly in the cornstarch.

2. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.

3. Fry the chicken in batches until they get crispy and golden, usually 4-5 minutes per side, and then let them drain on paper towels.

4. In a small bowl, mix the mayonnaise, sweet chili sauce, sriracha, and honey until its all well combined.

5. Prep your base by placing the cooked rice or quinoa into your bowl.

6. Add the shredded cabbage, diced carrots, and chopped green onions to the rice, and if you want, toss in the chopped cucumbers too.

7. Top the veggies with the hot, crispy chicken pieces.

8. Drizzle that tangy sauce over the chicken and veggies evenly.

9. For an extra zesty kick, squeeze a lime wedge over the bowl just before serving.

10. Dig in while it’s hot and enjoy that flavor explosion!

Equipment Needed

1. Cutting board
2. Sharp knife
3. Measuring cups and spoons
4. Two mixing bowls – one for coating the chicken and another for whipping up the sauce
5. Large skillet for frying
6. Paper towels to drain the fried chicken
7. Spatula or tongs for flipping the chicken
8. A serving bowl for the rice or quinoa base
9. Citrus reamer or hand-squeezer (optional, for the lime wedge)

FAQ

Bang Bang Chicken Bowl Recipe Substitutions and Variations

• If you dont have chicken or dont feel like it, you can try using tofu or even shrimp. Tofu works great on a plant-based meal and shrimp gives it a quick cook time.
• If you’re looking for a lighter base for the sauce, swap the mayonnaise with plain greek yogurt. It adds a tangy flavor without all the extra calories.
• Not a fan of sweet chili sauce? You can mix equal parts honey and rice vinegar with a pinch of red pepper flakes for a quick, homemade version.
• For the bowl base, if you’re in the mood to try something different, you could use cauliflower rice instead of the usual rice or quinoa.

Pro Tips

1. Make sure your oil is hot enough before dropping in the chicken. If its too cold, the chicken wont get that crisp feeling and might turn out soggy.

2. After frying, let the chicken drain well on some paper towels. This helps to keep it crunchy and not too oily.

3. Play around with the sauce a bit. If you like it sweeter, add a little more honey; if you want more heat, throw in extra sriracha. Don’t be afraid to adjust it to your taste.

4. Warm up your rice or quinoa before assembling your bowl. It helps keep the whole dish hotter for longer so all the flavors mesh together nicer.

5. For an extra flavor bomb, drizzle the sauce right when the chicken is still hot. That way, the sauce melts a bit into the meat and makes every bite even tastier.