Bang Bang Chicken Bowl
Ever had that one dish at a restaurant you just can’t stop thinking about? For me, it’s Bang Bang Chicken. That perfect combo of crispy chicken and creamy, spicy sauce is just so good. But paying restaurant prices for it all the time? Not so much.
I spent years in busy kitchens, and I’m here to tell you a little secret. You can make this at home, and it will taste even better. I’m going to walk you through it, with no weird ingredients or complicated steps.
Let’s make a Bang Bang Chicken Bowl that will blow your takeout away.
What You’ll Need
This recipe is all about simple, easy-to-find ingredients. No need to run to a specialty store for this one.
For the Crispy Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Oil for frying (like canola or vegetable oil)
For the Bang Bang Sauce:
- 1 cup mayonnaise
- 1/2 cup sweet chili sauce
- 2 tablespoons Sriracha (or more, if you like it spicy)
- 1 tablespoon honey or maple syrup
For the Bowl:
- 4 cups cooked rice (white, brown, or jasmine work great)
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup shredded red cabbage
- 1 cup shelled edamame, cooked
- Green onions and sesame seeds, for garnish
Tools Required
You don’t need any fancy gadgets. Here are the basics you’ll want to have ready.
| Tool | Purpose |
|---|---|
| Large Frying Pan or Skillet | For cooking the chicken until golden brown. |
| Mixing Bowls | You’ll need a few for the sauce, egg wash, and flour mixture. |
| Whisk | To get that Bang Bang sauce perfectly smooth. |
| Tongs | For safely flipping the chicken as it cooks. |
| Measuring Cups & Spoons | For getting the sauce and coating just right. |
How to Make Bang Bang Chicken Bowls
Follow these steps, and you’ll be eating in no time. It’s easier than you think.
Step 1: First, make the sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey. Set it aside so the flavors can get to know each other.
Step 2: Get the chicken ready. Pat your chicken chunks dry with a paper towel. This is super important for getting them crispy!
Step 3: Set up your breading station. In one shallow bowl, add the beaten eggs. In another, mix the cornstarch, flour, salt, pepper, and garlic powder.
Step 4: Dip each piece of chicken first in the egg, then dredge it in the flour mixture. Make sure it’s fully coated on all sides.
Step 5: Time to cook. Heat about an inch of oil in your skillet over medium-high heat. Once it’s shimmering, carefully add the chicken in a single layer. Don’t crowd the pan!
Step 6: Cook for 3-4 minutes per side, until golden brown and cooked through. Remove with tongs and place on a wire rack to drain.
Step 7: In a large bowl, toss the crispy chicken with about half of the Bang Bang sauce. You want to coat it, not drown it.
Step 8: Build your bowls. Start with a bed of rice, then top with your crispy chicken. Arrange the carrots, cucumber, cabbage, and edamame around the sides. Drizzle with extra sauce and garnish with green onions and sesame seeds.
Pro Tips
After making this dish hundreds of times, I’ve learned a few things. These little tricks make a big difference.
- Double Dredge for Extra Crunch: For an even crispier coating, dip the chicken in the egg and flour mixture a second time. It creates a thicker crust that holds up to the sauce.
- Don’t Sauce Too Early: Wait until the very last minute to toss the chicken in the sauce. If you do it too soon, the crispy coating will get soggy before you even sit down to eat.
- Taste Your Sauce: That sauce is personal. Before you mix it all up, taste it. Need more heat? Add more Sriracha. Too spicy? A little extra mayo or honey will cool it down.
Substitutions and Variations
This bowl is easy to change up based on what you have or what you like.
| Item to Swap | Try This Instead | Why It Works |
|---|---|---|
| Chicken | Shrimp or Tofu | Shrimp cooks much faster, and extra-firm tofu (pressed well) gets wonderfully crispy. |
| Mayonnaise | Plain Greek Yogurt | Gives the sauce a tangy flavor and a lighter texture. |
| White Rice | Quinoa or Cauliflower Rice | Quinoa adds protein, and cauliflower rice is a great low-carb option. |
Make-Ahead and Storage Tips
You can prep parts of this meal ahead of time to make dinner even faster.
The veggies can be chopped and stored in an airtight container in the fridge for up to 3 days. The Bang Bang sauce can also be made ahead and kept in the fridge for a week.
For leftovers, store the chicken, rice, and veggies in separate containers. The chicken will lose its crispiness when reheated, but it will still be delicious. Just pop it in the microwave or a hot pan for a minute.
FAQs
Q1. Can I use an air fryer or bake the chicken?
Ans: Yes! For an air fryer, cook at 400°F for about 10-12 minutes, flipping halfway. To bake, place on a wire rack on a baking sheet and bake at 425°F for 15-20 minutes. It won’t be as crispy as frying, but it’s a great option.
Q2. Is this recipe gluten-free?
Ans: You can easily make it gluten-free. Use a gluten-free all-purpose flour blend for the coating. Also, make sure your sweet chili sauce is certified gluten-free.
Q3. My sauce seems too thick. What can I do?
Ans: If the sauce is thicker than you’d like, whisk in a teaspoon of water or lime juice at a time until it reaches the consistency you want.
Wrapping Up
See? You just made an amazing, restaurant-quality meal right in your own kitchen. It’s fresh, it’s packed with flavor, and you know exactly what went into it.
Now it’s your turn. Give this recipe a try and see for yourself how easy it is. I’d love to hear how it went, so drop a comment below and let me know if you made any fun changes
