Spicy and Creamy Bang Bang Chicken Bowl
Let’s be honest, we’ve all stared into the fridge at 6 PM, wondering how to make chicken exciting again. You’re tired of the same old baked or grilled bird.
I’ve been there, both in a busy restaurant kitchen and in my own home. That’s why this Bang Bang Chicken Bowl is one of my go-to recipes.
It’s fast, packed with flavor, and feels like a treat you’d order out. But you’re going to make it right in your own kitchen, and it’s going to be amazing.
What You’ll Need
This recipe is all about simple parts coming together to make something special. The creamy, spicy sauce is the star, but the crispy chicken is a close second.
For the Crispy Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable or canola oil
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1-2 tablespoons Sriracha (use less for mild, more for spicy)
- 1 teaspoon rice vinegar
For the Bowls
- 3 cups cooked rice (jasmine or basmati work great)
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup shelled edamame
- Green onions and sesame seeds, for garnish
| Ingredient Group | Key Items | Purpose |
|---|---|---|
| Chicken | Chicken & Cornstarch | The Crispy Protein |
| Sauce | Mayo & Chili Sauce | Creamy, Spicy Kick |
| Bowl Base | Rice & Veggies | Texture and Freshness |
Tools You’ll Need
You don’t need any fancy gadgets for this. Basic kitchen tools will get the job done.
- Large skillet or frying pan
- Mixing bowls (one for chicken, one for sauce)
- Whisk
- Tongs
- Knife and cutting board
- Measuring cups and spoons
How to Make the Spicy and Creamy Bang Bang Chicken Bowl
We’ll do this in a few simple stages: make the sauce, cook the chicken, and then build the bowls.
Step 1: Mix the Sauce
In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar. Set it aside. This lets the flavors hang out and get to know each other.
Step 2: Prep the Chicken
Pat your chicken pieces dry with a paper towel. This is a crucial step for getting them crispy. In a medium bowl, mix the cornstarch, salt, and pepper. Add the chicken pieces and toss until every piece is evenly coated.
Step 3: Cook the Chicken
Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering hot, carefully add the chicken in a single layer. Don’t crowd the pan; cook in batches if you need to.
Cook for 3-4 minutes per side, until golden brown and cooked through. Use tongs to transfer the cooked chicken to a paper towel-lined plate.
Step 4: Sauce the Chicken
In a large bowl, add the crispy chicken. Pour about half of the bang bang sauce over the chicken and toss gently to coat. You want just enough sauce to cover it without making it soggy.
Step 5: Build Your Bowls
Divide the cooked rice among four bowls. Top with the saucy bang bang chicken. Arrange the shredded carrots, cucumber, and edamame around the chicken.
Step 6: Garnish and Serve
Drizzle a little extra bang bang sauce over everything. Sprinkle with chopped green onions and sesame seeds. Serve immediately while the chicken is warm and crispy.
Pro Tips
After making this dish hundreds of times, I’ve learned a few things that make it even better.
- Don’t Skip the Cornstarch: This is the secret to getting that light, crispy coating on the chicken that holds onto the sauce perfectly. Flour works, but cornstarch gives a better crunch.
- Pat the Chicken Dry: I mentioned it before, but it’s that important. Moisture is the enemy of crispy. A dry surface allows the cornstarch to stick and the chicken to fry, not steam.
- Sauce at the End: Don’t let your beautifully crispy chicken sit in the sauce for too long before serving. It will get soft. Toss it right before you build the bowls.
Substitutions and Variations
This recipe is very forgiving. Feel free to switch things up based on what you have.
- Protein: This works great with shrimp! Just coat peeled and deveined shrimp in cornstarch and cook for 1-2 minutes per side. You can also use crispy tofu for a vegetarian option.
- Base: Not a rice fan? Use quinoa, brown rice, or even mixed greens for a salad version.
- Veggies: Almost any crunchy vegetable works. Try shredded red cabbage, bell peppers, or bean sprouts.
| Original Ingredient | Easy Swap | Why it Works |
|---|---|---|
| Chicken | Shrimp or Tofu | Cooks fast, great texture |
| Rice | Quinoa or Greens | Healthier, different base |
| Sriracha | Gochujang | Similar spice, deeper flavor |
Make-Ahead Tips
You can prep most of this meal ahead of time for a super fast weeknight dinner.
- The sauce can be made up to 3 days in advance and stored in an airtight container in the fridge.
- The vegetables can be chopped and stored in the fridge.
- The rice can be cooked ahead and reheated.
Just cook the chicken fresh right before you plan to eat. It only takes a few minutes and makes all the difference.
Tips for Leftovers and Storage
If you have leftovers, store the components separately in airtight containers in the fridge for up to 2 days.
Store the chicken, rice, veggies, and sauce in different containers. When you’re ready to eat, reheat the chicken in an air fryer or oven at 375°F for 5-7 minutes to get it crispy again. Then, assemble your bowl just like you did the first time.
FAQs
Q1. Can I make this less spicy?
Ans: Yes, absolutely. The heat comes from the Sriracha. Start with just 1 teaspoon in the sauce, taste it, and add more if you want. The sweet chili sauce has a very mild heat, so it should be fine.
Q2. My chicken didn’t get crispy. What did I do wrong?
Ans: There are two common reasons. First, your oil might not have been hot enough when you added the chicken. Second, you may have crowded the pan. Cooking in a single layer with space between the pieces is key.
Q3. Can I use an air fryer to cook the chicken?
Ans: Yes! An air fryer is perfect for this. After coating the chicken in cornstarch, spray it with a little cooking oil. Air fry at 400°F for about 8-10 minutes, shaking the basket halfway through, until golden and cooked.
Wrapping Up
See? A dinner that tastes like takeout is totally doable on a busy night. This Bang Bang Chicken Bowl is all about fresh flavors, fun textures, and a sauce that you’ll want to put on everything.
Give this recipe a try. I promise it’ll earn a spot in your regular dinner rotation. Let me know how it turns out in the comments below
