Irresistible Bang Bang Chicken Bowl: Your New Favorite Dinner
This Bang Bang Chicken Bowl delivers vibrant, spicy-sweet flavors in under 30 minutes, making it an ideal quick weeknight dinner.
The recipe uses 12 common ingredients and features tender chicken coated in a creamy, tangy sauce, served over fluffy rice.
It’s perfect for a satisfying lunch, a meal prep option, or a fresh alternative to takeout.
The signature Bang Bang sauce combines sriracha, mayonnaise, sweet chili sauce, and a touch of honey for a balanced heat and sweetness. You can adjust the spice level by modifying the sriracha quantity. For the chicken, use boneless, skinless chicken breast or thighs, pan-fried or baked until golden and slightly crispy. Assemble your bowl with a base of jasmine rice or brown rice, then add the sauced chicken. Enhance your bowl with fresh vegetables like shredded carrots, cucumber ribbons, edamame, or chopped bell peppers for added texture and nutrition. This dish provides a complete meal with protein, grains, and vegetables.
Bang Bang Chicken Bowl
Prepare a Bang Bang Chicken Bowl with crispy chicken, creamy spicy sauce, and fresh vegetables for a satisfying meal.
Ingredients
- For the Crispy Chicken:
- 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5 cm) cubes
- 1 large egg, whisked until frothy
- 1/2 cup (60g) cornstarch or potato starch
- 1/4 teaspoon (1.2g) salt, fine grain
- 1/8 teaspoon (0.3g) black pepper, freshly ground
- 2-3 cups (480-720ml) neutral oil (canola, vegetable, or peanut)
- For the Bang Bang Sauce:
- 1/2 cup (120ml) mayonnaise
- 1/4 cup (60ml) sweet chili sauce
- 2 tablespoons (30ml) sriracha or other hot sauce
- 1 tablespoon (15ml) rice vinegar, unseasoned
- 1 tablespoon (15ml) honey or maple syrup
- 1 teaspoon (5ml) sesame oil
- For the Bowls:
- 3 cups (540g) cooked jasmine rice or brown rice, warm
- 1 large cucumber, thinly sliced or julienned
- 2 large carrots, peeled and julienned or grated
- 1 cup (120g) red cabbage, finely shredded
- For Garnish:
- 4 green onions (scallions), thinly sliced
- 1/4 cup (25g) roasted peanuts, roughly chopped
- 2 tablespoons (10g) fresh cilantro, roughly chopped
Instructions
- 1. Combine 1.5 lbs (680g) 1-inch (2.5 cm) cubed chicken with 1/4 teaspoon (1.2g) salt and 1/8 teaspoon (0.3g) black pepper in a medium bowl; toss to coat chicken evenly. Pour 1 whisked large egg over chicken; mix until all pieces are coated.
- 2. Place 1/2 cup (60g) cornstarch in a shallow dish. Dredge chicken pieces, in batches, pressing to coat fully and evenly; shake off excess starch. Arrange coated chicken on a wire rack over a baking sheet to dry.
- 3. Combine 1/2 cup (120ml) mayonnaise, 1/4 cup (60ml) sweet chili sauce, 2 tablespoons (30ml) sriracha, 1 tablespoon (15ml) rice vinegar, 1 tablespoon (15ml) honey, and 1 teaspoon (5ml) sesame oil in a small bowl. Whisk until smooth and combined. Refrigerate covered until ready to use.
- 4. (If starting with uncooked rice) Rinse 1.5 cups (300g) jasmine or brown rice in a fine-mesh sieve for 1-2 minutes under cold running water until water runs clear. Combine rinsed rice with 2.25 cups (540ml) water in a medium saucepan. Bring to a rolling boil over high heat. Immediately reduce heat to lowest setting, cover tightly, and simmer for 15-18 minutes until water is absorbed and rice is tender. Remove from heat; let stand covered for 5 minutes. Fluff with a fork.
- 5. Heat 2-3 cups (480-720ml) neutral oil in a large deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Add coated chicken in batches, avoiding overcrowding. Fry each batch for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C).
- 6. Transfer fried chicken to a paper towel-lined plate or baking sheet using a slotted spoon; drain excess oil. Repeat for remaining batches.
- 7. Divide 3 cups (540g) warm cooked rice among four bowls. Arrange 1 large julienned cucumber, 2 large julienned carrots, and 1 cup (120g) finely shredded red cabbage in sections around the rice.
- 8. In a large bowl, toss fried chicken with 1/2 to 2/3 of the Bang Bang Sauce until coated. Place sauced chicken into each bowl. Drizzle remaining Bang Bang Sauce over chicken and vegetables as desired. Garnish each bowl with 4 thinly sliced green onions, 1/4 cup (25g) roughly chopped roasted peanuts, and 2 tablespoons (10g) chopped fresh cilantro. Serve immediately.
Notes
- 1. For extra crispiness, double-fry: Fry chicken 3-4 minutes, remove. Increase oil to 375°F (190°C); fry again 2-3 minutes until golden and crisp.
- 2. Prepare Bang Bang Sauce up to 3 days in advance; store in an airtight refrigerator container. Prep vegetables a day ahead; store in separate containers.
- 3. For a vegetarian option, substitute chicken with 1.5 lbs (680g) pressed, cubed extra-firm tofu or tempeh; fry until golden brown and crispy. Adjust cooking times as needed.
- 4. Adjust spice by increasing or decreasing sriracha, or add up to 1/2 teaspoon red pepper flakes.
- 5. Maintain oil temperature at 350°F (175°C) for crispy chicken. Use a kitchen thermometer to monitor and adjust heat.
Pro Tips for a Perfect Bang Bang Chicken Bowl
Ingredient Tips
- Chicken Cut Selection:For maximum juiciness, use boneless, skinless chicken thighs (approx. 1.25 lbs) over breasts; they retain moisture better, for consistently tender results.
- Peanut Butter Choice:Select creamy, unsweetened peanut butter (1/2 cup, like Jif Natural) for the sauce to ensure a velvety smooth texture and precise sweetness control; avoid crunchy or pre-sweetened types.
- Chili Garlic Heat Adjustment:Achieve a balanced medium heat with exactly 2 tablespoons of Huy Fong Chili Garlic Sauce; add an additional 1/2 teaspoon for a more pronounced kick.
- Cucumber Preparation:Seed and finely julienne 1 English cucumber into 2-inch long, 1/8-inch thick matchsticks to prevent the bowl from becoming watery and provide a crisp texture.
- Toasted Sesame Oil Timing:Incorporate 1.5 teaspoons of toasted sesame oil into the sauce last, after all other ingredients, to preserve its delicate, potent aroma and deep nutty flavor.
Technique Tips
- Perfect Poached Chicken:Submerge 1.25 lbs chicken thighs in cold water, bring to a gentle simmer (small bubbles at edges), then turn off heat, cover, and let sit for precisely 15 minutes until fork-tender.
- Efficient Chicken Shredding:Shred cooked chicken immediately after poaching using two forks; it’s significantly easier to pull apart into uniform 1/4-inch strands while still warm for best texture.
- Sauce Emulsification:Whisk Bang Bang sauce ingredients vigorously for a minimum of 30 seconds until completely smooth and a consistent light caramel color, ensuring the peanut butter is fully incorporated.
- Fluffy Rice Ratio:Use a 1:1.25 rice-to-water ratio (e.g., 1 cup rice to 1.25 cups water); cook for 18 minutes on low heat, then steam off heat for 10 minutes for fluffy grains.
- Garnish Toasting:Toast 1/4 cup chopped peanuts in a dry skillet over medium-low heat for 3-4 minutes, stirring constantly, until fragrant and lightly golden brown for added crunch.
Common Issues
- Sauce Too Thick:If your Bang Bang sauce is too thick to drizzle, whisk in 1-2 teaspoons of hot water at a time until it “slides off a spoon” with ease, reaching ideal consistency.
- Dry or Rubbery Chicken:Overcooking causes this. Next time, strictly adhere to the 15-minute covered rest after simmering for moist, fork-tender chicken, reaching an internal 165°F (74°C).
- Flat or Undefined Flavor:If the sauce lacks depth, add 1/2 teaspoon more low-sodium soy sauce for umami and 1/4 teaspoon more granulated sugar for balance, then re-whisk for 15 seconds.
- Watery Bowl:The main cause is unseeded cucumber. Always remove the seedy core from 1 English cucumber before julienning to prevent excess moisture from diluting your sauce.
- Gummy Rice:This results from too much water or insufficient steaming. Reduce water by 1/4 cup per 2 cups of rice next time, and ensure the 10-minute off-heat steaming phase is followed.
Ingredient Substitutions & How to Store and Reheat
Ingredient Substitutions for Bang Bang Chicken Bowl
- Extra-Firm Tofu (for 1.5 lbs chicken): Use 14 oz (1 block) extra-firm tofu. Press for 30 minutes (0.25 cup liquid removed). Cut into 1-inch cubes. Pan-fry in 1 tbsp oil over medium-high heat for 10-12 minutes, turning 4-6 sides golden brown and crispy.
- Shrimp (for 1.5 lbs chicken): Substitute 1 lb peeled, deveined shrimp (21-25 count). Sauté in 1 tbsp oil over medium heat for 3-4 minutes, turning once, until pink, opaque, and firm.
- Mayonnaise (0.5 cup in sauce): Replace with 0.5 cup plain Greek yogurt (2% or full-fat); yields a tangier, creamy base.
- Sweet Chili Sauce (0.25 cup in sauce): Substitute 0.25 cup apricot jam dissolved in 1 tbsp lime juice. Whisk smooth; provides a sweet-tart alternative.
- Sriracha (1 tbsp in sauce): Swap for 1 tsp gochujang paste or 0.5 tsp red pepper flakes, delivering comparable heat and red hue.
- Rice Vinegar (1 tbsp in sauce): Use 1 tbsp apple cider vinegar for a similar acidic profile.
- Cucumber (0.5 cup diced): Substitute 0.5 cup finely chopped celery; provides a firm, crisp texture.
- Shredded Carrots (0.25 cup): Replace with 0.25 cup finely sliced red cabbage; offers vibrant color and crunchy bite.
- Brown Rice (for 1 cup white rice per serving): Use 1 cup cooked brown rice per serving; yields nuttier flavor and chewier texture.
- Cauliflower Rice (for 1 cup white rice per serving): Utilize 1.5 cups steamed cauliflower rice per serving. Steam for 2-3 minutes until tender.
How to Store and Reheat Bang Bang Chicken Bowl Components
Storage Procedures:
- Cooling: Cool cooked chicken and rice to below 70°F (21°C) within 2 hours. Further cool to below 41°F (5°C) within 4 hours.
- Cooked Chicken: Transfer cooked chicken to an airtight container. Refrigerate at 40°F (4°C) or lower for up to 3 days. Chicken will be moist and firm.
- Cooked Rice: Store cooked rice in a separate airtight container. Refrigerate at 40°F (4°C) or lower for up to 4 days. Rice grains distinct.
- Bang Bang Sauce: Pour prepared sauce into a small airtight container. Refrigerate at 40°F (4°C) or lower for up to 5 days. Sauce smooth and emulsified.
- Fresh Vegetables: Store fresh, cut vegetables in an airtight container lined with 1 paper towel. Refrigerate at 40°F (4°C) or lower for up to 3-4 days. Vegetables crisp.
- Separation: Store all components separately to prevent sogginess, maintaining individual textures.
Reheating Procedures (for one serving):
- Microwave Reheating (Chicken and Rice):
- Place 1 cup cooked rice, 4 oz cooked chicken in a microwave-safe bowl. Add 1 tbsp water to rice.
- Heat on high power for 1.5 to 2 minutes, stirring halfway.
- Verify internal temperature reaches 165°F (74°C). Chicken steaming, rice soft and pliable.
- Stovetop Reheating (Chicken):
- Heat 1 tsp neutral oil in a non-stick skillet over medium-low heat. Add 4 oz cooked chicken.
- Sauté for 3-4 minutes, flipping chicken pieces every 1 minute until heated thoroughly.
- Verify internal temperature reaches 165°F (74°C). Chicken hot, slightly browned.
- Stovetop Reheating (Rice):
- Place 1 cup cooked rice in a small saucepan with 1 tbsp water. Cover tightly.
- Heat over medium-low heat for 3-5 minutes, stirring once after 2 minutes.
- Rice steaming, tender, grains separated.
- Assembly Post-Reheating:
- Combine reheated chicken and rice in a serving bowl. Add 0.25 cup fresh, chilled vegetables.
- Drizzle with 2-3 tbsp bang bang sauce. Garnish with 1 tsp chopped cilantro or 0.5 tsp toasted sesame seeds.