Bang Bang Chicken Bowl is a fun and flavorful dish that brings together crispy chicken pieces tossed in a spicy, creamy sauce with crunchy veggies and fluffy rice. The sauce is the star here—it’s got just the right kick of heat balanced with a cool, creamy texture that makes every bite exciting. You’ll notice the fresh crunch of cucumber or cabbage alongside the tender chicken, making this bowl a perfect mix of textures.
I love making this bowl on busy nights because it feels special but comes together pretty quickly. One tip I always follow is to make the sauce a little ahead of time so it really thickens up and sticks to the chicken well. It’s hard not to enjoy this dish straight out of the bowl—it’s light enough to feel good but filling enough to keep you satisfied.
Whenever I serve the Bang Bang Chicken Bowl, I like to sprinkle some chopped green onions and sesame seeds on top for an extra pop of flavor and color. It’s a great meal to share with friends or family, especially when you want something that feels a bit different from the usual dinner routine. Plus, leftovers heat up well, so it’s perfect for lunch the next day too!
Key Ingredients & Substitutions
Chicken: Chicken thighs are great for juiciness and flavor, but you can use chicken breasts if you prefer leaner meat. Just be careful not to overcook breasts since they dry out faster.
Rice: Jasmine or sushi rice each give a nice sticky texture that holds up well under sauce. If you prefer, brown rice works too but takes longer to cook.
Veggies: Purple cabbage, carrots, and cucumber add crunch and freshness. Feel free to swap in shredded lettuce or bell peppers depending on what you have on hand.
Bang Bang Sauce: This sauce combines mayo, Sriracha, honey, and lime juice for a creamy and spicy flavor. For a dairy-free option, try vegan mayo or Greek yogurt. Adjust Sriracha to your heat tolerance.
How Do I Get Crispy, Flavorful Chicken for the Bowl?
Getting that great caramelized chicken is key to this dish. Here’s how I make it simple and tasty:
- Marinate the chicken for at least 15 minutes to soak up the garlic, ginger, and soy flavor.
- Use a hot skillet and just enough oil to prevent sticking but keep the chicken crispy.
- Don’t overcrowd the pan — cook the chicken in batches if needed for better browning.
- Flip the chicken only once halfway through cooking to get a nice crust.
Following these tips helps the chicken stay juicy inside while crisp and golden on the outside, perfect for soaking up that bang bang sauce!
Equipment You’ll Need
- Medium saucepan – I like it because it cooks rice evenly and keeps it warm without sticking.
- Skillet or frying pan – perfect for getting that crispy chicken; a non-stick pan makes cleanup easier.
- Whisk or fork – for mixing the sauce ingredients smoothly and quickly.
- Cutting board and knife – for chopping cucumbers, carrots, and green onions efficiently.
- Measuring spoons and cups – to keep everything just right, especially for sauces and marinades.
- Serving bowls – for presenting and enjoying your colorful, tasty bowls.
Flavor Variations & Add-Ins
- Swap chicken for stir-fried tofu or shrimp for a different protein option.
- Mix in sliced bell peppers or radishes for extra crunch and color.
- Add a drizzle of hoisin or sweet chili sauce for a different flavor twist.
- Top with fresh cilantro or basil for an herbal boost.
Bang Bang Chicken Bowl
Ingredients You’ll Need:
For the Chicken and Marinade:
- 2 boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey or brown sugar
- 1 tsp sesame oil
- 1 clove garlic, minced
- ½ tsp grated fresh ginger
- 1 tbsp vegetable oil (for cooking)
For the Rice and Veggies:
- 1 cup jasmine or sushi rice
- 1¼ cups water (for rice)
- ½ cup shredded purple cabbage
- ½ cup shredded carrots
- ½ cucumber, thinly sliced
For the Bang Bang Sauce:
- ¼ cup mayonnaise
- 1-2 tbsp Sriracha (adjust for spice preference)
- 1 tbsp honey or sugar
- 1 tsp lime juice (optional)
For Garnish:
- 2 green onions, chopped
- 1 tsp toasted sesame seeds (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 15 minutes to cook the rice and chicken, and just a couple more minutes to assemble. So, plan for about 30 minutes total from start to finish!
Step-by-Step Instructions:
1. Cook the Rice:
Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and 1¼ cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it steam covered for another 10 minutes.
2. Marinate the Chicken:
In a bowl, mix the soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. Toss the chicken pieces into this marinade and let them sit for at least 15 minutes to soak up all the flavors.
3. Make the Bang Bang Sauce:
While the chicken marinates, whisk together mayonnaise, Sriracha, honey, and lime juice (if using) in a small bowl. Taste and adjust the spiciness or sweetness to your liking.
4. Cook the Chicken:
Heat the vegetable oil in a skillet over medium-high heat. Add the marinated chicken pieces and cook for about 4-5 minutes on each side until golden brown and cooked through.
5. Assemble Your Bang Bang Chicken Bowl:
Start by placing a scoop of cooked rice at the bottom of your bowl. Arrange the sliced cucumber, shredded purple cabbage, and carrots around the rice. Place the cooked chicken pieces on top.
6. Add the Finishing Touches:
Drizzle the bang bang sauce evenly over the chicken. Garnish with chopped green onions and, if you like, sprinkle some toasted sesame seeds on top.
7. Enjoy!
Your vibrant and tasty Bang Bang Chicken Bowl is ready to eat. Serve it fresh and enjoy the mix of crunchy veggies, tender chicken, sticky rice, and that creamy spicy sauce!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just be sure to thaw the chicken completely in the refrigerator overnight before marinating and cooking to ensure even cooking and best texture.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce can be made up to 2 days ahead and stored in the fridge in an airtight container. Give it a quick stir before drizzling it over the chicken.
How Can I Store Leftovers?
Store leftover chicken, rice, and veggies separately or together in airtight containers in the fridge for up to 3 days. Reheat gently in a skillet or microwave before serving.
What Can I Substitute for the Sriracha if I Want it Milder?
You can reduce the amount of Sriracha or swap it for a milder hot sauce, or even a paprika-based sauce. Adding extra honey or lime juice can help balance the heat too.
