Name: Bang Bang Chicken Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 cups cooked jasmine rice; 1 pound boneless skinless chicken breasts, cut into bite-sized pieces; 1/2 cup cornstarch; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon paprika; 1/4 cup vegetable oil for frying; 1/2 cup mayonnaise; 2 tablespoons sweet chili sauce; 1 tablespoon sriracha (adjust to taste); 1 cup shredded lettuce; 1 cup diced cucumber; 1/2 cup shredded carrots; 1/4 cup chopped green onions; Sesame seeds for garnish (optional)

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A Bang Bang Chicken Bowl is everything I love in a quick, flavorful, and satisfying meal. With crispy golden chicken, fresh crunchy vegetables, and a creamy spicy mayo sauce served over a bed of warm jasmine rice, this bowl packs a punch of flavor and texture in every bite. It’s ideal for a fast weeknight dinner or an impressive meal prep lunch. Bang Bang Chicken Bowl

Why You’ll Love This Recipe

I always find myself coming back to this recipe because it combines everything I crave: crispy, juicy chicken; refreshing veggies; and that addictive bang bang sauce with just the right kick. It’s easy to make, customizable to what I have in the fridge, and perfect for when I want something comforting but not too heavy. Plus, it comes together in just about 30 minutes, making it a lifesaver for busy days.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked jasmine rice
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup vegetable oil for frying
1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha (adjust to taste)
1 cup shredded lettuce
1 cup diced cucumber
1/2 cup shredded carrots
1/4 cup chopped green onions
Sesame seeds for garnish (optional)

directions

I start by tossing the chicken pieces in a mix of cornstarch, salt, pepper, garlic powder, and paprika to get them nicely coated.
Then I heat up some oil in a skillet over medium-high heat and fry the chicken until golden brown and cooked through — this usually takes about 5 to 7 minutes. Once they’re done, I set them aside.
For the sauce, I whisk together mayonnaise, sweet chili sauce, and sriracha. I adjust the sriracha depending on how spicy I want it.
To build each bowl, I lay down a base of jasmine rice, then add the chicken, lettuce, cucumber, carrots, and green onions.
Finally, I drizzle that creamy spicy sauce all over the top and sprinkle on sesame seeds if I’m feeling fancy.

Servings and timing

This recipe makes 4 servings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

When I want to mix things up, I swap the mayonnaise with Greek yogurt for a lighter sauce. I’ve also added sliced avocado and cherry tomatoes when I had them on hand, and they added a lovely freshness. For a vegetarian twist, I replace the chicken with crispy tofu or roasted chickpeas — both work beautifully and soak up the sauce well.

storage/reheating

If I have leftovers, I store the components separately in airtight containers in the fridge for up to 3 days. The chicken stays crispy longer if I don’t mix it with the sauce until serving. When reheating, I warm the rice and chicken in the microwave, then add the fresh toppings and sauce just before eating.

FAQs

How spicy is the bang bang sauce?

It depends on how much sriracha I add. I usually start with a tablespoon and adjust from there. It has a mild to medium heat with a nice creamy balance.

Can I make this recipe ahead of time?

Yes, I often prep the rice, veggies, and sauce in advance. I cook the chicken just before serving for the best texture, but everything else holds up well in the fridge.

What can I use instead of jasmine rice?

I’ve used brown rice, cauliflower rice, and even quinoa as a base. Jasmine rice adds a fragrant touch, but any grain or grain substitute works.

Is this recipe gluten-free?

Yes, as written, it’s gluten-free. But I always double-check the labels on sauces like sriracha and chili sauce just to be sure.

Can I bake the chicken instead of frying?

Absolutely. I coat the chicken the same way and bake it at 425°F (220°C) for 20-25 minutes, flipping halfway through. It’s not as crispy but still delicious.

Conclusion

This Bang Bang Chicken Bowl is a quick and delicious way to bring restaurant-style flavor right to my kitchen. It’s easy to personalize, packs in both comfort and freshness, and always hits the spot. Whether I’m serving it hot for dinner or packing it up for lunch, it’s one of those meals I know I’ll crave again and again.