Bang Bang Chicken Bowls

These Bang Bang Chicken Bowls are my answer to those cravings for something crispy saucy and full of color while still being an easy weeknight dinner. The magic is in the sweet chili sauce that hugs each bite of crunchy chicken and all the fresh veggies on top just make every scoop taste like sunshine.

This dish first became a weeknight favorite after my kids tasted bang bang shrimp at a restaurant and begged for more. Once I started making chicken at home it quickly turned into our top pick for fun Friday night dinners.

Gather Your Ingredients

• Boneless skinless chicken breasts: Skinless and trimmed for quick cooking and juicy bites
• Buttermilk or milk with vinegar: For a tangy marinade effect helps keep chicken tender and full of flavor
• All purpose flour and cornstarch: The secret duo for extra crispy crunch on the chicken
• Garlic powder and paprika: Bring depth and mild heat to the coating
• Salt and pepper: For balancing and pulling out the chicken’s natural taste
• Oil for frying: High heat oils like canola or peanut oil work best for golden results
• Mayonnaise: Creamy base for the signature bang bang sauce opt for full fat for best texture
• Sweet chili sauce: Adds tangy sweetness and gentle heat look for brands with real chili for bright flavor
• Honey or sugar: For balancing the spicy and tangy flavors choose local honey for extra freshness
• Sriracha: Customize heat with this classic sauce or try a milder chili sauce for kids
• Lime juice: Essential acidity that cuts the richness in the sauce use freshly squeezed for pop
• Cooked white or jasmine rice: Base for your bowl look for fluffiness and separation in the rice grains
• Shredded carrots and red cabbage: Both add crunch color and a touch of earthiness fresh shredded is best
• Cucumber slices: Cooling effect and juicy bite choose firm smoothskinned cucumbers
• Green onions: For a fresh punch in both flavor and color
• Sesame seeds: Finish the bowls with subtle nuttiness toast them lightly for extra aroma

How to Make It

Marinate the Chicken:

Place your bite sized chicken pieces in a deep bowl and pour over buttermilk cover and tuck in the fridge for at least thirty minutes. This step not only tenderizes the chicken but gives every bite a little tang.

Prepare the Coating:

Mix flour cornstarch garlic powder paprika salt and pepper well in a broad shallow dish. This doubles up on crunch and flavor so no bland bites.

Bread the Chicken:

Lift each piece out of the marinade letting excess drip off and coat generously in the flour mixture. Press lightly so the mix clings and forms a thick shell.

Fry the Chicken:

Heat plenty of oil in a heavy pot to three hundred fifty degrees Fahrenheit. Gently lay chicken pieces in oil without crowding and fry until deeply golden brown and crispy about three to four minutes per batch. Remove to paper towels to drain and stay crisp.

Make Bang Bang Sauce:

In a clean bowl whisk together mayonnaise sweet chili sauce honey sriracha and lime juice until smooth and creamy. Taste and tweak for desired heat and tang.

Assemble the Bowls:

Spoon fluffy rice into bowls then arrange carrots cucumber and cabbage over the top. Lay the crunchy chicken pieces on next.

Sauce and Garnish:

Drizzle bang bang sauce all over the chicken then sprinkle everything with sliced green onions and sesame seeds for a finishing touch.

I always get extra excited for the sweet chili sauce each time. One of my best dinner memories is letting my kids drizzle their own sauce over their bowls and watching them discover their favorite toppings every time we eat this.

Flavor Boosters

Let leftovers cool completely before transferring them to airtight containers. Chicken and rice can be stored together or separately for up to three days and taste great reheated in the oven or microwave. The sauce should always be stored in a separate container to maintain the crunch on the chicken and stir the sauce before using if it separates a little.

Serving Suggestions

Serve bowls with extra lime wedges or a drizzle of sesame oil on top for fragrance. For a family style dinner lay all elements out and let everyone build their own perfect bowl which is especially fun with kids. If you are packing for lunch, keep chicken separate from sauce until ready to eat to preserve crispness.

Creative Twists

If you have no chicken on hand this recipe is awesome with shrimp firm tofu or even cauliflower florets for a plant based spin. For those avoiding mayo, a thick Greek yogurt with a spoonful of olive oil tastes creamy and tangy. You can sub brown rice or quinoa for extra fiber or swap out carrots and cabbage with any crunchy veg like bell peppers or snap peas for the same lively bite.

Many readers told me these bowls became their goto after one try. Friends have reported picky little eaters asking for seconds thanks to the sweet creamy sauce and one family found it made their outdoor summer dinner feel like takeout at home. The best feedback is always that it is now a staple in their dinner rotation.

Common Questions About This Recipe

→ What makes the chicken so crispy?

The chicken is coated in a flour and cornstarch mixture, then fried until golden brown, giving it extra crunch.

→ Can I make the dish milder?

Yes, simply reduce or omit the sriracha in the sauce to tone down the heat while keeping the flavor balance.

→ Is it possible to bake the chicken instead of frying?

For a lighter meal, bake the coated chicken at 400°F (200°C) for about 20 minutes until cooked through and crispy.

→ What toppings can I add?

Avocado, edamame, extra veggies, or even pickled onions make great additions for more texture and freshness.

→ Can I prepare parts of this dish ahead of time?

Yes, the rice, sauce, and chopped veggies can be prepared in advance. Assemble bowls just before serving.