Delicious Bang Bang Chicken Bowl Recipe

What is a Bang Bang Chicken Bowl?

Are you searching for a weeknight meal that’s bursting with flavor, satisfyingly creamy, and surprisingly easy to whip up? If so, you’ve landed in the right place! The Bang Bang Chicken Bowl is your answer, offering a delightful experience filled with flavors and textures that will please everyone at your table. This dish is inspired by the popular Bang Bang Shrimp, but we’ve elevated it with tender chicken and a vibrant medley of fresh ingredients, all served over fluffy rice or quinoa. It’s more than just a meal; it’s a culinary adventure that brings together sweet, spicy, and savory notes in perfect harmony. Forget bland dinners; this chicken bowl is set to become your new go-to!

Ingredients You’ll Need

For the Bang Bang Sauce

• 1/2 cup mayonnaise (full-fat for creamiest results, or light for a lighter option) – Provides a rich, velvety base that clings beautifully to the chicken.
• 2 tablespoons sweet chili sauce – This is the star, offering a balance of sweetness and a hint of spice with a delightful sticky texture.
• 1 tablespoon sriracha (or more, to taste) – For that signature fiery kick! Adjust based on your heat preference.
• 1 teaspoon rice vinegar – Adds a subtle tang that brightens the sauce and cuts through the richness. (White vinegar or lime juice can be substituted.)
• 1/2 teaspoon garlic powder – For that essential pungent, savory depth.
• 1/4 teaspoon ginger powder (optional) – Enhances the Asian-inspired flavors with a warm, aromatic note.
• 1 tablespoon water (or more, to reach desired consistency) – Helps to thin the sauce if it’s too thick.

For the Chicken

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces – Thighs will be more forgiving and tender, while breasts are leaner.
• 1 tablespoon soy sauce (low-sodium is recommended) – Adds umami and helps tenderize the chicken.
• 1 teaspoon cornstarch – Creates a slight crust when cooked, allowing the sauce to adhere better.
• 1/2 teaspoon black pepper – For a subtle sharp contrast to the sweet and spicy elements.
• 2-3 tablespoons neutral oil (like canola, vegetable, or avocado oil) – For pan-frying to achieve a beautiful golden-brown sear.

For the Bowl

• Cooked rice (Jasmine or brown rice) or quinoa – The perfect comforting base to soak up all the delicious sauce.
• Shredded cabbage or mixed greens – For a fresh, crunchy element.
• Shredded carrots – Adds a lovely sweetness and vibrant color.
• Chopped green onions or scallions – For a fresh, oniony bite and visual appeal.
• Toasted sesame seeds (optional) – Adds a nutty crunch and aromatic finish.
• Chopped peanuts or cashews (optional) – For an extra layer of crunch and nutty flavor.
• Lime wedges (for serving) – A squeeze of fresh lime juice adds essential brightness.

Recipe Timing

In comparison to many elaborate chicken dishes that can take over an hour, this Bang Bang Chicken Bowl comes together astonishingly quickly. With a prep time of 15 minutes and a cook time of just 20 minutes, you’re looking at a total of 35 minutes from start to finish. This makes it an ideal choice for busy weeknights when you crave something flavorful but don’t have hours to spend in the kitchen. The average chicken dinner might require marinating time, longer cooking periods, or more complex techniques, but this bowl streamlines the process without compromising on taste.

How to Make This Delicious Bang Bang Chicken Bowl

Step 1: Prepare the Bang Bang Sauce

Let’s start with the heart of this dish: the bang bang sauce! In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, garlic powder, and ginger powder (if using). Keep whisking until everything is smooth and beautifully combined into a creamy, rose-colored sauce. If the sauce seems a bit too thick to your liking, stir in a tablespoon of water until it reaches your desired drizzling consistency. Taste it and adjust the sriracha for heat or sweet chili sauce for sweetness if needed. Cover and set aside. This sauce is quite versatile and can be made ahead of time!

Step 2: Prepare the Chicken

Now, let’s get our chicken ready for its flavorful transformation. Pat the chicken pieces dry with paper towels – this step is crucial for helping them achieve a nice sear. In a clean bowl, toss the bite-sized chicken pieces with soy sauce, cornstarch, and black pepper. Ensure each piece is evenly coated. The cornstarch will help create a slightly crisp exterior that holds onto that luscious bang bang sauce beautifully.

Step 3: Cook the Chicken

Heat the neutral oil in a large skillet or wok over medium-high heat. Once the oil is shimmering (a testament to being hot enough for a good sear), carefully add the coated chicken pieces in a single layer. You might need to cook the chicken in batches to avoid overcrowding the pan, which can lead to steaming rather than searing. Cook for about 5-7 minutes, flipping occasionally, until all sides of the chicken are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, transfer the chicken to a clean plate.

Step 4: Assemble the Bowls

It’s time to build your masterpiece! Spoon your cooked rice or quinoa into individual serving bowls. Top generously with the shredded cabbage or mixed greens and shredded carrots, adding a fresh, crunchy contrast to the warm chicken. Arrange the golden-brown, cooked chicken pieces over the veggies and rice. Now for the grand finale: liberally drizzle that irresistible bang bang sauce all over the chicken and the rest of the bowl. Garnish with chopped green onions, toasted sesame seeds, and chopped nuts if you’re using them. Serve immediately with lime wedges on the side for an extra burst of citrusy freshness.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. This is a general guideline per serving.

• Calories: Approximately 450-650 kcal
• Protein: 30-40g
• Fat: 25-40g (depending on mayonnaise and oil used)
• Carbohydrates: 20-35g (depending on base and sauce sweetness)
• Sodium: Varies depending on soy sauce and other seasonings.

Making it Healthier (Without Sacrificing Flavor!)

Want to enjoy this deliciousness with a healthier twist? It’s totally doable! Try these simple swaps:

• Sauce Base: Substitute half of the mayonnaise with plain Greek yogurt or mashed avocado for a creamier, protein-rich, and healthier fat alternative.
• Sweetener: Use a sugar-free sweet chili sauce or reduce the amount of regular sweet chili sauce and add a touch of stevia or monk fruit sweetener if you’re watching sugar intake.
• Chicken Preparation: Instead of pan-frying, try baking or air-frying the chicken pieces until golden. You can toss them with a touch of oil and cornstarch before cooking.
• Base: Opt for brown rice or cauliflower rice instead of white rice for increased fiber and fewer carbs.
• Added Veggies: Load up your bowl with even more nutrient-dense vegetables like steamed broccoli, edamame, sliced bell peppers, or shredded red cabbage.

Serving Suggestions

This Bang Bang Chicken Bowl is a complete meal on its own, but here are a few ideas to enhance your dining experience:

• Extra Crunch: Add some crispy fried onions or wonton strips for an irresistible texture contrast.
• Spicy Kick: If you love heat, sprinkle some red pepper flakes over the top or add a few slices of fresh jalapeño.
• Fresh Herbs: Fresh cilantro leaves add a wonderful herbaceous note that complements the bold flavors.
• Side Salad: A light, simple side salad with a ginger-sesame dressing can be a refreshing addition.

Common Mistakes to Avoid

To ensure your Bang Bang Chicken Bowl is absolutely perfect, steer clear of these common pitfalls:

• Overcrowding the pan: This leads to steamed chicken instead of nicely seared, crispy chicken. Cook in batches if necessary.
• Not tasting and adjusting the sauce: Every ingredient varies. Always taste your sauce and adjust seasoning (sweetness, spice, tang) before serving.
• Using cold oil: Ensure your oil is hot before adding the chicken to achieve that perfect sear.
• Skipping the cornstarch: This small step makes a big difference in how well the sauce adheres to the chicken.

Storing Your Bang Bang Chicken Bowl

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. It’s best to store the components separately if possible: the cooked chicken and sauce together, and the rice/quinoa and fresh veggies separately. This helps maintain the texture of the crunchy elements. When reheating, you may need to add a splash of water to the sauce if it has thickened too much. Gently reheat the chicken and sauce on the stovetop over low heat or in the microwave. Assemble with fresh toppings if desired.

FAQs

***What makes it “Bang Bang”?***

The “Bang Bang” name refers to the explosive, bold flavors and the creamy, slightly spicy sauce that defines the dish. It’s a term popularized by cuisines that feature exciting and impactful taste profiles.

***Can I make this ahead of time?***

Yes! You can prepare the Bang Bang sauce and cook the chicken a day in advance. Store them separately in the refrigerator. Reheat the chicken and sauce gently before assembling your bowls to ensure the best texture and flavor.

***What kind of chicken is best?***

Both chicken breasts and thighs work well. Chicken thighs tend to be more moist and tender, making them a slightly more forgiving choice. Boneless, skinless options are easiest to work with.

***Can I make it vegetarian?***

Absolutely! You can substitute the chicken with crispy fried tofu, shrimp, or even battered cauliflower florets. Adjust cooking times accordingly.

***How spicy is this dish?***

The spice level is customizable. The recipe uses 1 tablespoon of sriracha, which provides a moderate kick. You can increase it for more heat or decrease it (or omit entirely) for a milder flavor.

Delicious Bang Bang Chicken Bowl Recipe

Print Recipe

A delightful experience filled with flavors and textures that will please everyone at your table.

• Author: Chef Samantha

Ingredients

Scale 1x2x3x

• 2boneless skinless chicken breasts
• 0.5 cupall-purpose flour
• 2large eggs beaten
• 1 cuppanko breadcrumbs
• 0.5 teaspoongarlic powder
• 0.5 teaspoonpaprika
• Salt and pepper to taste
• 2 tablespoonsvegetable oil or cooking spray
• 1 cupjasmine or sushi rice
• 2 cupswater or chicken broth
• Pinch of salt
• 1 cupshredded lettuce
• 0.5 cupshredded carrots
• 0.5cucumber thinly sliced
• 2green onions chopped
• 0.25 cupmayonnaise
• 2 tablespoonssweet chili sauce
• 1 tablespoonsriracha
• 1 teaspoonhoney or sugar
• 1 teaspoonrice vinegar or lime juice

Instructions

1. Start by rinsing the jasmine rice under cold water until the water runs clear; this removes excess starch and ensures fluffy grains. In a saucepan, combine the rinsed rice with 2 cups of water or chicken broth along with a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for approximately 15 minutes or until the liquid is absorbed and the rice is tender. After cooking, let the rice rest off the heat for an additional 5 minutes, resulting in a perfect fluffy texture.
2. While the rice cooks, take your boneless chicken breasts and slice them lengthwise into thinner cutlets. This helps them cook evenly and more quickly. Season both sides liberally with salt, pepper, garlic powder, and paprika to infuse flavor throughout the chicken. Depending on your spice preference, you can adjust the paprika level for more heat.
3. Now it’s time to dredge the seasoned chicken. Start by placing the flour in one bowl, the beaten eggs in another, and the panko breadcrumbs in a third. First, coat each chicken cutlet in flour, tapping off excess. Then dip it into the beaten eggs, allowing any extra egg to drip off before finally coating it with panko breadcrumbs. Press gently on the breadcrumbs to ensure they adhere well; this will give your chicken that beloved crispy texture.
4. In a large frying pan, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, carefully add the coated chicken cutlets. Cook for about 3-4 minutes on each side until golden brown and crispy. Alternatively, if you prefer an air fryer, set it to 400°F and cook for 12-15 minutes, flipping halfway through for even cooking. Once cooked, let the chicken rest on a plate before slicing it into bite-size pieces.
5. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey (or sugar), and rice vinegar (or lime juice) until the mixture is smooth and creamy. Taste and adjust the seasoning based on your heat preference. This sauce ties everything together in the bowl, providing that signature bang bang flavor!
6. Now that all your components are ready, it’s time for assembly! In a bowl, start with a generous scoop of fluffy jasmine rice as the base. Top it with shredded lettuce, shredded carrots, and cucumber slices for a refreshing crunch. Finally, add the sliced crispy chicken on top. Drizzle generously with the bang bang sauce and garnish with chopped green onions for an extra pop of flavor and color.
7. Your Bang Bang Chicken Bowl is ready to enjoy! Serve immediately for the best experience or prepare the components separately for meal prep for the week. Just keep the sauce aside until it’s time to serve to maintain the crispness of the chicken and freshness of the vegetables.

Notes

Ensure the oil is hot enough for frying to get that crispy texture without being overly greasy. Feel free to add more vegetables or adjust quantities based on personal preference or seasonal availability.

Nutrition

• Calories: 580 kcal
• Protein: 28 g