You ever get that craving for something creamy, spicy, and a little bit sweet, all at once? That’s the magic of Bang Bang sauce. You’ve probably had it at a restaurant and thought it was some complicated chef secret.
Well, it’s not. It’s so easy to make at home, and pouring it over crispy chicken and fresh veggies is just about the best dinner idea ever. Forget takeout. We’re making a Bang Bang Chicken Bowl that’s fast, fresh, and a thousand times better.
What You’ll Need
Here are the simple ingredients we’ll use to put this amazing bowl together. I’ve broken it down by what it’s for.
For the Crispy Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Salt and black pepper
- Vegetable oil, for frying
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1-2 tablespoons Sriracha (use less or more depending on your spice preference)
- 1 teaspoon rice vinegar
For the Bowls
- 2 cups cooked jasmine or basmati rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1/2 cup edamame, shelled
- Sliced green onions and sesame seeds for garnish
Tools for the Job
You don’t need any fancy equipment for this recipe. Just the basics.
- Large skillet or frying pan
- Three shallow bowls (for breading)
- Small bowl (for the sauce)
- Whisk
- Tongs
- Knife and cutting board
How to Make a Bang Bang Chicken Bowl
This comes together pretty fast. It’s all about getting your station set up before you start cooking the chicken.
Step 1: First, cook your rice according to the package directions. While it’s cooking, you can prep everything else.
Step 2: In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar. Set your Bang Bang sauce aside.
Step 3: Set up your breading station. Place the cornstarch in one shallow bowl, the beaten eggs in a second, and the panko breadcrumbs in a third. Season the cornstarch and panko with a pinch of salt and pepper.
Step 4: Pat your chicken pieces completely dry with a paper towel. This is key for getting them crispy.
Step 5: Dredge each chicken piece first in cornstarch, then dip it in the egg, and finally press it into the panko breadcrumbs to coat it fully.
Step 6: Heat about an inch of vegetable oil in your skillet over medium-high heat. Once the oil is hot (a breadcrumb should sizzle immediately), carefully add the chicken in a single layer. Don’t crowd the pan!
Step 7: Fry the chicken for 3-4 minutes per side, until it’s golden brown and cooked through. Remove it with tongs and place it on a wire rack to drain.
Step 8: Assemble your bowls. Start with a base of rice, then add the carrots, cucumber, and edamame. Top with the crispy chicken, drizzle generously with Bang Bang sauce, and garnish with green onions and sesame seeds.
Pro Tips
After making this dish hundreds of times, I’ve learned a few things. These little tricks make a big difference.
- Don’t Skip the Cornstarch: The cornstarch is the secret to a light, crispy coating that stays on the chicken. Flour can get gummy, but cornstarch gives you that perfect crunch.
- Make the Sauce Ahead: The Bang Bang sauce tastes even better if you let it sit for at least 30 minutes in the fridge. The flavors get a chance to know each other.
- Keep Your Oil Hot: If your oil isn’t hot enough, the chicken will soak it up and become greasy instead of crispy. If it’s too hot, the outside will burn before the inside is cooked. A steady medium-high is perfect.
Substitutions and Variations
This bowl is easy to change up based on what you have or what you like.
| Original Ingredient | Good Substitution | Notes |
|---|---|---|
| Chicken Breast | Chicken Thighs, Shrimp, Tofu | For tofu, press it well to remove water before breading. |
| Mayonnaise | Plain Greek Yogurt | This will make the sauce tangier and a bit healthier. |
| Panko Breadcrumbs | Regular Breadcrumbs, Crushed Cornflakes | Panko gives the best crunch, but others work in a pinch. |
| Jasmine Rice | Quinoa, Cauliflower Rice, Mixed Greens | Use any base you prefer to make it your own. |
Meal Prep and Storage
You can definitely get a head start on this meal. Cook the rice, chop all the vegetables, and make the sauce up to 3 days in advance. Store them in separate airtight containers in the fridge.
For leftovers, store the chicken, veggies, and sauce separately. The chicken will lose its crispiness, but you can revive it in an air fryer or oven for a few minutes. It’s best to assemble the bowls right before eating.
Nutrition and Diet Swaps
A quick look at how to fit this into different eating styles. These are just estimates, of course.
| Diet | How to Adjust the Recipe |
|---|---|
| Gluten-Free | Use gluten-free panko breadcrumbs and tamari instead of soy sauce if your chili sauce contains it. |
| Low-Carb | Swap the rice for cauliflower rice or a bed of shredded lettuce. Use a sugar-free sweet chili sauce. |
| Dairy-Free | This recipe is naturally dairy-free. |
| Vegetarian | Substitute extra-firm tofu or cauliflower florets for the chicken. |
FAQs
Q1. Is Bang Bang sauce really spicy?
Ans: It depends on you! The heat comes from the Sriracha. Start with 1 tablespoon and add more until you like the heat level.
Q2. Can I use an air fryer to cook the chicken?
Ans: Absolutely. Preheat your air fryer to 400°F. Spray the basket and the breaded chicken with cooking spray. Cook for 8-10 minutes, flipping halfway, until golden and crispy.
Q3. My breading keeps falling off. What am I doing wrong?
Ans: Make sure you pat the chicken very dry before starting. Also, press the panko firmly onto the chicken to help it stick. When frying, only flip the chicken once.
Wrapping Up
See? A restaurant-favorite dish made right in your kitchen with simple stuff. It’s crunchy, saucy, fresh, and just plain good. There’s nothing better than a meal that feels a little fancy but is actually super easy.
Now it’s your turn. Give this Bang Bang Chicken Bowl a try and let me know how it goes. Drop a comment below with any questions or tell me how you made it your own
