Bang Bang Chicken Bowl

Remember when you discovered sriracha mayo and thought nothing could top it? Well, buckle up, because bang bang sauce is about to become your new obsession. This Bang Bang Chicken Bowl combines crispy chicken, fresh veggies, fluffy rice, and that addictive sweet-spicy-creamy sauce that’s been all over your social media feed. It’s basically what would happen if a sushi restaurant and your favorite takeout spot had a delicious baby.

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Why This Bang Bang Chicken Bowl is Awesome

Here’s the deal: this Bang Bang Chicken Bowl tastes like you ordered it from some trendy restaurant that charges $18 for a bowl, but you’re making it at home for a fraction of the price. The bang bang sauce is ridiculously easy to make and turns plain chicken into something you’ll genuinely get excited about eating.

The beauty of bowl meals is that you can prep everything separately and assemble when you’re ready to eat. Translation? You can make a week’s worth of lunches in one go and actually look forward to opening your sad desk lunch. No more staring longingly at your coworker’s takeout while you eat another boring salad.

It’s also crazy customizable. Hate cucumbers? Leave them out. Want more crunch? Add extra veggies. Need it spicier? Crank up the sriracha. This Bang Bang Chicken Bowl recipe is basically a choose-your-own-adventure book, except the ending is always delicious.

Plus, if you bake the chicken instead of frying it, you can pretend you’re being healthy while absolutely drowning everything in that creamy sauce. It’s all about balance, right?

Ingredients You’ll Need

For the Bang Bang Sauce:

• 1/2 cup mayonnaise (use the good stuff, you’ll taste the difference)
• 3 tablespoons sweet chili sauce (the Thai kind, not regular chili sauce)
• 2 tablespoons sriracha (more or less depending on your spice tolerance)
• 1 tablespoon honey (for that sweet-heat balance)
• 1 teaspoon rice vinegar (adds a nice tang)

For the Chicken:

• 1.5 pounds chicken breasts or thighs, cut into bite-sized pieces (thighs are juicier, just saying)
• 1 cup buttermilk (or regular milk with a splash of vinegar)
• 1 cup panko breadcrumbs (regular breadcrumbs work but panko = crunch)
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Cooking spray or oil for baking/frying

For the Bowl:

• 2 cups cooked white or brown rice (jasmine rice is chef’s kiss)
• 1 cup shredded purple cabbage (for color and crunch)
• 1 cup shredded carrots (buy pre-shredded if you’re lazy like me)
• 1 cucumber, thinly sliced (English cucumbers are less watery)
• 1 avocado, sliced (because avocado makes everything better)
• 2 red onions, thinly sliced (for that fresh bite)
• Sesame seeds for garnish (optional but makes it look fancy)
• Lime wedges (for squeezing over everything)

Step-by-Step Instructions

1. Make your bang bang sauce first because it gets better as it sits. In a small bowl, whisk together mayo, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Taste it and adjust the spice level—this is your moment. Cover and refrigerate while you prep everything else.

2. Marinate your chicken in buttermilk for at least 30 minutes (or up to 4 hours if you’re planning ahead). This makes the chicken super tender and helps the coating stick. If you’re in a rush, even 15 minutes helps.

3. Preheat your oven to 425°F if you’re baking (or heat oil in a deep pan to 350°F if you’re frying). Line a baking sheet with parchment paper and spray it generously with cooking spray.

4. Set up your breading station. In one shallow bowl, mix flour, garlic powder, paprika, salt, and pepper. In another bowl, put your panko breadcrumbs. This assembly line makes the process way easier and less messy.

5. Take each piece of chicken from the buttermilk, letting excess drip off. Dredge it in the seasoned flour, then back into the buttermilk (yes, again), then coat generously in panko. Press the breadcrumbs on firmly so they actually stick.

6. Place breaded chicken pieces on your prepared baking sheet in a single layer. Give them a good spray with cooking oil—this is what makes them crispy in the oven. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. Internal temp should hit 165°F.

7. While the chicken’s cooking, prep all your bowl components. Cook your rice if you haven’t already. Slice your veggies, dice that avocado, chop those green onions. Get everything ready so assembly is quick and easy.

8. Once the chicken is done, toss it in about half of your bang bang sauce while it’s still hot. This helps the sauce stick and infuse into those crispy nooks and crannies. Save the rest for drizzling.

9. Time to build your bowl! Start with a base of rice, then arrange your veggies in sections (or just toss them all together if you’re not into the aesthetic). Top with the sauced chicken.

10. Drizzle the remaining bang bang sauce over everything generously. Sprinkle with sesame seeds and onions, add a lime wedge on the side, and prepare to dive in. Mix it all together before eating so every bite gets that sauce action.

Common Mistakes to Avoid

Skipping the buttermilk soak. This isn’t just about flavor—the acid in buttermilk actually tenderizes the chicken. If you skip it, you’ll end up with drier, tougher chicken. Just don’t.

Not seasoning the flour mixture enough. Your breading is a huge opportunity for flavor, so don’t be shy with those spices. Taste your flour mixture before you start breading—it should taste seasoned.

Overcrowding the baking sheet. If your chicken pieces are touching, they’ll steam instead of getting crispy. Give them space to breathe and get that golden, crunchy exterior we’re after.

Using too much sauce on the chicken at once. If you dump all the sauce on immediately, it’ll make your crispy coating soggy. Toss with half, serve with the rest on the side or drizzled on top at the last minute.

Not pressing the panko into the chicken. Those breadcrumbs need to stick! Press them firmly onto each piece so you don’t end up with bald spots or coating that falls off during cooking.

Forgetting to spray the chicken with oil before baking. This is non-negotiable if you want crispy baked chicken. The oil helps the breadcrumbs brown and crisp up beautifully.

Alternatives & Substitutions

Chicken: Swap for shrimp (cook time is way shorter—just 6-8 minutes), tofu (press it well first), or even crispy chickpeas for a vegetarian version. Leftover rotisserie chicken works in a pinch, though you’ll miss out on that crispy coating.

Bang bang sauce base: No mayo? Greek yogurt works as a healthier alternative, though the texture will be slightly different. You can also use sour cream or a mix of both.

Sweet chili sauce: In a pinch, mix equal parts honey and sriracha with a splash of rice vinegar. It won’t be exactly the same, but it’ll get you close enough.

Rice: Cauliflower rice if you’re going low-carb, quinoa for extra protein, or even rice noodles if you want to switch up the texture. FYI, sushi rice makes this feel extra authentic.

Veggies: Use literally whatever you have. Edamame, bell peppers, snap peas, shredded lettuce, pickled radishes—this bowl is forgiving. Roasted broccoli is surprisingly good here too.

Panko: Regular breadcrumbs work, or crushed cornflakes if you want extra crunch. You can even use crushed pork rinds for a keto-friendly version.

Final Thoughts

This Bang Bang Chicken Bowl is the meal prep hero you didn’t know you needed. It’s got crunch, it’s got spice, it’s got that Instagram-worthy look that’ll make your coworkers ask where you ordered from (and then you get to smugly say you made it).

The sauce is truly where the magic happens—that perfect balance of creamy, sweet, and spicy that makes you want to lick the bowl clean. Make a double batch and keep it in the fridge because you’ll want to put it on everything.

Whether you’re meal prepping for the week, trying to impress someone with your cooking skills, or just tired of the same old boring dinners, this bowl delivers. It’s proof that eating healthy-ish doesn’t mean sacrificing flavor or fun.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!

FAQ (Frequently Asked Questions)

Can I make this ahead for meal prep? Absolutely! This is actually perfect for meal prep. Store the components separately in the fridge—rice in one container, chicken in another, veggies in another, and sauce on the side. The chicken stays crispier this way. Assemble and sauce right before eating. Everything keeps for 4-5 days except the avocado, which you should slice fresh daily to avoid browning.

Can I air fry the chicken instead? Yes! Spray your air fryer basket well, arrange chicken in a single layer (you may need to work in batches), and cook at 400°F for 12-15 minutes, flipping halfway through. The results are seriously crispy and use even less oil than baking. Just make sure not to overcrowd the basket.

How spicy is bang bang sauce really? It’s got a kick but it’s not going to melt your face off. The mayo and sweet chili sauce balance out the sriracha nicely, making it more of a medium heat. If you’re spice-sensitive, start with 1 tablespoon of sriracha and work your way up. If you’re a heat seeker, add extra or throw in some cayenne pepper.

What’s the best way to reheat the chicken without losing the crunch? Skip the microwave if you want to keep that crispy coating! Reheat in the oven at 375°F for 8-10 minutes, or better yet, use an air fryer at 350°F for 3-5 minutes. The toaster oven also works great. Add the sauce after reheating, not before, to keep things crispy.