When I first stumbled upon the Bang Bang Chicken Bowl, it felt like finding the culinary holy grail of quick and delightful dinners. This dish perfectly balances crispy chicken, creamy spicy sauce, and fresh veggies all served atop a fluffy bed of jasmine rice. It’s the kind of meal that feels indulgent while being easy enough to whip up on a weeknight—or impress guests at a weekend gathering. Whether you’re in a rush or want a dish full of flavor without days of prep, this recipe is here to save the day!

Why you’ll love this dish

One of the best things about this Bang Bang Chicken Bowl is its combination of textures and flavors. Crispy chicken thighs or breasts enveloped in a savory, spicy mayo offer an explosion of taste, complemented by the freshness of lettuce, cucumber, and carrots.

But there’s more! This dish is:

Quick: In under 30 minutes, you can serve up a meal that’s packed with flavor.
Budget-Friendly: Using straightforward ingredients makes it easy on the wallet.
Family Approved: Whether you have picky eaters or adventurous foodies, the customizable spicy sauce caters to everyone’s taste.

“This Bang Bang Chicken Bowl is a game changer! Quick to make, and my kids devoured it. The flavors are addictively delicious!” – Emma T.

Preparing Bang Bang Chicken Bowl

Let’s break down how to create this vibrant bowl. With simple ingredients and step-by-step instructions, you’ll have everything you need at your fingertips. It involves coating the chicken, frying it to golden perfection, mixing a fantastic sauce, and finally assembling a bright and colorful dish that invites you to dig in!

Gathering these ingredients will set you on the right path, so next up, let’s see what you’ll need.

Key ingredients

Here’s what you’ll need to whip up this delicious Bang Bang Chicken Bowl:

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 based on spice preference)
1 cup shredded lettuce
1 cup diced cucumber
1/2 cup shredded carrots
1/4 cup chopped green onions
Sesame seeds for garnish (optional)

Feel free to swap jasmine rice for brown rice or use another type of protein like tofu or shrimp for a different spin!

Directions to follow

In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Mix until incorporated.
Toss the chicken pieces in the cornstarch mixture until they’re well-coated.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the coated chicken pieces in a single layer.
Cook for about 5-7 minutes, turning occasionally until the chicken is golden brown and cooked through. Remove from heat and set aside.
In a small bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Mix until smooth, adjusting the spiciness by adding more sriracha if desired.
Now it’s time to assemble! Start with a foundation of jasmine rice in each bowl, then add the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
Drizzle your spicy mayo sauce over the top and sprinkle with sesame seeds if you’re feeling fancy. Serve immediately!

Best ways to enjoy it

For serving suggestions, consider adding a wedge of lime for a zesty finish, or pair your Bang Bang Chicken Bowl with crispy spring rolls or a light soup. And for those who enjoy a bit of crunch, topping with crushed peanuts can add an exciting twist!

Storage and reheating tips

Got leftovers? No problem! To keep them fresh:

Refrigerate: Store your leftover components in airtight containers. The chicken can remain in the fridge for up to 3 days, while prepared sauce should be consumed within 2-3 days.
Reheat: Warm the chicken in a skillet or microwave just until heated through; avoid overcooking it again to keep it tender.

Pro chef tips

Double Frying: For an extra crunchy exterior, consider a double frying technique. Fry at a lower temperature first, remove, let cool, and finish with a higher temperature until golden.
Ingredient Prep: Chop your veggies and sauce ingredients ahead of time to make the assembly quick during mealtime.

Creative twists

Feel adventurous? Here are some variations to try:

Heat Level: Adjust the sriracha to suit your taste or explore different hot sauces for a unique twist.
Vegetarian Option: Replace chicken with crispy, fried tofu for a plant-based alternative that’s just as hearty.

Common questions

How long does it take to cook?

This meal comes together in about 30 minutes from start to finish, making it an efficient choice for busy weeknights.

Can I substitute jasmine rice?

Absolutely! Brown rice, quinoa, or even cauliflower rice can serve as excellent alternatives for a different flavor or healthier choice.

What’s the best way to store leftovers?

Store components separately in airtight containers in the refrigerator for the freshest taste. Consume within 3 days for the best quality.

With its mix of flavors and textures, the Bang Bang Chicken Bowl is not just a meal; it’s an experience that’s fun to make and even more rewarding to enjoy. Happy cooking!

Bang Bang Chicken Bowl

Author: majestyrecipes
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A quick and delightful dinner featuring crispy chicken, creamy spicy sauce, and fresh veggies on a bed of jasmine rice.

Ingredients

Scale

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)

Instructions

In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Mix until incorporated.
Toss chicken pieces in the cornstarch mixture until well-coated.
Heat vegetable oil in a large skillet over medium-high heat. Add coated chicken in a single layer.
Cook for about 5-7 minutes, turning occasionally until golden brown and cooked through. Remove from heat.
In a small bowl, combine mayonnaise, sweet chili sauce, and sriracha. Mix until smooth, adjusting spice as necessary.
Assemble by placing jasmine rice in bowls, adding chicken, lettuce, cucumber, carrots, and green onions.
Drizzle with spicy mayo sauce and sprinkle with sesame seeds. Serve immediately!

Notes

For an extra crunchy exterior, consider double frying the chicken. Feel free to swap jasmine rice for brown rice or use tofu for a vegetarian option.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 6g
Sodium: 600mg
Fat: 30g
Saturated Fat: 3g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 30g
Cholesterol: 70mg

Keywords: Bang Bang Chicken, Chicken Bowl, Quick Dinner, Weeknight Meal, Asian Cuisine