I love how this recipe turns simple ingredients into a dish that looks far more impressive than the effort behind it. Every bite is rich, fresh, and tempting enough to make seconds feel inevitable.
I’m obsessed with this Bang Bang Chicken Bowl because it hits every craving I have at once: crunchy, creamy, spicy, sweet, and ridiculously satisfying. The chicken gets that crisp bite I can’t stop picking at, while the rice soaks up all the saucy chaos underneath.
And that bang bang sauce? Loud in the best way.
I love how the fresh crunch cuts through the richness so the whole bowl never feels heavy. But the real reason I keep coming back is simple.
Big flavor, messy forkfuls, zero boring bites. Just the kind of dinner I actually crave.
Ingredients
- Chicken keeps it hearty, juicy, and way more satisfying than a sad salad.
- Cornstarch and panko bring that crispy coating you’ll want in every bite.
- Eggs help the crunchy stuff stick, because nobody wants naked chicken.
- Rice makes the bowl filling, cozy, and perfect for soaking up sauce.
- Cabbage adds fresh crunch, so the whole thing doesn’t feel too heavy.
- Carrots bring sweetness, color, and a tiny “yes, I’m healthy” moment.
- Cucumber cools things down when the sauce gets a little spicy.
- Green onions add that fresh bite that makes bowls taste restaurant-y.
- Mayo makes the bang bang sauce creamy, rich, and honestly addictive.
- Sweet chili sauce brings sticky sweetness with just enough tang.
- Sriracha gives the kick, so adjust it if you’re spice-shy.
- Plus, honey, vinegar, soy, and garlic powder balance everything fast.
- Basically, sesame, cilantro, and lime make it look and taste finished.
Ingredient Quantities
- 1 pound boneless skinless chicken breasts or thighs, cut into bite size pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup neutral oil for frying, more as needed
- 3 cups cooked white or brown rice
- 2 cups shredded green cabbage or coleslaw mix
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 2 green onions, thinly sliced
- 1/3 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon honey
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon sesame seeds for garnish
- Fresh cilantro leaves and lime wedges for serving, optional
How to Make this
1. Season the chicken pieces with kosher salt and black pepper.
2. Set up a dredging station: place cornstarch in one bowl, beaten eggs in a second bowl, and panko breadcrumbs in a third bowl.
3. Coat each chicken piece in cornstarch, then dip in beaten eggs, then press into panko to fully coat.
4. Heat 1/2 cup neutral oil in a large skillet over medium-high heat. Fry the chicken in batches until golden and cooked through, about 3 to 5 minutes per side depending on piece size; add more oil as needed and drain cooked chicken on a paper towel lined plate.
5. While the chicken cooks, make the bang bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar or lime juice, soy sauce, and garlic powder until smooth; taste and adjust sriracha for heat.
6. Toss the fried chicken with most of the bang bang sauce, reserving a few tablespoons for drizzling.
7. Divide cooked rice among bowls, top with shredded cabbage or coleslaw mix, shredded carrots, sliced cucumber, and the bang bang chicken.
8. Drizzle remaining sauce over the bowls and sprinkle with thinly sliced green onions and sesame seeds.
9. Garnish with fresh cilantro leaves and lime wedges if using.
10. Serve immediately so the chicken stays crispy and enjoy.
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Three shallow bowls or plates for dredging
4. Large skillet or frying pan
5. Tongs or a slotted spatula
6. Measuring cups and spoons
7. Whisk
8. Paper towels and a plate or tray for draining
9. Serving bowls or plates for the rice bowls
FAQ
The BEST Bang Bang Chicken Bowl – Creamy, Crispy & Delicious! Recipe Substitutions and Variations
- Chicken (1 pound boneless skinless chicken breasts or thighs): turkey breast cut into bite size pieces, firm tofu pressed and cubed for a vegetarian option, shrimp peeled and deveined for a seafood variation
- Cornstarch (1/2 cup): all purpose flour in equal measure, potato starch 1:1 for extra crispness, rice flour for a gluten free alternative
- Panko breadcrumbs (1 cup): crushed cornflakes or crushed plain tortilla chips for crunch, regular breadcrumbs toasted for similar texture, gluten free breadcrumbs for GF needs
- Mayonnaise (1/3 cup): Greek yogurt for tang and lighter texture, vegan mayo for a dairy free option, sour cream for a slightly tangier sauce
Pro Tips
– Pat the chicken very dry before seasoning and dredging. Moisture will make the cornstarch and panko slide off and produce a soggy crust instead of a crisp one.
– Keep the oil hot and consistent. Aim for around 350 to 375 F if you have a thermometer. If the oil is too cool the coating soaks up oil, and if it is too hot the exterior browns before the center cooks.
– Fry in small, even batches without crowding the pan so pieces brown evenly. Let cooked pieces rest on a wire rack rather than paper towels so steam can escape and the crust stays crisp.
– Toss the chicken with most of the sauce just before serving, and reserve some for drizzling. That way the rice bowl gets saucy flavor but the chicken stays crunchy enough to contrast with the veg.
The BEST Bang Bang Chicken Bowl – Creamy, Crispy & Delicious! Recipe
I love how this recipe turns simple ingredients into a dish that looks far more impressive than the effort behind it. Every bite is rich, fresh, and tempting enough to make seconds feel inevitable.
4
servings
905
kcal
Equipment: 1. Cutting board
2. Chef’s knife
3. Three shallow bowls or plates for dredging
4. Large skillet or frying pan
5. Tongs or a slotted spatula
6. Measuring cups and spoons
7. Whisk
8. Paper towels and a plate or tray for draining
9. Serving bowls or plates for the rice bowls
Ingredients
1 pound boneless skinless chicken breasts or thighs, cut into bite size pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup cornstarch
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup neutral oil for frying, more as needed
3 cups cooked white or brown rice
2 cups shredded green cabbage or coleslaw mix
1 cup shredded carrots
1 cup thinly sliced cucumber
2 green onions, thinly sliced
1/3 cup mayonnaise
3 tablespoons sweet chili sauce
2 tablespoons sriracha (adjust to taste)
1 tablespoon honey
1 tablespoon rice vinegar or lime juice
1 teaspoon soy sauce
1/2 teaspoon garlic powder
1 teaspoon sesame seeds for garnish
Fresh cilantro leaves and lime wedges for serving, optional
Directions
- Season the chicken pieces with kosher salt and black pepper.
- Set up a dredging station: place cornstarch in one bowl, beaten eggs in a second bowl, and panko breadcrumbs in a third bowl.
- Coat each chicken piece in cornstarch, then dip in beaten eggs, then press into panko to fully coat.
- Heat 1/2 cup neutral oil in a large skillet over medium-high heat. Fry the chicken in batches until golden and cooked through, about 3 to 5 minutes per side depending on piece size; add more oil as needed and drain cooked chicken on a paper towel lined plate.
- While the chicken cooks, make the bang bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar or lime juice, soy sauce, and garlic powder until smooth; taste and adjust sriracha for heat.
- Toss the fried chicken with most of the bang bang sauce, reserving a few tablespoons for drizzling.
- Divide cooked rice among bowls, top with shredded cabbage or coleslaw mix, shredded carrots, sliced cucumber, and the bang bang chicken.
- Drizzle remaining sauce over the bowls and sprinkle with thinly sliced green onions and sesame seeds.
- Garnish with fresh cilantro leaves and lime wedges if using.
- Serve immediately so the chicken stays crispy and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 498g
- Total number of serves: 4
- Calories: 905kcal
- Fat: 151.4g
- Saturated Fat: 18.5g
- Trans Fat: 0.12g
- Polyunsaturated: 53g
- Monounsaturated: 79.5g
- Cholesterol: 190mg
- Sodium: 1187mg
- Potassium: 529mg
- Carbohydrates: 97.5g
- Fiber: 4.5g
- Sugar: 12.5g
- Protein: 45.8g
- Vitamin A: 5425IU
- Vitamin C: 11mg
- Calcium: 28mg
- Iron: 6.3mg
