Introduction
The Bang Bang Chicken Bowl is a bold, flavor-packed dish that brings together crispy chicken bites, creamy spicy sauce, and a bed of fresh vegetables or rice for a vibrant, satisfying meal. Inspired by the viral popularity of Bang Bang Shrimp from restaurant menus and social media, this bowl version adapts the irresistible sweet, spicy, and creamy Bang Bang sauce to juicy chicken, offering a dish that’s indulgent, customizable, and incredibly easy to make at home. Whether you serve it over rice, noodles, lettuce, or even cauliflower rice, this dish delivers on flavor, texture, and visual appeal, making it a perfect weeknight dinner or crowd-pleasing meal prep option. With crunchy coating, creamy chili kick, and fresh toppings, the Bang Bang Chicken Bowl is a crave-worthy fusion of comfort and spice that’s as fun to eat as it is to assemble.
The History Of
The name “Bang Bang Chicken” has roots in a traditional Chinese street food dish where chicken is tenderized with a wooden stick or mallet, hence the “bang bang” name. The Westernized version, however, is quite different. It originated in American chain restaurants, especially Bonefish Grill, where Bang Bang Shrimp became a signature item: crispy battered shrimp coated in a creamy, spicy, and sweet chili-mayo sauce. Its popularity exploded on social media and inspired countless adaptations using chicken, tofu, and cauliflower. The Bang Bang Chicken Bowl is one of those creative evolutions, combining crispy chicken bites with the beloved sauce, adding fresh vegetables, rice or grains, and optional toppings for a complete, balanced, and Instagram-worthy meal. The dish fuses Asian-inspired flavors with American comfort food formats, making it a staple in both trendy cafes and home kitchens.
Ingredients Breakdown
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup buttermilk (or milk + 1 tsp vinegar)
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Oil for frying (vegetable or canola)
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon Sriracha (adjust to taste)
- 1 tablespoon honey (optional, for added sweetness)
- 1 teaspoon rice vinegar or lime juice (for brightness)
For the Bowl Base and Toppings:
- 2 to 3 cups cooked white rice, brown rice, or cauliflower rice
- 1 cup shredded lettuce or cabbage
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumbers
- 1/4 cup chopped green onions
- Sesame seeds, chopped cilantro, and lime wedges for garnish
Step-by-Step Recipe:
- Marinate the Chicken: Place chicken pieces in a bowl with buttermilk and let soak for at least 20 minutes (or up to overnight in the fridge).
- Prepare the Coating: In a separate bowl, mix cornstarch, flour, salt, garlic powder, and black pepper. Remove chicken from the buttermilk and dredge each piece in the flour mixture until fully coated.
- Fry the Chicken: Heat about 1 inch of oil in a large skillet or pan over medium-high heat. Fry the chicken in batches for 4–6 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and vinegar or lime juice until smooth. Taste and adjust heat or sweetness as desired.
- Toss the Chicken: Once slightly cooled, toss the crispy chicken pieces in half of the Bang Bang sauce, reserving the rest for drizzling.
- Assemble the Bowls: Add rice to the bottom of each bowl, then top with lettuce or cabbage, carrots, cucumbers, and the saucy chicken. Drizzle remaining sauce over the top.
- Garnish and Serve: Finish with chopped green onions, sesame seeds, cilantro, and a wedge of lime. Serve immediately while the chicken is still crisp.
Tips for the Perfect
Use chicken thighs for extra juicy results, but chicken breasts work well too. For a lighter version, bake or air-fry the chicken instead of deep frying. Marinating in buttermilk not only tenderizes the chicken but also helps the coating stick better. Double coat for extra crunch by dipping back into the buttermilk and flour mixture before frying. Keep the oil hot but not smoking—around 350°F ensures crisp, golden chicken. Make the sauce ahead of time to let the flavors meld. If prepping in advance, keep the chicken separate until serving to maintain crispness. Add more Sriracha if you want a spicier sauce or reduce it for a milder taste. Use store-bought slaw mix as a shortcut for toppings. Customize the bowl base with noodles, quinoa, or leafy greens for variation.
Variations and Customizations
Make it vegetarian by swapping chicken with crispy tofu or cauliflower. For a low-carb version, use cauliflower rice and bake or air-fry the protein. Add edamame, avocado, or pickled red onions for extra texture and flavor. Try a teriyaki or hoisin drizzle in place of or alongside the Bang Bang sauce. Use Greek yogurt instead of mayo for a tangier, lighter sauce. For a gluten-free option, use rice flour and tamari. Turn it into a wrap or lettuce cups for a fun, hand-held twist. Serve it as a salad bowl with no rice and extra greens. Spice it up with sliced jalapeños or a dash of cayenne. To add crunch, top with crushed wonton strips or crispy onions.
Health Considerations and Nutritional Value:
The Bang Bang Chicken Bowl is indulgent but can be adjusted for different dietary needs. A standard serving with fried chicken, rice, and full-fat sauce ranges from 600–800 calories, with moderate protein, high fat, and moderate carbs. To reduce calories and fat, opt for air-fried or baked chicken, use light mayo or Greek yogurt in the sauce, and choose brown rice or cauliflower rice. Adding more vegetables boosts fiber, vitamins, and overall balance. While sweet chili sauce and Sriracha add flavor, they also contribute sugar and sodium, so use in moderation if watching intake. This bowl offers a good source of protein and can be part of a balanced diet when portioned appropriately. Customize your toppings and base to better fit keto, gluten-free, or high-protein diets.
FAQ
Can I air-fry the chicken? Yes, air-fry at 375°F for 15–18 minutes, flipping halfway through for crispy results without added oil.
Can I make the sauce ahead of time? Absolutely, the sauce can be stored in the fridge for up to 5 days.
What can I use instead of mayo? Greek yogurt, light sour cream, or a mix of yogurt and mayo can all work well.
How spicy is it? The heat level is mild to medium. Add more Sriracha or chili flakes for extra kick.
How do I keep the chicken crispy? Only toss the chicken in sauce just before serving. Keep it uncovered until ready to assemble.
What’s the best rice to use? Jasmine, basmati, or brown rice all work well. Cauliflower rice is great for a low-carb version.
Can I make it gluten-free? Yes, use gluten-free flour or cornstarch and make sure your chili sauce and mayo are GF-certified.
Is it good for meal prep? Yes, store the components separately and assemble before eating to maintain texture and freshness.
Bang Bang Chicken Bowl
Ingredients
Bang Bang Sauce
- 1 1/4 cups 290 g mayonnaise
- 2/3 cup 177 g Thai sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons Sriracha or more to taste
For the Chicken
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Bang Bang Chicken Bowl Assembly
- 4 cups 744 g cooked white rice, warmed and divided among bowls
- 2 cups 140 g thinly sliced red cabbage, divided
- 1 large carrot julienned and divided
- 1 medium cucumber halved and thinly sliced, divided
- 1 large avocado thinly sliced and divided
- Fresh chopped cilantro for garnish
- Sesame seeds for garnish
Instructions
Bang Bang Sauce
- In a medium mixing bowl, combine the mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir until smooth and fully blended. Set aside for later use.
Chicken
- In a large bowl, mix together the vegetable oil, paprika, garlic powder, salt, and black pepper.
- Add the chicken cubes to the bowl and gently toss until the pieces are evenly coated with the seasoning mixture.
- Arrange the chicken in a single layer in the air fryer basket. If needed, cook in batches to avoid overcrowding.
- Air fry at 400°F for 11 to 12 minutes, flipping the chicken halfway through, until it’s golden and cooked through with an internal temperature of 165°F.
- Transfer the cooked chicken to a large bowl and pour in 1/2 cup of the prepared bang bang sauce. Toss to coat the chicken thoroughly.
Assembly
- To assemble the bowls, set out four medium-sized serving bowls. In each bowl, layer 1 cup of warm rice, followed by 1/2 cup of shredded red cabbage, 1/4 cup of julienned carrots, and 1/4 cup of sliced cucumbers.
- Top each bowl with a portion of sliced avocado and the bang bang chicken.
- Drizzle with the remaining sauce and garnish with chopped cilantro and sesame seeds. Serve immediately while warm.