If you’re craving something with a perfect kick of heat that’s also fresh and satisfying, you’re going to love this Spicy Bang Bang Chicken Bowl Recipe. It combines crispy, flavorful chicken with a creamy, spicy sauce and fresh veggies over fluffy jasmine rice—seriously, it’s a fan-freaking-tastic meal that feels like a celebration in every bite. Whether you’re cooking for yourself or a crowd, this recipe is simple, customizable, and packed with flavors that keep everyone coming back for more.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The spicy sauce pairs with crispy chicken and fresh veggies for a deliciously layered taste.
- Quick and Easy: Ready in about 30 minutes, it’s great for weeknight dinners without sacrificing flavor.
- Highly Customizable: You can swap chicken for shrimp or tofu and adjust spice levels to your liking.
- Crowd-Pleasing: My family goes crazy for this; it’s perfect for gatherings or meal prep lunches.
Ingredients You’ll Need
The magic of this Spicy Bang Bang Chicken Bowl Recipe starts with quality ingredients that have complementary textures and bold flavors. I find cooking with fresh veggies and fluffy rice balances that rich, creamy sauce beautifully, while the cornstarch coating gives the chicken a fantastic crunch. Here’s what you’ll want to have on hand, plus a few tips to help you shop smart.
- Boneless skinless chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and soak up all that crunchy goodness.
- Cornstarch: The key to that crispy exterior—make sure to coat well for the best crunch.
- Salt, black pepper, garlic powder, and paprika: These simple seasonings infuse the chicken with subtle layers of aroma and taste.
- Vegetable oil: Use one with a high smoke point for frying, and make sure it’s hot before adding chicken to avoid sogginess.
- Cooked jasmine rice: I love jasmine rice for its fragrant aroma, but brown rice or quinoa works if you want a healthier twist.
- Shredded lettuce, diced cucumber, shredded carrots, and chopped green onions: Fresh veggies add crunch and freshness that brighten the whole bowl.
- Sesame seeds: Optional, but they give a nice nutty finish and look pretty sprinkled on top.
- Mayonnaise, sweet chili sauce, and sriracha: These come together to make the creamy, spicy sauce that brings the whole bowl to life. Adjust sriracha according to your heat preference.
Variations
I love switching up this Spicy Bang Bang Chicken Bowl Recipe depending on what I have on hand or the mood we’re in. Feel free to make it your own—it’s all about what tastes best to you and fits your lifestyle!
- Protein Swap: I sometimes use shrimp or tofu instead of chicken, which works perfectly with the spicy sauce and veggies.
- Make it Vegan: Swap mayo for vegan mayo, and use tofu or tempeh for the protein.
- Rice Alternatives: Brown rice or quinoa bring extra texture and nutrition, and they hold up well for next-day leftovers too.
- Mild or Spicy Sauce: Adjust the sriracha to tame or turn up the heat, or add a touch of honey for sweetness.
How to Make Spicy Bang Bang Chicken Bowl Recipe
Step 1: Prepare Your Crispy Chicken
Start by mixing the cornstarch, salt, black pepper, garlic powder, and paprika in a large bowl. This combo gives the chicken a subtle but flavorful coating that crisps up beautifully. Toss your bite-sized chicken pieces in this mixture until they’re fully coated—don’t be shy here; it’s the secret to that crunch I adore. Next, heat your vegetable oil over medium-high heat. It’s important that the oil is hot before you add the chicken, so it fries crisp instead of stewing in oil. Cook the chicken for about 5 to 7 minutes, flipping occasionally, until it’s golden and cooked through. You’ll hear that satisfying sizzle that means you’re on the right track. Once done, set the chicken aside on a paper towel to drain excess oil.
Step 2: Whip Up the Spicy Bang Bang Sauce
While the chicken is cooking, mix the mayonnaise, sweet chili sauce, and sriracha in a small bowl until smooth. Taste it and tweak the sriracha if you want it spicier or milder. This sauce is where the magic happens—it’s creamy with a perfect kick and just a touch of sweetness. I love making it fresh every time, but it also keeps well for a day or two in the fridge if you want to prep ahead.
Step 3: Assemble Your Bang Bang Chicken Bowl
Lay down your cooked jasmine rice as the base—warm and fluffy is best. Then pile on the crispy chicken, followed by shredded lettuce, diced cucumbers, shredded carrots, and green onions for freshness and texture. Drizzle that glorious spicy mayo sauce all over and sprinkle with sesame seeds if you want that extra little wow factor. Serve immediately while everything’s fresh and tasty.
Pro Tips for Making Spicy Bang Bang Chicken Bowl Recipe
- Get That Perfect Crunch: Dredge the chicken pieces thoroughly in cornstarch and make sure the oil is hot enough (around 350°F) before frying for a crispier result.
- Sauce Balance: When I first made my bang bang sauce, I found adjusting the sriracha gradually helped me hit the right spice level without overpowering the dish.
- Fresh Veggies Matter: Adding fresh, crisp veggies like cucumber and lettuce adds a refreshing crunch that balances the richness of the chicken and sauce.
- Don’t Overcrowd the Pan: Fry chicken in batches if needed to keep oil temperature stable and chicken crispy instead of soggy.
How to Serve Spicy Bang Bang Chicken Bowl Recipe
Garnishes
I usually sprinkle toasted sesame seeds on top for that classic touch. Sometimes, I add a few fresh cilantro leaves or squeeze a bit of lime over the bowl to brighten the flavors even more. These small extras really lift the dish and make it feel special.
Side Dishes
This bowl is super filling on its own, but I like pairing it with something light and simple—like steamed edamame or a quick cucumber salad tossed with rice vinegar and sesame oil. It keeps the meal balanced and refreshing.
Creative Ways to Present
For parties or special dinners, I’ve served the components in separate bowls so people can build their own spicy bang bang chicken bowls. It’s interactive and fun! You can also line up the bowls in colorful meal prep containers for an eye-catching lunch spread during the week.
Make Ahead and Storage
Storing Leftovers
I store leftover chicken and veggies separately in airtight containers in the fridge. The chicken stays great for up to three days, while the veggies I try to eat within a day or two so they stay crisp. Keep the sauce in its own container too to keep everything fresh.
Freezing
I’ve frozen the cooked chicken before, and it reheats well if you crisp it back up in a pan. The veggies and fresh toppings aren’t great frozen, so I recommend freezing only the chicken or the base if you want to prep in advance.
Reheating
To keep that crispy texture, I reheat the chicken in a hot skillet with a little oil instead of the microwave. It helps regain the crunch. I add fresh veggies and sauce right before serving to keep everything tasty and vibrant.
FAQs
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Can I make the Spicy Bang Bang Chicken Bowl Recipe gluten-free?
Absolutely! Use gluten-free cornstarch (which typically is gluten-free, but always double-check) and make sure your sweet chili sauce and other condiments are gluten-free. Swapping ingredients is easy and just as delicious.
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What can I use instead of mayonnaise in the sauce?
You can substitute plain Greek yogurt for a lighter option or vegan mayo if you’re dairy-free or prefer a plant-based version. The sauce will still have that creamy texture with a bit of tang.
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Is it okay to bake the chicken instead of frying?
Yes, baking is a healthier alternative. Coat the chicken the same way, then bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, flipping halfway to get a crispy outside. It won’t be as crispy as frying but still tasty!
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How spicy is the Spicy Bang Bang Chicken Bowl Recipe?
The heat level depends on how much sriracha you add to the sauce. I recommend starting with the amount in the recipe and adjusting from there. You can always add more if you want more of a kick!
Final Thoughts
I absolutely love how this Spicy Bang Bang Chicken Bowl Recipe brings together crispy chicken, fresh veggies, and a creamy spicy sauce all in one bowl. It’s become a go-to in my kitchen because it’s quick, satisfying, and endlessly adaptable. I’ve shared this recipe with friends who’ve come back for seconds (and thirds!), so I’m confident you’ll enjoy it just as much. Give it a try—you might find it becoming a new staple in your meal rotation, just like me.
Print
Spicy Bang Bang Chicken Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Description
A flavorful Bang Bang Chicken Bowl featuring crispy pan-fried chicken coated in a spicy mayo sauce, served over jasmine rice with fresh vegetables for a satisfying and vibrant meal perfect for quick dinners.
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (can substitute with shrimp or tofu for variations)
- 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 (ensure oil is hot enough before adding chicken)
For the Rice and Toppings
- 2 cups cooked jasmine rice (can substitute jasmine rice for brown rice or quinoa)
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds to taste for garnish (optional)
For the Sauce
- 1/2 cup mayonnaise (can use non-fat mayonnaise or plain Greek yogurt)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
Instructions
- Prepare the Chicken Coating: In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until they are evenly and thoroughly coated.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the coated chicken pieces in a single layer. Cook them for 5 to 7 minutes, turning occasionally to ensure all sides are golden brown and the chicken is fully cooked. Remove the chicken from the skillet and set aside.
- Make the Bang Bang Sauce: In a small bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Mix until smooth, adjusting the amount of sriracha based on your preferred spice level.
- Assemble the Bowls: Start by placing a base of cooked jasmine rice in each bowl. Top the rice with the fried chicken, shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Add the Sauce and Garnish: Drizzle the prepared spicy mayo sauce over the assembled ingredients. Finish by sprinkling sesame seeds over the top if desired. Serve the bowls immediately for the best flavor and texture.
Notes
- Store uneaten components separately in airtight containers in the refrigerator.
- Cooked chicken will keep well for up to 3 days.
- Fresh vegetables are best consumed within 1 to 2 days for optimal freshness and texture.
- Can substitute chicken with shrimp or tofu for a different protein option.
- For a healthier sauce alternative, use non-fat mayonnaise or plain Greek yogurt.
- Try swapping jasmine rice for brown rice or quinoa for a different grain option.
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
