Name: Bang Bang Chicken Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian Fusion
Ingredients: 2 boneless, skinless chicken breasts, cut into bite-sized pieces; 1 cup panko breadcrumbs; 1/2 cup all-purpose flour; 2 eggs, beaten; 1 tablespoon vegetable oil; 2 cups cooked jasmine rice; 1 cup shredded cabbage; 1/2 cup shredded carrots; 1/2 cucumber, sliced; 2 green onions, sliced; Sesame seeds for garnish; 1/3 cup mayonnaise; 2 tablespoons sweet chili sauce; 1 tablespoon sriracha (adjust to taste); 1 teaspoon honey; 1 teaspoon rice vinegar

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Bang Bang Chicken Bowl a vibrant and spicy chicken bowl featuring crispy chicken tossed in a creamy, flavorful bang bang sauce, served over a bed of fresh veggies and rice for a satisfying meal.

Ingredients

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup panko breadcrumbs

½ cup all-purpose flour

2 eggs, beaten

1 tablespoon vegetable oil

2 cups cooked jasmine rice

1 cup shredded cabbage

½ cup shredded carrots

½ cucumber, sliced

2 green onions, sliced

Sesame seeds for garnish

For the Bang Bang Sauce:

⅓ cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon sriracha (adjust to taste)

1 teaspoon honey

1 teaspoon rice vinegar

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the bang bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. Set aside.

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Dip each chicken piece first in flour, then in egg, and finally coat with panko breadcrumbs.

Heat vegetable oil in a large skillet over medium heat. Add chicken pieces and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove from heat and set aside.

Toss the cooked chicken in the prepared bang bang sauce until fully coated.

Assemble bowls by dividing jasmine rice evenly into serving bowls. Top with shredded cabbage, carrots, cucumber slices, and bang bang chicken.

Garnish with sliced green onions and sesame seeds. Serve immediately.

Servings and timing

This recipe makes 2 servings.

Prep time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

Variations

I like to switch up the veggies depending on what I have—adding bell peppers, snap peas, or edamame works well. For a lighter version, I sometimes bake the breaded chicken instead of frying it, which still gives a nice crunch but with less oil. You can also swap the mayonnaise in the sauce for Greek yogurt to make it tangier and lower in fat. If I want to make this vegetarian, tofu or cauliflower florets work great in place of chicken.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 2 days. When reheating, I recommend warming the chicken separately in a skillet to help it stay crispy. The veggies are best added fresh to keep their crunch. The sauce can be stored separately to prevent sogginess. If the rice gets dry, sprinkle a little water over it before reheating in the microwave.

FAQs

How spicy is the bang bang sauce?

I find the sauce has a moderate spice level thanks to the sriracha and sweet chili sauce, but I adjust the sriracha to taste depending on how much heat I want. You can always add less or more.

Can I use a different type of rice?

Absolutely! While jasmine rice works beautifully here for its fragrance and fluffiness, you can use basmati, brown rice, or even cauliflower rice for a low-carb option.

Can I prepare the chicken ahead of time?

Yes, you can bread and cook the chicken up to a day ahead and store it in the fridge. Just reheat it in a skillet to keep the crispiness before tossing it in the sauce.

Is this recipe gluten-free?

The panko breadcrumbs and all-purpose flour contain gluten. To make it gluten-free, I substitute with gluten-free breadcrumbs and a gluten-free flour blend.

Can I make this recipe vegan?

I haven’t tried it vegan yet, but you could swap the chicken for crispy tofu or tempeh, and replace the mayonnaise in the sauce with a vegan mayo alternative.

Conclusion

I find this Bang Bang Chicken Bowl to be one of my go-to meals when I want something flavorful, crunchy, and fresh but still comforting and satisfying. The balance of creamy, spicy sauce with crispy chicken and crisp veggies over fluffy rice always hits the spot. It’s straightforward to make, adaptable, and perfect for busy weeknights or meal prep. Give it a try—I’m sure it will become a favorite in your recipe rotation too.

Recipe:

Bang Bang Chicken Bowl

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Author: Cheryl
Total Time: 30 minutes
Yield: 2 servings
Diet: Low Fat

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Description

A vibrant and spicy chicken bowl featuring crispy chicken tossed in a creamy, flavorful bang bang sauce, served over a bed of fresh veggies and jasmine rice for a satisfying meal.

Instructions

Prepare the bang bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. Set aside.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dip each chicken piece first in flour, then in egg, and finally coat with panko breadcrumbs.
Heat vegetable oil in a large skillet over medium heat. Add chicken pieces and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove from heat and set aside.
Toss the cooked chicken in the prepared bang bang sauce until fully coated.
Assemble bowls by dividing jasmine rice evenly into serving bowls. Top with shredded cabbage, carrots, cucumber slices, and bang bang chicken.
Garnish with sliced green onions and sesame seeds. Serve immediately.