I can still remember the first time I made a Bang Bang Chicken Bowl. It was one of those rainy afternoons when the world outside felt a bit dreary, but the kitchen was alive with the sound of sizzling chicken and the scent of something delicious bubbling away. I found the recipe tucked away in an old cookbook, and I couldn’t resist the promise of crispy chicken tossed in a spicy, creamy sauce. The kids wandered in, drawn by the aroma, and soon we were all gathered around the table, ready to dive into a comforting bowl of happiness.
This Bang Bang Chicken Bowl has become a staple in our house, especially when we're craving something fun yet fulfilling. It’s perfect for busy weeknights or cozy weekends when you want to impress your family without the fuss. The vibrant colors of fresh veggies paired with the bold flavors of the sauce create a dish that's not just a meal, but a celebration on a plate. Trust me, once you try this, you’ll be making it on repeat!
Why You’ll Love "Bang Bang Chicken Bowl"
- Quick prep time of just 15 minutes means you can whip this up even on the busiest nights.
- Minimal ingredients make it easy to assemble with what you likely already have in your pantry.
- Family-friendly and customizable for picky eaters — everyone can choose their favorite toppings!
- Deliciously satisfying, combining crispy chicken with fresh veggies and a creamy sauce.
- Perfect for meal prep; leftovers store well and can be enjoyed for lunch the next day.
- Gluten-free option available, so everyone can join in on the fun!
Ingredients You’ll Need
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil or vegetable oil (I usually go for olive oil for that extra flavor!)
- ½ cup mayonnaise
- 3 tablespoons sweet chili sauce (feel free to adjust according to your sweetness preference)
- 1–2 teaspoons sriracha (use less if you’re sensitive to heat — we don’t want any fire-breathing here!)
- 1 teaspoon honey
- 1 teaspoon rice vinegar or lime juice (both work beautifully, though lime gives a nice zing!)
- 2 cups cooked white or brown rice (use whatever you have on hand; brown rice adds a nice nutty flavor!)
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup shredded cabbage or lettuce (I love the crunch of cabbage in this dish!)
- 2 green onions, sliced
- Sesame seeds, for garnish
- Fresh cilantro, for garnish (it’s optional but adds a lovely freshness!)
Step-by-Step Instructions
Prepare the Chicken
- In a mixing bowl, whisk together ½ cup of all-purpose flour, ½ teaspoon of salt, and ½ teaspoon of black pepper. This will be the coating for the chicken, giving it that crispy texture we all love.
- Next, take your 1 lb of boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, and toss them in the flour mixture until they’re well coated. It’s okay if some flour doesn’t stick; just make sure each piece gets a little love!
Cook the Chicken
- Heat 2 tablespoons of olive oil or vegetable oil in a pan over medium heat. You’ll know it’s ready when it shimmers a bit.
- Carefully add the chicken pieces to the pan in a single layer. Let them cook undisturbed for about 5-7 minutes until they turn golden brown on one side.
- Flip the chicken pieces over and cook for another 5-7 minutes, or until they’re cooked through and golden all over. You can cut one piece in half to check if it's no longer pink in the center — we want it juicy, not raw!
Make the Bang Bang Sauce
- While your chicken is cooking, grab another bowl and combine ½ cup of mayonnaise, 3 tablespoons of sweet chili sauce, 1-2 teaspoons of sriracha (adjust based on your heat preference!), 1 teaspoon of honey, and 1 teaspoon of rice vinegar or lime juice. Mix until smooth and creamy.
Toss the Chicken
- Once the chicken is cooked, transfer it to the bowl with your Bang Bang sauce.
- Gently toss the chicken in the sauce until it’s well coated. This is the moment when everything transforms — trust me, you’re going to want to sneak a taste!
Assemble the Bowl
- In a serving bowl, start by layering 2 cups of cooked white or brown rice at the bottom. This is the cozy bed for all the goodness!
- Next, top the rice with the saucy chicken, followed by 1 cup of shredded carrots, 1 cup of sliced cucumber, and 1 cup of shredded cabbage or lettuce. Feel free to be generous with the veggies — they add that lovely crunch!
- Finish it off with a sprinkle of sliced green onions, sesame seeds, and fresh cilantro for a burst of flavor and color. Voilà, your Bang Bang Chicken Bowl is ready to devour!
Variations
- Swap out chicken for shrimp or tofu for a different protein option.
- Add seasonal veggies like bell peppers or snap peas for extra crunch and color.
- Try using quinoa instead of rice for a protein-packed base.
- For a lighter version, bake the chicken instead of frying it.
- Make it dairy-free by using a vegan mayo alternative.
Serving and Storage Tips
Serving
Serve your Bang Bang Chicken Bowl warm for the best experience. You can add extra sriracha on top for those who love a kick! This dish pairs wonderfully with a side of crispy spring rolls or a light cucumber salad to balance the flavors.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the chicken and sauce separately, which can last for up to 2 months. Reheat gently in a pan or microwave, adding a splash of water to keep it moist.
Helpful Notes
- For a crispy texture, ensure the oil is hot before adding the chicken.
- If you don’t have mayonnaise, Greek yogurt can be a great substitute.
- Feel free to add nuts like cashews or peanuts for extra crunch.
- This dish can easily be made dairy-free by using plant-based mayo.
- If you're watching your sodium, use low-sodium soy sauce instead of sriracha.
Frequently Asked Questions
Can I freeze the Bang Bang Chicken Bowl?
Yes, you can freeze the Bang Bang Chicken Bowl! It’s best to freeze the chicken and sauce separately in airtight containers. The chicken can last up to 2 months in the freezer. Just remember to let it cool completely before freezing, and when you're ready to enjoy it again, thaw it overnight in the fridge and then reheat gently.
What can I use instead of sriracha?
If you’re looking for an alternative to sriracha, you can use any hot sauce you enjoy, like chili garlic sauce or even a dash of cayenne pepper for some heat. For a milder version, mix a bit of ketchup with hot sauce to achieve that sweet and spicy balance.
How can I make this dish gluten-free?
To make the Bang Bang Chicken Bowl gluten-free, simply swap out the all-purpose flour for a gluten-free flour blend or cornstarch. Additionally, ensure the sweet chili sauce and sriracha you use are labeled gluten-free. This way, everyone can savor the deliciousness without any worries!
Final Thoughts
I hope you’re as excited to try this Bang Bang Chicken Bowl as I am to share it with you! It’s a dish that brings everyone together, whether it’s a quick weeknight dinner or a fun weekend feast. The vibrant flavors and textures make it a family favorite, and I just know it’ll become a staple in your kitchen, too. So grab your ingredients, let the cooking chaos commence, and remember to enjoy every moment around the table. You’ve got this, and I’m cheering you on from my kitchen!
Print
Bang Bang Chicken Bowl
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Bang Bang Chicken Bowl is a flavorful and satisfying dish featuring crispy chicken tossed in a spicy sauce served over rice with fresh vegetables.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil or vegetable oil
- ½ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1–2 teaspoons sriracha (adjust to taste)
- 1 teaspoon honey
- 1 teaspoon rice vinegar or lime juice
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup shredded cabbage or lettuce
- 2 green onions, sliced
- Sesame seeds, for garnish
- Fresh cilantro, for garnish
Instructions
- In a bowl, mix flour, salt, and pepper.
- Coat chicken pieces in the flour mixture.
- Heat oil in a pan over medium heat.
- Add chicken and cook until golden brown and cooked through.
- In a separate bowl, mix mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar or lime juice.
- Toss cooked chicken in the Bang Bang sauce until well coated.
- In a bowl, layer rice, then top with chicken, carrots, cucumber, cabbage or lettuce, and green onions.
- Garnish with sesame seeds and cilantro.
Notes
- Adjust sriracha for desired spiciness.
- Use leftover chicken for a quicker meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Bang Bang Chicken Bowl, chicken recipe, Asian bowl, spicy chicken
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