Crispy Bang Bang Chicken Bowl


Introduction

There's something about the combination of crispy chicken, creamy spicy sauce, and fresh vegetables that just hits differently. A bang bang chicken bowl is the answer when you're craving restaurant-quality food without the restaurant prices or the wait. This viral favourite features golden, fried chicken tossed in a sweet, spicy, creamy sauce that tastes like a cross between Thai and Asian-fusion cooking. The beauty of this dish is that it comes together in about 30 minutes, and every component can be customized to your taste. Serve it over rice, lettuce, or quinoa, and you've got a complete meal that's packed with flavor and texture. Whether you're making it for a busy weeknight dinner, impressing friends at a casual gathering, or just treating yourself to something seriously delicious, bang bang chicken bowl delivers every single time. Once you make this at home, you'll wonder why you ever spent money on takeout.

Ingredients

For the Crispy Chicken

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 cup buttermilk (or milk with 1 tablespoon lemon juice)
  • Vegetable oil for frying (about 2 cups)

For the Bang Bang Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha (adjust to taste)
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • Pinch of salt

For the Bowl (Per Serving)

  • 1 cup cooked rice (white, brown, or jasmine)
  • 2 cups fresh leafy greens or shredded cabbage
  • 1/2 cup shredded carrots
  • 1/2 cucumber, sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, sliced
  • Sesame seeds for garnish
  • Lime wedges

Instructions

Step 1: Prepare the Chicken Pat the chicken breasts dry with paper towels. This is important for achieving a crispy coating. If the breasts are very thick (more than 1.5 inches), slice them in half horizontally or pound them to an even thickness of about 3/4 inch. Uniform thickness ensures even cooking.

Step 2: Set Up Your Breading Station Pour the buttermilk into a shallow bowl. In another shallow bowl or plate, combine the flour, salt, black pepper, garlic powder, and paprika. Have a clean plate ready for the breaded chicken. This setup makes the breading process fast and efficient.

Step 3: Bread the Chicken Dip each chicken piece into the buttermilk, coating both sides completely. Then dredge it in the flour mixture, pressing gently so the coating adheres well. Shake off any excess flour. Place the breaded chicken on the clean plate. Let the breaded chicken sit for 5-10 minutes while you heat the oil.

Step 4: Heat the Oil Pour about 2 cups of vegetable oil into a large, heavy-bottomed skillet or Dutch oven. Heat to 350°F (175°C). If you don't have a thermometer, a small piece of bread should sizzle and brown in about 60 seconds when the oil is ready. Proper oil temperature is essential for crispy chicken that isn't greasy.

Step 5: Fry the Chicken Carefully place the breaded chicken pieces into the hot oil. Don't overcrowd the pan—fry in batches if needed, leaving space between each piece. Fry for 6-8 minutes, turning halfway through, until golden brown and cooked through (internal temperature of 165°F or 74°C). Transfer to a paper towel-lined plate to drain.

Step 6: Make the Bang Bang Sauce While the chicken cooks, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, honey, garlic powder, and salt in a small bowl. Taste and adjust the heat level—add more sriracha if you want it spicier, or more mayo if you want it milder. The sauce should be creamy, tangy, and slightly spicy with a hint of sweetness.

Step 7: Toss the Chicken in Sauce Once the chicken is cooked and drained, cut it into bite-sized pieces. Add about half of the bang bang sauce to a large bowl and toss the warm chicken pieces until they're well coated. Reserve the remaining sauce for serving.

Step 8: Assemble the Bowls Start with your base—rice, lettuce, or a combination of both. Top with the bang bang chicken. Arrange the fresh vegetables (carrots, cucumber, cilantro, and green onions) around the chicken. Drizzle with the reserved bang bang sauce and sprinkle with sesame seeds. Serve with lime wedges on the side.

Tips & Variations

Air Fryer Method If you prefer a lighter version without deep frying, spray the breaded chicken with cooking oil spray and air fry at 380°F (193°C) for 12-15 minutes, shaking the basket halfway through. The chicken won't be quite as crispy as deep-fried, but it'll still be delicious and much easier to make.

Make It Healthier Use grilled or baked chicken breast instead of fried. The bang bang sauce works beautifully with any cooking method. You can also reduce the mayo in the sauce by using Greek yogurt for half of it—it adds creaminess with less fat and more protein.

Build Your Own Bowl This recipe is extremely flexible with base and topping options. Try cauliflower rice, lettuce wraps, or noodles as your base. Add bell peppers, snap peas, edamame, avocado, or mango for extra nutrition and color. Roasted sweet potatoes or regular potatoes also make excellent additions.

Adjust the Spice Level If you love heat, increase the sriracha to 3-4 tablespoons. For a milder version, reduce it to 1 tablespoon and add an extra tablespoon of sweet chili sauce. The sauce is completely customizable to your preference.

Make Ahead Prep Prepare all your vegetables and cook your rice ahead of time. Store everything in airtight containers in the fridge for up to 2 days. Fry the chicken and make the sauce fresh on the day you're serving for the best taste and texture.

Vegetarian Version Bread and fry cauliflower florets, tofu, or tempeh instead of chicken. The bang bang sauce is naturally vegetarian and works beautifully with plant-based proteins.

Batch Cooking This recipe doubles easily for meal prep. Make extra chicken and bang bang sauce, then assemble fresh bowls throughout the week. Keep the chicken and sauce separate from the fresh vegetables to prevent sogginess.

Sauce Variations If you want a different flavor profile, try mixing the mayo with peanut sauce, teriyaki sauce, or garlic sauce instead of sweet chili sauce. Each combination creates a different but equally delicious bowl.

How to Serve & Storage

Serve bang bang chicken bowls as a complete meal on their own. They're filling enough for lunch or dinner and satisfying whether you're eating solo or sharing with family. These bowls are also great for meal prep since you can assemble them throughout the week.

Serving Temperature The chicken is best served warm, but the entire bowl tastes wonderful at room temperature or even chilled. This makes it ideal for packed lunches or picnics.

Storing Leftovers Store the fried chicken in an airtight container in the fridge for up to 3 days. Keep the bang bang sauce in a separate container for the same duration. Store fresh vegetables in airtight containers, also for up to 3 days. Assemble bowls fresh when ready to eat to keep vegetables crisp.

Freezing The cooked chicken freezes well for up to 3 months in an airtight container or freezer bag. The bang bang sauce also freezes for up to 2 months. Thaw in the fridge overnight and reheat gently. Fresh vegetables shouldn't be frozen as they'll become soggy.

Reheating Reheat fried chicken in a 350°F (175°C) oven for 10-12 minutes to restore some crispiness. You can also reheat it in an air fryer at 350°F for 5-7 minutes. Avoid microwaving if possible, as it will make the chicken rubbery.

Frequently Asked Questions

Can I make bang bang chicken bowl with a store-bought rotisserie chicken? Absolutely. Shred or chop the rotisserie chicken and toss it with the bang bang sauce just before serving. The flavor will be slightly different from fried chicken, but it's still delicious and saves significant time. This is a great option for busy weeknights.

What's the difference between sweet chili sauce and sriracha? Sweet chili sauce is milder, sweeter, and has a more jammy consistency. Sriracha is spicier, tangier, and thinner. Together they create the signature bang bang flavor—sweet, spicy, and balanced. You can substitute either one if needed, but the combination is what makes this sauce special.

Can I make the bang bang sauce without mayo? Yes, but the creamy texture will be different. Replace some or all of the mayo with Greek yogurt, sour cream, or coconut cream for a lighter version. The flavor will still be delicious, just less rich.

How do I keep the chicken crispy if I'm making this ahead? This is tricky with fried chicken. For the crispiest results, fry the chicken fresh just before serving. However, if you need to make it ahead, store it uncovered in the fridge and reheat in a 350°F oven for 10-12 minutes before tossing with sauce.

Can I use chicken thighs instead of breast? Chicken thighs work wonderfully and actually stay juicier than breast meat. They take slightly longer to fry (about 8-10 minutes) due to their thickness. Make sure they reach an internal temperature of 165°F (74°C) before removing from the oil.

Is bang bang chicken bowl gluten-free? The chicken coating contains regular flour, so it's not naturally gluten-free. However, you can easily substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version. The sauce is already gluten-free as long as you check that your sweet chili sauce and sriracha don't contain gluten.

Can I make bang bang chicken bowl in the oven? Yes, though the texture will be different. Bake the breaded, unfried chicken at 400°F (200°C) for 20-25 minutes until golden and cooked through. Spray or brush the chicken with oil before baking to improve browning. The result won't be as crispy as fried chicken, but it's a healthier alternative.

How long does the bang bang sauce keep? Store the sauce in an airtight container in the fridge for up to 1 week. You can also freeze it for up to 2 months in a freezer-safe container. Let it thaw in the fridge before using.