Bang Bang Chicken Bowl brings together crispy, golden chicken, fluffy rice, crunchy vegetables, and a creamy sweet-and-spicy bang bang sauce. The chicken is lightly coated and pan-fried until crisp, then tossed or drizzled with the sauce for a combination of creamy heat, sweetness, and savory flavor.

This bowl is easy to customize with your favorite vegetables and works well for a quick weeknight dinner. Preparing the rice and sauce while the chicken cooks keeps the process organized and gets everything ready for assembly at about the same time.

Recipe at a Glance

Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 50 minutes
Yield: 4 chicken bowls
Difficulty: Easy

Why This Recipe Works

Cornstarch creates a crisp coating, helping the chicken develop a light, crunchy exterior without requiring a thick batter.
The bang bang sauce balances heat and sweetness, with mayonnaise providing richness while sweet chili sauce and sriracha add contrasting flavors.
Fresh vegetables add crunch, keeping the bowl fresh and crisp against the warm chicken and rice.
Resting the chicken before slicing helps retain juices, allowing moisture to redistribute.
Everything can be prepared separately, preserving individual textures until assembly.

Essential Kitchen Tools

Medium saucepan with lid
Large mixing bowl
Medium mixing bowl
Large nonstick or cast-iron skillet
Instant-read thermometer
Tongs
Cutting board
Sharp chef’s knife

Ingredients That Matter

■ 1 1/2 pounds boneless, skinless chicken breasts (680 g), cut into 1-inch (2.5-cm) pieces
■ 1 teaspoon kosher salt (5 g)
■ 1/2 teaspoon black pepper (1 g)
■ 1 teaspoon garlic powder (3 g)
■ 1/2 teaspoon smoked paprika (1 g)
■ 1/2 cup cornstarch (60 g)
■ 3 tablespoons neutral cooking oil (45 ml), divided
■ 1/2 cup mayonnaise (115 g)
■ 1/4 cup Thai sweet chili sauce (80 g)
■ 2 tablespoons sriracha (30 g)
■ 1 tablespoon fresh lime juice (15 ml)
■ 1 teaspoon honey (7 g)
■ 2 cups uncooked long-grain white rice (370 g), rinsed
■ 3 cups water (720 ml)
■ 1/2 teaspoon kosher salt (3 g)
■ 1 cup shredded green cabbage (70 g)
■ 1 cup cucumber (130 g), thinly sliced
■ 1/2 cup shredded carrots (55 g)
■ 1/4 cup green onions (25 g), thinly sliced
■ 1 tablespoon sesame seeds (9 g), optional
■ 2 tablespoons chopped fresh cilantro (5 g), optional

Cooking Method

Cook the rice. Combine the rinsed rice, water, and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil over medium-high heat. Stir once, cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff gently with a fork. The grains should be tender and separate rather than wet or mushy.
Make the bang bang sauce. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth. The sauce should be creamy and pourable. Taste and add a little more sriracha if you want additional heat. Set aside.
Season the chicken. Pat the chicken pieces dry with paper towels. In a large bowl, toss them with the kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
Coat the chicken. Add the cornstarch and toss until every piece is lightly coated. Shake off excess cornstarch so the pieces have a thin, even layer rather than a thick white coating.
Heat the skillet. Heat 1 1/2 tablespoons of the oil in a large nonstick or cast-iron skillet over medium-high heat. The oil should shimmer but should not smoke. Cook the chicken in batches if necessary so the pieces have room to brown instead of steaming.
Cook the chicken. Add the chicken in a single layer and cook for about 3–4 minutes on the first side. Turn the pieces and cook for another 3–4 minutes, adding the remaining 1 1/2 tablespoons oil as needed for the second batch. Continue cooking until the coating is golden brown and the thickest pieces reach an internal temperature of 165°F (74°C).
Rest the chicken. Transfer the cooked chicken to a clean plate or wire rack and let it rest for about 5 minutes. This brief rest helps the chicken stay juicy while the coating remains crisp.
Prepare the vegetables. While the chicken rests, arrange the shredded cabbage, cucumber, carrots, and green onions so they are ready for assembly. Keep the vegetables chilled if preparing them more than a few minutes ahead.
Assemble the bowls. Divide the cooked rice among 4 bowls. Arrange the cabbage, cucumber, carrots, and green onions around the rice. Add the crispy chicken to each bowl.
Add the sauce and toppings. Drizzle the bang bang sauce generously over the chicken and vegetables, or serve extra sauce on the side. Sprinkle with the optional sesame seeds and cilantro. Serve immediately while the chicken is warm and crisp.

Chef

Pat the chicken dry before seasoning so the cornstarch sticks evenly and browns properly.
Avoid overcrowding the skillet to ensure even cooking and crispiness.

Chef Notes for Better Results

Keep the heat around medium-high rather than high; excessive heat can brown the coating before the chicken cooks through.
For the crispest texture, drizzle the sauce over the chicken immediately before serving instead of coating the chicken too far in advance.
Rinse the rice thoroughly before cooking to remove excess surface starch and help keep the grains fluffy.
Adjust the sriracha gradually because different brands vary considerably in heat.

Serving, Storage, and Prep-Ahead Tips

Store the cooked chicken, rice, vegetables, and sauce separately in airtight containers in the refrigerator for up to 3 days.
For make-ahead preparation, cook the rice and chicken and prepare the sauce up to 1 day ahead. Refrigerate everything separately.
The cooked chicken and rice can be frozen separately for up to 2 months, although the chicken coating may lose some of its original crispness.

FAQ

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs are an excellent substitute and will produce juicier chicken.

Can I make the bang bang sauce less spicy?

Yes. Reduce the sriracha to 1 tablespoon or less.

Can I make this bowl with brown rice?

Yes. Brown rice works well as a substitute, but it generally requires a longer cooking time and more water than the white rice used in this recipe.

How do I keep the chicken crispy?

Cook the chicken in a single layer without overcrowding the skillet, and avoid adding the sauce until just before serving.

Can I prepare these bowls ahead of time?

Yes. Prepare the chicken, rice, sauce, and vegetables separately up to 1 day ahead.