I recently discovered a new take on the Bang Bang Chicken Bowl that completely surprised me. Crispy chicken tossed in a tangy, sweet sauce pairs beautifully with a vibrant mix of rice and fresh veggies. Every bite delivers an unexpected burst of flavor and crunch that simply delights my senses.

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I recently stumbled upon a recipe that quickly became one of my favorites – my very own take on the Bang Bang Chicken Bowl. This meal is a real flavor explosion that stays super simple to make.

First, I marinate 1 lb boneless, skinless chicken breasts with salt and pepper then dredge them in 1/2 cup cornstarch before shallow frying in oil. While the chicken crisps up, I prep my bowl with 1 cup of cooked rice, toss in 1 cup shredded red cabbage, 1 cup shredded carrots, a julienned red bell pepper and 2 sliced green onions for that crunch and color.

The real magic comes with the sauce; I mix 1/2 cup mayonnaise with 1/4 cup sweet chili sauce, 2 to 3 tbsp sriracha and 1 tbsp honey, creating a tangy-sweet topping that perfectly complements the crispy chicken. This dish reminds me of all those fun easy dinner ideas I used to try out on a busy weeknight.

Enjoy whipping up this bang bang bombshell in your own kitchen!

Why I Like this Recipe

I love this recipe because it gives me an awesome flavor explosion, the tangy-sweet sauce mixed with the crispy chicken is just next level.
I also dig how easy it is to make—even a beginner like me can whip it up without too much hassle.
The colorful mix of veggies not only makes it look amazing but adds a cool crunch that I really enjoy.
Plus, the whole bowl feels like a mini meal that’s both filling and fun to eat, which totally makes it my go-to when i need a quick dinner.

Ingredients

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Chicken is packed with protein and gives the bowl a hearty base.
Cornstarch helps develop a crispy exterior when the chicken is shallow fried.
Red cabbage brings fiber and crunch to this fun and tasty dish.
Carrots offer vibrant color, natural sweetness, and beneficial vitamins.
Red bell pepper lends a refreshing crunch along with essential vitamins.
Green onions add a mild, slightly sharp flavor that livens the bowl.
Mayonnaise creates a rich creamy tanginess in the sauce.
Sweet chili sauce delivers an addicting mix of sugary and spicy kick.

Ingredient Quantities

1 lb boneless, skinless chicken breasts, cut into bite sized pieces

Salt to taste

Pepper to taste

1/2 cup cornstarch

Oil for frying (enough for shallow frying)

1 cup cooked rice (white or brown, as preferred)

1 cup shredded red cabbage

1 cup shredded carrots

1 red bell pepper, julienned

2 green onions, sliced

1/2 cup mayonnaise

1/4 cup sweet chili sauce

2 to 3 tbsp sriracha sauce

1 tbsp honey

How to Make this

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1. Season the chicken pieces with salt and pepper, then coat them evenly in the cornstarch.

2. Heat enough oil in a frying pan over medium-high heat and shallow fry the chicken until they are crispy and golden. Remove them onto a paper towel so excess oil drains off.

3. In a separate bowl, mix together the mayonnaise, sweet chili sauce, sriracha sauce, and honey until you get a smooth, tangy-sweet sauce.

4. Once the chicken is cool enough, toss it in the sauce while it’s still a bit warm so it soaks up all that flavor.

5. Prep your bowl by laying down a base of cooked rice (white or brown, whatever you like).

6. Add the shredded red cabbage and carrots evenly over the rice.

7. Top with the julienned red bell pepper to add some crunch and color.

8. Place the saucy chicken on top, making sure its spread out so every bite gets some crispy goodness.

9. Sprinkle the sliced green onions over the whole bowl as the final finishing touch.

10. Enjoy your Bang Bang Chicken Bowl while it’s hot and feel free to add extra sauce if you like more flavor explosion.

Equipment Needed

1. Frying pan – a good non-stick option for shallow frying the chicken
2. Paper towel-lined plate – to let the extra oil drain off
3. Mixing bowl – for blending mayonnaise, sweet chili sauce, sriracha, and honey into one smooth sauce
4. Knife – for chopping the chicken and julienning the red bell pepper
5. Cutting board – for safely cutting the veggies and meat
6. Measuring cups and spoons – to ensure the right amounts of cornstarch and sauces are used
7. Whisk – to mix the sauce thoroughly
8. Serving bowl – to layer the rice, vegetables, and saucy chicken into your Bang Bang Chicken Bowl

FAQ

Question: Can I use baked chicken instead of frying?

Answer: Sure, you can bake it in the oven at 400°F for about 20 minutes, but it might not get as crispy as when you fry it.

Question: What type of rice works best with this bowl?

Answer: You can use either white or brown rice – whichever you prefer. Both work great with the sauce and veggies.

Question: How spicy is this recipe?

Answer: Its got a nice kick from the sriracha but you can adjust the amount if you prefer less heat. Just start with 2 tbsp and add more if needed.

Question: How do I make sure the chicken doubles its crunch?

Answer: Make sure to coat the chicken pieces evenly in cornstarch and don’t overcrowd the pan when frying. This helps get the extra crunch factor.

Question: Can i store the leftovers for another meal?

Answer: Yup, just put the leftovers in an airtight container in the fridge and they should be good for up to 2 days. Reheat them in the microwave or on the stove.

Bang Bang Chicken Bowl Recipe Substitutions and Variations

For the cornstarch, you might try using rice flour or potato starch instead to keep that nice crispy texture.
If you dont have mayo, Greek yogurt is a good option that adds a tangy twist.
Not feeling red cabbage? Green cabbage or even a bit of shredded kale could work just fine.
If chicken isn’t your thing, try swapping it with tofu or shrimp for a different spin on the bowl.
Instead of rice, you could use quinoa or even cauliflower rice if you want a lower carb choice.

Pro Tips

1. When frying the chicken, dont crowd the pan; cook them in batches so they’re extra crispy and don’t get soggy.
2. Make sure the oil is nice and hot before you drop in the chicken, you can test it by dropping a little bit of cornstarch in – if it pops, it’s ready to go.
3. Let the chicken cool just a bit before tossing it in the sauce; this helps the sauce stick better and stops it from sliding right off.
4. For an extra flavor kick, try tossing your veggies in a little bit of lemon juice or vinegar before you add the saucy chicken, it adds a tangy twist that works really well.