If you’re craving something that hits all the right notes—crispy, spicy, tangy, and fresh—look no further than this irresistible Bang Bang Chicken & Rice Bowl Recipe. It’s a brilliant combination of tender, crunchy chicken coated in a luscious homemade sauce, nestled atop fluffy rice and vibrant veggies that brighten every bite. Perfect for a cozy weeknight dinner or impressing guests without hassle, this dish brings a burst of flavor and texture that simply delights the senses.
Ingredients You’ll Need
This Bang Bang Chicken & Rice Bowl Recipe relies on simple, easy-to-find ingredients that each play an essential role in creating the perfect balance of taste and texture. From the crispy coating on the chicken to the creamy, spicy sauce and fresh veggies, every component adds a layer of deliciousness.
- Chicken breasts or boneless thighs: Using bite-sized pieces helps the chicken cook evenly and absorb flavors better.
- Buttermilk: This tenderizes the chicken, ensuring it stays juicy inside.
- Cornstarch and all-purpose flour: Combined, they create a wonderfully crisp coating for frying.
- Garlic powder and smoked paprika: These add warm, smoky undertones to the chicken coating.
- Salt and pepper: For seasoning and enhancing all the flavors.
- Vegetable oil: Needed for frying and achieving that perfect golden crunch.
- Mayonnaise: The creamy base for the iconic bang bang sauce.
- Sweet chili sauce and sriracha: These sauces bring the balance of sweetness and heat.
- Honey and rice vinegar: A touch of sweetness and acidity to round out the sauce.
- Jasmine or brown rice: Provides a comforting bed for the chicken and veggies.
- Shredded mixed greens: Adds freshness and a slight crunch.
- Cucumber and carrot: Thinly sliced and julienned for crisp texture and color.
- Fresh cilantro and lime wedges: These finishing touches brighten the entire bowl.
How to Make Bang Bang Chicken & Rice Bowl Recipe
Step 1: Marinate the Chicken
Start by placing the chicken pieces in a bowl and pouring over the buttermilk. Letting the chicken soak for at least 15 minutes is a game-changer because it locks in moisture and tenderness, ensuring each bite is juicy and flavorful.
Step 2: Prep the Coating
While the chicken marinates, combine the cornstarch, all-purpose flour, garlic powder, smoked paprika, salt, and pepper in a shallow bowl. This mixture creates a perfectly seasoned and crunchy exterior that makes the dish truly stand out.
Step 3: Fry the Chicken
Heat about an inch of vegetable oil in a pan over medium-high heat. Dredge each piece of marinated chicken in the flour mixture, shaking off any excess. Fry the chicken in batches for 3 to 4 minutes on each side until they turn a gorgeous golden brown and are cooked through. Set them aside on paper towels or a wire rack to drain off excess oil and keep that crispiness intact.
Step 4: Make the Bang Bang Sauce
Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl until you have a smooth, creamy magic sauce. This bang bang sauce is the heart of the recipe—its tangy, spicy-sweet profile perfectly complements the crunchy chicken.
Step 5: Toss and Assemble
Right before serving, toss the fried chicken pieces in the bang bang sauce until each morsel is generously coated. Then, to assemble your bowls, start with a base of rice, add shredded greens, cucumber, and carrot, and top with your sauced chicken. Finally, sprinkle on fresh cilantro and serve with lime wedges to squeeze just before eating—these little touches lift the entire dish.
How to Serve Bang Bang Chicken & Rice Bowl Recipe
Garnishes
Fresh cilantro and vibrant lime wedges are simple but essential garnishes that add brightness and a zesty pop of flavor. They also create a visually inviting presentation, making the dish even more irresistible.
Side Dishes
This Bang Bang Chicken & Rice Bowl Recipe is substantial on its own, but pairing it with some light sides like crunchy Asian slaw, steamed edamame, or pickled vegetables can make it feel even more complete and deliciously balanced.
Creative Ways to Present
For a fun twist, serve the components in separate bowls for a DIY assembly experience. Alternatively, use a large platter to create a vibrant spread, letting guests scoop their perfect bites of chicken, rice, and veggies. Wrapping the chicken and veggies in lettuce leaves is another fresh, handheld option that adds texture variety and a low-carb twist.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken and rice bowls in airtight containers and refrigerate them for up to 3 days. Keep the bang bang sauce separate if you want to maintain the crispy texture of the chicken when reheating.
Freezing
You can freeze cooked chicken pieces without sauce for up to 2 months. Freeze rice and veggies separately if possible, as some fresh ingredients don’t reheat well. To thaw, move frozen chicken to the fridge overnight before reheating.
Reheating
Reheat chicken in an oven or air fryer to help restore its crispy texture while warming through evenly. Avoid microwaving if you want to keep that crunch. Warm rice gently in the microwave or on the stovetop, then add fresh veggies and sauce just before eating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless chicken thighs work wonderfully in this Bang Bang Chicken & Rice Bowl Recipe, offering extra juiciness and flavor while still getting that crisp coating.
What kind of rice works best for this dish?
Jasmine rice is great for a fragrant, soft base, but brown rice adds nuttier flavor and more fiber. Either rice complements the crispy chicken and fresh veggies beautifully.
Is there a vegetarian alternative for this recipe?
Yes! Swap chicken for fried tofu or crispy cauliflower florets. They soak up the bang bang sauce nicely and make for a delicious plant-based option.
How spicy is this bang bang sauce?
The sauce has a balanced heat that’s adjustable—if you’re sensitive to spice, reduce the sriracha slightly or omit it. For extra kick, add more sriracha or a sprinkle of chili flakes.
Can I prepare parts of this recipe ahead of time?
Definitely. Marinate the chicken and prep veggies a few hours ahead. The sauce can also be mixed in advance. Just fry and toss the chicken right before serving to keep it crispy.
Final Thoughts
I can’t recommend this Bang Bang Chicken & Rice Bowl Recipe enough—it’s bursting with flavor, easy to make, and satisfying in every way. Once you try it, I’m sure it will become a go-to recipe to wow your family or friends. So grab your ingredients and dive into this fantastic fusion of crispy, tangy, and fresh. You won’t regret it!
Print
Bang Bang Chicken & Rice Bowl Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Fusion
Description
This Bang Bang Chicken & Rice Bowl is a flavorful and satisfying meal featuring crispy fried chicken coated in a spicy, creamy bang bang sauce, served atop a bed of fluffy jasmine or brown rice with fresh mixed greens and crisp vegetables. The dish balances creamy, sweet, and tangy flavors with a hint of heat, making it a perfect fusion bowl for lunch or dinner.
Ingredients
Chicken and Coating:
- 2 chicken breasts or boneless thighs, cut into bite-sized pieces
- ½ cup buttermilk
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- Vegetable oil, for frying
Bang Bang Sauce:
- ¼ cup mayonnaise
- 1½ tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey
- 1 tsp rice vinegar
Bowl Assembly:
- 1 cup cooked jasmine or brown rice
- 1 cup shredded mixed greens
- ½ cup cucumber, thinly sliced
- 1 carrot, julienned or ribboned
- Fresh cilantro, chopped, for garnish
- Lime wedges, for garnish
Instructions
- Marinate the Chicken: Add the bite-sized chicken pieces to a bowl and pour the buttermilk over them. Let the chicken soak for at least 15 minutes to tenderize and retain juiciness during cooking.
- Prep the Coating: In a shallow bowl, combine the cornstarch, all-purpose flour, garlic powder, smoked paprika, salt, and pepper. Mix well to create a seasoned coating for the chicken.
- Fry the Chicken: Dredge each piece of marinated chicken in the flour mixture, shaking off any excess coating. Heat about 1 inch of vegetable oil in a pan over medium-high heat. Fry the chicken pieces in batches for 3–4 minutes per side, or until they are golden brown and fully cooked through. Transfer cooked chicken to paper towels or a wire rack to drain excess oil.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until the sauce is smooth and well combined.
- Toss and Assemble: Just before serving, toss the crispy fried chicken pieces in the bang bang sauce until fully coated. To assemble each rice bowl, layer cooked rice, shredded mixed greens, thinly sliced cucumber, and julienned carrot. Top with the sauced chicken. Garnish with chopped fresh cilantro and lime wedges for added freshness and brightness.
Notes
- For a healthier option, bake the coated chicken at 425°F (220°C) for 15-20 minutes instead of frying.
- Use brown rice to increase fiber content and make the dish more filling.
- The bang bang sauce can be adjusted for spiciness by increasing or decreasing the sriracha amount.
- Make sure the oil is hot enough before frying to ensure the chicken cooks evenly and crisps properly.
- Leftover bang bang chicken is delicious served in wraps or salads the next day.
