So, you want the scoop on Bang Bang Chicken Bowls?

I still remember the first time I cobbled together this Bang Bang Chicken Bowl—you know those nights where your fridge is giving you the side-eye and you just want something that feels special? Yeah, it was one of those. Chicken, lurking in the back, the good mayo (not the off-brand stuff, for once), skinny strips of cabbage from a bag... and a vague memory of the Bang Bang sauce you get at trendy restaurants. This bowl happened a bit by accident, honestly. And now? My kids ask for it on repeat. (Just last week my youngest, with barbecue sauce on his chin, asked if I could make the “bangy chicken thing” again.) You know you’ve struck culinary gold when they remember the name. Or almost get it right.

Bang Bang Chicken Bowl: An Incredible Ultimate Recipe for 2023

Why you’ll find yourself making this bowl (again...and again)

I throw this recipe together whenever I need something fast but still crave that "restaurant flair" without having to fuss, you know? It’s my secret weapon on the nights I’m 87% done with cooking by 5 pm. My family absolutely loses their minds for the crispy chicken and that sweet-spicy-creamy sauce (I dial up the spice for myself and, erm, tone it waaaay back for my husband). Truth? The best part might be how forgiving it is; I’ve run out of chicken and used tofu, swapped out half the veggies, dumped leftover rice in the bottom—and it’s still so good. Also, the actual act of drizzling sauce is unreasonably satisfying.

What you’ll need (and a few swaps if you’re missing stuff)

2 chicken breasts or 3 chicken thighs (thighs are juicier, but I grab whatever's cheap—sometimes I’ve even used leftover rotisserie chicken, no judgement)
1 cup all-purpose flour (or cornstarch for extra crunch—my friend swears by it but I always forget to buy)
2 eggs (I once used flax eggs in a pinch and it… kinda worked, actually)
1-2 cups panko breadcrumbs (regular breadcrumbs or crushed up Ritz crackers work too; it gets a bit... saltier though!)
Oil for frying (vegetable, sunflower, or whatever you drag from the pantry)
2 cups cooked rice (white, brown, or that precooked microwave stuff if your evening's on a slippery slope)
1 cup shredded cabbage or prepacked slaw mix (I despise cutting cabbage so I default to the bag—don’t tell my grandma)
½ cucumber, sliced thin (or skip it if you’re not a cucumber fan—sometimes I swap in carrots)
2 green onions, sliced (if you feel fancy; not essential but people act impressed)
Sesame seeds (totally optional but somehow it makes the bowl Instagrammable, ha!)

For the Bang Bang Sauce:

½ cup mayo (Japanese Kewpie is king but, honestly, Hellmann’s works just fine)
2 tablespoons sweet chili sauce (tried making my own once, and I learned to just buy it—just saying)
1 tablespoon sriracha or any hot sauce (cut it to ½ tablespoon if you’ve got sensitive tastebuds in the house)
1 teaspoon honey or maple syrup (just a squirt, really, unless you go wild for sweet stuff)
Juice of half a lime (sometimes I steal bottled lemon juice if I can’t be bothered to cut a lime)

How I throw this together (the not-exactly-fancy way)

Get your chicken sorted. Slice your chicken into bite-sized strips. If you’re using leftover cooked chicken just skip ahead. If you’re feeling lazy (which, let’s admit, I often am) and your chicken is still half-frozen, hacking at it is actually easier. Who knew?
Dredge time. Set up three bowls: one with flour, one with whisked eggs, and the last with breadcrumbs. Dunk your chicken in flour, then egg, then coat in crumbs. I pile them up on a plate just to keep things tidy-ish. (This is when my dog magically appears in the kitchen.)
Get frying. Heat oil in a big pan—enough so the chicken pieces sizzle happily but aren’t totally submerged. Medium-high is good. Fry pieces in batches, a few mins per side till golden and crispy. Don’t crowd them! I got cocky once and jammed them all in, ended up steaming rather than frying. Soggy chicken's not the dream here.
Let ‘em chill. When done, I move the chicken to a plate lined with a paper towel. You can also use a rack if you’re fancy, but who has time for that middle of the week?
Bang Bang Sauce magic. Throw everything for the sauce into a bowl—is it weird I always use a mug?—and whisk till creamy. Taste! Add extra sriracha (or not). This is where I sneak a spoonful. You should too.
Bowl build time! Throw a big scoop of rice into each bowl, top with cabbage/slaw and cucumber. Pile on that crispy chicken. Now zig-zag your Bang Bang sauce over everything—don’t be shy. Sprinkle sesame seeds and green onion if you’re feelin’ it.
Actually, just eat it. The sooner, the better.

What I’ve learned (the hard way)

If you try to fry too many pieces at once, your oil temp plummets and you get limp, sad chicken. Trust me, learned that the hard way.
If your sauce seems too thick, add a splash of milk. Or water, in a pinch. I sometimes forget and it sticks in blobs—not fatal, just not as nice to eat.
I once skipped the resting after frying step and paid the price with pale, slightly chewy bites. 60 seconds on a paper towel really does do wonders.
I think this is actually tastier the next day (if, by some miracle, there’s any left... which, to be brutally honest, there never is at my house).

Some experiments (including one not-so-great one)

Tried baking the chicken once—turned out okay, but the breading fell off when I looked at it sideways. Frying is worth the hassle.
Tofu version! It soaks up the sauce, but if you don't dry it well, it's a right mess. Learned that the sticky way.
I added shredded carrots and pickled onions once—my family accused me of making salad. They still ate it.
I saw someone online use quinoa instead of rice. Gave it a go, but it didn't hit the spot for me; a bit, I don't know, bird-seedy?

Kit you’ll want (but you can wing it)

Big frying pan or skillet. I’ve done this in a wok in a pinch. If all you have is a saucepan, do smaller batches and be patient.
Three bowls or dishes for dredging. Tried doing it all in one once; ended up with globs. You don’t want globs.
Paper towels for draining. If you ran out, just use a colander. Or let it sit on a wire rack over the sink. I’ve improvised a lot.

How to store it (if you manage leftovers)

Pop leftovers in an airtight container in the fridge. Keeps up to 2 days, probably a bit longer. But honestly, in my house I never get that far—it usually vanishes before sunrise, especially if someone gets the munchies after midnight.

How I like to serve it

Honestly? Straight from the bowl, in front of Netflix, preferably with a fork (saves washing up another spoon). Sometimes I make a double batch of sauce and let people go wild. My cousin dunks chips in it, which isn’t how you’re supposed to eat it, but hey, family traditions are weird sometimes.

Lessons I learned the hard way (so you don’t have to)

I rushed the frying step once to “save time” (ha!) and wound up with chalky meat. Now I just wait a few extra minutes and clean up while it cooks.
I tried using greek yogurt instead of mayo for the sauce—nope, just not the same. Tangy in a weird way. Wouldn’t recommend unless you’re desperate.
If you don’t taste the sauce as you go, it might surprise you later. Sometimes those chili sauces are sneaky spicy.

Actual questions pals have asked (and my probably-too-honest answers)

Can I make this less spicy?: Absolutely. Just use less sriracha, or swap in ketchup if you’re really not a spice fan. No shame, honestly.
How do you keep the chicken crispy?: Don’t cover it once you’ve fried it, or that steam turns it soft. Pop it on a rack in a warm oven if you’re waiting for other stuff to finish boiling or frying (not that I always remember—sometimes it’s just a mad rush).
Can you make it ahead?: Yeah, though the chicken loses some crunch. What I actually do is prep all the components—rice, chopped veggies, sauce, even the breaded raw chicken—then fry at the last minute. It’s actually easier that way when you want to look all organised.
I don’t eat meat, what can I use?: Go for tofu or cauliflower. Both work, just go heavy on the sauce. Cauliflower gets pretty tender so maybe roast it first. Oh, and don’t ask me about seitan—never managed to get it right, keeps ending up chewy.
Does it work as a meal prep?: Sort of. The sauce is good in a little jar for a few days, and rice is easy enough to keep. For peak crunch on the chicken, though, store it separately and assemble when you’re ready to eat. Or don’t, if you’re in a rush and need lunch in a hurry (I’ve done that many times, no judgement).

Not to go off on a tangent but, I had a mate who once tried adding chopped pineapple to the bowl. I thought it sounded mad at first, but actually the sweet and spicy is a bit of a revelation. So, you know, don’t be afraid to get weird with it—sometimes genius is just a misstep away from disaster.

Bang Bang Chicken Bowl: An Incredible Ultimate Recipe Guide

So, you want the scoop on Bang Bang Chicken Bowls?

Why you’ll find yourself making this bowl (again...and again)

What you’ll need (and a few swaps if you’re missing stuff)

How I throw this together (the not-exactly-fancy way)

What I’ve learned (the hard way)

Some experiments (including one not-so-great one)

Kit you’ll want (but you can wing it)

How to store it (if you manage leftovers)

How I like to serve it

Lessons I learned the hard way (so you don’t have to)

Actual questions pals have asked (and my probably-too-honest answers)

Bang Bang Chicken Bowl: An Incredible Ultimate Recipe for 2023

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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