Easy Bang Bang Chicken Bowl: Ultimate Flavor Recipe 2023

So, About This Bang Bang Chicken Bowl...

If you'd told me years ago I'd be obsessed with a dish called Bang Bang Chicken, I'd probably have laughed (right in your face, sorry). But seriously—this is now my go-to meal for weeknights when I want to eat something that tastes like it took hours but comes together quicker than my morning coffee. The first time I made this, I dunked way too much sauce on the chicken and the rice turned pink—my kids still tease me about that one. Anyway, that's how family favorites are born, right?

Why I Keep Making This (Or, Why You'll Love It)

I make this when my brain is fried after work and we want dinner that's not just another boring chicken breast. My family goes absolutely bonkers for this—it's like everyone forgets they've eaten chicken three times this week. Plus, you get creamy, spicy, sweet—the works. (There was this one time I used way too much sriracha and, yikes, we all needed ice water. Lesson learned!) Also, it's easy to double if your neighbor 'happens' to drop by around dinnertime.

What You Need (and What You Can Probably Swap Out)

• 2 large chicken breasts (sometimes I use boneless thighs when they're on sale, honestly just as good)
• ½ cup cornstarch (my granny swore by potato starch, but we're not that fancy)
• 2 eggs, beaten (if you forget eggs, a splash of milk works in a pinch)
• ½ teaspoon salt (I eyeball it, oops)
• ½ teaspoon pepper
• Oil for cooking (vegetable oil is what I usually grab, but avocado oil is nice if you want to feel posh)
• 2 cups cooked jasmine rice (leftover rice from takeout? Absolutely)
• 1 cup shredded lettuce (romaine's my fave, iceberg will do too)
• ½ cup diced cucumber
• ¼ cup thinly sliced green onions
• For the Bang Bang Sauce:
• ½ cup mayonnaise (have definitely used light mayo, even Greek yogurt once—surprisingly not gross)
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (more or less, depending on your wild side)
• 1 tablespoon honey
• 1 teaspoon rice vinegar (I've skipped this and never missed it, to be honest)

Let's Make It (Messiness Is Allowed!)

1. First, cut your chicken into bite-sized chunks. If yours end up odd shapes, welcome to the club.
2. Mix the cornstarch, salt, and pepper together in a bowl. Dunk the chicken pieces into the beaten eggs, then toss them in the cornstarch mixture until nicely coated. (This is where your fingers get totally gunky. I still haven't found a way around that.)
3. Heat a good splash of oil in a big skillet over medium-high. Fry the chicken pieces in batches so they get crispy and golden, which takes about 3 to 4 minutes per side. Don’t overcrowd the pan—and yeah, the kitchen might get a bit smoky. Just open a window!
4. While the chicken is sizzling, stir together the sauce ingredients: mayo, sweet chili sauce, sriracha, honey, and rice vinegar. Whisk it well—this is the step where I usually sneak a taste. Sometimes two.
5. When the chicken’s cooked (cut a piece to check—trust me, guessing is not worth it), toss it in a big bowl with half of the bang bang sauce. Save the rest for drizzling.
6. To serve, scoop some warm rice into bowls, then layer on the lettuce, cucumber, green onions, and finally the saucy chicken. Drizzle with more sauce and, if you really want to live on the edge, sprinkle a bit of extra sriracha.

Notes, Because Things Rarely Go as Planned

• If you forget to cook the rice ahead, microwave packets are perfectly fine (actually, I think I prefer them now, lazy as that sounds).
• I tried marinating the chicken once—frankly, not worth it. The sauce is the hero here.
• Sometimes I add chopped peanuts on top. This started as a mistake (I read the wrong recipe), but it’s popular now.

Other Ways I’ve Screwed With This Recipe (Variations)

• Swap in shrimp if you like shellfish. I did this once and it disappeared before I even sat down.
• Tried tofu instead of chicken; it looked sad but tasted better than expected if you crisp it up enough.
• Went wild and tried a spicy peanut sauce—honestly, regretted that one.

What You’ll Need (or Not, Up to You)

• Big skillet (if you don’t have one, two smaller pans at once works—done it)
• Mixing bowls
• Whisk (a fork honestly works, and sometimes I just shake the sauce in a jar)
• Colander or slotted spoon for the chicken

Will This Last? (Probably Not, But Just in Case)

You can keep leftovers in an airtight container in the fridge for 2 days, but honestly, in my house it never lasts more than a day. The sauce gets a bit thicker but I kinda dig that.

How I Like to Serve It (And Other Family Oddities)

We top ours with extra green onions and, on brave nights, a sprinkle of chili flakes. My daughter eats hers with extra cucumber (says it balances the spice). Tried serving with fries once – that was a hit and a half. And if I’m honest, I sometimes eat the leftovers straight from the bowl, cold, and it still tastes great.

Pro Tips Learned the Hard Way

• Don’t rush the chicken in the pan—one time I tried to cook a double batch all at once and it turned out soggy and depressing.
• If you go heavy on the sriracha, keep a glass of milk handy. Or don’t, if you’re feeling tough.

People Have Asked Me These (Or Close Enough)

• Can I use rotisserie chicken? Yep, it's even faster that way—just skip frying and toss the pieces with sauce. Not quite the same crunch but easy peasy.
• Is there a low-carb version? Well, you could swap the rice for cauliflower rice. I’ve tried it; it works, but the bowl feels... lighter? In a good way, I suppose.
• What if I hate mayonnaise? Greek yogurt does the trick. Or any creamy base really. Actually, I've mixed half and half when I was low on mayo, didn't notice a difference.
• Do I need to make it spicy? Absolutely not! Just skip the sriracha, or only use a teensy bit.
• Can I meal-prep this? Yes! Just keep the sauce and crisp chicken separate till serving; otherwise, it gets a bit soggy (ask me how I know!)

On a completely unrelated note, last time I made this I was out of cucumbers and threw in sliced radishes—they looked a bit odd but tasted pretty darn good. You never know what'll work till you try, right?