Bang Bang Chicken Bowl

This bang bang chicken bowl delivers crispy, golden chicken tossed in an addictive sweet and spicy sauce served over fluffy rice with fresh vegetables for a complete meal that’s both satisfying and exciting. The signature bang bang sauce combines creamy mayonnaise with sweet chili sauce and sriracha to create the perfect balance of heat and sweetness that makes every bite irresistible. If you enjoy this style of Asian-inspired bowl meal, you might also like Korean chicken bowls, honey garlic chicken, or other sauce-forward dishes that combine crispy protein with bold flavors.

Why You’ll Love This Recipe

• Addictive flavor combination – the bang bang sauce creates the perfect sweet-heat balance that keeps you coming back for more, with creamy richness that coats every piece beautifully
• Satisfying textures – combines crispy chicken, fluffy rice, and fresh vegetables for a complete eating experience that provides multiple textural contrasts in each bite
• Customizable heat level – easily adjust the spice level up or down while maintaining the essential flavor profile that makes this dish so appealing
• Restaurant-quality at home – recreates the popular restaurant dish using simple techniques and accessible ingredients that deliver professional results

Ingredients Breakdown

Boneless chicken thighs: The ideal protein choice due to their higher fat content and superior flavor that stays juicy and tender even when coated and fried. Chicken thighs are more forgiving than breast meat and won’t dry out if slightly overcooked. Cut them into uniform bite-sized pieces for even cooking and easy eating. The dark meat provides richness that stands up beautifully to the bold bang bang sauce while maintaining moisture throughout the cooking process.

Cornstarch coating: Creates the signature crispy exterior that makes this chicken so irresistible. Cornstarch produces a lighter, crispier coating than flour alone while staying crispy longer after saucing. The cornstarch should be seasoned well to provide flavor in the coating itself. This creates the perfect textural contrast between the crunchy exterior and tender chicken interior that defines great bang bang chicken.

Mayonnaise: The creamy base of the bang bang sauce that provides richness and helps balance the heat from the spicy elements. Use high-quality mayonnaise for the best flavor and texture. The mayonnaise also helps the sauce cling to the crispy chicken while adding satisfying richness that makes the dish feel indulgent and complete.

Sweet chili sauce: Provides the sweet-tangy foundation that gives bang bang sauce its distinctive character. This Thai-style sauce combines sweetness with mild heat and fruity flavor. Choose a good-quality brand with visible chili pieces for the best flavor and texture. The sweet chili sauce should be the dominant flavor in the mix, balanced by the other sauce components.

Sriracha: Adds the fiery heat that gives bang bang sauce its kick while contributing garlic and vinegar notes that enhance the overall complexity. The amount can be adjusted based on heat preference, but there should be enough to provide noticeable warmth without overwhelming the sweet elements. Sriracha’s thick consistency also helps create the proper sauce texture.

Step-by-Step Instructions

1. Cut 1 1/2 pounds boneless, skinless chicken thighs into bite-sized pieces, roughly 1-inch cubes. Pat the chicken completely dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Let the seasoned chicken sit for 10 minutes while you prepare other ingredients to allow the seasoning to penetrate.
2. In a large bowl, combine 1 cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon salt. Mix thoroughly to ensure even distribution of seasonings throughout the coating mixture. This seasoned coating will provide flavor and the signature crispy texture.
3. Heat 2-3 inches of vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Use a thermometer for accuracy, as proper oil temperature is crucial for achieving crispy coating without greasiness. The oil should be deep enough to partially submerge the chicken pieces for even cooking.
4. While oil heats, toss the seasoned chicken pieces in the cornstarch mixture until evenly coated. Shake off excess coating, but ensure each piece is well-covered. The coating should adhere well to the slightly moist chicken surface, creating an even layer that will crisp beautifully when fried.
5. Working in batches to avoid overcrowding, carefully add the coated chicken to the hot oil using a slotted spoon. Fry for 4-5 minutes until golden brown and crispy on all sides, turning occasionally for even browning. The internal temperature should reach 165°F (74°C) for food safety.
6. Remove the fried chicken with a slotted spoon and drain on paper towels briefly. Keep finished batches warm in a 200°F oven while cooking remaining pieces. Don’t let the chicken sit too long before saucing, as you want it hot when tossed with the bang bang sauce.
7. For the bang bang sauce, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2-3 tablespoons sriracha (adjust to taste), 1 tablespoon rice vinegar, and 1 teaspoon garlic powder in a large bowl until smooth and well combined. Taste and adjust heat level or sweetness as desired.
8. While the chicken finishes cooking, prepare 2 cups cooked jasmine or white rice according to package directions. The rice should be fluffy and tender, providing a neutral base that absorbs the flavorful sauce. Keep warm until ready to serve.
9. Add the hot, crispy chicken to the bowl with bang bang sauce and toss gently but thoroughly to coat every piece. The sauce should cling to the chicken without making it soggy. Work quickly while the chicken is still hot for the best sauce adhesion.
10. Prepare fresh vegetables for serving: shred lettuce into thin strips, dice cucumbers, slice green onions, and prepare any other desired toppings like shredded carrots or sliced radishes. These provide fresh contrast to the rich, saucy chicken.
11. To assemble the bowls, divide the warm rice among serving bowls, top with the bang bang chicken, and arrange fresh vegetables attractively around and over the chicken. Garnish with sesame seeds, additional sliced green onions, or fresh cilantro for color and extra flavor.

Perfect Texture: What to Look For

Successfully executed bang bang chicken should have an incredibly crispy, golden-brown coating that provides satisfying crunch while maintaining the tender, juicy chicken interior. The bang bang sauce should coat each piece evenly without making the coating soggy – it should cling well while maintaining the textural contrast. The rice should be fluffy and separate, not sticky or mushy, providing the perfect neutral base. Fresh vegetables should retain their crispness and bright colors, offering cooling contrast to the spicy, sauced chicken. Each bite should deliver multiple textures and the perfect balance of sweet, spicy, and savory flavors.

Customization Options

This versatile dish adapts beautifully to different preferences and dietary needs. For extra vegetables, add steamed broccoli, snap peas, or bell peppers to the bowl. Create different heat levels by adjusting the sriracha amount or adding fresh chilies. For additional Asian flavors, include pickled vegetables, edamame, or seasoned seaweed. The bang bang sauce works excellently with other proteins like shrimp, tofu, or cauliflower for vegetarian versions. Different rice options like brown rice, quinoa, or cauliflower rice provide various nutritional profiles.

Practical Tips

Oil temperature control: Maintain consistent oil temperature throughout frying for even cooking and optimal crispiness. If oil gets too hot, the coating will burn before the chicken cooks through; too cool and the chicken will absorb oil and become greasy.

Coating adherence: Ensure chicken is properly seasoned and slightly moist for the cornstarch to stick well. Don’t coat too far in advance, as the coating can become gummy. Shake off excess coating to prevent clumping in the oil.

Sauce consistency: The bang bang sauce should be thick enough to cling to the chicken but not so thick it becomes pasty. Adjust with a small amount of water if too thick, or additional mayonnaise if too thin.

Serving timing: Serve immediately after tossing with sauce for the best texture contrast. The coating will gradually soften as it sits, so timing is important for optimal eating experience.

Common Questions

Can I bake the chicken instead of frying? Yes, though the texture will be different. Coat chicken as directed, place on a baking sheet, and bake at 425°F for 18-20 minutes until golden and cooked through. Spray with oil before baking for better browning, though it won’t be quite as crispy as fried.

How do I prevent the coating from falling off? Ensure chicken is properly seasoned and slightly moist, use enough cornstarch to coat well, and don’t move the chicken too much when first added to oil. Let each piece set in the oil before turning for better coating adhesion.

Can I make the sauce less spicy? Absolutely – reduce or omit the sriracha and add more sweet chili sauce or a touch of honey to maintain the sweet-tangy profile. You can also serve extra sauce on the side for those who want more heat.

How do I store leftovers? Store components separately when possible. The sauced chicken keeps refrigerated for 2-3 days but will lose crispiness. Reheat in a 400°F oven for 8-10 minutes to restore some texture, though it won’t be as crispy as fresh.

Serving Suggestions

These satisfying bowls work perfectly as complete meals for lunch or dinner, providing protein, carbohydrates, and vegetables in appealing proportions. For casual family dinners, serve with additional Asian-inspired sides like pot stickers, spring rolls, or miso soup for a themed meal experience.

The interactive nature of bowl assembly makes this dish perfect for entertaining – set up a DIY bowl bar with various toppings and let guests customize their portions. Provide chopsticks alongside forks for an authentic eating experience. For beverage pairings, cold Asian beers, iced tea, or sparkling water with lime complement the bold flavors while providing cooling relief from the spice.

Nutritional Benefits

This dish provides excellent protein from the chicken while offering the opportunity to incorporate plenty of fresh vegetables for vitamins, minerals, and fiber. The rice provides complex carbohydrates for sustained energy, while the variety of vegetables adds antioxidants and beneficial nutrients.

While the fried preparation makes this an indulgent meal, the combination of protein, carbohydrates, and vegetables creates a more balanced option than many fast-food alternatives. The homemade preparation allows control over oil quality and sauce ingredients, avoiding many preservatives and excess sodium found in restaurant versions. The generous vegetable content helps balance the rich, sauced chicken while providing essential nutrients that support overall health and satisfaction.