The Bang Bang Chicken Bowl is a colorful, tasty mix of crispy chicken, fresh veggies, and a creamy, spicy bang bang sauce that really wakes up your taste buds. It’s one of those bowls where you get a bit of crunch, creaminess, and heat all in one bite, making every spoonful exciting.
I love making this bowl when I want something quick but satisfying. The sauce is where the magic happens—it’s spicy but also creamy, thanks to a combo of mayo and a kick of chili sauce. I usually make extra sauce because it’s perfect for dipping or drizzling over rice and greens.
One great thing about this bowl is how easy it is to customize. I often add avocado or pickled veggies for a fun twist, and serving it over warm rice or crunchy lettuce makes it a complete meal. It quickly became a favorite at my house because it’s simple to put together but never feels boring.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless thighs adds juiciness and flavor, but breasts work well too if you prefer leaner meat. For a vegetarian option, try crispy tofu or grilled mushrooms instead.
Bang Bang Sauce: The combo of mayo, sweet chili sauce, and sriracha creates that perfect creamy heat. If you want it lighter, swap mayo for Greek yogurt. Adjust sriracha to control spiciness.
Veggies: Purple and green cabbage add crunch and color. You can swap cabbage with shredded lettuce or kale. Carrot and cucumber give freshness, and you can add avocado for creaminess.
Rice: White rice is classic here, but brown rice or quinoa work well for a healthier twist. Serving this over greens instead of rice makes it low-carb.
How Can I Get Perfectly Cooked Chicken with a Nice Char?
Cooking chicken evenly and getting a good sear can be tricky. Here’s how I do it:
- Pat chicken dry to help it brown, then season with salt and pepper.
- Heat the oil in a pan over medium-high heat until shimmering. This hot pan is key for a good sear.
- Place the chicken in the pan and resist moving it around; let it cook 4-5 minutes per side for a golden crust.
- Use a meat thermometer to check doneness (165°F or 74°C), or cut into the thickest part to ensure no pink remains.
- Let the chicken rest a few minutes before slicing—this keeps it juicy.
Following these tips will give you tender, flavorful chicken with a lovely caramelized edge every time.
Equipment You’ll Need
- Skillet or frying pan – I like a non-stick or cast-iron pan to get a nice sear on the chicken.
- Knife and cutting board – for slicing chicken and chopping veggies.
- Small mixing bowls – one for the sauce, one for prepping veggies.
- Measuring spoons and cups – to get the sauce just right.
- Cooking spoon or tongs – for turning the chicken and mixing ingredients.
- Serving bowls – to assemble and serve the bowls easily.
Flavor Variations & Add-Ins
- Swap chicken for crispy tofu, shrimp, or beef strips for different flavors or to match your preferences.
- Add sliced avocado or pickled veggies like daikon or jalapeños for more crunch and zest.
- Mix in shredded cheese or chopped nuts for extra richness and crunch.
- Adjust spice level by adding more or less sriracha, or include a squeeze of lime for bright flavor.
Bang Bang Chicken Bowl
Ingredients You’ll Need:
For The Chicken and Bowl:
- 2 boneless, skinless chicken thighs or breasts
- 1 tbsp vegetable oil (for cooking chicken)
- Salt and pepper, to taste
- 2 cups cooked white rice (short or medium grain)
- 1/2 cup shredded purple cabbage
- 1/2 cup shredded green cabbage or napa cabbage
- 1/2 cup shredded carrot
- 1/2 cup diced cucumber (thinly sliced)
- 1/4 cup chopped green onions
- Fresh cilantro, chopped (for garnish)
For The Bang Bang Sauce:
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce (such as Thai sweet chili sauce)
- 1 tbsp sriracha (adjust to taste for spiciness)
- 1 tsp honey or sugar
- 1 tsp lime juice (optional)
How Much Time Will You Need?
This Bang Bang Chicken Bowl takes around 25-30 minutes total: about 10 minutes to prepare the chicken and veggies, 10-15 minutes to cook the chicken and rice, and a few minutes to put it all together into a fresh, delicious bowl.
Step-by-Step Instructions:
1. Cook the Rice:
Cook white rice following the package instructions. Set aside and keep warm while you prepare the other ingredients.
2. Make the Bang Bang Sauce:
Mix mayonnaise, sweet chili sauce, sriracha, honey, and optional lime juice in a small bowl. Stir well until smooth. Taste and add more sriracha if you want it spicier. Set the sauce aside.
3. Cook the Chicken:
Pat your chicken dry with paper towels. Season both sides with salt and pepper. Heat the vegetable oil in a skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side until golden and cooked through. Remove from heat and let it rest for a few minutes.
4. Slice the Chicken:
Cut the chicken into bite-sized strips so it’s easy to eat in the bowl.
5. Assemble the Bowl:
Divide the cooked rice among your bowls. Arrange shredded purple cabbage, green cabbage, shredded carrot, cucumber slices, and chopped green onions around the bowl.
6. Add Chicken and Sauce:
Place the sliced chicken in the center. Drizzle the bang bang sauce generously over the chicken and veggies.
7. Garnish and Serve:
Sprinkle chopped cilantro on top and serve your Bang Bang Chicken Bowl immediately. Enjoy the blend of spicy, creamy, fresh, and crunchy flavors all in one bowl!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better searing.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce keeps well in an airtight container in the fridge for up to 3 days. Give it a quick stir before drizzling to bring the flavors back together.
What’s the Best Way to Store Leftovers?
Store the chicken, rice, and veggies separately in airtight containers in the fridge for up to 3 days. Reheat the chicken and rice gently on the stove or microwave, then add fresh veggies and sauce before serving.
Can I Substitute the Rice with Something Else?
Yes! You can swap rice for quinoa, cauliflower rice, or even serve the ingredients over a bed of mixed greens for a lighter, low-carb option.