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Bang Bang Chicken Bowl

Bang Bang Chicken Bowl

Get ready to spice up your dinner routine with this incredible Bang Bang Chicken Bowl, a flavor explosion that’s as easy as it is delicious. This recipe transforms simple ingredients into a restaurant-worthy meal, perfect for busy weeknights without compromising on taste or satisfaction, and it's an SEO champion for anyone searching for the ultimate Bang Bang Chicken Bowl experience.
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Prep Time 30 minutes
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup vegetable oil or other neutral oil for frying
For the Bang Bang Sauce
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha adjust to your spice preference
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon soy sauce
For the Bowl Assembly
  • 2 cups cooked rice jasmine, basmati, or brown rice work well
  • 1 cup shredded lettuce romaine or iceberg
  • 1/2 cup shredded carrots
  • 1/4 cup red onion thinly sliced
  • 2 tablespoons fresh cilantro chopped, for garnish
  • 1 tablespoon toasted sesame seeds for garnish
  • sliced avocado optional
  • sliced jalapeños optional
  • lime wedges optional

Equipment

  • Medium Bowl
  • Large skillet
  • Slotted spoon
  • Plate lined with paper towels
  • Separate bowl
  • Serving bowls

Method
 

  1. In a medium bowl, combine the cornstarch, salt, black pepper, and garlic powder. Add the chicken thigh pieces and toss until they are evenly coated with the seasoning mixture.
    1/4 cup cornstarch, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1.5 lbs boneless, skinless chicken thighs
  2. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering (around 350°F or 175°C), carefully add the coated chicken pieces in a single layer. Do not overcrowd the pan; you may need to cook the chicken in batches.
    1/4 cup vegetable oil
  3. Fry the chicken for about 3-4 minutes per side, or until it's golden brown and cooked through. Remove the fried chicken from the skillet with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
  4. While the chicken is frying or draining, prepare the sauce. In a separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and soy sauce until smooth and well combined. Taste and adjust the sriracha for your desired level of spice.
    1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon soy sauce
  5. In a clean bowl, add the fried chicken pieces and pour about half of the Bang Bang sauce over them. Gently toss the chicken to ensure each piece is generously coated in the sauce. Add more sauce if you prefer it saucier, reserving some for drizzling over the bowls.
    1.5 lbs boneless, skinless chicken thighs
  6. Divide the cooked rice evenly among serving bowls. Top the rice with a generous portion of shredded lettuce, shredded carrots, and thinly sliced red onion.
    2 cups cooked rice, 1 cup shredded lettuce, 1/2 cup shredded carrots, 1/4 cup red onion
  7. Arrange the saucy Bang Bang chicken over the vegetables in each bowl.
    1.5 lbs boneless, skinless chicken thighs
  8. Drizzle any reserved Bang Bang sauce over everything. Garnish with chopped fresh cilantro and toasted sesame seeds. For an extra burst of flavor and freshness, you can add sliced avocado, sliced jalapeños, or serve with lime wedges on the side.
    2 tablespoons fresh cilantro, 1 tablespoon toasted sesame seeds, sliced avocado, sliced jalapeños, lime wedges

Notes

This recipe takes about 30 minutes of active preparation time.
Leftovers can be stored in airtight containers in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave.
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