BANG BANG CHICKEN BOWL: EASY CHICKEN BOWLS FOR DINNER

Bang Bang Chicken Bowl: Easy Chicken Bowls for Dinner That Everyone Will Love

I’ll never forget the first time I made these Bang Bang Chicken Bowls. It was one of those hectic weeknights when I needed something quick, satisfying, and different from our usual dinner rotation. I had some chicken breast in the fridge, leftover rice, and a collection of vegetables that needed to be used. A quick search for inspiration led me to the concept of bang bang sauce, and what followed was nothing short of a revelation. My family devoured these bowls so quickly that I had to double the recipe the next time I made it.

The magic of Bang Bang Chicken Bowls lies in their perfect balance of textures and flavors. You get crispy, golden chicken coated in a creamy, sweet, and slightly spicy sauce, paired with fresh, crunchy vegetables and fluffy rice. It’s the kind of meal that feels indulgent and restaurant-quality but comes together in your own kitchen in less than 30 minutes.

What makes these chicken bowls for dinner especially appealing is their incredible versatility. You can customize them based on what vegetables you have on hand, adjust the spice level to suit your family’s preferences, and even meal prep them for easy lunches throughout the week. Whether you’re cooking for picky eaters or adventurous food lovers, these bang bang chicken bowls have something for everyone.

The Story Behind Bang Bang Sauce

Before we dive into the recipe, let’s talk about the star of this show—bang bang sauce. Despite what some might think, the name doesn’t come from the heat level (though you can make it as spicy as you like). The term “bang bang” actually has roots in Chinese cuisine, where it traditionally refers to the sound of a wooden stick pounding cooked chicken to tenderize it.

However, the Americanized version of bang bang sauce that we’re using today became famous through restaurant chains, particularly popularized by dishes like bang bang shrimp. This creamy, sweet, and spicy sauce typically combines mayonnaise, sweet chili sauce, and sriracha in perfect harmony. The result is a condiment that’s simultaneously creamy, tangy, sweet, and spicy—a flavor profile that’s simply irresistible.

What I love about this sauce is its adaptability. You can dial the heat up or down depending on your preference, add more sweetness if you like, or even incorporate additional flavors like garlic or ginger. It’s one of those magical combinations that elevates whatever protein or vegetables it touches.

Understanding  Components

Let me break down the key elements that make these easy chicken bowls for dinner so special. Each component plays a crucial role in creating that perfect bite.

The Chicken: I prefer using boneless, skinless chicken breasts cut into bite-sized cubes. This cut cooks quickly and evenly, and the smaller pieces mean more surface area for that delicious crispy coating. However, chicken thighs work beautifully too, offering a bit more richness and staying juicier during cooking. The key to perfect chicken is the coating—a mixture of tapioca starch or cornstarch combined with seasonings like garlic powder, paprika, salt, and pepper. This creates an incredibly crispy exterior that stays crunchy even when tossed in the sauce.

The Bang Bang Sauce: This is where the magic happens. The classic combination includes mayonnaise (I prefer using avocado oil mayo for a healthier option), Thai sweet chili sauce, honey for additional sweetness, and sriracha for heat. The proportions can be adjusted to your taste, but I’ve found that a ratio of about 1/2 cup mayo to 1/3 cup sweet chili sauce, 2 tablespoons honey, and 1-2 tablespoons sriracha creates the perfect balance.

The Rice: Jasmine rice is my go-to choice for these bowls. Its slightly fragrant, sticky quality pairs perfectly with the saucy chicken and fresh vegetables. However, brown rice works well for a healthier option, or you can use cauliflower rice to keep the meal low-carb.

The Fresh Vegetables: This is where you can really make the recipe your own. I love using shredded red cabbage, julienned carrots, sliced cucumbers, and edamame. The combination provides a variety of textures—crunchy, crisp, and tender—plus an array of colors that makes the bowls visually stunning. The fresh vegetables also provide a cooling contrast to the rich, saucy chicken.

The Garnishes: Don’t skip these! Sliced green onions, sesame seeds, and fresh cilantro add the finishing touches that elevate the bowls from good to restaurant-quality. A squeeze of fresh lime juice right before eating brightens all the flavors and ties everything together beautifully.

Step-by-Step Guide

Creating these bowls is surprisingly straightforward, but I’ll share some tips I’ve learned that ensure perfect results every time.

Step 1: Prepare the Rice

Start with the rice since it takes the longest to cook. For jasmine rice, use a 1:1.5 ratio of rice to water. Rinse the rice thoroughly under cold water until the water runs clear—this removes excess starch and prevents the rice from becoming gummy. Bring the water to a boil, add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Let it rest covered for 5 minutes before fluffing with a fork.

Step 2: Make the Bang Bang Sauce

While the rice cooks, prepare your sauce. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, honey, and sriracha until completely smooth. The mixture should be creamy and well-combined with no streaks of individual ingredients. Taste and adjust the heat level or sweetness as desired. Set aside about half of the sauce for drizzling over the finished bowls, keeping the rest for coating the cooked chicken.

Step 3: Prepare and Cook the Chicken

Cut your chicken into 1-inch cubes for even cooking. In a large bowl, combine tapioca starch (or cornstarch), garlic powder, paprika, salt, and black pepper. Add the chicken cubes and toss until each piece is thoroughly coated. This coating is crucial for achieving that signature crispy exterior.

Heat a large skillet over medium-high heat with about 2 tablespoons of oil. I prefer using avocado oil or olive oil for their health benefits and high smoke points. Working in batches to avoid overcrowding (which leads to steaming rather than crisping), add the coated chicken pieces to the hot pan. Cook for 3-4 minutes per side until golden brown and crispy on the outside and cooked through (internal temperature should reach 165°F). The coating should be crisp and golden, almost like a light batter.

Step 4: Coat with Bang Bang Sauce

Once all the chicken is cooked, return it to the pan (or transfer to a large bowl) and add about half of your prepared bang bang sauce. Toss gently but thoroughly to coat each piece of chicken. The sauce will cling to the crispy coating, creating that perfect combination of creamy and crunchy.

Step 5: Prepare the Fresh Vegetables

While the chicken cooks, prepare your vegetables. Shred the cabbage finely, julienne the carrots into thin matchsticks, slice the cucumbers into half-moons, and prepare your edamame (if using frozen, thaw and drain them). Having all your vegetables prepped and ready makes assembly quick and easy.

Step 6: Assemble Your Bowls

This is the fun part! Start with a base of fluffy jasmine rice in each bowl. Arrange your fresh vegetables artfully on one side of the bowl—I like to keep different colors separated for visual appeal. Add the bang bang chicken on the opposite side or in the center. Drizzle the reserved sauce over everything, then garnish with sliced green onions, sesame seeds, and fresh cilantro. A wedge of lime on the side adds the perfect finishing touch.

Variations and Customization Options

One of the things I appreciate most about bang bang chicken bowls is how easily they adapt to different preferences, dietary needs, and what you have available in your kitchen.

Air Fryer Version: For an even healthier option with less oil, coat your chicken pieces as directed, spray them lightly with cooking spray, and air fry at 400°F for 12-15 minutes, shaking the basket halfway through. This method produces incredibly crispy chicken with minimal oil.

Baked Version: Arrange your coated chicken pieces on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F for 15-18 minutes, flipping halfway through. While not quite as crispy as pan-frying or air frying, this method is hands-off and works well for meal prep.

Bang Bang Chicken Tacos: Skip the rice and serve the chicken in warm tortillas (flour, corn, or low-carb) with shredded cabbage, a drizzle of bang bang sauce, and fresh cilantro. These make fantastic quick dinners or party appetizers.

Bang Bang Chicken Salad: For a lighter option, serve the chicken over a bed of mixed greens or romaine lettuce with your favorite vegetables and the bang bang sauce as dressing.

Protein Swaps: This recipe works beautifully with other proteins. Try it with shrimp (bang bang shrimp bowls are phenomenal), tofu for a vegetarian version, or even salmon for something different.

Spice Adjustments: For milder bowls that kids will love, reduce or omit the sriracha and let people add hot sauce at the table. For spice lovers, increase the sriracha or add sliced jalapeños to the vegetable mix.

Different Vegetables: Feel free to experiment with whatever vegetables you enjoy or have on hand. Roasted broccoli, sugar snap peas, bell peppers, shredded lettuce, or avocado all work beautifully in these bowls.

Nutritional Benefits and Meal Prep Magic

These bang bang chicken bowls aren’t just delicious—they’re also surprisingly nutritious, especially when you consider how satisfying and filling they are.

A single serving provides approximately 40 grams of protein from the chicken, making these bowls excellent for muscle maintenance and keeping you full for hours. The variety of vegetables contributes important vitamins, minerals, and fiber. Cabbage is particularly rich in vitamin C and K, carrots provide beta-carotene and vitamin A, and cucumbers offer hydration and minerals.

The rice provides complex carbohydrates for sustained energy, though you can easily make these bowls lower in carbs by using cauliflower rice or serving the chicken and vegetables over lettuce. Using avocado oil mayo and olive oil for cooking adds heart-healthy monounsaturated fats.

From a meal prep perspective, these bowls are absolute champions. I typically make them on Sundays for the week ahead, and they’ve become my favorite grab-and-go lunch option. The key to successful meal prep is storing components separately to maintain their best textures.

Cook your rice and chicken, preparing them both according to the recipe. Let everything cool completely before storing. I divide the rice into individual meal prep containers, then add the cooked chicken on one side. Store the fresh vegetables (shredded cabbage, julienned carrots, sliced cucumbers) in a separate container or in small bags. Keep the bang bang sauce in a separate container or small jars.

When you’re ready to eat, you can enjoy the bowls cold, or microwave just the rice and chicken for 1-2 minutes until warmed through, then add the fresh vegetables and sauce. This method ensures your vegetables stay crisp and fresh rather than becoming wilted and soggy.

Properly stored, the chicken and rice will keep for up to 4 days in the refrigerator. The bang bang sauce can be made ahead and stored for up to 5 days.

Secrets to the Crispiest Chicken

After making these bang bang chicken bowls dozens of times, I’ve discovered several tricks for achieving that perfectly crispy chicken coating that stays crunchy even after being tossed in sauce.

First, make sure your chicken pieces are completely dry before coating them. Pat them thoroughly with paper towels to remove any excess moisture. Water is the enemy of crispy coating, so this step is crucial.

Second, don’t skimp on the coating. Make sure each piece of chicken is thoroughly coated in the starch mixture, shaking off any excess. The starch creates a barrier that becomes incredibly crispy when it hits the hot oil.

Third, temperature matters. Your pan needs to be properly preheated over medium-high heat before adding the chicken. If the pan isn’t hot enough, the chicken will absorb oil and become greasy rather than crispy. Test by adding a tiny pinch of the coating mixture to the oil—it should sizzle immediately.

Fourth, don’t overcrowd the pan. This is perhaps the most common mistake I see. When chicken pieces are too close together, they steam rather than fry, resulting in a soft, pale coating instead of golden crispy perfection. Cook in batches if necessary, keeping finished pieces warm in a low oven while you cook the rest.

Finally, let the chicken cook undisturbed for 3-4 minutes per side. Resist the urge to move it around constantly. This allows the coating to develop that beautiful golden crust.

Pairing Suggestions and Complete Meal Ideas

While these bang bang chicken bowls are a complete meal on their own, sometimes you might want to add sides or pair them with other dishes for a larger spread.

For beverages, I love serving these bowls with iced green tea or jasmine tea, which complements the Asian-inspired flavors beautifully. For something more fun, a sparkling lime drink or ginger beer adds a refreshing kick.

If you want additional sides, consider:

• Miso Soup: A small cup of miso soup makes a wonderful starter and adds warmth to the meal.
• Spring Rolls: Fresh spring rolls with peanut sauce complement the bang bang flavors perfectly.
• Asian Cucumber Salad: A quick pickled cucumber salad adds refreshing acidity.
• Edamame: Steamed edamame sprinkled with sea salt is a simple, protein-rich addition.

For a party or gathering, I love setting up a bang bang chicken bowl bar. Make a big batch of chicken and sauce, cook plenty of rice, and set out various vegetables and toppings. Let guests build their own bowls according to their preferences. Include options like:

• Different greens (lettuce, spinach, cabbage)
• Various vegetables (carrots, cucumbers, peppers, avocado)
• Different garnishes (sesame seeds, crispy wonton strips, cashews, cilantro, green onions)
• Extra sauce for those who want more

This interactive approach makes dinner feel special and ensures everyone gets exactly what they want in their bowl.

Common Questions and Troubleshooting

Over the months of making and perfecting these bang bang chicken bowls, I’ve learned solutions to various challenges that can arise.

Why isn’t my chicken crispy? The most common culprits are excess moisture on the chicken before coating, insufficient coating, pan not hot enough, or overcrowding the pan. Make sure to thoroughly dry your chicken, coat it well, preheat your pan properly, and cook in batches.

My sauce is too thick/too thin. What do I do? The consistency of bang bang sauce can vary depending on the specific brands of mayo and chili sauce you use. If it’s too thick, thin it with a tiny bit of water or rice vinegar. If it’s too thin, add more mayo or a bit more sweet chili sauce.

Can I make the sauce less spicy? Absolutely! Simply reduce or omit the sriracha. You can also add more honey or sweet chili sauce to balance any remaining heat. Some people even substitute the sriracha with a tiny pinch of red pepper flakes for mild warmth without the vinegar tang.

How do I prevent my rice from becoming mushy? Always rinse your rice thoroughly before cooking to remove excess starch. Use the correct water-to-rice ratio (generally 1:1.5 for jasmine rice), don’t stir the rice while it’s cooking, and let it rest covered for 5 minutes after cooking before fluffing.

Can I use frozen chicken? Yes, but make sure it’s completely thawed and thoroughly dried before coating and cooking. Frozen chicken that hasn’t been properly thawed will release water during cooking, preventing that crispy coating from forming properly.

My Personal Favorite Tips

After countless batches of these bang bang chicken bowls, here are my top tips for success:

Tip #1: Always make extra sauce.
I’ve learned this the hard way—there’s never enough! I now typically make 1.5 times the sauce recipe because my family loves to drizzle extra over their bowls.

Tip #2: Use room-temperature chicken.
If you take it out of the refrigerator about 15–20 minutes before cooking, it will cook more evenly and develop a better crust.

Tip #3: Don’t toss the chicken with all the sauce at once.
Reserve some for drizzling so you get sauce in every bite, not just on the chicken.

Tip #4: Prep all your vegetables first.
Prepare everything before you start cooking the chicken. Once the chicken is done, you want to assemble and serve immediately while it’s still crispy and hot.

Tip #5: Slightly undercook for meal prep.
If you’re meal prepping, undercook the chicken by about 30 seconds per side. It will finish cooking when reheated, which helps prevent dryness.

Why These Bowls Are a Household Staple

These easy chicken bowls for dinner have become such a staple in our home that I keep all the ingredients on hand at all times. There’s something incredibly satisfying about knowing you can create a restaurant-quality meal in under 30 minutes using simple ingredients you already have.

 The Perfect Balance of Flavor & Texture

The combination of crispy chicken, creamy-spicy sauce, fresh vegetables, and fluffy rice creates the perfect balance of flavors and textures. Every bite has crunch, creaminess, heat, and freshness all at once.

Whether you’re cooking a quick weeknight family dinner, meal prepping for the week, or entertaining guests, these bang bang chicken bowls always deliver.

Family-Approved Dinner Winner

What I love most is seeing my family’s faces light up when I say we’re having these bowls for dinner. Even my pickiest eater devours them without complaint — and that says a lot!

The customizable nature of this recipe lets everyone build their bowl exactly how they like it, making this a stress-free dinner that works for all ages.

Ingredients

 Chicken:

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup tapioca starch or cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2-3 tablespoons avocado oil or olive oil for cooking

 Bang Bang Sauce:

• 1/2 cup mayonnaise (preferably avocado oil mayo)
• 1/3 cup Thai sweet chili sauce
• 2 tablespoons honey
• 1-2 tablespoons sriracha (adjust to your heat preference)
• 1 teaspoon minced garlic (optional)

 Bowls:

• 2 cups uncooked jasmine rice (yields about 6 cups cooked)
• 2 cups shredded red cabbage
• 1 cup julienned carrots
• 1 cucumber, sliced
• 1 cup edamame (optional)
• 1/4 cup sliced green onions
• 2 tablespoons sesame seeds
• Fresh cilantro leaves
• Lime wedges for serving

  

Instructions

1. Cook the Rice: Rinse 2 cups of jasmine rice under cold water until water runs clear. Add rice and 3 cups of water to a pot, bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
2. Prepare the Bang Bang Sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, honey, sriracha, and minced garlic (if using) until smooth. Divide the sauce in half—one portion for coating the chicken, one for drizzling over the bowls.
3. Coat the Chicken: In a large bowl, combine tapioca starch, garlic powder, paprika, salt, and black pepper. Add chicken cubes and toss until each piece is thoroughly coated.
4. Cook the Chicken: Heat oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, add chicken pieces and cook for 3-4 minutes per side until golden brown, crispy, and cooked through (165°F internal temperature). Transfer cooked chicken to a plate.
5. Toss with Sauce: Return all cooked chicken to the pan (or use a large bowl) and add half of the prepared bang bang sauce. Toss gently to coat each piece.
6. Assemble the Bowls: Divide rice among serving bowls. Arrange shredded cabbage, julienned carrots, sliced cucumber, and edamame in sections on top of the rice. Add the bang bang chicken.
7. Garnish and Serve: Drizzle with remaining sauce, sprinkle with green onions and sesame seeds, add fresh cilantro, and serve with lime wedges.

Nutritional Information (Per Serving – Recipe serves 4)

• Calories: 716
• Total Fat: 39g
• Saturated Fat: 6g
• Cholesterol: 90mg
• Sodium: 1,326mg
• Total Carbohydrates: 59g
• Dietary Fiber: 2g
• Sugars: 12g
• Protein: 30g
• Vitamin A: 446 IU
• Vitamin C: 12mg
• Calcium: 48mg
• Iron: 2mg

FAQs

Q: Can I make these bowls ahead of time? A: Absolutely! Cook the chicken and rice, then store separately from the fresh vegetables and sauce. When ready to eat, reheat the chicken and rice, then assemble with fresh vegetables and sauce. This keeps everything at its best texture.

Q: What if I don’t have tapioca starch? A: Cornstarch works perfectly as a substitute. Some people even use regular all-purpose flour, though the texture will be slightly different—less crispy but still delicious.

Q: Can I make this gluten-free? A: Yes! Use tapioca starch or cornstarch for coating the chicken, and ensure your Thai sweet chili sauce and other ingredients are labeled gluten-free.

Q: How spicy are these bowls? A: The spice level is moderate and customizable. Start with 1 tablespoon of sriracha and adjust from there. You can make them mild for kids or increase the heat for spice lovers.

Q: Can I use chicken thighs instead of breasts? A: Definitely! Chicken thighs work beautifully and stay even juicier. The cooking time is about the same, just ensure they reach 165°F internal temperature.

Q: What’s the best way to reheat leftovers? A: For best results, reheat the chicken in an air fryer or oven to restore some crispiness. Microwave the rice separately, then assemble with fresh vegetables and sauce.

Q: Can I freeze these bowls? A: You can freeze the cooked chicken (without sauce) for up to 2 months. The rice also freezes well. However, I don’t recommend freezing the assembled bowls or the sauce.

Q: What can I use instead of jasmine rice? A: Brown rice, cauliflower rice, quinoa, or even noodles all work well. Choose based on your dietary preferences and what you have available.

Conclusion

Bang Bang Chicken Bowls have earned their place as one of my all-time favorite easy chicken bowls for dinner, and for good reason. They deliver restaurant-quality flavor with a perfect balance of crispy, creamy, fresh, and satisfying elements—all in one convenient bowl. The best part? They come together in about 30 minutes using simple, accessible ingredients.

What makes this recipe truly special is its incredible versatility. Whether you’re meal prepping for busy weekdays, cooking for picky eaters, or entertaining guests, these bowls adapt beautifully to any situation. You can adjust the spice level, swap proteins, change up the vegetables, and make it your own while maintaining that irresistible bang bang flavor that keeps everyone coming back for seconds.

The combination of crispy chicken coated in that signature sweet-and-spicy sauce, paired with fresh crunchy vegetables and fluffy rice, creates a meal that feels indulgent while actually being quite nutritious. With 30 grams of protein per serving and a rainbow of vegetables, you can feel good about serving these bowls to your family.

From my kitchen to yours, I hope these Bang Bang Chicken Bowls become as beloved in your home as they are in mine!