Bang Bang Chicken Bowl Recipe

Bang Bang Chicken Bowl bursts with vibrant energy, featuring tender, crispy chicken and a harmonious blend of tangy sweet sauce. Nestled atop warm rice, a refreshing mix of cabbage, carrots, cucumber, edamame, and green onions offers a delightful feast of textures and flavors that ignite taste buds and promise an unforgettable culinary adventure.

A photo of Bang Bang Chicken Bowl Recipe

I’ve been experimenting in the kitchen and this Bang Bang Chicken Bowl quickly became one of my go-to recipes for an exciting meal that’s both nutritious and delicious. I start off by coating 1 lb of boneless chicken breasts, cut into bite-size pieces, with 1/2 cup cornstarch and a little salt and pepper, then fry it in about 2 cups of vegetable oil till it’s crispy.

The sauce is simple but packs a punch – I mix 1/2 cup mayonnaise, 3 tbsp Sriracha, 2 tbsp honey and 1 tbsp rice vinegar. I serve this over 2 cups of cooked rice and top it with shredded cabbage, shredded carrots, and chopped cucumber for a fresh crunch.

The bowl is a perfect blend of protein, carbs and vitamins. It’s like a twist on a Chicken Poke Bowl or a Weight Watchers meal, just a real easy and yummy dinner idea even for a beginner like me.

Why I Like this Recipe

I love this recipe because the chicken comes out so crispy and golden every time. The crunch really makes each bite exciting.

I also really dig the sauce – it’s sweet and spicy at the same time, and it gives a cool kick that totally elevates the flavor of the dish.

Another thing I like is how the mix of veggies adds a fresh crunch that balances out the heaviness of the fried chicken. It makes the bowl feel light too.

Lastly, I appreciate that it’s super easy to put together. Even on busy days, I can whip this up quickly and still have a delicious meal that looks as good as it tastes.

Ingredients

Ingredients photo for Bang Bang Chicken Bowl Recipe

  • Chicken provides lean protein which help build muscles and keep you satisfied.
  • Cornstarch creates a crunchy coat, adding carbs that give a crisp texture when frying.
  • Sriracha mixes with mayo to add spicy, tangy flavor and extra heat to the dish.
  • Honey brings a softly sweet touch that balances the spicy sauce real good.
  • Rice serves as a filling base, supplying carbs for energy and making the bowl hearty.
  • Vegetables like cabbage, carrots and cucumber deliver fiber, vitamins and a great crunch.
  • Edamame and green onions add color, extra protein and a fresh burst of flavor.
  • Rice vinegar introduces a slight sour note that brightens every bite seamlessly.

Ingredient Quantities

  • 1 lb boneless chicken breasts, cut into bite-size pieces
  • 1/2 cup cornstarch
  • Salt and pepper to taste
  • Vegetable oil (about 2 cups) for frying
  • 1/2 cup mayonnaise
  • 3 tbsp Sriracha sauce (adjust if you like it spicier)
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cups cooked rice (white or brown, whichever you prefer)
  • 1 cup shredded cabbage (or a coleslaw mix)
  • 1 cup shredded carrots
  • 1 cup chopped cucumber
  • 1/2 cup edamame (if youre into it)
  • 2 green onions, thinly sliced

How to Make this

1. Season the chicken pieces with salt and pepper, then toss them in the cornstarch until evenly coated.

2. Heat about 2 cups of vegetable oil in a deep pan until hot. Fry the chicken pieces in batches until they are golden and crispy, then remove and drain them on a paper towel.

3. In a separate bowl, mix the mayonnaise, Sriracha, honey, and rice vinegar until you get a smooth sauce; adjust the Sriracha if you want it spicier.

4. Make sure your rice is cooked and warm it up if needed.

5. Prep your veggies by shredding the cabbage and carrots, chopping the cucumber, and setting aside the edamame and green onions.

6. To assemble, place the cooked rice in your bowl as the base.

7. Arrange the crispy chicken pieces on top of the rice.

8. Drizzle a generous amount of the tangy Bang Bang sauce over the chicken.

9. Top the bowl with the shredded cabbage, carrots, chopped cucumber, and edamame.

10. Finish by sprinkling the green onions on top and enjoy your flavor explosion Bang Bang Chicken Bowl!

Equipment Needed

1. Deep pot or heavy-bottomed frying pan to heat and fry the oil
2. Kitchen thermometer to check the oil temperature
3. Slotted spoon or tongs for safely removing the fried chicken
4. Mixing bowl for combining the mayonnaise, Sriracha, honey and rice vinegar
5. Cutting board and sharp knife for chopping the chicken and veggies
6. Measuring cups and spoons to accurately portion out the ingredients
7. Plate lined with paper towels for draining the fried chicken
8. Rice cooker or pot to cook and warm the rice
9. Large serving bowl to assemble your Bang Bang Chicken Bowl

FAQ

A: Yup, you can either add more Sriracha or cut it down if its too hot. Its all about what you like!

A: Not really, but deep frying gives you the best crunch. You may pan fry if you worry about keeping it healthier but it might not be as crispy.

A: This recipe doesnt call for marinating cause the cornstarch coating is enough for crispiness, though a little salt and pepper before dusting works just fine.

A: Make sure its well mixed and toss the fried chicken in the sauce while its still hot. That helps the sauce to stick better!

A: Yep, store any leftovers in an airtight container in the fridge for up to 2 days and reheat when youre ready to eat.

Bang Bang Chicken Bowl Recipe Substitutions and Variations

  • If you dont have cornstarch, all-purpose flour or potato starch can work instead though they might not give you that same crisp.
  • If Sriracha isn’t available, you can mix chili garlic sauce with a bit of extra hot sauce to get a similar kick.
  • No honey? Maple syrup or agave nectar can be used as substitutes for a hint of sweetness.
  • If you’re sketched out on rice, try quinoa or even cauliflower rice for a different twist.
  • Not into cabbage? Thinly sliced lettuce or kale can replace it in your bowl albeit the flavor might slightly change.

Pro Tips

1. Make sure your oil is really hot before adding the chicken so it crisps up nicely, cuz if it’s too cool the chicken might get soggy.
2. Let the chicken rest on a paper towel for a bit after frying to get rid of extra grease and to keep it crunchy when you add the sauce.
3. Taste the sauce as you mix it up, you might wanna adjust the Sriracha or honey so its just right for your taste buds.
4. Chill your veggies for a few minutes if you can, they stay crisper and add a more refreshing crunch to the dish.

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Bang Bang Chicken Bowl Recipe

My favorite Bang Bang Chicken Bowl Recipe

Equipment Needed:

1. Deep pot or heavy-bottomed frying pan to heat and fry the oil
2. Kitchen thermometer to check the oil temperature
3. Slotted spoon or tongs for safely removing the fried chicken
4. Mixing bowl for combining the mayonnaise, Sriracha, honey and rice vinegar
5. Cutting board and sharp knife for chopping the chicken and veggies
6. Measuring cups and spoons to accurately portion out the ingredients
7. Plate lined with paper towels for draining the fried chicken
8. Rice cooker or pot to cook and warm the rice
9. Large serving bowl to assemble your Bang Bang Chicken Bowl

Ingredients:

  • 1 lb boneless chicken breasts, cut into bite-size pieces
  • 1/2 cup cornstarch
  • Salt and pepper to taste
  • Vegetable oil (about 2 cups) for frying
  • 1/2 cup mayonnaise
  • 3 tbsp Sriracha sauce (adjust if you like it spicier)
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cups cooked rice (white or brown, whichever you prefer)
  • 1 cup shredded cabbage (or a coleslaw mix)
  • 1 cup shredded carrots
  • 1 cup chopped cucumber
  • 1/2 cup edamame (if youre into it)
  • 2 green onions, thinly sliced

Instructions:

1. Season the chicken pieces with salt and pepper, then toss them in the cornstarch until evenly coated.

2. Heat about 2 cups of vegetable oil in a deep pan until hot. Fry the chicken pieces in batches until they are golden and crispy, then remove and drain them on a paper towel.

3. In a separate bowl, mix the mayonnaise, Sriracha, honey, and rice vinegar until you get a smooth sauce; adjust the Sriracha if you want it spicier.

4. Make sure your rice is cooked and warm it up if needed.

5. Prep your veggies by shredding the cabbage and carrots, chopping the cucumber, and setting aside the edamame and green onions.

6. To assemble, place the cooked rice in your bowl as the base.

7. Arrange the crispy chicken pieces on top of the rice.

8. Drizzle a generous amount of the tangy Bang Bang sauce over the chicken.

9. Top the bowl with the shredded cabbage, carrots, chopped cucumber, and edamame.

10. Finish by sprinkling the green onions on top and enjoy your flavor explosion Bang Bang Chicken Bowl!