Bang Bang Chicken Bowl

Allow me to begin by saying this: I could eat a Bang Bang Chicken Bowl every week for the rest of my life. And there would probably be nothing else I could or would want to eat in that entire week. There is something about crispy, juicy chicken in perfect harmony with a really creamy, slightly spicy, slightly sweet sauce that can almost be a comfort food, with attitude.

It’s got everything in it, though: Always crunchy, flavorful, and just a touch hot-and honestly, that’s my kind of meal. When I first started throwing these bowls together at home, I was just in course learning not the taste. But most of all, it is very adaptable. You may have rice, quinoa, noodles, or any green and then pile it on top of the chicken and drizzle that bang bang sauce as well as fresh veggies for color crunch on top. Basically the same restaurant-quality food that can now be prepared in your own kitchen.

What does make this recipe special? Well, it’s the sauce. Because the sauce is everything! Creamy, not too heavy, balanced sweet and spicy–but not fiery. Crispy chicken, fresh toppings, and you have a feel-good bowl that is indulgent but also fresh.

Why You’ll Love This Recipe

Here’s why I think you’ll keep coming back to this one:

• Flavor-packed: Sweet, spicy, creamy, and savory all in one bite.
• Easy to customize: Rice, noodles, salad—you pick the base and toppings.
• Weeknight-friendly: No fancy steps, just straightforward cooking.
• Better than takeout: You control the spice, the crispiness, and the freshness.
• Make-ahead potential: Prep the chicken and sauce in advance, then assemble when you’re ready.

@createaplatewithdina

Bang Bang Chicken Bowls ✨ Ingredients For the chicken: • 2 lbs chicken tenders, chopped into bite-sized pieces • 1½ tsp garlic powder • 1 tsp paprika • 1½ tsp salt • ½ tsp black pepper • ½ tbsp avocado or olive oil (plus more for cooking) For the bang bang sauce: • ½ cup mayonnaise • ½ cup sweet chili sauce • 2 tsp sriracha (or more, to taste) • 1–2 tsp rice vinegar or lime juice • 1 tbsp honey For the bowls: • 2 cups uncooked short-grain white rice, cooked per package instructions • ⅓ of a small red cabbage, finely shredded • 1 large English cucumber, thinly sliced • 1½ cups julienned carrots (store-bought or homemade) • 3 green onions, chopped (for garnish) Instructions 1. Cook the rice: Prepare rice according to package instructions. Set aside and fluff with a fork. 2. Season the chicken: In a bowl, combine chopped chicken with garlic powder, paprika, salt, black pepper, and ½ tbsp oil. Toss well to coat. 3. Cook the chicken: Heat a little oil in a skillet over medium-high heat. Cook chicken for 6–8 minutes until golden and fully cooked. Set aside. 4. Make the bang bang sauce: In a small bowl, whisk together mayo, sweet chili sauce, sriracha, rice vinegar (or lime juice), and honey until smooth. Taste and adjust as needed. 5. Assemble the bowls: Start with a scoop of rice, then layer on the chicken, shredded red cabbage, sliced cucumber, and carrots. Drizzle generously with bang bang sauce and finish with chopped green onions. #bangbangchickenbowls #bangbangchicken #chickenbowl #bowl #chickenrecipe #easyrecipes #dinnerideas #quickdinners #weeknightmeals #easydinner

♬ original sound – Create A Plate with Dina

Tools You’ll Need

Nothing complicated here—just a few basics:

• Mixing bowls: For tossing the chicken and mixing the sauce. I usually grab at least two.
• Measuring cups & spoons: Because that sauce balance matters.
• Baking sheet or skillet: You can bake the chicken for lighter prep or pan-fry it for extra crisp.
• Tongs: Super handy for flipping chicken or tossing it in sauce.
• Sharp knife & cutting board: For slicing your chicken and prepping fresh veggies.
• Small whisk or fork: To blend the bang bang sauce until smooth and creamy.

Ingredients

Here’s everything you’ll need (with both US and metric for ease):

For the Chicken:

• 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized chunks
• 1 cup (120 g) all-purpose flour
• 1 cup (120 g) panko breadcrumbs (extra crispiness!)
• 2 large eggs, beaten
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional, for color and flavor)
• 2–3 tbsp (30–45 ml) neutral oil, for pan-frying (or cooking spray if baking)

For the Bang Bang Sauce:

• ½ cup (120 g) mayonnaise
• 3 tbsp (45 g) sweet chili sauce
• 1 tbsp (15 ml) Sriracha (adjust to your heat tolerance)
• 1 tbsp (12 g) honey (optional, for extra sweetness)
• 1 tsp rice vinegar (optional, for a touch of tang)

For the Bowl Base & Toppings:

• 2 cups (370 g) cooked white rice, brown rice, or quinoa
• 1 cup (100 g) shredded carrots
• 1 cup (100 g) thinly sliced cucumber
• ½ cup (50 g) shredded purple cabbage
• 2 green onions, thinly sliced
• Fresh cilantro or parsley, for garnish
• Lime wedges, for serving

Step-by-Step Instructions

1. Prep the Chicken

Pat your chicken dry-this helps the coating stay on better-forward seasoning lightly with salt, pepper, and paprika.

2. Bread the Chicken

• Make yourself a small little breading station: Here flour goes in one bowl, beaten eggs in the other.
• Dredge each piece of chicken through flour, dip into egg, and coat well with panko.
• Do not hurry—press the panko on gently so it will stick.

(And if fingers become sticky, give it a try using one hand for wet items and the other for dry; trust me, it definitely saves sanity.)

3. Cook the Chicken

• Pan-fry: heat oil in a skillet…and cook chicken with batches for 3-4 minutes per side until it is golden brown and completely cooked.
• Bake: Heat oven to 400 degrees Fahrenheit (200 degrees Celsius). Put the breaded chicken on a greased baking sheet, spray lightly with oil, and bake for about 18-20 minutes, flipping halfway through..

4. Mix the Sauce

Combine all ingredients—mayo, sweet chili sauce, sriracha, honey, and rice vinegar—in a bowl and whisk until smooth. Taste and adjust—add more chili sauce for sweetness, more sriracha for heat.

5. Assemble the Bowls

• Start with your base (rice, quinoa, or greens).
• Pile on the crispy chicken.
• Drizzle generously with bang bang sauce.
• Add carrots, cucumber, cabbage, and green onions.
• Garnish with cilantro and a squeeze of lime.

Serving Ideas & Variations

• Low-carb option: Swap rice for cauliflower rice or shredded lettuce.
• Make it vegetarian: Use crispy tofu instead of chicken—same breading method works!
• Extra crunch: Sprinkle sesame seeds or crushed peanuts on top.
• Spicy lovers: Add an extra drizzle of sriracha or a few jalapeño slices.

Storage & Make-Ahead

• Chicken: Store cooked chicken in an airtight container in the fridge for up to 3 days. Re-crisp in the oven or air fryer.
• Sauce: Keep in the fridge up to 5 days—just stir before using.
• Bowls assembled: Best eaten fresh (the veggies stay crisp that way).

Pro Tips & Mistakes to Avoid

• Tip: Let the chicken rest a couple minutes before tossing with sauce so it stays crispy.
• Tip: Double the sauce—you’ll want extra for dipping veggies or drizzling on rice.
• Mistake to avoid: Don’t crowd the skillet if frying; overcrowding lowers the oil temperature and makes soggy chicken.
• Mistake to avoid: Skipping the panko—regular breadcrumbs just won’t give the same crunch.

Recipe Info

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Nutrition (per serving, without rice base):

• Calories: ~430
• Protein: 28 g
• Carbs: 24 g
• Fat: 25 g
• Fiber: 2 g

Closing Thoughts

You are going to love making this Bang Bang Chicken Bowl in your very own kitchen. It feels playful but satisfying, almost indulgent without too much excess, like: Oh wait, you didn’t just have to go there. If you make it, I would love to know how you personalize it. Did you spice it up? Change the base?

Add cool toppings? Make it your own, snap a photo and share it with a friend or better, invite someone over to enjoy it with you.