Bang Bang Chicken Bowl Recipe – Crispy, Creamy, and Ready in 30 Minutes

You know those nights when you’re craving takeout but also trying to be somewhat responsible? Yeah, this bowl is for those nights. Crispy chicken bites drenched in that ridiculously addictive sweet-and-spicy sauce, piled over rice with all the fresh, crunchy veggies you can handle. It’s basically the perfect excuse to feel good about eating what tastes like total indulgence.

I stumbled onto Bang Bang sauce a few years back, and honestly, it’s been a game-changer in my kitchen. That creamy, slightly spicy, sweet combo just works on everything. And the best part? This whole bowl comes together in about 30 minutes. No fancy techniques, no hard-to-find ingredients—just straightforward cooking that actually delivers.

Trust me, once you nail this recipe, it’s going into your weekly rotation.

Why You’ll Love This Recipe

Restaurant-quality flavor at home – Seriously, this tastes like something you’d pay $15 for at a trendy bowl spot, but you’re making it in your own kitchen for a fraction of the cost.

Crazy crispy chicken – We’re coating these chicken bites in a light cornstarch mixture that gets them perfectly crispy without needing a deep fryer or tons of oil.

That sauce though – Sweet, creamy, with just enough heat to keep things interesting. It’s the kind of sauce you’ll want to put on literally everything.

Customizable to your taste – Not a fan of spice? Dial it back. Want more veggies? Load ’em up. Prefer quinoa over rice? Go for it. This bowl adapts to whatever you’re feeling.

Quick enough for weeknights – From start to finish, you’re looking at 30 minutes max. That’s faster than most delivery orders, and way more satisfying.

Meal prep friendly – Make a big batch on Sunday, and you’ve got lunch sorted for the week. The components store beautifully and actually taste better the next day.

What is Bang Bang Chicken?

So if you’ve never heard of Bang Bang chicken, let me fill you in. It originated from a Bonefish Grill appetizer (yeah, the chain restaurant), and it blew up because that sauce is genuinely addictive. The name supposedly comes from the “bang” of flavor and spice you get in every bite.

The classic version is fried shrimp tossed in a creamy, sweet chili sauce, but the chicken variation has taken on a life of its own. It’s basically bite-sized pieces of crispy chicken covered in a mayo-based sauce that’s sweet, tangy, and has a nice kick from chili sauce or sriracha.

What makes it work so well in a bowl format is that you get all that richness from the sauce balanced out by fresh, crisp veggies and rice. It’s that perfect combo of textures and flavors that keeps you going back for another bite.

Ingredients with Key Notes

For the Chicken:

• 1.5 lbs chicken breast (cut into bite-sized pieces) – Thighs work too if you prefer juicier, darker meat
• 1/2 cup cornstarch – This is your secret weapon for extra crispy coating
• 1/2 cup all-purpose flour – Helps the coating stick better
• 2 eggs (beaten) – The glue that holds everything together
• 1 tsp garlic powder – Because garlic makes everything better
• 1 tsp paprika – Adds a subtle smokiness and color
• Salt and pepper to taste
• Vegetable oil for frying – You don’t need a ton; shallow frying works perfectly

For the Bang Bang Sauce:

• 1/2 cup mayonnaise – Go for the good stuff; it makes a difference
• 1/4 cup sweet chili sauce – Find this in the Asian aisle; it’s the backbone of the sauce
• 2 tbsp sriracha – Adjust based on your heat tolerance
• 1 tbsp honey – Balances out the heat with sweetness
• 1 tsp rice vinegar – Adds a subtle tang that brightens everything up

Pro tip: Make extra sauce. You’ll want it on hand for dipping, drizzling, or honestly just eating with a spoon (no judgment here).

For the Bowl:

• 2 cups cooked white rice – Jasmine rice is my go-to, but any rice works
• 1 cup shredded carrots – Adds crunch and color
• 1 cup sliced cucumber – Keeps things fresh and cooling
• 1/2 cup edamame – Optional but adds protein and texture
• 1/4 cup sliced green onions – For that fresh, sharp bite
• 1 avocado (sliced) – Because avocado makes everything better
• Sesame seeds for garnish – Totally optional but looks pretty 🙂

Step-by-Step Instructions

Making the Bang Bang Sauce

Let’s start with the sauce because honestly, it’s the star of the show. Grab a medium bowl and whisk together your mayo, sweet chili sauce, sriracha, honey, and rice vinegar. That’s it. Seriously, that’s the whole sauce.

Give it a taste and adjust as needed. Want more heat? Add sriracha. Too spicy? More honey or mayo will mellow it out. The beauty of this sauce is how forgiving it is.

Set it aside while you work on the chicken. The flavors will meld together nicely while you’re cooking.

Preparing the Crispy Chicken

Pat your chicken pieces dry with paper towels. This step matters—moisture is the enemy of crispiness, and we’re not about soggy chicken here.

Set up your dredging station: In one bowl, mix your cornstarch, flour, garlic powder, paprika, salt, and pepper. In another bowl, beat your eggs.

Now here’s the method: dip each chicken piece in the egg, let the excess drip off, then coat it thoroughly in your flour mixture. Make sure every piece is well-coated. I usually do this in batches so I’m not standing there for 20 minutes.

Heat about 1/4 inch of oil in a large skillet over medium-high heat. You want it hot enough that a small piece of chicken sizzles immediately when it hits the pan. Working in batches (don’t overcrowd the pan), fry your chicken pieces for about 3-4 minutes per side until they’re golden brown and cooked through.

Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.

Once all your chicken is cooked, toss it in a large bowl with about half of your Bang Bang sauce. Make sure every piece gets coated. Reserve the other half for drizzling later.

Assembling Your Bowl

Now for the fun part—building your bowl. Start with a base of rice in each bowl. I usually do about 3/4 to 1 cup per serving, but you do you.

Arrange your sauced chicken on one side of the bowl. Then add your veggies in separate sections—carrots, cucumber, edamame, and avocado. This isn’t just for looks (though it does look amazing); it also lets people mix and match bites however they want.

Drizzle the remaining Bang Bang sauce over everything. Don’t be shy with it.

Top with sliced green onions and a sprinkle of sesame seeds if you’re feeling fancy.

Serving Suggestions

This bowl is pretty complete on its own, but here are some ways to switch it up:

Swap the base – Try cauliflower rice for a low-carb version, or use quinoa for extra protein. I’ve even done this over mixed greens for a lighter, salad-style bowl.

Add more veggies – Shredded purple cabbage adds great color and crunch. Bean sprouts, snap peas, or bell peppers all work beautifully here.

Make it a wrap – Got leftover Bang Bang chicken? Throw it in a tortilla with some lettuce and veggies for a killer wrap the next day.

Side of miso soup – If you want to go full Asian-fusion vibes, a simple miso soup on the side rounds out the meal nicely.

Extra sauce for dipping – Keep a small bowl of Bang Bang sauce on the side for extra drizzling. You’ll use it, I promise.

Storage Tips

Refrigerator: Store the chicken, sauce, and veggies separately in airtight containers. The chicken will stay crispy for about 2 days if kept separate from the sauce. Assembled bowls last 3-4 days but the chicken won’t be as crispy.

Freezer: The cooked, unsauced chicken freezes beautifully for up to 3 months. Thaw overnight in the fridge, then reheat in the oven at 375°F for 10-15 minutes to re-crisp. Don’t freeze the assembled bowls or the sauce—they don’t hold up well.

Reheating: For the crispiest results, reheat chicken in an air fryer at 375°F for 5-7 minutes or in the oven. Microwave works in a pinch but you’ll lose some of that crispy texture.

Meal prep tip: Prep all your components on Sunday, keep them separated, and assemble fresh bowls throughout the week. The chicken actually tastes great cold too, FYI.

The Final Bite

Look, I could tell you this Bang Bang Chicken Bowl is healthy and wholesome and all that good stuff—and honestly, with all those fresh veggies, it kind of is. But let’s be real: you’re making this because it tastes amazing and comes together faster than scrolling through a delivery app.

This recipe saved me on countless weeknights when I needed something satisfying but didn’t have the energy for anything complicated. The sauce alone is worth keeping in your regular rotation.

Give it a shot, and I bet it becomes one of those recipes you just keep coming back to.

Happy cooking!
Kip