Transform your dinner routine with this irresistible Bang Bang Chicken Bowl that combines crispy fried chicken, fresh vegetables, and fluffy rice, all brought together with a signature creamy, spicy sauce. This restaurant-quality dish delivers the perfect balance of textures and flavors while remaining simple enough for home cooks to master.
The Bang Bang sauce, originally popularized by Bonefish Grill, gets its name from the bold flavor combination that creates an explosion of taste in every bite. This homemade version captures that same addictive quality while allowing you to control the heat level and ingredients to suit your preferences.
What Makes This Recipe Special
This Bang Bang Chicken Bowl stands out because it delivers multiple satisfying elements in one complete meal. The chicken achieves restaurant-level crispiness through a carefully developed coating technique, while the sauce balances creamy mayonnaise with sweet chili sauce and sriracha for the perfect sweet-heat combination. Fresh vegetables add crunch and color, making this bowl as visually appealing as it is delicious.
Unlike many fried chicken recipes that require specialized equipment or complicated techniques, this version uses accessible ingredients and straightforward methods that consistently produce excellent results. The entire meal comes together in about 45 minutes, making it perfect for weeknight dinners or meal prep.
Ingredients
For the Bang Bang Sauce:
- ½ cup mayonnaise (use high-quality mayo for best results)
- ⅓ cup sweet chili sauce
- 1-2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
For the Chicken:
- 1½ pounds boneless, skinless chicken breasts or thighs
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- 1 cup buttermilk
- 2 large eggs
- Vegetable oil for frying (about 4 cups)
For the Bowl Assembly:
- 3 cups cooked jasmine rice (cooled to room temperature)
- 2 cups shredded cabbage or coleslaw mix
- 1 large cucumber, diced
- 1 cup shredded carrots
- ½ cup chopped green onions
- ¼ cup fresh cilantro leaves
- 2 tablespoons sesame seeds
- Lime wedges for serving
Equipment Needed
You’ll need a large, heavy-bottomed pot or deep fryer for the chicken, a candy thermometer to monitor oil temperature, mixing bowls for the coating and sauce, and serving bowls. Having a wire rack for draining the cooked chicken will help maintain crispiness.
Step-by-Step Instructions
Prepare the Bang Bang Sauce
Start by whisking together all sauce ingredients in a medium bowl until completely smooth. The sauce should have a vibrant orange-pink color and creamy consistency. Taste and adjust the sriracha level based on your heat preference – remember, you can always add more, but you can’t take it away. Cover and refrigerate the sauce while you prepare the rest of the components. The flavors will meld and improve as it sits.
Prepare the Chicken
Cut the chicken into bite-sized pieces, roughly 1-inch cubes. This size ensures even cooking and creates perfect portions for eating with a fork. Pat the chicken pieces completely dry with paper towels, as any excess moisture will prevent proper coating adhesion.
Set up your coating station with three separate containers. In the first bowl, whisk together buttermilk and eggs until well combined. In the second bowl, combine flour, cornstarch, and all the dry seasonings, whisking thoroughly to distribute the spices evenly. The cornstarch addition is crucial – it creates an extra crispy exterior that stays crunchy even after saucing.
Working in batches, dredge the chicken pieces first in the buttermilk mixture, allowing excess to drip off, then coat thoroughly in the seasoned flour mixture. Press the coating gently onto each piece to ensure good adhesion. Place the coated chicken on a clean plate or wire rack while you heat the oil.
Heat the Oil and Fry the Chicken
Pour oil into your heavy-bottomed pot to a depth of about 3 inches. Heat the oil to 350°F (175°C), monitoring with a candy thermometer for accuracy. Proper oil temperature is critical – too hot and the coating burns before the chicken cooks through, too cool and you’ll get greasy, soggy chicken.
Once the oil reaches temperature, carefully add chicken pieces in small batches, being careful not to overcrowd the pot. Overcrowding lowers the oil temperature and results in uneven cooking. Fry each batch for 4-5 minutes, turning pieces halfway through, until they’re golden brown and have reached an internal temperature of 165°F (74°C).
Use a slotted spoon to transfer the cooked chicken to a wire rack or paper towel-lined plate. The chicken should have a deep golden color and sound hollow when tapped – these are signs of perfectly cooked, crispy fried chicken.
Assemble the Bowls
While the chicken is still warm, divide the cooked rice among four serving bowls, creating a base layer. Arrange the warm crispy chicken pieces over the rice, then add generous portions of shredded cabbage, diced cucumber, and shredded carrots around the bowl.
Drizzle each bowl generously with the Bang Bang sauce – don’t be shy here, as the sauce is the star that ties all the components together. Garnish with chopped green onions, fresh cilantro leaves, and a sprinkle of sesame seeds for added texture and visual appeal.
Serve immediately with lime wedges on the side. The lime juice adds a bright acidic note that cuts through the richness of the fried chicken and creamy sauce.
Pro Tips for Success
Temperature control is everything when frying chicken. Invest in a good candy thermometer and maintain steady oil temperature throughout cooking. If the temperature drops significantly when you add chicken, wait for it to recover before adding more pieces.
For extra crispy chicken, let the coated pieces rest for 10 minutes before frying. This allows the coating to set and creates an even crispier result. You can also double-dip the chicken – after the initial coating, dip again in buttermilk and flour for an extra-thick, crunchy exterior.
Make the Bang Bang sauce a day ahead if possible. The flavors develop and improve overnight, creating a more complex and delicious sauce. Store it covered in the refrigerator for up to one week.
Customization Options
This recipe adapts easily to different dietary preferences and spice tolerances. For a milder version, reduce or eliminate the sriracha and cayenne pepper. Heat lovers can add extra sriracha or include diced jalapeños in the vegetables.
Substitute the vegetables based on your preferences or what you have available. Bell peppers, snap peas, or cherry tomatoes all work beautifully. For added protein and healthy fats, consider including sliced avocado or edamame.
The chicken can be prepared using different cooking methods if you prefer to avoid deep frying. Bake the coated chicken pieces at 425°F for 20-25 minutes, flipping halfway through, or use an air fryer at 380°F for 12-15 minutes for a lighter version that’s still deliciously crispy.
Storage and Meal Prep
This recipe works wonderfully for meal prep, though some assembly considerations will help maintain quality. Store the cooked chicken, rice, fresh vegetables, and sauce in separate containers in the refrigerator for up to four days.
When ready to serve, reheat the chicken in a 350°F oven for 5-7 minutes to restore crispiness – avoid microwaving, which will make the coating soggy. Assemble the bowls with room temperature or slightly warm components for the best texture contrast.
The Bang Bang sauce can be made up to a week ahead and actually improves with time. The vegetables can be prepped 2-3 days in advance, though cucumber and green onions are best cut fresh to maintain their crisp texture.
Nutritional Benefits
While indulgent, this bowl provides substantial nutritional value through its varied components. The chicken delivers high-quality protein essential for muscle maintenance and satiety. The fresh vegetables contribute fiber, vitamins, and minerals, while the rice provides energy-sustaining carbohydrates.
To lighten the dish while maintaining flavor, consider using Greek yogurt in place of some mayonnaise in the sauce, or serve the chicken over cauliflower rice for a lower-carb option. The vegetables can be increased for additional fiber and nutrients.
Conclusion
This Bang Bang Chicken Bowl brings restaurant-quality flavors to your home kitchen with techniques and ingredients that are accessible to cooks of all skill levels. The combination of crispy chicken, creamy spicy sauce, and fresh vegetables creates a satisfying meal that’s both comforting and exciting.
The beauty of this recipe lies in its balance – each component contributes distinct flavors and textures that complement rather than compete with each other. Once you master the basic technique, you’ll find endless opportunities to customize and make it your own.
Whether you’re looking for a show-stopping dinner party dish or a satisfying weeknight meal, this Bang Bang Chicken Bowl delivers on flavor, presentation, and pure eating pleasure. The recipe scales easily for larger groups and adapts well to various dietary preferences, making it a valuable addition to any home cook’s repertoire.
