If you are craving a dish that delivers a perfect punch of flavor, texture, and vibrant colors all in one bowl, the Bang Bang Chicken & Rice Bowl Recipe is your new best friend. This dish combines crispy, juicy chicken coated in a zesty, creamy bang bang sauce with a fresh bed of tender rice and crunchy veggies, making every bite a delightful experience. It’s easy to make, satisfying, and incredibly versatile, perfect for a quick dinner or a meal prep winner that feels much more special than your average weeknight fare.
Ingredients You’ll Need
Each ingredient in the Bang Bang Chicken & Rice Bowl Recipe plays a vital role in creating the perfect balance between creaminess, crunch, and freshness. These simple yet essential components come together to craft a dish bursting with flavor and texture.
- Chicken breasts or boneless thighs: Bite-sized pieces ensure quick, even cooking and maximum crispiness.
- Buttermilk: Tenderizes the chicken for juicy results and adds a slight tang.
- Cornstarch and all-purpose flour: Combine for a light, crispy coating that fries up beautifully.
- Garlic powder and smoked paprika: Bring a smoky, savory depth to the coating.
- Salt and pepper: Essential seasonings to enhance every other flavor.
- Vegetable oil: Provides the perfect medium for frying until golden brown.
- Mayonnaise: Creates the creamy base of the bang bang sauce.
- Sweet chili sauce and sriracha: Vital for that signature bang bang sauce’s sweet heat.
- Honey: Balances the spice with mild sweetness.
- Rice vinegar: Adds brightness and a little zing to the sauce.
- Cooked jasmine or brown rice: Acts as the comforting, fluffy base that soaks up all the flavors.
- Shredded mixed greens: Adds freshness and a lovely crunch.
- Cucumber and carrot: Thinly sliced and julienned for crisp texture and color contrast.
- Fresh cilantro: Provides that herbaceous, citrusy finish.
- Lime wedges: A squeeze before eating brightens and ties everything together.
How to Make Bang Bang Chicken & Rice Bowl Recipe
Step 1: Marinate the Chicken
This is where the magic begins. By soaking your chicken pieces in buttermilk for at least 15 minutes, you ensure they become incredibly tender and juicy during frying. The acidity in the buttermilk gently breaks down proteins, making your chicken delightfully soft on the inside while preparing it to hold onto that crispy coating perfectly.
Step 2: Prep the Coating
Mixing together cornstarch, flour, garlic powder, smoked paprika, salt, and pepper creates a flavorful and light coating. This combo crisps up when fried, forming the ideal crunchy crust that makes bang bang chicken so irresistible. Don’t rush this step—the even distribution of spices ensures every nibble carries that smoky, savory punch.
Step 3: Fry the Chicken
Now, dredge each buttermilk-coated piece of chicken in the flour mixture, shaking off any excess to avoid clumps. Heat about an inch of vegetable oil in a pan over medium-high heat—this depth is perfect for a crisp, even fry. Cook the chicken in batches for 3 to 4 minutes on each side, watching closely until each piece turns a gorgeous golden brown. Drain the fried pieces on paper towels or a wire rack to keep them crisp and oil-free.
Step 4: Make the Bang Bang Sauce
While your chicken is frying, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and luscious. This creamy sauce is where the name shines; it delivers a spicy-sweet tang that complements the crunchy chicken like a dream. Adjust the sriracha to your heat preference if you want it milder or hotter.
Step 5: Toss and Assemble
Here’s the best part—toss the crispy chicken pieces in the freshly made bang bang sauce just before serving, ensuring each bite is coated in that flavorful glaze. Layer your bowl with fluffy jasmine or brown rice, fresh mixed greens, crunchy cucumber slices, and carrot ribbons. Finally, crown it all with the sauced chicken, a sprinkle of fresh cilantro, and lime wedges on the side for that final burst of brightness.
How to Serve Bang Bang Chicken & Rice Bowl Recipe
Garnishes
Don’t underestimate the power of the finishing touches. A sprinkle of chopped fresh cilantro adds a refreshing herbal note, while a squeeze of lime juice over the assembled bowl instantly elevates every bite with a bright, zesty edge. You can also add thinly sliced green onions or toasted sesame seeds for extra layers of flavor and texture.
Side Dishes
This Bang Bang Chicken & Rice Bowl Recipe is a complete meal on its own, but pairing it with a light cucumber salad or a side of steamed edamame brings in additional freshness and balances the richness of the fried chicken. Asian-inspired pickled vegetables also add exciting tangy crunch that complements the spicy sauce perfectly.
Creative Ways to Present
Presentation matters when sharing a meal you love. Serve this bowl in colorful ceramic bowls or bamboo containers to highlight its vibrant ingredients. You might arrange each component in neat sections before topping with sauced chicken for a beautiful “bowl-style” look, or mix everything together for a casual, tasty one-bowl dinner. Adding edible flowers or extra herbs can turn it into a showstopper for guests.
Make Ahead and Storage
Storing Leftovers
Leftover Bang Bang Chicken & Rice Bowl Recipe components store well separately to keep textures fresh. Keep the fried chicken and sauce in airtight containers and store your rice and veggies separately in the fridge for up to 3 days. This way, when ready to eat again, you’ll maintain the best texture and flavor possible.
Freezing
While the chicken can be frozen cooked, for optimal texture, freeze the battered chicken pieces before frying. Simply flash freeze the coated chicken in a single layer, then transfer to a freezer bag. When ready to cook, fry straight from frozen, adding a couple extra minutes to cooking time. Sauces and fresh veggies are best made fresh, so avoid freezing those components.
Reheating
To reheat, gently warm the chicken in an oven or air fryer to preserve its crispiness rather than microwaving, which can make it soggy. Reheat rice in the microwave with a splash of water to keep it moist. Toss the chicken with bang bang sauce just before serving again to enjoy that fresh, zesty flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless chicken thighs work wonderfully for this recipe because they tend to stay juicier and have slightly more flavor than breasts. Just cut them into bite-sized pieces the same way.
How spicy is the bang bang sauce?
The sauce carries a moderate heat from sriracha balanced by sweet chili sauce and honey, delivering a pleasing sweet-spicy combo. Adjust the amount of sriracha if you want more or less heat to suit your taste buds.
Can I bake the chicken instead of frying?
Yes, you can bake the coated chicken pieces to lighten the dish. Bake on a greased wire rack at 425°F (220°C) for 20-25 minutes, flipping halfway through, until golden and cooked through. While it won’t be quite as crispy as frying, it’s a tasty alternative.
Is it okay to use brown rice in this recipe?
Definitely! Brown rice adds a nuttier flavor and a bit more fiber, making the dish heartier. Just be sure to cook it thoroughly before assembling your bowl, as it takes longer to cook than jasmine rice.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, use regular milk mixed with a teaspoon of lemon juice or vinegar and let it sit for 5-10 minutes. This creates a similar tangy acidity that tenderizes the chicken beautifully.
Final Thoughts
There’s something truly special about the Bang Bang Chicken & Rice Bowl Recipe that makes it a standout for any meal. It’s comforting yet exciting, crispy yet fresh, simple yet packed with flavor. I encourage you to give this recipe a try—it’s a guaranteed crowd-pleaser that you will find yourself coming back to again and again for dinners that feel like a comforting treat. Trust me, once you dip that crispy chicken into that luscious sauce and enjoy it atop fluffy rice and crunchy veggies, you’ll wonder why you didn’t make it sooner!
Print
Bang Bang Chicken & Rice Bowl Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Lunch/Dinner
- Method: Frying
- Cuisine: American-Asian Fusion
Description
A flavorful Bang Bang Chicken & Rice Bowl featuring crispy fried chicken tossed in a spicy, creamy bang bang sauce, served over a bed of jasmine or brown rice with fresh mixed greens and crunchy vegetables for a balanced and satisfying meal.
Ingredients
Chicken and Coating
- 2 chicken breasts or boneless thighs, cut into bite-sized pieces
- ½ cup buttermilk
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- Vegetable oil, for frying (about 1 inch depth)
Bang Bang Sauce
- ¼ cup mayonnaise
- 1½ tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey
- 1 tsp rice vinegar
Bowl Components
- 1 cup cooked jasmine or brown rice
- 1 cup shredded mixed greens
- ½ cup cucumber, thinly sliced
- 1 carrot, julienned or ribboned
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for garnish)
Instructions
- Marinate the Chicken: Add the chicken pieces to a bowl and pour over the buttermilk. Let them soak for at least 15 minutes to help keep the chicken tender and juicy.
- Prep the Coating: In a shallow bowl, combine the cornstarch, all-purpose flour, garlic powder, smoked paprika, salt, and pepper. Mix well to evenly distribute the spices.
- Fry the Chicken: Dredge the marinated chicken pieces in the flour mixture, shaking off any excess. Heat vegetable oil about 1 inch deep in a pan over medium-high heat. Working in batches to avoid overcrowding, fry the chicken for 3 to 4 minutes per side until golden brown and cooked through. Transfer the fried chicken pieces to paper towels or a wire rack to drain excess oil.
- Make the Bang Bang Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until the sauce is smooth and well combined.
- Toss and Assemble: Just before serving, toss the crispy fried chicken in the bang bang sauce until evenly coated. To assemble each bowl, layer cooked jasmine or brown rice, shredded mixed greens, thinly sliced cucumber, and julienned carrot. Top with the sauced chicken, then garnish with chopped fresh cilantro and lime wedges for a fresh, zesty finish.
Notes
- For a lighter option, bake the chicken coated in the flour mixture at 425°F for 20-25 minutes, turning halfway through, instead of frying.
- Adjust the spice level of the bang bang sauce by adding more or less sriracha according to your taste.
- Using brown rice increases the fiber content and adds a nutty flavor.
- Make sure the oil temperature is medium-high to ensure a crispy coating without absorbing too much oil.
- Leftover bang bang sauce can be refrigerated for up to 3 days and used as a dip or dressing.
