Okay, friend, gather ’round the counter! Let’s talk about one of my all-time favorite weeknight dinners: the glorious, the flavorful, the utterly addictive bang bang chicken bowl. I remember the first time I attempted it. I was so intimidated by the sauce – I mean, bang bang sauce sounds intense, right? I envisioned some fiery, complicated concoction, but boy, was I wrong! I ended up with a gloppy mess, and the chicken was, shall we say, less than crispy. But I persevered, tweaked, and tested until I landed on this version, and let me tell you, it’s a winner.
My kids are obsessed with this bang bang chicken bowl, and honestly, so am I. It’s the perfect balance of sweet, spicy, and savory, all piled high in a bowl of goodness. It’s also surprisingly quick to throw together, which is a lifesaver on those crazy weeknights when you’re juggling soccer practice, homework, and everything else life throws your way. There’s truly nothing better than hearing my family cheer when I say that bang bang chicken bowl is on the menu!
I perfected this bang bang chicken bowl recipe over time, adjusting the spice levels and the sauce consistency to exactly how we like it. I realized that the key is in the crispy chicken and the balance of flavors in that peanut sauce chicken. It’s a dish that can be easily customized to your liking, so don’t be afraid to experiment! Plus, it uses ingredients that I almost always have on hand, which is always a plus in my book. It’s easier to get the hang of than it seems and it is so much more satisfying than take-out.
Trust me, once you try this bang bang chicken bowl, it’ll become a regular in your dinner rotation. Let’s get cooking!
INGREDIENTS:
Okay, let’s get down to the nitty-gritty – the ingredients! Don’t let the list intimidate you; most of these are pantry staples. I always use boneless, skinless chicken thighs for my bang bang chicken bowl because they stay so juicy and flavorful, but chicken breasts work just as well. Here’s what you’ll need:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Vegetable oil, for frying
- Cooked rice, for serving
- Shredded carrots, for serving
- Sliced green onions, for serving
- Sesame seeds, for serving
For the Bang Bang Sauce:
- 1/2 cup mayonnaise (I use full-fat for the best flavor. Check out these Nutrition Facts)
- 1/4 cup sweet chili sauce
- 2 tablespoons Sriracha (Adjust to your spice preference. Check out these Sriracha Nutrition Facts)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
For the Peanut Sauce:
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1-2 tablespoons water, to thin
When making bang bang chicken bowl, you can find good quality sweet chili sauce and Sriracha in the Asian aisle of most grocery stores. If you’re feeling adventurous, you can even try making your own! You can even try to grow your own chili to make the Sriracha sauce to have it always available.
Here’s a bang bang chicken bowl trick I learned from my mom: marinate the chicken in buttermilk for at least 30 minutes, or even overnight. It makes the chicken extra tender and juicy! This is because the lactic acid in buttermilk helps to break down the proteins in the chicken, resulting in a more tender texture. The longer you marinate, the more tender it becomes, but don’t go beyond 24 hours as it can make the chicken mushy.
And a tip for cost-saving bang bang chicken bowl? Buy chicken in bulk when it’s on sale and freeze it in smaller portions. This way, you always have chicken on hand when you want to make this recipe, and you’re saving money by buying in bulk. Freezing the chicken properly can also help maintain its quality and prevent freezer burn.
Storage tips for leftover bang bang chicken bowl ingredients: keep the bang bang sauce in an airtight container in the refrigerator for up to a week. The cooked chicken is best enjoyed fresh, but can be stored in the fridge for 3-4 days. Make sure to cool the chicken completely before storing it to prevent bacterial growth.
HOW TO MAKE – STEP-BY-STEP:
Alright, here comes the fun part – putting it all together! Don’t worry, I’ll walk you through each step as if we’re making this bang bang chicken bowl together.
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with the buttermilk. Let it sit in the fridge for at least 30 minutes, or up to overnight.
- Prepare the Coating: In a separate bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, and paprika.
- Heat the Oil: Pour about 2 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat over medium-high heat until it reaches 350°F (175°C). You’ll know it’s ready when a tiny piece of flour dropped into the oil sizzles immediately.
- Coat the Chicken: Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the flour mixture, making sure it’s fully coated.
- Fry the Chicken: Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and cooked through. I learned the hard way with bang bang chicken bowl that overcrowding lowers the oil temperature and results in soggy chicken!
- Drain the Chicken: Remove the fried chicken with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil. This is key for crispy chicken bowl results.
- Make the Bang Bang Sauce: While the chicken is cooking, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and soy sauce in a small bowl. Adjust the amount of Sriracha to your liking. I usually add a little extra – I like a bit of a kick!
- Make the Peanut Sauce: Whisk together the peanut butter, soy sauce, rice vinegar, honey, and sesame oil in a small bowl. Add water, one tablespoon at a time, until the sauce reaches your desired consistency.
- Assemble the Bowls: Place a scoop of cooked rice in each bowl. Top with the crispy fried chicken, shredded carrots, and sliced green onions. Drizzle generously with the bang bang sauce and peanut sauce. Sprinkle with sesame seeds.
- Serve and Enjoy: Dig in and enjoy your delicious bang bang chicken bowl!
In my kitchen, bang bang chicken bowl usually takes about 45 minutes from start to finish, depending on how quickly the oil heats up. Don’t worry if your bang bang chicken bowl doesn’t look perfect the first time – it’s all about the flavor! While the bang bang chicken bowl is cooking, I usually prep the veggies and get the rice going. Your bang bang chicken bowl should smell like a perfect combination of fried chicken, sweet chili sauce, and a hint of peanut butter. My kids know exactly what’s coming and get super excited!
A family-tested bang bang chicken bowl shortcut: Use pre-cooked rice to save time! It’s a lifesaver on busy weeknights.And when you are done, share a low-carb greek chicken bowl and a grilled chicken avocado salad bowl with your friends.
SERVING:
Okay, so you’ve got your bang bang chicken bowl ready – now what? This is where you can really get creative and make it your own!
My family enjoys this bang bang chicken bowl when I serve it with a side of steamed broccoli or edamame. The freshness of the veggies balances out the richness of the sauce and chicken perfectly. The kids love our bang bang chicken bowl when I let them add their own toppings, like crushed peanuts or a sprinkle of toasted coconut flakes. It also adds a nice textural component to the dish.
This bang bang chicken bowl is perfect for a quick weeknight dinner, a casual get-together with friends, or even a potluck. It’s always a crowd-pleaser! For bang bang chicken bowl presentation tips, I like to arrange the ingredients neatly in the bowl, with the chicken piled high and the sauces drizzled artfully over the top. A sprinkle of sesame seeds adds a nice finishing touch.
If you have extra bang bang chicken bowl, you can store the components separately and reheat them later. The chicken is best reheated in the oven or air fryer to maintain its crispiness. You can also use leftover chicken in salads or wraps for a quick and easy lunch. A seasonal bang bang chicken bowl variation I’ve tried is adding some roasted butternut squash in the fall – it adds a lovely sweetness and warmth to the dish. Other seasonal vegetables you can add are sweet potatoes, pumpkin or parsnips.
My friends always ask for this bang bang chicken bowl recipe whenever I make it for them. They love the combination of flavors and the fact that it’s so easy to customize. I have a friend who is gluten-free, and I simply use gluten-free flour and soy sauce to make it suitable for her.
FAQs:
I’ve made my fair share of bang bang chicken bowl over the years, and I’ve definitely learned a thing or two along the way! Here are some common questions I get about this recipe:
Q: What if I don’t like spicy food? Can I still make this?
A: Absolutely! Just reduce or eliminate the Sriracha in the bang bang sauce. You can also add a little extra honey or sweet chili sauce to balance out the flavors. You know what I do when my bang bang chicken bowl is too spicy for the kids? I just drizzle a little extra honey on top! Another option is to serve the Sriracha on the side so that everyone can adjust the spice level according to their preference.
Q: Can I bake the chicken instead of frying it?
A: Yes, you can, but it won’t be quite as crispy. If you’re baking the chicken, toss it with a little oil and bake at 400°F (200°C) for 20-25 minutes, or until cooked through. The texture will be different, but the flavor of the bang bang chicken bowl will still be delicious. To get a crispier texture, you can also try broiling the chicken for the last few minutes of baking.
Q: Can I use different vegetables in this bowl?
A: Of course! Feel free to add any veggies you like. Broccoli, bell peppers, snap peas, and cucumbers all work well. This bang bang chicken bowl is all about customization, so use what you have on hand and what your family enjoys. You can also add some leafy greens like spinach or kale for extra nutrients.
Q: What if my bang bang sauce is too thick?
A: Simply add a little water, one teaspoon at a time, until it reaches your desired consistency. You can also add a touch of rice vinegar or soy sauce to thin it out. I’ve definitely had this happen before!
Q: Can I make the bang bang sauce ahead of time?
A: Absolutely! In fact, I often make it a day or two in advance. The flavors meld together even more as it sits. I store my bang bang chicken bowl sauce in an airtight container in the refrigerator. Making the sauce ahead of time is a great way to save time on busy weeknights.
Q: What kind of rice is best for this bowl?
A: I usually use jasmine rice because I love its fragrant aroma and slightly sticky texture. But you can use any type of rice you prefer, such as brown rice, basmati rice, or even quinoa. For a healthier option, you can also try cauliflower rice.
Q: Can I use shrimp or tofu instead of chicken?
A: Yes, you can definitely substitute shrimp or tofu for the chicken. Just adjust the cooking time accordingly. My family prefers chicken, but I’ve made a vegetarian bang bang chicken bowl with tofu before, and it was delicious!
My Final Thoughts:
This bang bang chicken bowl recipe holds a special place in my heart because it’s a dish that my whole family loves. It’s quick, easy, and always a hit. Plus, it’s so versatile that you can customize it to your liking.
Here are a few of my bang bang chicken bowl Pro Tips:
- Marinate the chicken for as long as possible for the best flavor and tenderness.
- Don’t overcrowd the pot when frying the chicken – this will lower the oil temperature and result in soggy chicken.
- Taste the sauce and adjust the seasonings to your liking. Don’t be afraid to experiment!
Here are a few bang bang chicken bowl variations I’ve tried with my family:
- Spicy Bang Bang Chicken Bowl: Add a pinch of red pepper flakes to the sauce for an extra kick.
- Sweet and Tangy Bang Bang Chicken Bowl: Add a tablespoon of pineapple juice to the sauce for a tropical twist.
- Peanut-Free Bang Bang Chicken Bowl: Substitute sunflower seed butter for the peanut butter in the peanut sauce.
My son loves the spicy version, while my daughter prefers the sweet and tangy one. My husband is happy with any version as long as there’s plenty of chicken!
I hope you’ll give this bang bang chicken bowl recipe a try. Don’t be afraid to make it your own and experiment with different flavors and toppings. I have faith that you’ll love it. I hope your family enjoys it as much as mine does. Happy cooking!
PrintDelicious Bang Bang Chicken Bowl Recipe
This Bang Bang Chicken Bowl recipe is a flavor explosion! Crispy chicken coated in a creamy, spicy sauce, served over fluffy rice and fresh veggies. It’s quick, easy, and utterly delicious!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
- 1 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (or more, to taste)
- 1 tbsp rice vinegar
- Cooked rice, for serving
- Shredded carrots, for serving
- Sliced cucumber, for serving
- Chopped green onions, for serving
Instructions
- In a bowl, combine cornstarch, salt, and pepper. Dredge chicken pieces in the mixture, ensuring they are fully coated.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes.
- While chicken is cooking, prepare the sauce: In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and rice vinegar.
- Once chicken is cooked, remove from skillet and toss with the bang bang sauce until evenly coated.
- Assemble the bowls: Place a scoop of cooked rice in each bowl. Top with bang bang chicken, shredded carrots, sliced cucumber, and chopped green onions.
- Serve immediately and enjoy!
Notes
For extra flavor, marinate the chicken in a mixture of soy sauce, ginger, and garlic before coating with cornstarch. Adjust the amount of sriracha to control the spice level. Feel free to add other veggies like bell peppers or broccoli.