Bang Bang Chicken Bowls combine juicy, golden chicken bites with fluffy rice, crisp vegetables, and a creamy sweet chili sauce that delivers just the right balance of sweetness, tang, and gentle heat. The contrast between warm seasoned chicken, cool crunchy toppings, and rich sauce makes each bowl satisfying without feeling heavy.
This easy dinner comes together on the stovetop in about 45 minutes. The chicken, rice, vegetables, and sauce can also be prepared separately in advance, making these bowls a practical option for weeknight dinners or meal prep.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Additional Time: 5 minutes
- Total Time: 45 minutes
- Yield: 4 chicken bowls
- Difficulty: Easy
- Cooking Method: Stovetop
Why You’ll Love This Recipe
- Cutting the chicken into evenly sized pieces helps it cook quickly while staying juicy.
- Cornstarch creates a light golden coating without requiring deep frying.
- Sweet chili sauce, mayonnaise, lime juice, and sriracha create a creamy sauce with balanced sweetness, acidity, and heat.
- Crisp cabbage, cucumber, and carrots add freshness and texture to the warm chicken and rice.
- Keeping the sauce separate until serving prevents the chicken from becoming soggy.
Equipment Needed
- Medium saucepan with a tight-fitting lid
- Large 12-inch (30-cm) nonstick or cast-iron skillet
- Large mixing bowl
- Small mixing bowl
- Cutting board
- Chef’s knife
- Whisk
- Tongs or a wide spatula
- Instant-read thermometer
Ingredients You’ll Need
For the Rice
- 1½ cups (285 g) long-grain white rice, rinsed until the water runs mostly clear
- 2¼ cups (530 ml) water
- ¼ teaspoon fine sea salt
For the Bang Bang Sauce
- ½ cup (115 g) mayonnaise
- ¼ cup (60 ml) sweet chili sauce
- 1 tablespoon (15 ml) fresh lime juice
- 1 to 2 teaspoons (5 to 10 ml) sriracha, according to preferred heat level
- 1 teaspoon (5 ml) honey
For the Chicken
- 1½ pounds (680 g) boneless, skinless chicken breasts, cut into 1-inch (2.5-cm) pieces
- ½ teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- ¼ cup (32 g) cornstarch
- 2 tablespoons (30 ml) neutral cooking oil, divided
For the Bowls
- 2 cups (140 g) finely shredded green or red cabbage
- 1 medium cucumber (200 g), thinly sliced
- 1 cup (110 g) shredded carrots
- 2 green onions (30 g), thinly sliced
- ¼ cup (10 g) chopped fresh cilantro
- 1 tablespoon (9 g) sesame seeds, optional
- 1 lime, cut into wedges, optional
How to Make Bang Bang Chicken Bowls with Creamy Sweet Chili Sauce
Cook the Rice
Combine the rinsed rice, water, and ¼ teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 15 to 18 minutes, or until the water is absorbed and the rice is tender.
Rest and Fluff the Rice
Remove the saucepan from the heat and leave it covered for 5 minutes. Fluff the rice gently with a fork. It should be tender with separate grains rather than wet or sticky.
Make the Bang Bang Sauce
In a small bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, sriracha, and honey until smooth. Taste and add the remaining sriracha for more heat. Refrigerate the sauce while preparing the chicken.
Season the Chicken
Pat the chicken pieces dry with paper towels. Place them in a large bowl and add the salt, garlic powder, smoked paprika, and black pepper. Toss until evenly seasoned.
Coat the Chicken
Sprinkle the cornstarch over the seasoned chicken and toss until every piece has a thin, dry coating. If thick patches of cornstarch remain, continue tossing until they are evenly distributed.
Heat the Skillet
Heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-high heat. The oil should shimmer but not smoke.
Cook the First Batch
Add half of the chicken in a single layer, leaving space between the pieces. Cook for 3 to 4 minutes without moving it, then turn and cook for another 3 to 4 minutes. The outside should be golden and lightly crisp.
Cook the Remaining Chicken
Transfer the first batch to a clean plate. Add the remaining 1 tablespoon (15 ml) oil and cook the rest of the chicken in the same way. The thickest pieces must reach an internal temperature of 165°F (74°C).
Sauce the Chicken Lightly
Return all the cooked chicken to the skillet over low heat. Add about one-third of the bang bang sauce and toss for 30 seconds, just until the chicken is lightly coated. Do not simmer the sauce, or it may become oily.
Prepare the Bowl Toppings
Divide the shredded cabbage, sliced cucumber, shredded carrots, green onions, and cilantro into four portions.
Assemble the Bowls
Divide the warm rice among four bowls. Top each serving with the bang bang chicken and prepared vegetables.
Finish and Serve
Drizzle the remaining bang bang sauce over the bowls. Garnish with sesame seeds and serve with lime wedges, if desired.
Tips for Success
* Dry the chicken thoroughly before seasoning so the cornstarch coating adheres properly.
* Cook the chicken in two batches. Crowding the pan traps steam and prevents good browning.
* Cut the chicken into evenly sized pieces so they finish cooking at the same time.
* Add only a small amount of sauce to the hot skillet and reserve the rest for drizzling to preserve the chicken’s texture.
* Begin with 1 teaspoon of sriracha and increase gradually, since different brands vary in heat.
* Use an instant-read thermometer instead of judging doneness by color alone.
Storage, Freezing, and Make-Ahead Instructions
Store the rice, cooked chicken, vegetables, and sauce in separate airtight containers. Refrigerate the chicken and rice for up to 4 days, the sauce for up to 5 days, and the prepared vegetables for up to 3 days.
Reheat the chicken in a skillet over medium heat for 4 to 5 minutes, or in a 350°F (175°C) oven until it reaches 165°F (74°C). Reheat the rice with a small splash of water to prevent it from drying out. Add the vegetables and sauce after reheating.
The cooked chicken can be frozen without the sauce for up to 2 months. Cool it completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
For meal prep, prepare the sauce and vegetables up to 2 days ahead. The rice and chicken can be cooked up to 4 days ahead and stored separately. Assemble each bowl shortly before serving to keep the vegetables crisp.
FAQ
Can I make Bang Bang Chicken Bowls in an air fryer?
Yes. Coat the seasoned chicken with cornstarch, spray it lightly with cooking oil, and air-fry at 400°F (200°C) for about 10 to 12 minutes. Shake the basket halfway through and confirm that the chicken reaches 165°F (74°C) before serving.
How can I make the sauce less spicy?
Use only ½ teaspoon of sriracha or leave it out completely. The sweet chili sauce will still add mild warmth and sweetness without making the bowls noticeably spicy.
Can I use frozen vegetables?
Frozen vegetables can be used, but they will have a softer texture than fresh cabbage, cucumber, and carrots. Cook and drain them well before adding them to the bowls to prevent excess moisture.
Why isn’t my chicken crispy?
The skillet may have been overcrowded, the chicken may have been too wet, or the oil may not have been hot enough. Cook in batches and allow the chicken to develop a golden crust before turning it.
Can I make these bowls without rice?
Yes. Serve the chicken and vegetables over quinoa, cauliflower rice, noodles, or chopped lettuce. Cooking times and texture will vary depending on the base you choose.
Ingredients
Method
- Cook the Rice: Combine the rinsed rice, water, and ¼ teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 15 to 18 minutes, or until the water is absorbed and the rice is tender.
- Rest and Fluff the Rice: Remove the saucepan from the heat and leave it covered for 5 minutes. Fluff the rice gently with a fork. It should be tender with separate grains rather than wet or sticky.
- Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, sriracha, and honey until smooth. Taste and add the remaining sriracha for more heat. Refrigerate the sauce while preparing the chicken.
- Season the Chicken: Pat the chicken pieces dry with paper towels. Place them in a large bowl and add the salt, garlic powder, smoked paprika, and black pepper. Toss until evenly seasoned.
- Coat the Chicken: Sprinkle the cornstarch over the seasoned chicken and toss until every piece has a thin, dry coating. If thick patches of cornstarch remain, continue tossing until they are evenly distributed.
- Heat the Skillet: Heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-high heat. The oil should shimmer but not smoke.
- Cook the First Batch: Add half of the chicken in a single layer, leaving space between the pieces. Cook for 3 to 4 minutes without moving it, then turn and cook for another 3 to 4 minutes. The outside should be golden and lightly crisp.
- Cook the Remaining Chicken: Transfer the first batch to a clean plate. Add the remaining 1 tablespoon (15 ml) oil and cook the rest of the chicken in the same way. The thickest pieces must reach an internal temperature of 165°F (74°C).
- Sauce the Chicken Lightly: Return all the cooked chicken to the skillet over low heat. Add about one-third of the bang bang sauce and toss for 30 seconds, just until the chicken is lightly coated. Do not simmer the sauce, or it may become oily.
- Prepare the Bowl Toppings: Divide the shredded cabbage, sliced cucumber, shredded carrots, green onions, and cilantro into four portions.
- Assemble the Bowls: Divide the warm rice among four bowls. Top each serving with the bang bang chicken and prepared vegetables.
- Finish and Serve: Drizzle the remaining bang bang sauce over the bowls. Garnish with sesame seeds and serve with lime wedges, if desired.
