Bang Bang Chicken Rice Bowl
This is one of those recipes that checks all the boxes:
- Crispy, golden chicken
- A creamy, sweet-spicy sauce that makes people hover around the stove
- Fresh, crunchy veggies to balance it all out
- And a bowl format that feels fun, flexible, and perfect for feeding a crowd
This Bang Bang Chicken Rice Bowl lives firmly in that second category and honestly, those are the meals that save us. The ones that feel a little special without demanding every ounce of energy you have left after a long day of school runs, work deadlines, and figuring out what on earth everyone will actually eat.
It’s bold without being overwhelming, quick without feeling rushed, and forgiving enough to work around real life. Whether you’re making it for a casual family dinner or setting up a DIY bowl night for friends, this one always gets rave reviews.
Why We Love Bang Bang Chicken Rice Bowls
There’s something about a rice bowl. Everything in one place. No juggling side dishes. No complicated plating. Just layers of flavor that come together well.
This bowl hits that sweet spot between indulgent and fresh. The chicken is crispy on the outside and juicy on the inside. The bang bang sauce is creamy, slightly sweet, and gently spicy (and totally adjustable). The vegetables bring crunch and freshness that keep the whole bowl feeling balanced.
Ingredients You’ll Need
Ingredients
For the Crispy Chicken
For the Bang Bang Sauce
For the Bowl Base
Step-by-Step: How to Make Bang Bang Chicken Rice Bowls
Step 1: Marinate the Chicken
Start by placing your chicken pieces in a bowl and pouring over the buttermilk. Give it a quick stir to make sure everything is coated.
Let it soak for at least 15 minutes.
This step matters more than it seems. The buttermilk helps tenderize the chicken and gives the coating something to cling to later. Even a short soak makes a big difference, so don’t skip it if you can help it.
If you know dinner will be rushed, you can marinate the chicken earlier in the day and keep it covered in the fridge until you’re ready to cook.
Step 2: Prep the Coating
In a shallow bowl or dish, mix together:
- Cornstarch
- Flour
- Garlic powder
- Smoked paprika
- Salt and pepper
This combo is what gives the chicken that light, crispy texture. The cornstarch keeps it airy, while the flour adds structure and color.
Give it a good stir so everything is evenly mixed.
Step 3: Fry the Chicken
Remove the chicken from the buttermilk, letting the excess drip off, and dredge each piece in the flour mixture. Shake off any extra coating no need to overdo it.
Heat about 1 inch of oil in a pan over medium-high heat. Once the oil is hot (a small pinch of coating should sizzle right away), start frying the chicken in batches.
Cook for 3–4 minutes per side, turning once, until golden brown and cooked through.
Transfer to paper towels or a rack to drain.
Crowding the pan lowers the oil temperature and makes the chicken soggy. A little patience here gives you much better results.
Step 4: Make the Bang Bang Sauce
While the chicken rests, whisk together:
- Mayonnaise
- Sweet chili sauce
- Sriracha
- Honey
- Rice vinegar
Taste it and adjust if needed.
More honey for sweetness.
More sriracha for heat.
A splash more vinegar if you like it tangy.
This sauce is the heart of the dish. Creamy, sweet, spicy, and completely addictive.
Step 5: Toss and Assemble
Just before serving, toss the crispy chicken in the bang bang sauce. You want everything coated but still crispy.
To assemble each bowl:
- Start with a base of warm rice
- Add mixed greens
- Layer in cucumber and carrot
- Top with the sauced chicken
- Finish with chopped cilantro and a squeeze of fresh lime
That final squeeze of lime brings everything together and brightens the whole bowl.
Making It Party-Friendly
This recipe is fantastic for entertaining because it scales easily and feels interactive.
For a group:
- Keep the chicken warm on a tray
- Serve the sauce on the side
- Set up a build-your-own bowl station
Add extra toppings like:
- Shredded cabbage
- Pickled red onions
- Avocado slices
- Sesame seeds
People love customizing their bowls, and it takes pressure off you to make everything perfect.
Easy Variations to Try
Make It Lighter
- Use grilled or air-fried chicken instead of fried
- Swap mayo for Greek yogurt in the sauce
Make It Kid-Friendly
- Reduce or skip the sriracha
- Serve sauce on the side for dipping
Make It Spicier
- Add extra sriracha or a pinch of chili flakes
- Drizzle with chili oil before serving
Swap the Protein
- Shrimp works beautifully here
- Crispy tofu is a great vegetarian option
Make-Ahead & Storage Tips
This recipe fits beautifully into real schedules.
- Chicken: Best fresh, but leftovers reheat well in the oven or air fryer
- Sauce: Can be made up to 3 days ahead and kept in the fridge
- Veggies: Prep and store separately for quick assembly
Store components separately if possible so everything stays fresh and textured.
View More Chicken Recipes
Bang Bang Chicken Rice Bowl
Ingredients
For the Crispy Chicken
- 2 chicken breasts or boneless thighs cut into bite-sized pieces
- ½ cup buttermilk 120 ml
- ½ cup cornstarch 60 g
- ½ cup all-purpose flour 60 g
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- Vegetable oil for frying
For the Bang Bang Sauce
- ¼ cup mayonnaise 60 ml
- 1½ tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey
- 1 tsp rice vinegar
For the Bowl Base
- 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
- Lime wedges for garnish
Instructions
- Start by placing your chicken pieces in a bowl and pouring over the buttermilk. Give it a quick stir to make sure everything is coated. Let it soak for at least 15 minutes.This step matters more than it seems. The buttermilk helps tenderize the chicken and gives the coating something to cling to later. Even a short soak makes a big difference, so don’t skip it if you can help it.Real-life tip: If you know dinner will be rushed, you can marinate the chicken earlier in the day and keep it covered in the fridge until you’re ready to cook.
- In a shallow bowl or dish, mix together: cornstarch, flour, garlic powder, smoked paprika, salt, and pepper.This combo is what gives the chicken that light, crispy texture. The cornstarch keeps it airy, while the flour adds structure and color.Give it a good stir so everything is evenly mixed.
- Remove the chicken from the buttermilk, letting the excess drip off, and dredge each piece in the flour mixture. Shake off any extra coating no need to overdo it.
- Heat about 1 inch of oil in a pan over medium-high heat. Once the oil is hot (a small pinch of coating should sizzle right away), start frying the chicken in batches.
- Cook for 3–4 minutes per side, turning once, until golden brown and cooked through.Kitchen wisdom: Crowding the pan lowers the oil temperature and makes the chicken soggy. A little patience here gives you much better results.
- Transfer to paper towels or a rack to drain.
- While the chicken rests, whisk together: mayonnaise, sweet chi li sauce, sriracha, honey, rice vinegar. Taste it and adjust if needed. More honey for sweetness. More sriracha for heat. A splash more vinegar if you like it tangy.This sauce is the heart of the dish. Creamy, sweet, spicy, and completely addictive.
- Just before serving, toss the crispy chicken in the bang bang sauce. You want everything coated but still crispy.
- To assemble each bowl: Start with a base of warm rice, add mixed greens, layer in cucumber and carrot, top with the sauced chicken. Finish with chopped cilantro and a squeeze of fresh lime. That final squeeze of lime brings everything together and brightens the whole bowl.
