This Bang Bang Chicken Bowl piles crispy, spicy chicken over steamed rice with cool cucumber ribbons and crunchy carrots, then finishes it all with a creamy, sweet and spicy sauce. Big on flavor and easy to pull together, this one's a filling weeknight dinner you'll keep coming back to.
The bang bang sauce takes just three ingredients and two minutes to whisk together. The chicken is a simplified version of my Spicy Popcorn Chicken, scaled down for two bowls, so there's no big frying session.
Table of Content
Quick Glance: Bang Bang Chicken Bowl
- 🔥 Addictive 3-ingredient sauce in 2 minutes
- 🍗 Golden, craggy chicken that stays crunchy
- 🥒 Cool cucumber and carrots in every bite
- 🍚 A full meal in one bowl
- 👥 Made for two, easy to double
- ❄️ Freezer-friendly chicken for quick bowls
Key Ingredients
- Chicken - Boneless breast or thighs both work. Cut it into even 1-inch pieces so everything fries at the same rate.
- Buttermilk - It tenderizes the chicken and helps the coating stick. No buttermilk? Stir ½ teaspoon of vinegar or lemon juice into ¼ cup of milk and let it sit for 5 minutes.
- Flour and cornstarch - All-purpose flour builds the coating, and cornstarch keeps it light and extra crunchy.
- Mayonnaise - The creamy base of the sauce. Regular mayo works fine, or use Japanese mayo like Kewpie for a richer, tangier sauce.
- Sweet chili sauce - This is what makes it bang bang. Use a Thai-style one, like Mae Ploy, which is thin, glossy and flecked with chili.
- Sriracha - Adds the heat. Start with 1 tablespoon and add more to taste.
- Steamed white rice - Basmati or jasmine both work. Day-old rice is fine too, just warm it up before building the bowls.
- Vegetables - Shaved cucumber ribbons and thin carrot sticks add a cool, crunchy contrast to the warm chicken. Other great options are shredded red cabbage, edamame, sliced avocado, corn, bell pepper or pickled red onion.
Step-by-Step with Photos
- Marinate the chicken. Mix the buttermilk, sriracha, chili powder and salt, then add the chicken and toss to coat.
- Coat the chicken. Stir a spoonful of the seasoned flour into the marinade, then toss the chicken in the flour mix, pressing firmly so it sticks.
- Fry. Fry the chicken in batches until golden and crispy, then drain on a wire rack. For more frying tips, see my Spicy Popcorn Chicken.
- Make the sauce. Whisk the mayo, sweet chili sauce and sriracha until smooth.
- Toss the chicken. Toss the fried chicken in about half the sauce until coated.
- Start the bowl. Add rice to each bowl and top with the saucy chicken.
- Add the veggies. Arrange the cucumber ribbons and carrot sticks next to the chicken.
- Drizzle and garnish. Drizzle with the remaining sauce and finish with sesame seeds and scallion or parsley.
💡 Serving Ideas
This bowl is a full meal on its own. Pair it with a cold Mango Iced Tea or Strawberry Basil Lemonade to cool down the heat.
Tips
- Drain on a wire rack. Paper towels trap steam under the chicken and soften the bottom.
- Use warm rice. Cold rice firms up and won't soak up the sauce.
- Sauce right before serving. Toss and drizzle the chicken just before eating so the coating stays crunchy.
Variations
- Air fryer chicken. Spray the coated chicken well with oil and air fry at 400°F (200°C) for 10 to 12 minutes, shaking halfway.
- Bang bang shrimp bowl. Swap the chicken for shrimp and fry for 2 to 3 minutes. If you love shrimp, try my creamy Dynamite Shrimp too.
- Lighter bowl. Use grilled or pan-seared chicken instead of fried, and serve over half rice, half greens. For a different flavor altogether, try my Chicken Shawarma Bowl.
- Noodle bowl. Swap the rice for cooked rice noodles or ramen.
Make Ahead and Storage
- Make ahead. Whisk the sauce, cook the rice and prep the veggies up to a day in advance. Store the cucumber ribbons with a paper towel to soak up extra moisture. You can also marinate the chicken overnight in the fridge, then coat and fry when you're ready to eat.
- Storage. Keep the chicken, rice, veggies and sauce in separate containers in the fridge for up to 2 days. Reheat the chicken in the air fryer at 375°F (190°C) for 3 to 5 minutes, then toss it in the sauce.
- Freezing. Freeze the fried, unsauced chicken in a single layer, then move it to a freezer bag for up to 2 months. Reheat from frozen in the air fryer at 375°F (190°C) for 8 to 10 minutes.
- Meal prep. Pack the rice and veggies in a lunch container with the sauce in a small pot on the side. Add the reheated chicken and sauce just before eating.
FAQs
What else can I use bang bang sauce for?
It's great as a dip for my Crispy Masala Fries, Chicken Noodle Spring Rolls or Chick-fil-A Nuggets. You can also spread it on a KFC Crispy Chicken Burger or drizzle it over tacos and wraps.
What's the difference between bang bang sauce and dynamite sauce?
They're very close. Both are creamy, mayo-based and spicy, but bang bang sauce gets its sweetness and tang from Thai sweet chili sauce, while dynamite sauce is usually just mayo and sriracha, so it's spicier and less sweet. Recipes for both vary a lot, though. My Dynamite Shrimp sauce uses honey and ketchup for sweetness instead.
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📖 Recipe
Bang Bang Chicken Bowl
Crispy spicy chicken over steamed rice with cucumber ribbons and carrots, drizzled with a creamy sweet chili sriracha sauce. An addictive takeout-style bowl for two.
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Servings:
Ingredients
Crispy chicken
- ½ lb (250 g) boneless chicken thighs or breast cut into 1-inch pieces
- ¼ cup (60 ml) buttermilk
- 1½ teaspoons sriracha
- ½ teaspoon red chili powder
- 1 teaspoon salt divided
- ½ cup (60 g) all-purpose flour
- 3 tablespoons (20 g) cornstarch
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Oil for frying
Bang bang sauce
- 3 tablespoons mayonnaise
- ¼ cup (60 ml) Thai sweet chili sauce
- 1 to 2 tablespoons sriracha to taste
Bowls
- 2 cups (300 g) cooked steamed white rice
- 1 small cucumber peeled into ribbons
- 1 medium carrot cut into thin matchsticks
- 1 scallion green part thinly sliced, or a few parsley leaves
- ½ teaspoon black sesame seeds
Instructions
- Marinate the chicken. In a bowl, mix the buttermilk, sriracha, chili powder and ½ teaspoon salt. Add the chicken, toss to coat and marinate for at least 30 minutes.
- Prep the veggies. Use a vegetable peeler to shave the cucumber into ribbons, and cut the carrot into thin matchsticks.
- Coat the chicken. Whisk the flour, cornstarch, cayenne, garlic powder, black pepper and ½ teaspoon salt in a shallow bowl. Stir 1 tablespoon of the flour mix into the marinade. Working in batches, toss the chicken in the flour, pressing firmly so the coating sticks.
- Fry. Heat the oil to 350°F (175°C). Fry the chicken in batches for 4 to 5 minutes, until golden, crispy and cooked through (165°F / 74°C inside). Drain on a wire rack.
- Make the sauce. Whisk the mayonnaise, sweet chili sauce and sriracha until smooth.
- Toss the chicken. Toss the fried chicken in about half the sauce until coated.
- Assemble. Divide the rice between two bowls and top with the saucy chicken. Arrange the cucumber and carrot on the side. Drizzle with the remaining sauce, then top with scallion or parsley and sesame seeds. Serve right away.
Video
Notes
- Shortcut: Swap the homemade chicken for store-bought popcorn chicken or nuggets, baked or air fried per package directions.
- Keep it crunchy: Toss the chicken in the sauce right before serving so the coating stays crisp.
- More detail: For step-by-step photos and crunch tips, see my Spicy Popcorn Chicken.
- Storage: Store the chicken, rice, veggies and sauce separately in the fridge for up to 2 days. Reheat the chicken in the air fryer at 375°F (190°C) for 3 to 5 minutes.
- Freezing: Freeze the fried chicken in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the air fryer at 375°F (190°C) for 8 to 10 minutes, until hot and crispy.
Nutrition
Calories: 817kcal | Carbohydrates: 103g | Protein: 34g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 1483mg | Potassium: 823mg | Fiber: 4g | Sugar: 20g | Vitamin A: 5682IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 3mg
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