Experience an explosion of flavor with this vibrant Bang Bang Chicken Bowl. Enjoy succulent crispy chicken drenched in a tangy, sweet sauce, paired with a vivid medley of cabbage, carrots and cucumber atop a bed of fluffy rice. This dish offers an effortless culinary journey for beginners craving a burst of flavor.

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I love cooking recipes that are quick and full of flavor and this Bang Bang Chicken Bowl is no exception. I start with 1 lb boneless, skinless chicken breasts cut into bite-sized pieces, seasoned with salt and pepper, then coated with 1/2 cup cornstarch and fried in vegetable oil until crispy.

The sauce is a game changer; I mix 1/3 cup mayonnaise with a couple of tablespoons of Sriracha, 1 tbsp honey and 1 tbsp rice vinegar to make a perfect tangy-sweet blend that really enhances the dish. I serve the crispy chicken over 2 cups of cooked white or brown rice and top it with a mix of 1 cup shredded cabbage, 1 cup julienned carrots and 1 cup chopped cucumber, then finish it off with sliced green onions and a sprinkle of sesame seeds.

This bowl is a real flavor explosion and a great choice if youre into easy, yet exciting dinner ideas inspired by popular chicken poke bowl vibes.

Why I Like this Recipe

I really love making this Bang Bang Chicken Bowl because it gives me a burst of flavor in every bite even though sometimes I mess up the measurements. First off, I love how crispy the chicken comes out after it gets tossed in that light cornstarch coating and fried until golden. It’s super satisfying to bite into, and the texture is just right.

Secondly, the sauce is my favorite part since the mix of mayo, Sriracha, honey, and rice vinegar creates this amazing sweet and spicy vibe. It kinda reminds me of summer nights where everything feels exciting and a bit unpredictable, and that sauce just ties it all together.

Lastly, I appreciate how simple it is to put everything together. Even when I’m in a rush, the combination of hot crispy chicken, colorful veggies, and your choice of rice makes the meal feel balanced and refreshing. Plus, the crunch from the cabbage and carrots makes each spoonful interesting, even when I’m half-asleep during dinner prep.

Ingredients

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Chicken: Provides lean protein for muscle growth and satisfying hunger.
Cornstarch: Gives a light crisp coating to seal in moisture for juicy texture.
Sriracha: Delivers a spicy, tangy kick that balances the bowl’s flavors perfectly.
Cabbage: Adds crunch, fiber, and vitamins, making the dish refreshing and healthy.
Carrots: Offer natural sweetness and vitamin A while enhancing both crunch and taste.
Rice: Supplies hearty carbohydrates as a satisfying, versatile base for this bowl.
Mayonnaise: Adds creamy richness that balances heat with smooth tang.
Honey: Sweetens the sauce subtly while enhancing flavor complexity.
Rice Vinegar: Offers tanginess that cuts through richness and brings balance.

Ingredient Quantities

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

Salt and pepper to taste

1/2 cup cornstarch

Vegetable oil for frying

1/3 cup mayonnaise

2 to 3 tbsp Sriracha sauce (use less if you dont like it too spicy)

1 tbsp honey

1 tbsp rice vinegar

2 cups cooked white or brown rice

1 cup shredded cabbage (red or green, or mix them up for extra color)

1 cup julienned carrots

1 cup chopped cucumber

2 green onions, sliced

Sesame seeds for garnish

How to Make this

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1. Season the chicken pieces with salt and pepper then toss them in the cornstarch until they’re all nicely coated.

2. Heat up some vegetable oil in a deep pan on medium-high heat and fry the chicken pieces until they’re golden and crispy. Work in batches if needed.

3. Once the chicken is done, remove it with a slotted spoon and lay them on paper towels to drain the excess oil.

4. In a bowl, mix together the mayonnaise, Sriracha sauce, honey, and rice vinegar making sure the sauce is smooth.

5. Toss the hot chicken pieces in the sauce until every piece is well covered, letting the heat meld the flavors.

6. Prepare your serving bowls by adding the cooked rice (whether you choose white or brown) as the base.

7. Add a layer of shredded cabbage, then top it with julienned carrots and chopped cucumber.

8. Spoon the sauced crispy chicken over the veggies and rice.

9. Sprinkle sliced green onions and a pinch of sesame seeds on top for an extra touch of flavor.

10. Serve immediately and enjoy the burst of different flavors all in one bowl!

Equipment Needed

1. Deep pan or heavy skillet for frying the chicken
2. Slotted spoon to remove the chicken from the hot oil
3. Paper towels for draining excess oil from the chicken
4. Bowl for whisking and mixing the sauce ingredients
5. Measuring cups and spoons for nailing the right amounts
6. Knife and cutting board for prepping the chicken and veggies
7. Serving bowls for assembling and presenting the final dish

FAQ

Can I bake the chicken instead of frying it?

Yes you can bake the chicken if you want a healthier option, but note that it won't be as crispy as frying.

How spicy is the sauce in this recipe?

The sauce gets its heat from Sriracha. If you're not a big fan of spicy food, use 2 tbsp or even less.

Can I prepare the vegetables ahead of time?

Sure, precutting cabbage, carrots, and cucumber ahead of time can make the process much easier later on.

Is it possible to make this recipe gluten-free?

Yes, as long as you use gluten-free cornstarch and check that all other ingredients are gluten-free.

What type of rice works best in this bowl?

You can use either white or brown rice depending on your preference. Both work well with the flavors of this dish.

Bang Bang Chicken Bowl Recipe Substitutions and Variations

Instead of boneless chicken breasts, you can use turkey breast or even tenders which might change the flavor a bit but still works great.
If you dont have cornstarch, you can substitute with all-purpose flour. It might not be as crisp, but it’ll do the trick.
For the mayo, try Greek yogurt if you’d like a healthier option, though the taste will be slightly tangier.
Replacing rice vinegar with apple cider vinegar is totally fine if youre out of rice vinegar.
If Sriracha is too spicy, you can use a milder hot sauce, just adjust the amount to your taste.

Pro Tips

1. If you notice the chicken is getting too dark, lower the heat a tad so it fries evenly instead of burning on the outside and staying raw inside. It may seem small but it really makes a difference in the final taste.
2. Try prepping all your veggies before starting to fry the chicken; this way, you won’t end up rushing later and risking a cold dish.
3. Don’t be afraid to adjust the sauce to your taste. If the Sriracha is too spicy, add a bit more honey or even a splash of water to mellow it out, letting every bit of flavor come thru.
4. After frying, let the chicken sit on a rack for a minute before tossing it in the sauce. That little break helps keep its crunch and stops it from getting too soggy fast.