Name: Bang Bang Chicken Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 1/2 cups long-grain white rice (rinsed until the water runs mostly clear); 2 1/4 cups water; 1/2 teaspoon fine salt; 1 1/2 pounds boneless (skinless chicken breasts, cut into 1-inch (2.5 cm) pieces); 1/2 teaspoon fine salt; 1/2 teaspoon garlic powder; 1/4 teaspoon ground black pepper; 1/3 cup cornstarch; 2 tablespoons neutral oil (such as avocado or canola oil); 1/2 cup mayonnaise; 1/3 cup sweet chili sauce; 1 tablespoon fresh lime juice; 1 tablespoon sriracha (plus more to taste); 1 teaspoon soy sauce; 1 1/2 cups finely shredded red or green cabbage; 1 medium cucumber (about 8 ounces (225 g), thinly sliced); 1 cup shredded carrots; 2 green onions (thinly sliced); 1 tablespoon toasted sesame seeds (optional); 1 medium lime (cut into wedges, optional); Additional sriracha (optional)

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Flavorful Bang Bang Chicken Bowl combines tender, golden chicken bites with fluffy rice, crisp vegetables, and a creamy sweet-spicy sauce made with mayonnaise, sweet chili sauce, lime, and sriracha. The contrast between warm seasoned chicken, cool crunchy vegetables, and tangy sauce makes each bowl satisfying without feeling overly heavy.

The chicken cooks quickly in a skillet while the rice simmers separately, and the sauce requires no cooking. Everything can be prepared in about 45 minutes, making this bowl practical for a weeknight dinner or meal-prep lunch.

Recipe at a Glance

Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 45 minutes
Yield: 4 bowls
Difficulty: Easy

Why You'll Love This Recipe

Cornstarch gives the chicken a thin coating that browns quickly and creates lightly crisp edges without deep-frying.
Cutting the chicken into evenly sized pieces helps it cook through before the coating becomes too dark.
Sweet chili sauce, mayonnaise, lime, and sriracha create a creamy sauce with balanced sweetness, acidity, and heat.
Crisp cucumber, cabbage, and carrots provide freshness against the warm chicken and rich sauce.
Drizzling the sauce over the assembled bowls rather than cooking it in the skillet preserves its creamy texture.

Equipment Needed

Medium saucepan with tight-fitting lid
12-inch heavy-bottomed skillet
Large mixing bowl
Small mixing bowl
Whisk
Tongs or heat-resistant spatula
Instant-read meat thermometer
Chef’s knife and cutting board

Ingredients You'll Need

For the Rice

■ 1 1/2 cups (300 g) long-grain white rice, rinsed until the water runs mostly clear
■ 2 1/4 cups (540 ml) water
■ 1/2 teaspoon fine salt

For the Chicken

■ 1 1/2 pounds (680 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
■ 1/2 teaspoon fine salt
■ 1/2 teaspoon garlic powder
■ 1/4 teaspoon ground black pepper
■ 1/3 cup (40 g) cornstarch
■ 2 tablespoons (30 ml) neutral oil, such as avocado or canola oil

For the Bang Bang Sauce

■ 1/2 cup (115 g) mayonnaise
■ 1/3 cup (80 ml) sweet chili sauce
■ 1 tablespoon (15 ml) fresh lime juice
■ 1 tablespoon (15 ml) sriracha, plus more to taste
■ 1 teaspoon (5 ml) soy sauce

For the Bowls

■ 1 1/2 cups (105 g) finely shredded red or green cabbage
■ 1 medium cucumber, about 8 ounces (225 g), thinly sliced
■ 1 cup (100 g) shredded carrots
■ 2 green onions, thinly sliced

Optional Garnishes

■ 1 tablespoon (9 g) toasted sesame seeds, optional
■ 1 medium lime, cut into wedges, optional
■ Additional sriracha, optional

How to Make Bang Bang Chicken Bowl

Cook the Rice

Combine the rinsed rice, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, stir once, cover tightly, and reduce the heat to low. Cook for 15 to 18 minutes, until the water is absorbed. This step ensures the rice is fluffy and fully cooked, absorbing all the water without becoming mushy.

Rest the Rice

Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes. Fluff gently with a fork before assembling the bowls. Allowing the rice to rest helps it firm up and makes it easier to fluff, preventing clumping.

Make the Bang Bang Sauce

In a small bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, sriracha, and soy sauce. The sauce should be smooth, creamy, and easily drizzle from a spoon. Refrigerate while the chicken cooks to let the flavors meld and the sauce chill.

Season the Chicken

Pat the chicken pieces dry with paper towels. Place them in a large bowl and season with the salt, garlic powder, and black pepper. Drying the chicken helps the coating adhere better and promotes browning during cooking.

Coat with Cornstarch

Sprinkle the cornstarch over the chicken and toss until every piece has a thin, even coating. Shake off any obvious excess before cooking. This coating is crucial for achieving a crispy texture without deep-frying.

Heat the Skillet

Heat 1 tablespoon (15 ml) neutral oil in a 12-inch skillet over medium-high heat. The oil should shimmer but not smoke. Properly heated oil is essential for achieving a nice sear and crisping the chicken without absorbing too much oil.

Cook the First Batch

Add half of the chicken pieces in a single layer. Cook for 3 to 4 minutes without moving them excessively, until the bottoms are golden. This allows the chicken to develop a nice crust, enhancing flavor and texture.

Turn and Finish Cooking

Turn the chicken and cook for another 3 to 4 minutes, stirring occasionally, until browned on several sides and the thickest pieces reach 165°F (74°C). Use an instant-read thermometer to check for doneness, ensuring food safety and optimal texture.

Cook the Remaining Chicken

Add the remaining 1 tablespoon (15 ml) oil to the skillet and repeat with the second batch. If the coating begins browning too quickly, reduce the heat to medium. Cooking in batches prevents overcrowding, which can lead to steaming instead of browning.

Rest the Chicken Briefly

Let all of the cooked chicken rest for 2 to 3 minutes. The coating will firm slightly as it stands, making it easier to handle when assembling the bowls.

Prepare the Bowl Ingredients

Divide the shredded cabbage, sliced cucumber, shredded carrots, and green onions into four portions. This step helps in the even assembly of the bowls, ensuring each serving has a balanced mix of ingredients.

Build the Bowls

Divide the warm rice among four bowls. Arrange the cabbage, cucumber, carrots, and chicken over the rice. Layering the ingredients allows for a visually appealing presentation and balanced flavors in each bite.

Add the Sauce

Drizzle each bowl generously with the bang bang sauce. For more even coverage, lightly toss the chicken with a portion of the sauce before placing it over the rice. This ensures that every component is well-seasoned and flavorful.

Garnish and Serve

Sprinkle with sesame seeds and additional green onion if desired. Serve with lime wedges and extra sriracha for more acidity or heat. Garnishing adds visual appeal and enhances the overall dining experience.

Helpful Notes

Pat the chicken dry before adding the cornstarch so the coating stays light rather than pasty.
Cook the chicken in two batches; overcrowding traps steam and reduces browning.

Tips for Success

Keep the vegetable toppings cold until serving for a stronger contrast with the warm chicken and rice.
Taste the sauce before adding extra sriracha because sweet chili sauces vary in heat.
Do not simmer the mayonnaise-based sauce in the skillet, as high heat can make it oily or separated.
Check the thickest chicken pieces with a thermometer and cook to 165°F (74°C).

Storage, Freezing, and Make-Ahead Instructions

Store the chicken, rice, vegetables, and bang bang sauce separately when possible. Refrigerate each component in an airtight container within 2 hours of cooking.

Cooked chicken and rice can be refrigerated for up to 4 days. The sauce can be refrigerated for up to 4 days, while the sliced vegetables are best used within 2 to 3 days for the crispest texture.

Reheat the chicken and rice until they reach 165°F (74°C). Add the cold vegetables and sauce only after reheating so they retain their texture.

Freezing the fully assembled bowls is not recommended because the cucumber, cabbage, and mayonnaise-based sauce do not thaw well. The cooked chicken and rice can be frozen separately for up to 2 months.

For meal prep, prepare the sauce and vegetables up to 2 days ahead and cook the chicken and rice up to 4 days ahead. Assemble each bowl shortly before eating.

FAQ

Can I make Flavorful Bang Bang Chicken Bowl ahead of time?

Yes. Store the cooked chicken, rice, vegetables, and sauce in separate containers. Reheat the chicken and rice, then add the cold vegetables and sauce just before serving.

Can I use chicken thighs?

Yes. Boneless, skinless chicken thighs can replace the breasts in the same quantity. Cut them into evenly sized pieces and cook until they reach 165°F (74°C).

How can I make the bang bang sauce less spicy?

Reduce the sriracha to 1 teaspoon (5 ml) or omit it completely. The sweet chili sauce will still provide mild sweetness and chile flavor.

Can I air-fry the chicken instead?

Yes. Lightly spray the cornstarch-coated chicken with oil and air-fry at 400°F (205°C) for about 10 to 14 minutes, shaking halfway through, until browned and cooked to 165°F (74°C).

What other vegetables work in these bowls?

Edamame, shredded lettuce, sliced bell pepper, radishes, or steamed broccoli can be added or substituted. Keep watery vegetables well drained so they do not dilute the sauce.