Bang Bang Chicken & Rice Bowl
Ready for your new favorite dinner idea? Good, me too! This bang bang chicken and rice bowl is a little crunchy, a little saucy, and the kind of bowl that feels restaurant-worthy without being complicated to make at home. Regular readers loved my chicken and sweet potato rice bowl, hot honey chicken and rice bowl, shrimp fajita bowl, and ground beef burrito bowl, so I decided it was about time that I brought you another fresh idea to add to your rotation!
This one starts with bite-sized pieces of chicken soaked briefly in buttermilk, then coated and fried until crispy and golden. The chicken gets tossed in a creamy, sweet-and-spicy bang bang sauce right before serving, then piled onto bowls with rice and fresh veggies for balance. You’re going to love it!
Ingredients
Prefer to grab a printable recipe card? No problem, there’s one at the bottom of this post! Make sure to read the coming sections though for more details and extra tips.
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Chicken breasts or boneless thighs, cut into bite-sized pieces — Thighs stay extra juicy, but both work well for crispy frying.
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Buttermilk — Helps tenderize the chicken and gives the coating something to cling to.
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Cornstarch — Key for that light, crispy texture.
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All-purpose flour — Balances the cornstarch so the coating isn’t too delicate.
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Garlic powder — Adds savory flavor without burning during frying.
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Smoked paprika — Gives subtle warmth and a hint of smoky flavor.
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Salt and pepper — Essential for seasoning both the chicken and the coating.
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Vegetable oil — Neutral oil that works well for frying.
Bang Bang Sauce:
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Mayonnaise — Creamy base that balances the heat.
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Sweet chili sauce — Adds sweetness and mild heat.
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Sriracha — Brings the signature spicy kick.
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Honey — Rounds out the heat with a touch of sweetness.
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Rice vinegar — Adds brightness and keeps the sauce from feeling heavy.
Bowl Base:
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Cooked jasmine or brown rice — Provides a hearty base for the bowls.
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Mixed greens — Adds freshness and contrast to the crispy chicken.
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Cucumber, sliced — Cool and crunchy, perfect with the spicy sauce.
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Carrot, julienned or ribboned — Adds color, crunch, and a touch of sweetness.
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Fresh cilantro — Brightens everything up right before serving.
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Lime wedges — A squeeze of lime brings all the flavors together.
How To Make Bang Bang Chicken & Rice Bowls
- Marinate the Chicken: Add the chicken pieces to a bowl and pour over the buttermilk. Let them soak for at least 15 minutes to help keep the chicken tender and juicy.
- Prep the Coating: In a shallow bowl, combine the cornstarch, flour, garlic powder, paprika, salt, and pepper.
- Fry the Chicken: Dredge the marinated chicken in the flour mixture, shaking off any excess. Heat oil about 1 inch deep in a pan over medium-high heat. Working in batches, fry the chicken for 3–4 minutes per side, until golden brown and cooked through. Transfer to paper towels or a wire rack to drain.
- Make the Bang Bang Sauce: In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
- Toss and Assemble: Just before serving, toss the crispy chicken in the bang bang sauce. To assemble the bowls, layer rice, mixed greens, cucumber, and carrot. Top with the sauced chicken, then finish with chopped cilantro and lime wedges.
Recipe Notes
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Letting the chicken sit in the buttermilk for even a short time helps keep it tender and juicy once fried. It’s worth the wait!
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Shake off any excess coating before frying so the chicken stays crispy, not heavy.
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Fry the chicken in batches and avoid overcrowding the pan to keep the oil temperature steady.
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Toss the chicken in the bang bang sauce just before serving so it stays crispy.
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Taste the sauce and adjust the heat or sweetness to your liking.
Variations
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Air Fryer Bang Bang Chicken: Air fry the breaded chicken until crispy, then toss with the sauce right before serving.
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Baked Version: Bake the chicken on a wire rack set over a baking sheet for a lighter, hands-off option. It won’t be quite as crisp and crunchy, but it’ll still taste great!
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Extra Spicy: Add more sriracha to the sauce or finish with a drizzle of chili oil. I’m a big spice lover so I always go extra spicy!
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Bang Bang Shrimp Bowl: Swap the chicken for shrimp and cook just until pink and crispy.
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Low-Carb Bowl: Skip the rice and serve the sauced chicken over extra greens or cauliflower rice.
Bang Bang Chicken & Rice Bowl
Ingredients
- 2 chicken breasts or boneless thighs cut into bite-sized pieces
- ½ cup buttermilk
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- Vegetable oil for frying
Bang Bang Sauce:
- ¼ cup mayonnaise
- 1½ tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey
- 1 tsp rice vinegar
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
- Marinate the Chicken: Add the chicken pieces to a bowl and pour over the buttermilk. Let them soak for at least 15 minutes to help keep the chicken tender and juicy.
- Prep the Coating: In a shallow bowl, combine the cornstarch, flour, garlic powder, paprika, salt, and pepper.
- Fry the Chicken: Dredge the marinated chicken in the flour mixture, shaking off any excess. Heat oil about 1 inch deep in a pan over medium-high heat. Working in batches, fry the chicken for 3–4 minutes per side, until golden brown and cooked through. Transfer to paper towels or a wire rack to drain.
- Make the Bang Bang Sauce: In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
- Toss and Assemble: Just before serving, toss the crispy chicken in the bang bang sauce. To assemble the bowls, layer rice, mixed greens, cucumber, and carrot. Top with the sauced chicken, then finish with chopped cilantro and lime wedges.
Let me know if you try this one! Leaving a comment below helps other readers who might be thinking about making the recipe, and it also helps me to create more ideas for dishes you’ll enjoy making at home. Oh, and don’t forget to tag me in your pics on Instagram @slimmingviolet!
