If you’re craving a vibrant and satisfying meal that’s bursting with flavor, the Bang Bang Chicken Bowls Recipe might just become your new favorite go-to. This dish effortlessly combines crispy, saucy chicken with fresh veggies and fragrant jasmine rice, creating a bowl that’s as colorful as it is delicious. Ready to dive into something exciting and easy? Let’s get cooking!
Why You Should Make This Recipe
Crispy and creamy magic: The chicken is coated with tapioca starch, which gives it an irresistible crunch perfectly balanced by the creamy, tangy bang bang sauce.
Balanced flavors: Sweet honey, spicy hot sauce, and garlicky kick come together beautifully in this dish – every bite delights your taste buds.
Simple ingredients, big impact: Using everyday pantry staples and fresh veggies, you’ll create a meal that feels special without complicated steps.
Meal-prep friendly: These bowls come together quickly and keep well, making them ideal for easy lunches or dinners throughout the week.
Ingredients & Substitutions
What I love about this Bang Bang Chicken Bowls Recipe is how straightforward yet thoughtfully composed the ingredients are. Each element—from the crispy chicken to the tangy sauce and fresh veggies—brings its own unique texture and flavor, creating a perfect harmony in every bite.
- Chicken breasts: Tender, cubed boneless chicken forms the protein-packed base; you can also use thighs if you prefer a juicier bite.
- Tapioca starch: Coats the chicken for an amazingly crispy exterior; potato starch works as a great alternative.
- Avocado oil: Used for cooking, it has a high smoke point and neutral flavor, keeping things light and fresh.
- Avocado mayo: Adds creamy richness to the sauce; feel free to swap with regular mayo or a vegan version if desired.
- Honey and sweet chili sauce: Provide a sweet-spicy balance essential to the bang bang flavor profile.
- Fresh veggies: Sliced carrots, red cabbage, and cucumbers bring a satisfying crunch and vibrant colors to the bowls.
- Jasmine rice: Its fragrant aroma and fluffy texture perfectly complement the bold flavors of the chicken and sauce.
How to Make Bang Bang Chicken Bowls Recipe
Step 1: Coat and Cook the Chicken
Start by mixing your tapioca starch, garlic powder, salt, pepper, and paprika in a bowl. Toss the cubed chicken in this mixture until every piece is beautifully coated. Then, heat some avocado oil in a large skillet and fry the chicken over medium-high heat, giving it 5-8 minutes per side until it’s golden and cooked through. Once done, stir gently to break the pieces apart for perfect bite-sized morsels.
Step 2: Whip Up the Bang Bang Sauce
While the chicken is sizzling, mix together the sauce ingredients—avocado mayo, honey, sweet chili sauce, hot sauce, minced garlic, and salt—but use only one tablespoon of mayo for now. Save about ¼ cup of the sauce to add a finishing drizzle later. This sauce is the heart of your meal, packing that sweet, creamy, and spicy punch that defines the bang bang flavor.
Step 3: Toss Chicken in the Sauce
After cooking, let the chicken rest briefly on paper towels to drain any excess oil, then toss it into the large bowl of sauce you just made. Stir gently so that every piece is luxuriously coated, soaking in the bold flavors that make this recipe shine.
Step 4: Sauté the Veggies
Add a little more avocado oil to the skillet and heat it up again. Start by cooking the sliced carrots for about 10 minutes until they begin to soften, then throw in the red cabbage along with garlic powder, salt, and pepper. Cook for another 5-7 minutes until the veggies are tender but still bright and crisp—this balance of textures elevates the entire bowl.
Step 5: Prepare the Bowls
Warm your jasmine rice if needed, and divide it evenly into four bowls or containers. Add fresh cucumber slices on top, and drizzle with freshly squeezed lime juice to add a zesty brightness that contrasts the rich chicken and sauce perfectly.
Step 6: Final Assembly
Mix the remaining two tablespoons of mayo with the reserved ¼ cup sauce and give it a good whisk to make a creamy finishing drizzle. Build your bowls by layering the cooked veggies and saucy chicken over the rice and cucumbers. Garnish with chopped green onions and sprinkle with black sesame seeds if you like a bit of extra texture and color. Finally, drizzle the extra sauce over each bowl for that irresistible finish.
How to Serve Bang Bang Chicken Bowls Recipe
Garnishes
To finish off your Bang Bang Chicken Bowls Recipe, a sprinkle of chopped green onions adds freshness and a mild bite, while black sesame seeds offer a toasty nuttiness and delightful crunch. A final drizzle of the creamy bang bang sauce ensures each spoonful is perfectly saucy and delicious.
Side Dishes
This vibrant bowl pairs effortlessly with light, crisp sides like a simple cucumber salad or steamed edamame. For something warm, a bowl of miso soup complements the flavors beautifully without overpowering the main dish.
Creative Ways to Present
Try serving your bang bang chicken over cauliflower rice for a low-carb twist, or swap the jasmine rice for quinoa to boost the protein content. Use colorful bowls or mason jars for a fun and portable meal prep option that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken, veggies, rice, and sauces separately in airtight containers in the fridge to keep everything fresh and maintain the best textures. This way, nothing gets soggy or loses its punch when you reheat.
Freezing
If you want to freeze these bowls, it’s best to freeze just the cooked chicken and sauce together, as rice and veggies can suffer texture loss after thawing. Defrost overnight in the fridge for best results.
Reheating
Reheat the chicken gently in a skillet or microwave, adding a splash of water if needed. Warm the veggies and rice separately to prevent sogginess and then reassemble the bowl with fresh garnishes and sauce for that freshly made feeling.
FAQs
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Can I make the Bang Bang Chicken Bowls Recipe vegetarian or vegan?
Absolutely! Swap the chicken for crispy tofu or roasted cauliflower, and use vegan mayonnaise to keep the rich, creamy texture of the bang bang sauce while maintaining all those delicious flavors.
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How spicy is the bang bang sauce, and can I adjust it?
The sauce offers a mild to moderate kick depending on how much hot sauce you add. Feel free to dial it down or amp it up to your taste by adjusting the hot sauce amount or using a milder chili sauce.
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What’s the best way to keep the chicken crispy?
Coating the chicken with tapioca or potato starch is key for crispiness. Also, avoid overcrowding the pan and use a hot skillet with avocado oil. When storing, keep the chicken separate from the sauce until ready to serve to keep it from getting soggy.
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Can I prepare this recipe ahead of time?
Yes! Cook the chicken, veggies, and rice in advance and store them separately in the fridge. Assemble the bowls when ready to eat, adding fresh garnishes and the creamy sauce last for the best flavor and texture.
Final Thoughts
Whether you’re feeding a busy family or treating yourself to a tasty meal, the Bang Bang Chicken Bowls Recipe offers a perfect balance of crunch, creaminess, and fresh veggies that feel both exciting and comforting. Give it a whirl—you might just find your new weeknight favorite!
Print
Bang Bang Chicken Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 Bowls 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion
Description
This Bang Bang Chicken Bowl recipe combines crispy pan-fried chicken coated in a flavorful tapioca starch and spice mix with a spicy-sweet bang bang sauce, sautéed carrots and cabbage, and fresh cucumber over jasmine rice. This easy, vibrant meal is perfect for a quick weeknight dinner or meal prep, featuring a balance of tender protein, savory vegetables, and tangy-sweet sauces with a hint of heat.
Ingredients
Chicken
- 1/4 cup tapioca starch or potato starch
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 1/2 pounds boneless skinless chicken breasts, cubed (about 3 cups)
- 2 Tablespoons avocado oil
Sauce
- 3 Tablespoons avocado mayo, divided
- 1/3 cup honey
- 3 Tablespoons sweet chili sauce
- 1–2 Tablespoons hot sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
Veggies
- 1 Tablespoon avocado oil
- 1 1/2 cups sliced carrots
- 2 cups sliced red cabbage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Bowls
- 2 cups cooked jasmine rice
- 1 medium cucumber, sliced
- Freshly squeezed lime juice, to taste
- 1 medium green onion stalk, chopped (for garnish)
- Black sesame seeds (optional, for garnish)
Instructions
- Prepare the chicken coating mixture: In a medium bowl, combine tapioca starch, garlic powder, salt, pepper, and paprika. Add in the cubed chicken and toss well to coat each piece evenly.
- Pan-fry the chicken: Heat 2 Tablespoons avocado oil in a large non-stick skillet over medium-high heat. Add the coated chicken and fry for 5-8 minutes on one side, then flip and cook another 5-8 minutes until golden brown and fully cooked through. Stir lightly to break up pieces once cooked.
- Mix the sauce: While chicken cooks, combine 1 Tablespoon avocado mayo with honey, sweet chili sauce, hot sauce, minced garlic, and salt in a large bowl. Set aside about 1/4 cup of this sauce for later use.
- Drain excess oil from chicken: Transfer the cooked chicken to a paper towel-lined plate to remove excess oil, if desired. Then add the chicken to the large sauce bowl and toss until well coated.
- Sauté the vegetables: Add 1 Tablespoon avocado oil to the pan and heat over medium-high. Add sliced carrots and cook for about 10 minutes. Add cabbage along with garlic powder, salt, and pepper, then cook 5-7 more minutes, stirring occasionally, until veggies soften.
- Prepare bowls: While veggies cook, warm and distribute cooked jasmine rice and sliced cucumber equally into 4 bowls or meal prep containers. Drizzle each with fresh lime juice.
- Prepare extra sauce: Add remaining 2 Tablespoons avocado mayo to the reserved 1/4 cup sauce and whisk thoroughly until smooth and creamy.
- Assemble the bowls: Evenly divide sautéed vegetables and sauced chicken over the rice and cucumber in each bowl. Top with chopped green onions and optional black sesame seeds. Drizzle each bowl with the extra creamy bang bang sauce. Serve immediately and enjoy!
Notes
- Adjust the spice level by increasing or decreasing the amount of hot sauce used in the bang bang sauce.
- For best texture when storing leftovers, keep the veggies, rice, chicken, and extra sauce separate and combine just before serving.
- Use avocado oil for a mild flavor and high smoke point during frying and sautéing.
