Bang Bang Chicken Bowl

Crispy, juicy chicken paired with fluffy rice, fresh vegetables, and a spicy-sweet bang bang sauce—this bowl delivers bold flavor in every bite. The contrast of textures, from the crunchy panko coating to the creamy drizzle, makes it impossible to resist. It’s a balanced dish that satisfies cravings while keeping things fresh and exciting.

Ideal for a quick weeknight dinner or meal prep lunch, the Bang Bang Chicken Bowl comes together with surprising ease. Every element is packed with flavor: the tangy cucumbers, the crisp lettuce, the shredded carrots, and of course, that unforgettable sauce. It’s comforting yet refreshing, indulgent yet light—a perfect example of how delicious a rice bowl can be.

Why You’ll Love This Bang Bang Chicken Bowl

• Crunchy, golden chicken that’s air-fried or pan-fried to perfection
• Creamy, spicy bang bang sauce that pulls the whole dish together
• A variety of fresh vegetables to add balance and nutrition
• Perfect for meal prepping or fast weeknight dinners
• Customizable with different proteins or veggie additions

Preparation Phase & Tools to Use

To make a great Bang Bang Chicken Bowl, having the right tools can make all the difference:

• Cutting board and sharp knife: For prepping the chicken and vegetables cleanly and safely.
• Mixing bowls: To dredge and coat the chicken in flour, egg, and panko.
• Skillet or air fryer: For achieving that perfect crispy crust on your chicken.
• Rice cooker or pot: To cook the rice evenly and hands-free.
• Small whisk or spoon: For blending the bang bang sauce into a creamy, cohesive drizzle.

Each of these tools contributes to streamlining your process, helping you work efficiently and produce a clean, well-prepared bowl.

Preparation Tips

Pound the chicken breasts evenly for consistent cooking—uneven thickness can lead to dry spots. Use cold, fresh vegetables to provide contrast with the warm components of the bowl. Don’t skip letting the chicken rest for a couple minutes after frying—this keeps it juicy and helps the coating stay crisp. If you’re meal prepping, keep the sauce separate until serving to preserve texture. For extra heat, add sriracha or crushed red pepper to the sauce to your liking.

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Ingredients for this Bang Bang Chicken Bowl

For the Chicken:

• 2 boneless, skinless chicken breasts (pounded to even thickness)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Salt and pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 2 tbsp vegetable oil (for pan-frying) or cooking spray (for air fryer)

For the Rice Base:

• 1 cup jasmine or sushi rice
• 2 cups water or chicken broth
• Pinch of salt

For the Vegetables:

• 1 cup shredded lettuce
• 1/2 cup shredded carrots
• 1/2 cucumber, thinly sliced
• 2 green onions, chopped

For the Bang Bang Sauce:

• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 2 tbsp sweet chili sauce
• 1 tbsp sriracha (adjust to taste)
• 1 tsp honey or sugar
• 1 tsp rice vinegar or lime juice

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Step 1: Cook the Rice

Start by rinsing your rice under cold water until the water runs clear. Combine rice and water (or broth) in a pot or rice cooker. Add a pinch of salt and cook until fluffy, about 15 minutes. Let it sit covered for 5 minutes before fluffing with a fork.

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Step 2: Prepare the Chicken

Slice each chicken breast in half lengthwise for thinner cutlets. Season both sides with salt, pepper, garlic powder, and paprika. Dredge each piece in flour, dip into beaten eggs, then coat evenly in panko breadcrumbs.

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Step 3: Cook the Chicken

Pan-frying Method:
Heat 2 tablespoons of oil in a skillet over medium heat. Add the breaded chicken and cook 3-4 minutes per side, until golden brown and cooked through.

Air fryer Method:
Preheat the air fryer to 400°F (200°C). Spray chicken lightly with cooking spray and cook for 12-15 minutes, flipping halfway through.

Once done, let the chicken rest for 5 minutes, then slice into strips.

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Step 4: Make the Bang Bang Sauce

In a small bowl, mix the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Stir until smooth and creamy. Taste and adjust spiciness if needed.

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Step 5: Assemble the Bowl

Start by adding a base of rice to each bowl. Layer with shredded lettuce, carrots, and cucumber slices. Add sliced chicken on top and generously drizzle with bang bang sauce. Sprinkle chopped green onions for garnish.

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Step 6: Serve

Serve the bowls warm. For added flavor, squeeze a wedge of lime over the top or serve with a side of extra bang bang sauce for dipping. Enjoy immediately or pack into meal prep containers for the week.

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Notes

This dish thrives on balance—between spicy and creamy, crispy and fresh. You can swap chicken for shrimp, tofu, or tempeh if you want to go vegetarian or pescatarian. The sauce can be made ahead and stored in the fridge for up to 5 days, which saves time during busy weekdays. Also, feel free to add avocado slices or a soft-boiled egg for extra richness and nutrition.

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Watch Out for These Mistakes While Cooking

• Overcooking the chicken: Thin cutlets cook fast—monitor closely to avoid drying them out.
• Soggy crust: Fry or air fry at the right temperature (medium heat) to get that perfect crunch.
• Skipping the rest time: Letting the cooked chicken rest helps seal in juices and keeps the crust intact.
• Uneven coating: Make sure the flour, egg, and panko layers fully cover each piece for consistent crispiness.
• Overloading the bowl: Don’t crowd with too many toppings—balance is key to flavor and texture.

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Storage Instructions

Store leftovers in airtight containers. Keep the components separate: rice, vegetables, chicken, and sauce. The chicken stays crispy longer this way. Refrigerated, it lasts 3–4 days. Reheat chicken in an air fryer or oven to restore crispiness. Do not microwave if you want to maintain the crunch. Add sauce and fresh veggies only after reheating.

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Estimated Nutrition

Per serving (based on 4 servings):

• Calories: ~550 kcal
• Protein: 35g
• Carbohydrates: 45g
• Fat: 25g
• Saturated Fat: 5g
• Cholesterol: 120mg
• Sodium: 800mg
• Fiber: 3g
• Sugar: 6g

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Frequently Asked Questions

What is bang bang sauce made of?

Bang bang sauce typically consists of mayonnaise, sweet chili sauce, and sriracha. Optional ingredients like honey or vinegar enhance flavor depth.

Can I make this gluten-free?

Yes! Use gluten-free panko and swap regular flour with a gluten-free alternative. Also ensure your chili sauce and soy-based ingredients are gluten-free.

Is this dish spicy?

It has a mild to medium kick from the sriracha. You can increase or reduce the amount based on your spice tolerance.

Can I use leftover chicken?

Definitely. While freshly cooked breaded chicken adds crunch, grilled or rotisserie chicken works well for a quicker version.

How do I keep the chicken crispy for meal prep?

Store chicken separately in a paper towel-lined container. Reheat in the oven or air fryer just before serving.

Can I use another protein?

Yes, shrimp, tofu, tempeh, or even salmon can be used instead of chicken. Adjust cooking methods as needed.

What kind of rice works best?

Jasmine rice, sushi rice, or even brown rice are excellent bases. The fluffy texture holds up well under toppings and sauce.

Can I double the sauce for other meals?

Absolutely. Bang bang sauce is versatile—great on tacos, sandwiches, and as a dipping sauce for veggies.

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Conclusion

The Bang Bang Chicken Bowl delivers flavor, texture, and visual appeal in every serving. Whether you’re cooking for one or meal prepping for the week, it’s a flexible and delicious go-to. Play around with toppings, customize the heat level, and enjoy the harmony of crispy chicken and creamy, spicy sauce every time.

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