What is a bang bang bowl?

A Bang Bang Bowl is a layered meal, usually with rice, veggies, and crispy chicken tossed in a sweet and spicy sauce. It’s inspired by the famous bang bang shrimp dish.

What is Bang Bang Chicken made of?

It’s typically made with crispy, pan-fried chicken coated in a creamy sauce made from mayo, chili sauce, garlic, and a little heat.

What goes well with Bang Bang Chicken?

It pairs nicely with rice, steamed or roasted vegetables, cucumber salad, or even a light soup like miso or egg drop.

What does bang bang mean in recipes?

“Bang bang” refers to the bold, punchy flavors—usually a combo of spicy, sweet, and creamy in one sauce. It wakes up your taste buds in the best way.

Bang Bang Chicken Bowls – Flavor-Packed & Easy Comfort

Description

Crispy pan-fried chicken tossed in a creamy, spicy-sweet bang bang sauce, served over rice with sautéed veggies and crunchy cucumber. Perfect for meal prep, busy nights, or a satisfying lunch.

Ingredients

Scale

1.5 lbs boneless skinless chicken breasts, cubed

1/4 cup tapioca starch (or potato/corn starch)

1 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

2 tbsp avocado oil (or olive oil)

**Bang Bang Sauce:**

3 tbsp avocado mayo (divided)

1/3 cup honey

3 tbsp sweet chili sauce

1–2 tbsp hot sauce

2 tsp minced garlic

1/2 tsp salt

**Veggies:**

1 tbsp avocado oil

1.5 cups sliced carrots

2 cups sliced red cabbage

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

**Bowls:**

2 cups cooked jasmine rice

1 medium cucumber, sliced

Fresh lime juice

1 stalk green onion, chopped (optional)

Black sesame seeds (optional)

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Instructions

1. Toss chicken cubes with starch, garlic powder, salt, pepper, and paprika until evenly coated.

2. Heat oil in a skillet over medium-high heat. Add chicken and pan-fry 5–8 minutes per side, until golden and cooked through.

3. Mix 1 tbsp mayo, honey, sweet chili sauce, hot sauce, minced garlic, and salt. Reserve 1/4 cup of the sauce.

4. Optional: drain cooked chicken on a paper towel.

5. Toss hot chicken with most of the sauce.

6. Sauté carrots in avocado oil for 10 minutes until softened.

7. Add red cabbage, garlic powder, salt, and pepper. Cook another 5–7 minutes.

8. Warm rice and divide into bowls. Add cucumber slices and drizzle with fresh lime juice.

9. Stir the remaining 2 tbsp mayo into reserved sauce until smooth.

10. Assemble bowls: top rice with chicken, sautéed veggies, extra sauce, green onion, and sesame seeds if using.

Notes

Use a hot skillet for a crispier chicken finish.

Swap jasmine rice for cauliflower rice, quinoa, or mixed greens for a low-carb version.

Add bell peppers or snap peas for extra crunch and color.

Store chicken and sauce separately for best texture.

Adjust honey or hot sauce to suit your taste.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Chicken Recipes
Method: Pan-Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 644
Sugar: 34g
Sodium: 1393mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 4g
Protein: 40g
Cholesterol: 109mg