This Easy Bang Bang Chicken Bowl combines crispy chicken with a creamy, spicy sauce that packs a punch! It’s served over rice with fresh veggies, making it a complete meal in one bowl.
If you’re into a little kick in your dinner, this dish is calling your name! I love to add extra veggies for crunch. Plus, it’s ready in no time—perfect for busy weeknights!
Key Ingredients & Substitutions
Rice: Jasmine rice gives a nice aroma and texture. If you don’t have it, regular white rice or even brown rice works as a healthy alternative. I enjoy using brown rice for extra fiber.
Chicken: Boneless, skinless chicken breasts or thighs are great here. Thighs tend to be juicier, but feel free to use any leftover cooked chicken as a shortcut!
Panko breadcrumbs: These create a crispy coating. You can substitute with regular breadcrumbs, but they won’t be as crunchy. For gluten-free options, use gluten-free breadcrumbs or crushed cornflakes.
Bang Bang Sauce: Mayonnaise pairs perfectly with sweet chili sauce for that creamy flavor. If you’re aiming for a lighter version, consider Greek yogurt instead. Adjust the sriracha to your spice level!
How Do I Make the Chicken Crispy?
The trick to crispy chicken is in the coating and frying. Here’s how to get it just right:
- First, season the chicken well with salt and pepper. This adds flavor right from the start.
- Make sure to coat the chicken pieces in flour, then egg, and finally panko. This three-step process ensures a thick, crunchy crust.
- Heat the oil properly before adding the chicken—medium-high heat is ideal. This helps the chicken cook quickly while leaving it crispy.
- Don’t overcrowd the pan. Fry chicken in batches if necessary; too many pieces at once can lower the oil temperature and make them soggy.
After frying, let the chicken rest on paper towels to absorb any excess oil. This way, you’ll enjoy that perfect crunch! Enjoy making your Bang Bang Chicken Bowl!
Easy Bang Bang Chicken Bowl
Ingredients You’ll Need:
For The Bowl:
- 2 cups cooked jasmine or white rice
- 2 chicken breasts or thighs, boneless and skinless
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper, to taste
- 2 tbsp vegetable oil (for frying)
- 1 cup shredded cabbage or coleslaw mix
- 1/2 cup shredded carrots
- 2 green onions, sliced
- Sesame seeds (optional garnish)
For The Bang Bang Sauce:
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust for spice preference)
- 1 tsp honey or sugar (optional for sweetness)
- 1 tsp lime juice (optional for tang)
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend about 10 minutes preparing the ingredients and frying the chicken, then another 5-10 minutes to whip up the bang bang sauce and assemble your bowls. Fast, delicious, and perfect for a busy day!
Step-by-Step Instructions:
1. Cook the Rice:
Start by cooking the rice according to the package instructions. Once done, fluff it with a fork and set it aside to keep warm while you prepare the chicken.
2. Prepare the Chicken:
Cut the chicken into bite-sized strips or cubes. Season them with salt and pepper to enhance the flavor before frying.
3. Set Up Coating Station:
Arrange three shallow bowls in a line. Fill one with flour, the second with the beaten eggs, and the third with panko breadcrumbs. This setup is handy for getting a good coating on your chicken pieces.
4. Coat the Chicken:
Take a piece of chicken and dip it into the flour, making sure it’s fully coated. Next, dip it into the egg, allowing excess to drip off. Finally, roll it in the panko breadcrumbs until fully covered for that perfect crunch!
5. Fry the Chicken:
In a skillet, heat up the vegetable oil over medium-high heat. Once hot, carefully add the coated chicken pieces in batches. Fry each side for about 4-5 minutes, or until golden brown and cooked through. Once done, drain them on paper towels to remove excess oil.
6. Make the Bang Bang Sauce:
While the chicken is frying, mix together the mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice (if using) in a small bowl. Stir until smooth. Taste and adjust the sriracha if you want more spice!
7. Assemble Your Bowls:
In serving bowls, start by adding a generous scoop of the warm rice as your base. Top it with shredded cabbage and carrots for some nice crunch, followed by the crispy chicken.
8. Add the Sauce:
Drizzle the bang bang sauce generously over the chicken and rice. Don’t be shy—this sauce is what makes the dish pop!
9. Final Touches:
Garnish your bowls with sliced green onions and a sprinkle of sesame seeds if you like. This adds a bit of freshness and crunch.
10. Serve & Enjoy:
Dig into your Easy Bang Bang Chicken Bowl while it’s fresh and warm. Enjoy the crispy, creamy, and spicy goodness!
This meal is not only quick but oh-so-satisfying, making it a favorite in my house. Happy cooking!
FAQ for Easy Bang Bang Chicken Bowl
Can I Use Pre-Cooked Chicken?
Absolutely! Using pre-cooked chicken is a great time-saver. Simply shred or dice the chicken, coat it in the panko and fry briefly to warm it up and get that crispy texture. Toss it with the bang bang sauce, and you’re good to go!
What Can I Substitute for Mayonnaise in the Bang Bang Sauce?
If you’re not a fan of mayonnaise, Greek yogurt is a wonderful alternative! It provides a creamy texture with a tangy flavor. You could also use sour cream for a similar effect, but do keep in mind it may slightly alter the taste.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For best results, keep the chicken separate from the rice and sauce until ready to reheat. Enjoy it cold as a salad bowl or gently reheat it in the microwave or on the stovetop.
Can I Add Extra Vegetables?
Yes! Feel free to customize the bowl with your favorite vegetables. Bell peppers, cucumbers, or snap peas would add great crunch and color. Just make sure to chop them into bite-sized pieces for easy eating!
