Miley This Bang Bang Chicken Bowl is one of my favorite quick meals when I’m craving something spicy, creamy, and super satisfying. You’ve got crispy chicken bites, a tangy-sweet chili mayo sauce, and a fresh rice bowl base that pulls it all together. I’ve made it for lunch and dinner, and it always hits the spot.
Why You’ll Love This Recipe
It’s loaded with flavor and comes together fast. The chicken cooks up golden and crispy while the bang bang sauce adds that creamy, spicy kick. You can build the bowl however you like—rice, lettuce, cucumbers, avocado, whatever’s in the fridge. It’s perfect for meal prep, or those nights when you want takeout vibes without the delivery wait.
Ingredients
For the chicken
- 1 pound boneless, skinless chicken breast, cut into bite-size chunks
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup buttermilk (or milk + 1 tsp vinegar)
- ½ cup cornstarch
- ½ cup all-purpose flour
- Vegetable oil for frying
For the bang bang sauce
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey or sugar
- 1 teaspoon rice vinegar or lime juice
For the bowl
- 2 cups cooked white rice or jasmine rice
- 1 cup shredded lettuce
- ½ cup sliced cucumber
- ½ avocado, diced
- Green onions, chopped (for garnish)
- Sesame seeds (optional)
Step-by-Step Instructions
1. Marinate the chicken
In a bowl, toss the chicken pieces with garlic powder, onion powder, salt, and pepper. Pour in the buttermilk and let it sit while you prep the sauce and toppings.
2. Mix the bang bang sauce
In a small bowl, stir together the mayo, chili sauce, sriracha, honey, and rice vinegar. Taste and adjust the heat or sweetness to your liking. Set it aside.
3. Bread and fry the chicken
Combine cornstarch and flour in a shallow dish. Take the chicken from the buttermilk and dredge each piece in the flour mix. Heat a skillet with about half an inch of oil over medium heat. Fry the chicken in batches until golden and crispy, about 4 to 5 minutes. Drain on paper towels.
4. Build the bowl
Start with a scoop of rice in each bowl. Add lettuce, cucumber, avocado, and crispy chicken. Drizzle the bang bang sauce over everything and sprinkle with green onions and sesame seeds.
Bang Bang Chicken Bowl
Ingredients
- 1 lb chicken breast diced
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup buttermilk
- ½ cup cornstarch
- ½ cup flour
- Oil for frying
Bang Bang Sauce:
- ½ cup mayo
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tbsp honey
- 1 tsp rice vinegar
Bowl Add-Ins:
- Cooked rice
- Lettuce, Cucumber, Avocado
- Green onions, Sesame seeds
Instructions
- Season and marinate chicken in buttermilk.
- Mix sauce and set aside.
- Coat chicken in flour-cornstarch mix and fry until golden.
- Assemble bowls with rice, toppings, crispy chicken, and sauce.
Tips & Variations
- Swap chicken for shrimp if you’re feeling like seafood
- Use an air fryer for a lighter version—10 to 12 minutes at 400°F
- Add shredded carrots, edamame, or pickled onions for extra crunch
- I’ve used Greek yogurt in place of mayo before—it still works
- Leftover sauce keeps well in the fridge for a few days
Serving Suggestions
Pile the crispy chicken over steamed jasmine rice, warm quinoa, or even shredded lettuce for a lighter option. Top with avocado slices, extra sauce, and a sprinkle of sesame seeds. For a bolder presentation, serve in wide, shallow bowls with colorful veggie sides.
Final Thoughts
This bowl is the definition of customizable. Once you’ve got the bang bang sauce down, you can play with the toppings and bases to fit whatever you’re craving. It’s quick, fun to assemble, and tastes every bit as good as takeout.
