I still remember the first time I tossed crispy, cornstarch-coated chicken into a bowl of fragrant jasmine rice and drizzled that sweet-spicy mayo over everything — it felt like takeout, but faster and cheaper. This Bang Bang Chicken Bowl pairs crunchy, saucy chicken with fresh veggies and jasmine rice for a weeknight meal that’s both comforting and bright. If you like fast, flavorful chicken dinners, this bowl sits nicely alongside other easy stovetop chicken dishes you’ll want on repeat.
Why you’ll love this dish
This bowl hits several home-run reasons people search for it: it’s quick to make, uses pantry-friendly ingredients, and balances textures — crisp chicken, fluffy rice, and crunchy veg — while being easily customizable for kids or spice lovers. It’s perfect for weeknights, meal prep, or feeding a hungry family without fuss.
“Crispy, saucy, and fresh — this bowl became our new Friday night staple. Ready in under 30 minutes and always a crowd-pleaser.”
The cooking process explained
Quick overview so you know what to expect:
- Toss bite-sized chicken in a seasoned cornstarch coating.
- Pan-fry until golden and cooked through for a crisp exterior.
- Whisk together a simple spicy mayo (mayo + sweet chili sauce + sriracha).
- Build bowls with jasmine rice, lettuce, cucumber, carrots, and green onions.
- Drizzle the sauce and finish with sesame seeds.
Prep time: about 10–15 minutes. Cook time: roughly 10 minutes. Total: ~25 minutes.
What you’ll need
- 2 cups cooked jasmine rice (leftover or freshly steamed)
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil for frying (use neutral oil with high smoke point)
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds for garnish (optional)
Ingredient notes and substitutions:
- Rice: jasmine gives a fragrant touch; short-grain rice or brown rice work too (adjust cooking time).
- Cornstarch: gives crispness; you can use potato starch for an even crisper, gluten-free finish.
- Mayonnaise: swap for vegan mayo to make the sauce dairy-free.
- Sweet chili sauce: balances heat with sweetness; honey + a little chili paste can substitute in a pinch.
Directions to follow
- Pat the chicken pieces dry with paper towels. This helps the cornstarch stick and creates better crisping.
- In a large bowl, whisk together cornstarch, salt, black pepper, garlic powder, and paprika.
- Add the chicken to the bowl and toss until every piece is evenly coated. Shake off any excess coating.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 1–2 minutes).
- Add the coated chicken in a single layer without crowding. Cook 5–7 minutes, turning occasionally, until golden and cooked through (internal temp 165°F / 74°C). Work in batches if needed.
- Transfer cooked chicken to a paper-towel-lined plate to drain briefly.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Taste and adjust spice level.
- To assemble each bowl: place a base of jasmine rice, top with cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions.
- Drizzle the spicy mayo over the bowl and sprinkle sesame seeds if using. Serve immediately.
Best ways to enjoy it
- For a brighter bite, squeeze fresh lime over the bowls just before serving.
- Add pickled red onions or a spoonful of kimchi for a tangy contrast.
- Pair with miso soup or steamed edamame for a fuller meal.
- Serve family-style for build-your-own bowls so everyone can control the sauce and toppings.
Storage and reheating tips
- Refrigerator: Store chicken and rice separately in airtight containers for up to 3–4 days. Keep sauce chilled in its own jar.
- Freezing: Cooked chicken can be frozen (without fresh lettuce/cucumber) for up to 2 months. Thaw in the fridge overnight.
- Reheating: Reheat chicken in a skillet over medium heat with a splash of oil for best crispness. Avoid microwaving if you want to retain crunch; if using a microwave, cover and reheat in 30-second bursts. Reheat rice by sprinkling a little water and covering or using a steamer for even warmth.
- Food safety: Do not leave cooked chicken at room temperature for more than 2 hours. Reheat leftovers to at least 165°F (74°C).
Helpful cooking tips
- Dry the chicken well before coating — moisture prevents crisp crust formation.
- Don’t overcrowd the pan; crowded chicken steams instead of crisps. Cook in batches if necessary.
- If you want less oil, shallow-fry over medium-high heat but reduce batch size so pieces cook quickly.
- Make the spicy mayo ahead and store in the fridge for up to 3 days; it also works as a sandwich spread.
- To get uniform bite-sized pieces, cut against the grain for more tender bites.
Creative twists
- Tofu or shrimp swap: press and cube extra-firm tofu, toss in cornstarch, and fry for a vegetarian bowl. Shrimp works, but cook only a few minutes until opaque. For more protein ideas, check this roundup of easy chicken recipes that inspire similar bowls.
- Air-fryer method: Air-fry coated chicken at 400°F (200°C) for 8–10 minutes, shaking halfway, for a lower-oil option.
- Sauce variations: Try a sriracha-lime mayo, teriyaki glaze, or peanut sauce for a different flavor profile.
- Grain swaps: Use cauliflower rice or quinoa for lower-carb or higher-protein alternatives.
Helpful answers
Q: How long does this take to make from start to finish?
A: Expect about 25–30 minutes: 10–15 minutes prep (cutting chicken and veggies) and about 10 minutes cook time.
Q: Can I make this gluten-free?
A: Yes. Use cornstarch or potato starch (already gluten-free) and confirm your sweet chili sauce is gluten-free. Most mayonnaise is naturally gluten-free.
Q: Can I bake the chicken instead of frying?
A: You can. Bake at 425°F (220°C) on a wire rack for 12–15 minutes, turning once, until golden and cooked through. It won’t be quite as crunchy as pan-frying but still tasty.
Q: How spicy is the sauce and can I adjust it?
A: The recipe uses 1 tablespoon sriracha; reduce to 1 teaspoon for mild heat or increase for more kick. The sweet chili sauce also adds sweetness and mild heat.
Q: Is this good for meal prep?
A: Yes. Store components separately: rice and chicken in airtight containers, sauce in a small jar, and fresh veggies in another container. Assemble when ready to eat for best texture.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Boneless skinless thighs are forgiving, juicier, and less likely to dry out. Cut to similar bite-sized pieces for even cooking.
Final thoughts
Give this Bang Bang Chicken Bowl a try for an easy, satisfying meal that tastes like takeout but comes together at home — leave a note below if you swapped any ingredients or cooked it in the air fryer.
Bang Bang Chicken Bowl
Ingredients
Method
- Pat the chicken pieces dry with paper towels.
- In a large bowl, whisk together cornstarch, salt, black pepper, garlic powder, and paprika.
- Add the chicken to the bowl and toss until evenly coated. Shake off any excess coating.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
- Add the coated chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden and cooked through.
- Transfer cooked chicken to a paper-towel-lined plate to drain briefly.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Taste and adjust the spice level.
- To assemble each bowl, place a base of jasmine rice, top with cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions.
- Drizzle the spicy mayo over the bowl and sprinkle with sesame seeds if using.
- Serve immediately.