Bang Bang Chicken and Rice Bowls
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These bang bang chicken and rice bowls are loaded with crispy chicken tossed in a creamy sweet-and-spicy sauce, served over fluffy rice with fresh veggies for the perfect weeknight dinner.
Bang Bang Chicken Bowl Recipe
Crispy chicken is always a win at our house, and these bang bang chicken and rice bowls are one of the easiest ways to turn it into a fast, flavor-packed dinner. The chicken gets a light, crunchy coating, then gets tossed in a creamy sweet-heat bang bang sauce that soaks into the rice in the best way.
If you love our crispy buttermilk fried chicken sandwich, you’ll be right at home with this recipe. The bowls balance textures with warm rice, cool cucumbers, carrot ribbons, and fresh greens, making it a complete meal that comes together quickly on busy nights. Like my blackened chicken and sweet potato bowls it’s simple, protein-rich, and satisfying for a quick dinner.
Ingredient Notes
Find the full recipe with printable directions.
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- Chicken breasts or thighs: Cut into bite-size pieces. Thighs stay extra juicy, but either works great.
- Buttermilk: Helps tenderize the chicken and gives the coating something to cling to.
- Flour and cornstarch: The combo makes the chicken extra crispy.
- Seasonings: Garlic powder, smoked paprika, salt, and pepper add flavor right into the coating.
- Bang bang sauce: A quick mix of mayo, sweet chili sauce, sriracha, honey, and rice vinegar. Creamy, sweet, and lightly spicy.
- Rice: Jasmine or brown rice both work. Use whatever you have cooked.
- Veggies: Mixed greens, sliced cucumber, and carrot ribbons add fresh crunch.
- Cilantro: Adds brightness and color.
- Lime wedges: A squeeze at the end wakes up all the flavors.
How to Make Bang Bang Chicken and Rice Bowls
Add the chicken to a bowl and pour the buttermilk over top. Let it sit while you get the coating ready so the pieces stay tender and juicy.
Whisk the dry coating ingredients together in a shallow dish. You want everything evenly combined so each piece gets the same crispy texture.
Lift the chicken from the buttermilk, shake off excess, and press each piece into the coating. Heat about an inch of oil in a skillet and fry the chicken in batches until the pieces are golden and cooked through. Set them on a rack or paper towel so they stay crisp.
Whisk the bang bang sauce ingredients in a small bowl until smooth and creamy.
Toss the warm chicken with the sauce right before serving so it stays crisp
Build each bang bang chicken bowl with rice, greens, cucumber, and carrot, then pile the sauced chicken on top. Finish with cilantro and a squeeze of lime.
Recipe Tips
- Cut the chicken evenly. Similar size pieces cook at the same rate and help you get that consistent crispy coating.
- Use a shallow coating dish. It makes it easier to press the chicken into the mixture so the crust sticks well.
- Keep the oil hot. Medium-high heat is ideal. If the oil cools down, the coating absorbs more oil and won’t crisp.
- Fry in batches. Crowding the pan lowers the temperature and results in soggy chicken. Give the pieces space.
- Toss right before serving. Coat the chicken in the bang bang sauce at the last minute so it stays crisp in the bowl.
- Customize the heat. Add more sriracha for extra spice or reduce it for a milder sauce.
More Chicken Recipes
Bang Bang Chicken and Rice Bowls
Ingredients
Crispy Chicken
- 2 chicken breasts , cut into bite-sized pieces
- 1/2 cup buttermilk
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt and pepper , to taste
- vegetable oil , for frying
Bang Bang Sauce
- 1/4 cup mayonnaise
- 1 1/2 Tablespoons sweet chili sauce
- 1 Tablespoon sriracha
- 1 teaspoon honey
- 1 teaspoon rice vinegar
To Make a Bowl
- 1 cup jasmine rice , cooked
- 1 cup mixed salad greens
- 1/2 cup cucumber , thinly sliced
- 1 carrot , julienned or ribboned
- fresh cilantro , chopped
- lime wedges
Instructions
- Marinate the chicken. Add the chicken pieces to a bowl and pour the buttermilk over top. Let them soak for at least 15 minutes while you prep the rest.
- Mix the coating. In a shallow dish, whisk together the cornstarch, flour, garlic powder, smoked paprika, and a pinch of salt and pepper.
- Coat and fry. Lift the chicken from the buttermilk, letting the excess drip off, then dredge each piece in the flour mixture until evenly coated. Heat about 1 inch of oil in a large skillet over medium high heat. Fry the chicken in batches for 3 to 4 minutes per side, or until golden, crispy, and cooked through. Transfer to a paper towel lined plate or rack to drain.
- Make the bang bang sauce. Whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
- Toss and assemble. Right before serving, toss the crispy chicken with the bang bang sauce.Build each bowl with a base of rice, mixed greens, cucumber, and carrot. Top with the sauced chicken and finish with cilantro and a squeeze of lime.
Notes
Nutrition
Variations
- Rice: Use brown rice or even cauliflower rice in place of white rice.
- Sauce base: Greek yogurt can replace the mayonnaise for a lighter, tangier sauce.
- Flour: A gluten free flour blend works well in place of all-purpose.
- Greens: Swap the mixed greens for shredded red cabbage for extra crunch and color.
- Flavor boosts: A pinch of ground ginger or a splash of soy sauce can be mixed into the bang bang sauce for extra depth.
- Toppings: Add creamy avocado slices to the finished bowl for richness and balance.
FAQs
You can fry the chicken up to a day in advance and keep it in the fridge. Reheat it in the air fryer or oven until crisp, then toss with the sauce right before serving. The rice and veggies can also be prepped ahead and stored separately so everything stays fresh.
Store the components separately when possible. Keep the cooked chicken, rice, and veggies in airtight containers in the fridge for up to 3 days. Reheat the chicken until hot and crisp, then add the sauce and assemble your bowl when ready to eat.
