Introduction

Bang Bang Chicken & Rice Bowl is a vibrant and flavorful meal that combines crispy fried chicken tossed in a spicy, tangy sauce with fresh vegetables and fluffy rice. This dish is perfect for a quick weeknight dinner or a satisfying lunch that feels special without much effort.

Bang Bang Chicken & Rice Bowl Recipe - Recipe Image

Ingredients

2 chicken breasts or boneless thighs (cut into bite-sized pieces)
½ cup buttermilk
½ cup cornstarch
½ cup all-purpose flour
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper (to taste)
Vegetable oil (for frying)
¼ cup mayonnaise
1½ tbsp sweet chili sauce
1 tbsp sriracha
1 tsp honey
1 tsp rice vinegar
1 cup cooked jasmine or brown rice
1 cup shredded mixed greens
½ cup cucumber (thinly sliced)
1 carrot (julienned or ribboned)
Fresh cilantro (chopped)
Lime wedges (for garnish)

Instructions

Step 1: Add the chicken pieces to a bowl and pour over the buttermilk. Let them soak for at least 15 minutes to help keep the chicken tender and juicy.
Step 2: In a shallow bowl, combine the cornstarch, flour, garlic powder, smoked paprika, salt, and pepper.
Step 3: Dredge the marinated chicken in the flour mixture, shaking off any excess. Heat vegetable oil about 1 inch deep in a pan over medium-high heat. Working in batches, fry the chicken for 3–4 minutes per side until golden brown and cooked through. Transfer to paper towels or a wire rack to drain.
Step 4: In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth to make the Bang Bang sauce.
Step 5: Just before serving, toss the crispy chicken in the Bang Bang sauce. To assemble the bowls, layer cooked rice, mixed greens, cucumber, and carrot. Top with the sauced chicken, then finish with chopped cilantro and lime wedges.

Tips & Variations

For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend and confirm the cornstarch is gluten-free.
Try swapping chicken breasts with thighs for a juicier result.
Add avocado slices or pickled red onions for extra creaminess and tang.
If you prefer baked chicken, bake the coated chicken pieces at 425°F (220°C) for 20–25 minutes, turning halfway.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet or oven to keep it crispy. Assemble fresh bowls with vegetables and rice before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Bang Bang sauce ahead of time?

Yes, you can prepare the sauce up to 2 days in advance and keep it refrigerated. Give it a good stir before using.

What can I use instead of buttermilk for marinating?

You can use plain yogurt or milk mixed with a teaspoon of lemon juice or vinegar as a buttermilk substitute to tenderize the chicken.

Bang Bang Chicken & Rice Bowl Recipe

Print Recipe

★★★★★

5 from 108 reviews

A flavorful and crispy Bang Bang Chicken & Rice Bowl featuring tender fried chicken coated in a spicy, creamy bang bang sauce, served atop a bed of jasmine rice and fresh mixed greens for a balanced and satisfying meal.

Author: zara
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken and Coating

2 chicken breasts or boneless thighs, cut into bite-sized pieces
½ cup buttermilk
½ cup cornstarch
½ cup all-purpose flour
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper, to taste
Vegetable oil, for frying (about 1 inch deep)

Bang Bang Sauce

¼ cup mayonnaise
1½ tbsp sweet chili sauce
1 tbsp sriracha
1 tsp honey
1 tsp rice vinegar

Bowls

1 cup cooked jasmine or brown rice
1 cup shredded mixed greens
½ cup cucumber, thinly sliced
1 carrot, julienned or ribboned
Fresh cilantro, chopped (for garnish)
Lime wedges (for garnish)

Instructions

Marinate the Chicken: Add the bite-sized chicken pieces to a bowl and pour over the buttermilk. Allow them to soak for at least 15 minutes to keep the chicken tender and juicy.
Prep the Coating: In a shallow bowl, combine the cornstarch, all-purpose flour, garlic powder, smoked paprika, salt, and pepper to create the coating mixture.
Fry the Chicken: Dredge each piece of marinated chicken in the flour mixture, shaking off any excess. Heat vegetable oil about 1 inch deep in a pan over medium-high heat. Fry the chicken pieces in batches for 3–4 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to paper towels or a wire rack to drain excess oil.
Make the Bang Bang Sauce: In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and well combined.
Toss and Assemble: Just before serving, toss the crispy fried chicken in the bang bang sauce until evenly coated. To assemble the bowls, start with a layer of cooked jasmine or brown rice, add shredded mixed greens, sliced cucumber, and julienned carrot. Top with the sauced chicken, then garnish with chopped fresh cilantro and lime wedges for a bright finish.

Notes

For a healthier version, bake the chicken pieces at 400°F (200°C) for 20-25 minutes instead of frying.
If buttermilk is unavailable, use regular milk mixed with 1 tablespoon of lemon juice or vinegar as a substitute.
The bang bang sauce can be adjusted in heat by varying the amount of sriracha and sweet chili sauce.
Make sure the oil is hot enough before frying to avoid greasy chicken—around 350°F (175°C) is ideal.
Use a wire rack instead of paper towels to let the chicken stay crispier after frying.

Keywords: Bang Bang Chicken, Fried Chicken, Rice Bowl, Spicy Chicken, Crispy Chicken, Easy Dinner