Name: Bang Bang Chicken Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian Fusion
Ingredients: 2 boneless, skinless chicken breasts; 1 cup of panko breadcrumbs; 1 egg; 2 tablespoons of flour; Salt and pepper to taste; 1 tablespoon of olive oil; 1 cup of cooked rice (white or brown); 1 cup of shredded cabbage; 1/2 cup of sliced cucumber; 1/4 cup of green onions (for garnish); For the Bang Bang Sauce:; 1/4 cup of mayonnaise; 2 tablespoons of sweet chili sauce; 1 tablespoon of sriracha; 1 tablespoon of honey; 1 teaspoon of rice vinegar

If you’re craving a bold and flavorful meal that’s both filling and packed with kick, this 10-Bang Bang Chicken Bowl is exactly what you need. With crispy chicken, fresh veggies, and a creamy spicy sauce, this bowl brings all the flavors together in perfect harmony. It’s a simple dish that has layers of taste, making it the ideal meal for any time of day!

Why You’ll Love This Recipe

I absolutely love how this recipe brings together both crunch and creaminess in every bite. The spicy-sweet bang bang sauce is my favorite part of this dish. It adds a kick without being too overwhelming, and the crispy chicken pieces make it even more satisfying. The freshness of the veggies and the balanced flavors make it feel like a well-rounded, hearty meal that’s still light enough to enjoy at lunch or dinner. It’s easy to make, and it’s just as good for meal prep as it is for serving to guests!

Ingredients

2 boneless, skinless chicken breasts
1 cup of panko breadcrumbs
1 egg
2 tablespoons of flour
Salt and pepper to taste
1 tablespoon of olive oil
1 cup of cooked rice (white or brown)
1 cup of shredded cabbage
1/2 cup of sliced cucumber
1/4 cup of green onions (for garnish)

For the Bang Bang Sauce:

1/4 cup of mayonnaise
2 tablespoons of sweet chili sauce
1 tablespoon of sriracha
1 tablespoon of honey
1 teaspoon of rice vinegar

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

First, prep your chicken breasts by seasoning them with salt and pepper. Set them aside.
In one shallow dish, beat the egg. In another, combine the panko breadcrumbs and flour. Dredge the chicken in the egg wash and then coat it in the breadcrumb mixture.
Heat the olive oil in a large pan over medium heat. Cook the chicken breasts for about 5-6 minutes per side until they’re golden brown and cooked through. Remove them from the pan and set aside to rest for a few minutes before slicing them into strips.
For the bang bang sauce, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl. Adjust the levels of sweetness and heat to your taste.
In a large bowl or on individual plates, start by layering the cooked rice, cabbage, and cucumber. Then, arrange the sliced chicken on top.
Drizzle the bang bang sauce generously over the chicken and veggies. Garnish with green onions.

Servings and Timing

This recipe serves 2-3 people and takes about 30 minutes to make from start to finish.

Variations

If you want to make this recipe a little healthier, I like to swap out the rice for quinoa or cauliflower rice for a low-carb option. You can also try using grilled chicken instead of pan-frying it if you prefer a lighter version. For those who enjoy extra crunch, adding roasted peanuts or crispy fried onions can add another layer of texture.

Storage/Reheating

I always store leftover bowls in an airtight container in the fridge. The chicken stays nice and tender for about 2-3 days. When reheating, I recommend microwaving it for 1-2 minutes or heating it up in a skillet on medium heat. To keep the veggies fresh, it’s best to store them separately from the chicken and rice if you plan to have leftovers.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs would work just as well in this recipe. They tend to stay more moist, so it’s a great choice if you prefer a juicier chicken.

Is the bang bang sauce very spicy?

The sauce does have a bit of heat due to the sriracha, but it’s balanced with the sweetness from the honey and chili sauce. You can always adjust the amount of sriracha to make it milder or spicier depending on your taste.

Can I make this recipe ahead of time?

Yes, you can! I recommend cooking the chicken and making the sauce ahead of time. Store everything separately, and when you’re ready to eat, just assemble the bowl. This is perfect for meal prep!

How do I keep the chicken crispy?

To maintain the crispiness, I recommend storing the chicken separately from the rice and veggies. Reheat the chicken in a skillet with a bit of oil to keep the crunch. Avoid microwaving the chicken, as it can make it soggy.

Can I make the sauce vegan?

Yes! You can substitute the mayonnaise with a vegan mayo and use a vegan sweet chili sauce for a plant-based version of this dish. The rest of the ingredients are naturally vegan-friendly.

Conclusion

This 10-Bang Bang Chicken Bowl is a delicious, crave-worthy meal that combines the best of savory, sweet, and spicy flavors. It’s versatile, easy to make, and perfect for any occasion. Whether you’re prepping meals for the week or serving it for dinner, this recipe is sure to impress!