Bang Bang Chicken and Rice Bowl
This Bang Bang Chicken and Rice Bowl is a crispy spicy chicken rice bowl made with crunchy fried chicken, creamy sweet-heat bang bang sauce, fresh veggies, and fluffy rice, all coming together in one comforting bowl. It’s an easy meal you can make in no time for lunch or dinner.
Tackle 2026 dinners with our gorgeous Ultimate Meal Planner - just $4.50 this week with coupon code MARCH50. Get it here.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
It also works really well for casual weekend meals with family or even when you’re having a small get-together at home. It has that takeout-style feel, but made right in your own kitchen.
Though this recipe is hearty enough, you can serve it with a light cucumber salad or a refreshing mango smoothie on the side.
How to Make Bang Bang Chicken and Rice Bowl
Ingredients you’ll need for this Crispy Chicken recipe
Ingredients you’ll need for this Bang Bang Sauce recipe
Ingredients you’ll need for this Bowl Base recipe
Step-by-Step Guide
1. Marinate the Chicken: o In a bowl, soak chicken pieces in buttermilk for at least 15 minutes.
2. Prep the Coating: In a shallow bowl, combine cornstarch, flour, garlic powder, paprika, salt, and pepper.
3. Fry the Chicken: Dredge marinated chicken in the flour mixture and shake off excess.
4. Heat oil about 1 inch deep in a pan over medium-high heat.
5. Fry chicken in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towels or a rack.
6. Make the Bang Bang Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar.
7. Toss and Assemble: Just before serving, toss crispy chicken in bang bang sauce.
8. In each bowl, layer rice, mixed greens, cucumber, and carrot. Top with sauced chicken, chopped cilantro, and lime wedges.
Serve & Enjoy!
Important Recipe Notes
- Don’t skip the buttermilk soak. This step helps make the chicken extra tender and helps the coating stick better. Even 15 minutes makes a big difference.
- After dredging the chicken, shake off the excess flour mixture so the crust turns crispy, not heavy or doughy.
- Fry the chicken over medium-high heat. If the oil is too cold, the chicken will absorb oil and become greasy. If it’s too hot, the outside will burn before the inside cooks.
- Fry in small batches. Overcrowding the pan lowers the oil temperature and prevents the chicken from crisping up properly.
- Make the sauce to taste. If you like it sweeter, add a bit more honey. If you prefer more heat, increase the sriracha.
- Toss chicken right before serving. Don’t mix the chicken in the sauce too early or it will lose its crunch.
- Use fresh veggies for best texture. Crisp cucumber, fresh greens, and crunchy carrots balance the rich fried chicken and creamy sauce.
- Rice swap is okay. Jasmine rice gives the best aroma, but brown rice or even cauliflower rice works if you want a healthier option.
- Serve immediately. This bowl is best enjoyed fresh while the chicken is still crispy and warm.
Bang Bang Chicken and Rice Bowl
Ingredients
- 2 chicken breasts or boneless thighs cut into bite-sized pieces
- ½ cup buttermilk 120 ml
- ½ cup cornstarch 60 g
- ½ cup all-purpose flour 60 g
- ½ tsp garlic powder 1 g
- ½ tsp smoked paprika 1 g
- Salt and pepper to taste
- Vegetable oil for frying
For the Bang Bang Sauce:
- ¼ cup mayonnaise 60 ml
- 1½ tbsp sweet chili sauce 22 ml
- 1 tbsp sriracha 15 ml
- 1 tsp honey 5 ml
- 1 tsp rice vinegar 5 ml
For the Bowl Base
- 1 cup cooked jasmine or brown rice 195 g
- 1 cup shredded mixed greens
- ½ cup cucumber thinly sliced
- 1 carrot julienned or ribboned
- Fresh cilantro chopped
- Lime wedges for garnish
Instructions
- Marinate the Chicken: In a bowl, soak chicken pieces in buttermilk for at least 15 minutes.
- Prep the Coating: In a shallow bowl, combine cornstarch, flour, garlic powder, paprika, salt, and pepper.
- Fry the Chicken: Dredge marinated chicken in the flour mixture and shake off excess.
- Heat oil about 1 inch deep in a pan over medium-high heat.
- Fry chicken in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towels or a rack.
- Make the Bang Bang Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar.
- Toss and Assemble: Just before serving, toss crispy chicken in bang bang sauce.
- In each bowl, layer rice, mixed greens, cucumber, and carrot.
- Top with sauced chicken, chopped cilantro, and lime wedges.
Check Out More Chicken Recipe Ideas!
Cheesy Ranch Chicken Wonton Cups
Bold, Cheesy, and Spicy Chicken Dip
