Bang Bang Chicken Bowl Recipe

Introduction

If you need a reliable Bang Bang Chicken Bowl that works on a busy night, this version keeps the steps short and the flavor high. It uses pantry staples and a few smart cues, so you know exactly when to stir, simmer, and serve. You do not need special tools or fancy skills—just follow the signs and you will get a cozy, homey result.

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

Benefits of This Recipe

The method is simple, the ingredient list is sensible, and the results are repeatable. It scales up for family or down for one, and it takes well to the swaps in the Variations section. Cleanup is easy because most of the cooking happens in one pan.

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

• Fast, weeknight-friendly method.
• Pantry ingredients and clean flavors.
• Flexible swaps for protein, veg, and heat level.
• Scales for family or meal prep.
• Consistent results using visual cues.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup buttermilk
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked jasmine rice (or cauliflower rice)
• 1 cup shredded lettuce or cabbage
• 1 cup shredded carrots
• 1 cucumber, sliced
• 2 green onions, sliced
• 1 tablespoon sesame seeds (optional)
• — For Bang Bang Sauce —
• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1–2 tablespoons sriracha (to taste)
• 1 tablespoon honey

Instructions

1. Pound chicken breasts slightly to even thickness. Cut into bite-sized pieces or strips.
2. In a bowl, marinate chicken with buttermilk for 30 minutes (or overnight).
3. In a shallow dish, mix panko breadcrumbs, flour, garlic powder, paprika, salt, and black pepper.
4. Remove chicken from buttermilk and dredge in breadcrumb mixture until fully coated.
5. Heat oil in a skillet over medium heat and fry chicken pieces until golden brown and cooked through (about 4–5 minutes per side). Drain on paper towels.
6. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
7. Assemble bowls: Add rice as the base, then top with lettuce/cabbage, carrots, cucumber, and crispy chicken.
8. Drizzle generously with bang bang sauce and sprinkle with green onions and sesame seeds.
9. Serve immediately.

Tips for Success

Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

• Soften aromatics until sweet before adding liquids.
• Avoid overcrowding to keep browning active.
• Finish with salt or acid for balance.

Variations

• Protein: chicken, turkey, tofu, beef, or mushrooms.
• Lighter: olive oil for butter, extra stock for body.
• Spicy: red pepper flakes, cayenne, or harissa.
• Gluten-free: GF pasta or serve over rice.
• Low-carb: zucchini noodles or cauliflower rice.

FAQs

Can I make this ahead of time?

Yes—cool fully and store airtight up to 3 days. Reheat gently with a splash of stock or water.

How do I store leftovers?

Refrigerate up to 3 days. Reheat on low and refresh seasoning to taste.

Can I freeze this recipe?

Most versions freeze up to 2 months. Thaw in the fridge overnight, then reheat gently.

What if my sauce is too thin or too thick?

Reduce briefly to thicken; loosen with stock, pasta water, or milk if too thick. Adjust salt and acid.

Conclusion

This recipe is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve it with a simple salad or crusty bread and dinner is done.

Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.

Recipe Card

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Best Bang Bang Chicken Bowl Recipe (Easy, Step-by-Step)

Make Bang Bang Chicken Bowl with pantry staples, clear cues, and flexible swaps.

Servings 4

Ingredients

• 2 boneless skinless chicken breasts
• 1/2 cup buttermilk
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked jasmine rice or cauliflower rice
• 1 cup shredded lettuce or cabbage
• 1 cup shredded carrots
• 1 cucumber sliced
• 2 green onions sliced
• 1 tablespoon sesame seeds optional
• --- For Bang Bang Sauce ---
• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1 –2 tablespoons sriracha to taste
• 1 tablespoon honey

Instructions

• Pound chicken breasts slightly to even thickness. Cut into bite-sized pieces or strips.
• In a bowl, marinate chicken with buttermilk for 30 minutes (or overnight).
• In a shallow dish, mix panko breadcrumbs, flour, garlic powder, paprika, salt, and black pepper.
• Remove chicken from buttermilk and dredge in breadcrumb mixture until fully coated.
• Heat oil in a skillet over medium heat and fry chicken pieces until golden brown and cooked through (about 4–5 minutes per side). Drain on paper towels.
• In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
• Assemble bowls: Add rice as the base, then top with lettuce/cabbage, carrots, cucumber, and crispy chicken.
• Drizzle generously with bang bang sauce and sprinkle with green onions and sesame seeds.
• Serve immediately.

Notes & Serving Suggestions

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.

This recipe is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve it with a simple salad or crusty bread and dinner is done.