There are some meals that just hit the spot every single time, and for me, this Bang Bang Chicken Bowl is one of them. It’s that glorious combination of textures and flavours that makes you do a little happy dance in your seat. We’re talking about fantastically crispy, golden chicken pieces smothered in a creamy, sweet, and spicy sauce, all piled high on a bed of fluffy rice with crunchy, fresh vegetables. It’s a complete meal in one bowl that feels vibrant and satisfying.

This recipe didn’t come together overnight. In fact, after testing this recipe five times, I finally got it just right. The secret, I found, is in the balance of the sauce and achieving that perfect, shatteringly crisp coating on the chicken that stays crunchy even after being dressed. It’s the kind of dinner that works beautifully for a busy weeknight when you want something a bit special without spending hours in the kitchen. It always gets compliments, and seeing my family happily build their own bowls is one of my favourite things.

Whether you’re new to making a chicken bowl recipe or you’re a seasoned pro, this guide will walk you through creating a truly memorable meal. We’ll cover everything from getting the chicken just right to whisking up that addictive sauce. So, let’s get cooking!

Recipe Overview

This Bang Bang Chicken Bowl recipe is all about contrasts that work in perfect harmony. You get the warmth of the crispy chicken and rice against the cool crunch of the slaw. The sauce is the star: creamy from the mayonnaise, sweet from the chilli sauce, with a gentle, warming heat from the sriracha. My main focus during testing was ensuring the chicken coating didn’t go soggy, and the cornflour and egg wash method below is the foolproof solution I landed on. It creates a light, crisp shell that holds up brilliantly to the creamy sauce.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Bang Bang Chicken Bowl Recipe

• Wonderful Textures and Flavours: The combination is just superb. The chicken has a light, crispy coating that gives way to tender meat, all enrobed in a sauce that is simultaneously creamy, sweet, and spicy. It’s balanced by the fresh, sharp crunch of pickled red onion and crisp lettuce.
• Ready in about 35 Minutes: From start to finish, this flavour-packed meal comes together in well under an hour, making it ideal for a weeknight dinner that feels like a treat.
• A Truly Flexible Recipe: You can easily adapt this to your liking. Swap the chicken for prawns or even crispy tofu. Use quinoa or noodles instead of rice. Add other vegetables like edamame beans, grated carrots, or bell peppers. It’s a great template to make your own. For another take on this flavour, try my Bang Bang Chicken Thighs recipe.
• Great for a Casual Dinner: This works beautifully for a relaxed weekend meal or when you have friends over. You can lay out all the components and let everyone build their own creamy chicken bowl.
• Family Tested and Approved: My two teenagers absolutely love this. They’re big fans of anything with crispy chicken, and they have fun customising their bowls with extra sauce or their favourite toppings.

Bang Bang Chicken Bowl Recipe

⏱️ 20 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the sauce, the quality of your mayonnaise really matters. I prefer to use a full-fat, creamy mayonnaise like Hellmann’s as it provides the perfect rich base that low-fat versions just can’t replicate. The other key player is the Thai sweet chilli sauce, which brings that signature sweetness.

• For the Crispy Chicken:
• 500g skinless, boneless chicken breasts, cut into 2-3cm chunks
• 100g cornflour
• 1 large free-range egg, beaten
• 1 tsp salt
• ½ tsp black pepper
• Vegetable or sunflower oil, for frying (about 500ml)
•  
• For the Bang Bang Sauce:
• 150g full-fat mayonnaise
• 4 tbsp Thai sweet chilli sauce
• 1-2 tbsp sriracha sauce (or to taste)
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
•  
• For the Bowls:
• 300g basmati or jasmine rice, cooked according to packet instructions
• 1 large cucumber, thinly sliced or spiralised
• 200g radishes, thinly sliced
• 1 Little Gem lettuce, shredded
• 1 red onion, very thinly sliced and pickled (optional, see tip)
• 2 spring onions, finely sliced
• 1 tbsp sesame seeds, toasted
• A handful of fresh coriander, roughly chopped

Sara’s Tip: For a quick pickle on your red onions, simply place the thin slices in a small bowl and cover with rice vinegar and a pinch of sugar. Let them sit for at least 15 minutes while you prepare everything else. They add a fantastic sharp, tangy bite that cuts through the richness of the sauce.

How to Make This Bang Bang Chicken Bowl Recipe

The process is straightforward. We’ll cook the chicken in batches to ensure it gets wonderfully crispy, and while it’s resting, we can whisk together that delicious sauce. Assembling the bowls is the fun part at the end!

1. Prepare the Base: Cook your rice according to the packet instructions. While it’s cooking, prepare all your vegetables: slice the cucumber, radishes, spring onions, and shred the lettuce. If you’re making the quick-pickled onions, do that now. Set everything aside.
2. Season the Chicken: Pat the chicken pieces dry with a paper towel. In a medium bowl, toss the chicken chunks with the salt and pepper until evenly coated.
3. Set Up Your Coating Station: You’ll need two shallow bowls. Place the cornflour in one. In the other, lightly beat the egg.
4. Coat the Chicken: Working with a few pieces at a time, first dredge the chicken in the cornflour, shaking off any excess. Then, dip it into the beaten egg, letting the excess drip off. Finally, place it back into the cornflour for a second, light coating. Set the coated chicken pieces on a plate. I find this double coat is what makes them extra crisp.
5. Heat the Oil: Pour the vegetable oil into a medium, heavy-bottomed saucepan or wok until it’s about 4-5cm deep. Heat over a medium-high heat to 180°C (350°F). If you don’t have a thermometer, you can test if it’s ready by dropping a small piece of bread in – it should turn golden brown in about 30 seconds.
6. Fry the Chicken: Carefully add the chicken to the hot oil in a single layer, being careful not to overcrowd the pan. You’ll likely need to do this in 2-3 batches. Fry for 4-6 minutes, turning occasionally, until the chicken is a deep golden brown, crisp, and cooked through.
7. Drain and Rest: Use a slotted spoon to remove the cooked chicken from the oil and let it drain on a wire rack. This is crucial for keeping the underside crispy. Repeat with the remaining chicken.
8. Make the Sauce: While the last batch of chicken is frying, make the Bang Bang sauce. In a large bowl (big enough to hold all the chicken), whisk together the mayonnaise, sweet chilli sauce, sriracha, rice vinegar, and honey until smooth and combined.
9. Dress the Chicken: Once all the chicken is cooked, add the hot, crispy pieces to the bowl with the sauce. Gently toss until every piece is generously coated in that creamy, spicy goodness.
10. Assemble Your Bowls: Divide the cooked rice among four bowls. Top with the shredded lettuce, cucumber, and radishes. Arrange the saucy bang bang chicken on top. Garnish generously with the sliced spring onions, toasted sesame seeds, fresh coriander, and pickled red onions. Serve immediately and enjoy!

Tips From My Kitchen

• Temperature Control is Key: For perfectly fried chicken, maintaining the oil temperature at around 180°C is vital. Too low, and the chicken will absorb oil and become greasy. Too high, and the coating will burn before the inside is cooked. Use a kitchen thermometer for accuracy.
• The Secret to Crispiness: I learned that the double-coating in cornflour is what creates that light, almost tempura-like crust. Don’t be tempted to use plain flour; cornflour has a finer texture that results in a much crispier finish. For more tips on frying, BBC Good Food has a great guide on doing it safely.
• Make-Ahead Prep: You can save time by preparing the components in advance. The sauce can be whisked together and stored in an airtight container in the fridge for up to 3 days. All the vegetables can be chopped and stored in the fridge, too. Just fry the chicken and assemble when you’re ready to eat.
• Storage: This crispy chicken bowl is best enjoyed fresh. However, if you have leftovers, store the chicken, rice, and fresh vegetables in separate airtight containers in the fridge for up to 2 days. Reheat the chicken in an air fryer or a hot oven to bring back some of its crispiness before serving.

Common Mistakes to Avoid

• Overcrowding the pan: It’s tempting to add all the chicken at once to speed things up, but this will cause the oil temperature to drop dramatically. The result is steaming, not frying, which leads to soggy, oily chicken. Cook in batches, ensuring there’s space around each piece.
• Frying at the wrong temperature: As mentioned in my tips, oil temperature is crucial. An oil that isn’t hot enough (below 175°C) will make the coating absorb too much grease. An oil that is too hot (above 190°C) will brown the outside too quickly, leaving the inside undercooked.
• Skipping the wire rack: Don’t drain your fried chicken on paper towels. It traps steam and makes the bottom of the chicken soggy. A wire rack allows air to circulate all around, keeping the coating perfectly crisp while excess oil drips away.

What to Serve With This Bang Bang Chicken Bowl

This is a wonderfully complete meal in a bowl, but if you’d like to add a few more elements to the table, here are some ideas that work beautifully:

• Steamed Edamame Beans: A small bowl of steamed and lightly salted edamame beans on the side adds a lovely pop of green and another source of protein.
• Avocado Slices: Creamy avocado slices are a brilliant addition, offering a cool, buttery contrast to the spicy sauce.
• A Crisp Drink: A cold, crisp lager or a pale ale cuts through the richness of the sauce perfectly. For a non-alcoholic option, a fiery ginger beer or a sparkling lime drink is fantastic.

Frequently Asked Questions

Bang Bang Chicken Bowl Recipe

Crispy fried chicken pieces tossed in a creamy, sweet, and spicy Bang Bang sauce, served over fluffy rice with a medley of fresh, crunchy vegetables.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian Fusion

Calories: 950

Ingredients Method Notes

Ingredients

  

For the Crispy Chicken

• 500 g skinless boneless chicken breasts, cut into 2-3cm chunks
• 100 g cornflour
• 1 large free-range egg beaten
• 1 tsp salt
• ½ tsp black pepper
• Vegetable or sunflower oil for frying (about 500ml)
•  

For the Bang Bang Sauce

• 150 g full-fat mayonnaise
• 4 tbsp Thai sweet chilli sauce
• 1-2 tbsp sriracha sauce or to taste
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup

For the Bowls

• 300 g basmati or jasmine rice cooked according to packet instructions
• 1 large cucumber thinly sliced or spiralised
• 200 g radishes thinly sliced
• 1 Little Gem lettuce shredded
• 1 red onion very thinly sliced and pickled (optional, see tip)
• 2 spring onions finely sliced
• 1 tbsp sesame seeds toasted
• A handful of fresh coriander roughly chopped

Method

 

1. Prepare the Base: Cook your rice according to the packet instructions. While it's cooking, prepare all your vegetables: slice the cucumber, radishes, spring onions, and shred the lettuce. If you're making the quick-pickled onions, do that now. Set everything aside.
2. Season the Chicken: Pat the chicken pieces dry with a paper towel. In a medium bowl, toss the chicken chunks with the salt and pepper until evenly coated.
3. Set Up Your Coating Station: You’ll need two shallow bowls. Place the cornflour in one. In the other, lightly beat the egg.
4. Coat the Chicken: Working with a few pieces at a time, first dredge the chicken in the cornflour, shaking off any excess. Then, dip it into the beaten egg, letting the excess drip off. Finally, place it back into the cornflour for a second, light coating. Set the coated chicken pieces on a plate. I find this double coat is what makes them extra crisp.
5. Heat the Oil: Pour the vegetable oil into a medium, heavy-bottomed saucepan or wok until it's about 4-5cm deep. Heat over a medium-high heat to 180°C (350°F). If you don't have a thermometer, you can test if it's ready by dropping a small piece of bread in – it should turn golden brown in about 30 seconds.
6. Fry the Chicken: Carefully add the chicken to the hot oil in a single layer, being careful not to overcrowd the pan. You'll likely need to do this in 2-3 batches. Fry for 4-6 minutes, turning occasionally, until the chicken is a deep golden brown, crisp, and cooked through.
7. Drain and Rest: Use a slotted spoon to remove the cooked chicken from the oil and let it drain on a wire rack. This is crucial for keeping the underside crispy. Repeat with the remaining chicken.
8. Make the Sauce: While the last batch of chicken is frying, make the Bang Bang sauce. In a large bowl (big enough to hold all the chicken), whisk together the mayonnaise, sweet chilli sauce, sriracha, rice vinegar, and honey until smooth and combined.
9. Dress the Chicken: Once all the chicken is cooked, add the hot, crispy pieces to the bowl with the sauce. Gently toss until every piece is generously coated in that creamy, spicy goodness.
10. Assemble Your Bowls: Divide the cooked rice among four bowls. Top with the shredded lettuce, cucumber, and radishes. Arrange the saucy bang bang chicken on top. Garnish generously with the sliced spring onions, toasted sesame seeds, fresh coriander, and pickled red onions. Serve immediately and enjoy!

Notes

For the crispiest chicken, ensure the oil is hot enough before frying and drain the cooked pieces on a wire rack, not paper towels. The pickled red onions add a fantastic tangy contrast.

I really hope you love making and eating this Bang Bang Chicken Bowl. It’s a staple in my house for a reason, and it’s one of those recipes that never fails to make dinner feel exciting. If you give it a go, I would be thrilled to hear how it turned out for you. Please leave a comment below and let me know!

Happy cooking,

Sara Gomez