This irresistible dish features crispy, tender chicken pieces coated in a creamy, sweet-and-spicy sauce that perfectly balances flavors of mayo, sweet chili sauce, and sriracha.
Originally inspired by Asian-fusion cuisine, Bang Bang Chicken has exploded in popularity because it hits all the right notes – it’s comforting, bold, and incredibly satisfying. The sauce is so addictive that people literally can’t stop talking about it, and when you serve it over rice with fresh, colorful vegetables, you’ve got a complete meal that looks as amazing as it tastes.
Ready to see what all the fuss is about? Let me show you how to make this restaurant-quality dish at home!
Bang Bang Chicken Bowl
4
servings30
minutes30
minutes1
hourThis recipe brings together crispy, saucy chicken with fresh vegetables and fluffy rice for a satisfying and flavorful meal.
Ingredients
- Bang Bang Sauce (yields about 1.5 cups)
1 cup (250 g) whole-egg mayonnaise
¼ cup (60 g) sweet chili sauce
1 tbsp sriracha or hot chili sauce (optional, adjust to your spice preference)
1 tbsp honey
1 tbsp lime juice
- Chicken
600 g (1 lb 5 oz) boneless chicken thighs, skin on or off (about 4-5 thighs, depending on size)
1 tsp sweet paprika
1 tsp onion powder
¼ tsp cracked black pepper
1 tbsp tamari or regular soy sauce
1 tbsp brown sugar
1 tbsp olive oil
¼ cup (60 g) Bang Bang Sauce (from the batch made above)
1 spring onion (scallion), sliced, for garnish
- To Serve
4 cups cooked steamed rice (about 1.5 cups uncooked rice)
1 cup (75 g) shredded red cabbage
2 carrots, grated or julienned
1 cucumber, sliced
1 spring onion (scallion), finely sliced, for garnish (additional to the chicken garnish)
Optional: Fresh cilantro or other greens for extra garnish
Directions
- Prepare the Bang Bang Sauce:
- In a medium bowl, combine the whole-egg mayonnaise, sweet chili sauce, sriracha (if using), honey, and lime juice.
- Whisk until well combined and smooth. Taste and adjust sweetness or spice as desired.
- Set aside. You will use some for the chicken marinade and the rest for drizzling over the bowls.
- Prepare the Chicken:
- Pat the chicken thighs dry with paper towels.
- In a large bowl, combine the sweet paprika, onion powder, cracked black pepper, tamari (or soy sauce), brown sugar, and olive oil.
- Add the chicken thighs to the bowl and toss to coat evenly. Ensure all pieces are well seasoned.
- Add ¼ cup (60 g) of the prepared Bang Bang Sauce to the chicken and toss again to coat.
- Let the chicken marinate for at least 15 minutes at room temperature, or up to 30 minutes if time allows (you can also marinate in the fridge for longer).
- Cook the Chicken:
- Heat a large skillet or grill pan over medium-high heat.
- Add the marinated chicken thighs. Cook for 5-7 minutes per side, or until the chicken is cooked through, golden brown, and slightly charred in places. The internal temperature should reach 165°F (74°C).
- Once cooked, remove the chicken from the pan and let it rest on a cutting board for 5 minutes.
- Slice the chicken thighs into bite-sized pieces.
- Prepare the Bowls:
- While the chicken is cooking, prepare your serving bowls.
- Divide the cooked steamed rice evenly among 4 bowls.
- Artfully arrange the shredded red cabbage, grated carrots, and sliced cucumber next to the rice in each bowl.
- Assemble and Serve:
- Place a generous portion of the sliced Bang Bang chicken over the rice in each bowl.
- Drizzle additional Bang Bang Sauce generously over the chicken and vegetables.
- Garnish each bowl with sliced spring onion (scallions) and optional fresh cilantro or other greens.
- Serve immediately and enjoy!
Tips for Amazing Bang Bang Chicken:
1. Give it time to marinate: Even if you only have 30 minutes, let that chicken soak up all those flavors! I promise it makes such a difference. If you can plan ahead and marinate it overnight, you’ll be amazed at how much more delicious it tastes.
2. Don’t crowd your pan: I know it’s tempting to throw all the chicken in at once, but resist! Give each piece some breathing room so they can get that beautiful golden-brown sear instead of just steaming together. Your patience will be rewarded with way better flavor.
3. Let your chicken chill out: After cooking, give that chicken a 5-minute break before you start slicing into it. The result? Way more tender, juicy chicken that doesn’t dry out the second you cut it. It’s such a simple step that makes a huge difference!
4. Taste and adjust your sauce: The recipe is just a starting point – make it yours! Want it spicier? Add more sriracha. Craving something sweeter? A drizzle of extra honey does the trick. Trust your taste buds and tweak it until it’s perfect for you.
Chicken Thigh vs. Breast: Which is Better?
Chicken thighs are the winner for Bang Bang Chicken!
Here’s why they’re my top choice:
They’re packed with more flavor and stay incredibly juicy thanks to their higher fat content. Even if you accidentally overcook them a bit, they’ll still be tender and delicious. Plus, they develop that gorgeous golden-brown crust that makes everything taste even better.
But chicken breast works too if that’s what you have:
Just be extra careful not to overcook it – chicken breast goes from perfect to dry really quickly. Cook it just until it hits 165°F and you’re golden.
Cut it into even pieces so everything cooks at the same rate, and definitely give it a good marinate to boost the flavor and moisture.
Pro tip: If you’re using chicken breast, consider coating it in some panko breadcrumbs for extra crispiness and to help lock in that moisture. Just toss it with the sauce right before serving to keep that crunch!
Happy cooking, and get ready to fall in love with every single bite of this amazing Bang Bang Chicken!
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