Bang Bang Chicken Rice Bowl: The Sauce That Changed Everything
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And let’s be honest, sometimes a plain grilled chicken breast and steamed broccoli just doesn’t cut it. Sometimes, you need a meal that punches your tastebuds in the face (lovingly, of course).
Enter the Bang Bang Chicken Rice Bowl. If you’ve ever been to Bonefish Grill and inhaled their Bang Bang Shrimp, you know exactly what we are dealing with here. It’s crispy, it’s creamy, it’s sweet-and-spicy, and it’s honestly addictive. We’re taking that concept, swapping the shrimp for chicken (because it’s cheaper and easier), and throwing it over rice to call it a “balanced meal.”
Why This Recipe is Awesome
This recipe is the ultimate “fake-out.” It looks and tastes like something you ordered from a trendy fusion restaurant, but it actually comes together in your kitchen in about 30 minutes.
The magic is entirely in the sauce. It’s a three-ingredient miracle that transforms humble chicken nuggets into gourmet gold. Plus, it’s versatile. Don’t like frying? Air fry it. Don’t like chicken? Use tofu. It’s idiot-proof—even I didn’t mess it up, and I’ve been known to set off smoke alarms boiling water.
- Course: Main Dish / Comfort Bowl
- Cuisine: American-Asian Fusion (emphasis on the “fusion”)
- Difficulty: Easy (requires basic frying skills)
- Servings: 4 Bowls
- Prep time: 20 minutes
- Cooking time: 15 minutes
- Calories: We’re here for a good time, not a long time
- Total time: 35 minutes
Ingredients You’ll Need
Get your grocery list ready. It’s surprisingly short.
- Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs. Cut them into bite-sized cubes.
- Buttermilk: 1 cup. This tenderizes the chicken and helps the coating stick. (No buttermilk? Mix milk with a squeeze of lemon juice. Boom, science.)
- Cornstarch: 1 cup. Crucial. Do not use flour. Cornstarch is what gives it that shatteringly crispy, light crust.
- Mayonnaise: ½ cup. Use the real stuff (Hellmann’s/Best Foods or Kewpie). If you use Miracle Whip, we can’t be friends.
- Sweet Thai Chili Sauce: ¼ cup. This is the MVP. It’s sweet, sticky, and mild.
- Sriracha: 1–2 tablespoons. This brings the heat. Adjust based on how much fire you want to breathe.
- Rice: Jasmine or Sushi rice serves as the perfect fluffy bed for the chicken.
- Toppings: Sliced cucumbers, edamame, green onions, and sesame seeds. This provides the illusion of health.
Step-by-Step Instructions
- Rice First: Get your rice cooking according to the package instructions. There is nothing worse than finishing the chicken and realizing you have to wait 20 minutes for the grains to fluff up.
- The Marinade: Toss your chicken cubes into a bowl with the buttermilk. Let them hang out for 10–15 minutes while you prep the sauce. This makes the meat juicy.
- The Special Sauce: In a small bowl, whisk together the mayonnaise, Sweet Thai Chili Sauce, and Sriracha. Taste it. Try not to eat all of it with a spoon. Set it aside.
- The Dredge: Place the cornstarch in a shallow dish with a pinch of salt and pepper. Take the chicken out of the buttermilk (shake off the excess) and toss it in the cornstarch. Coat it thoroughly until it looks like a ghostly white nugget.
- The Fry: Heat about an inch of oil in a large skillet over medium-high heat. Fry the chicken in batches for 3–4 minutes per side until golden and crispy. Don’t crowd the pan, or they’ll steam instead of crisp.
- The Toss: Transfer the fried chicken to a paper towel-lined plate for a minute to drain the oil. Then, toss the hot chicken into a large bowl. Pour that glorious sauce over the top and toss gently until every piece is coated.
- Assemble: Scoop rice into bowls. Add your cucumber and edamame. Pile the sticky, spicy chicken on top.
- Garnish: Sprinkle with green onions and sesame seeds. Take a photo for the ‘gram, then devour.
Common Mistakes to Avoid
This is an easy win, but here is how to ruin it if you try hard enough:
- Using Flour Instead of Cornstarch: Flour creates a heavy, bread-like crust. Cornstarch creates a light, tempura-style crisp. Stick to the starch.
- Saucing Too Early: If you toss the chicken in the sauce and then let it sit for 20 minutes while you wait for the rice, you will have soggy mush. Sauce it immediately before serving.
- Oil Temperature: If the oil isn’t hot enough, the chicken will soak it up like a sponge. If it’s too hot, the outside burns while the inside stays raw. Aim for “shimmering but not smoking.”
- Skipping the Veggies: The sauce is rich. Like, really rich. You need the crunch of the cucumber or fresh herbs to cut through the fat, otherwise, you might slip into a food coma.
Alternatives & Substitutions
Customize your bowl to fit your vibe:
- The Original: Swap the chicken for shrimp. Just remember shrimp cooks in like 2 minutes, so move fast.
- Vegetarian: Use cubes of firm tofu (pressed and dried) or cauliflower florets. The cornstarch coating works on veggies too!
- Air Fryer Mode: Don’t want to deep fry? Spray the cornstarch-coated chicken generously with oil and air fry at 400°F for 10–12 minutes. It won’t be quite as battered, but it’s lighter.
- Low Carb: Ditch the rice and serve this over a salad or zucchini noodles. (But let’s be real, the rice is the best part).
FAQ (Frequently Asked Questions)
Is this super spicy?
Not really. The Sweet Thai Chili sauce is mostly sugar and mild peppers. The heat comes from the Sriracha, so you control the dial. Add more or less depending on your bravery.
Can I make the sauce ahead of time?
Yes! The sauce actually tastes better if it sits in the fridge for a day. It lets the flavors get to know each other.
Can I bake the chicken?
You can, but cornstarch doesn’t bake as well as breadcrumbs. If you want to bake it, I’d suggest swapping the cornstarch for Panko breadcrumbs for a better crunch.
What is Sweet Thai Chili Sauce?
It’s that bottle in the Asian aisle with the orange sauce and pepper flakes floating in it (usually the brand Mae Ploy or similar). It’s basically spicy syrup.
Can I use Greek Yogurt instead of Mayo?
Technically, yes, for a healthier version. It will be tangier and less creamy, but if you’re watching calories, it’s a decent swap. (IMO, stick to the mayo for the authentic taste).
How do I reheat leftovers?
Use an air fryer or oven. Do not microwave it unless you enjoy rubbery chicken. Note: The sauce will melt a bit upon reheating, but it still tastes good.
Final Thoughts
There you have it. A restaurant-quality bowl that hits every flavor note: savory, sweet, spicy, and creamy. It’s the kind of meal that makes you feel like a culinary genius with minimal effort.
Now go impress someone—or yourself—with your new culinary skills. Grab those chopsticks (or a fork, I won’t judge) and dig in. You’ve earned it!
