Go Back
A colorful Bang Bang Chicken Bowl featuring crispy chicken over rice, topped with sauce, scallions, and sides of cucumber, slaw, and red cabbage.

Bang Bang Chicken Bowl

This recipe provides instructions for making a Bang Bang Chicken Bowl, featuring crispy chicken coated in a creamy, spicy sauce served over rice with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

BANG BANG SAUCE
  • 1 cup whole-egg mayonnaise 250 g
  • 1/4 cup sweet chilli sauce 60 g
  • 1 tbsp sriracha or hot chilli sauce optional
  • 1 tbsp honey
  • 1 tbsp lime juice
CHICKEN
  • 600 g boneless chicken thighs skin on or off
  • 1 tsp sweet paprika
  • 1 tsp onion powder
  • 1/4 tsp freshly cracked black pepper
  • 1 tbsp tamari or regular soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp olive oil
  • 1/4 cup bang bang sauce reserved from above
  • 1 whole spring onion (scallion) sliced, for mixing with chicken
TO SERVE
  • As needed Steamed rice
  • 1 cup shredded red cabbage 75 g
  • 2 whole carrots grated or julienned
  • 1 whole cucumber sliced
  • 1 whole spring onion (scallion) finely sliced, for garnish

Equipment

  • Mixing bowls
  • Frying pan or skillet

Method
 

  1. Prepare the Bang Bang Sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha (if using), honey, and lime juice until smooth. Set aside.
  2. Prepare the chicken. Cut the chicken thighs into bite-sized pieces. In a medium bowl, toss the chicken pieces with paprika, onion powder, black pepper, tamari or soy sauce, and brown sugar until coated.
  3. Cook the chicken. Heat the olive oil in a large frying pan or skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, turning occasionally, until cooked through and lightly browned.
  4. Coat the chicken. Reduce the heat to low. Pour 1/4 cup of the prepared Bang Bang Sauce over the cooked chicken. Add the 1 sliced spring onion and toss gently to coat the chicken evenly. Cook for 1 minute more.
  5. Assemble the bowls. Divide the steamed rice among four serving bowls. Top the rice with the coated Bang Bang Chicken.
  6. Add the vegetables. Arrange the shredded red cabbage, grated carrots, sliced cucumber, and finely sliced spring onion around the chicken in each bowl.

Notes

You can make the Bang Bang Sauce ahead of time and store it in the refrigerator for up to 3 days. If you need a gluten-free version, check that your mayonnaise and sweet chili sauce are certified gluten-free.