Go Back
Welcome to the world of Bang Bang Chicken Bowl, a dish that has captured the hearts and palates of food lovers everywhere. This vibrant bowl, brimming with flavor, features succulent chicken, a creamy, spicy sauce, and an array of fresh toppings that come together to create a satisfying meal. The Bang Bang Chicken Bowl is not just another meal; it’s a culinary experience that combines textures and flavors in a way that is as appealing to the eye as it is to the taste buds.

Bang Bang Chicken Bowl

Indulge in this mouthwatering Bang Bang Chicken Bowl that brings a burst of flavors in every bite! Tender, marinated chicken thighs are fried to perfection and topped with a creamy, spicy Bang Bang sauce. Served over a bed of jasmine rice or quinoa and loaded with fresh veggies like cabbage, cucumber, and carrots, this bowl is a delightful mix of textures and tastes. Perfect for a quick dinner or meal prep, indulge your taste buds with this delicious recipe!
Print Recipe Pin Recipe

Ingredients
  

For the Chicken:

1 lb boneless, skinless chicken thighs

1 cup buttermilk

1 cup all-purpose flour

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

Salt and pepper, to taste

Oil, for frying

For the Bang Bang Sauce:

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tbsp sriracha (adjust for spice preference)

1 tsp lime juice

For the Bowl:

2 cups cooked jasmine rice or quinoa

1 cup shredded cabbage (red or green)

1 cucumber, thinly sliced

1 carrot, julienned

3 green onions, chopped

Fresh cilantro, for garnish (optional)

Lime wedges, for serving

Instructions
 

Marinate the Chicken:

    - In a bowl, combine the buttermilk, salt, pepper, garlic powder, onion powder, and paprika. Add the chicken thighs, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.

      Prepare the Bang Bang Sauce:

        - In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth. Adjust the spice level to your liking by adding more or less sriracha. Set aside.

          Bread and Fry the Chicken:

            - Heat oil in a large skillet over medium-high heat. While the oil heats, remove the chicken from the buttermilk and dredge in the flour, coating thoroughly. Shake off excess flour.

              - Fry the chicken in the hot oil for about 5-7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F). Remove from the oil and let it drain on paper towels.

                Assemble the Bowls:

                  - In each bowl, start with a base of cooked rice or quinoa. Top with shredded cabbage, cucumber slices, julienned carrot, and fried bang bang chicken cut into strips.

                    - Drizzle a generous amount of bang bang sauce over the top and sprinkle with chopped green onions and cilantro. Serve with lime wedges on the side for an extra zing.

                      Serve:

                        - Enjoy your delicious Bang Bang Chicken Bowl hot, making sure to mix the toppings with the rice for a burst of flavors in every bite!

                          Prep Time: 30 mins | Total Time: 1 hr | Servings: 4