Bang Bang Chicken Bowl
This bang bang chicken bowl is the one our readers would order weekly if we were a restaurant — shatteringly crisp chicken bites, cool cucumber and rice, all under that creamy, sweet-heat bang bang sauce. And it is genuinely easy to make at home.
More crispy-chicken favorites: our Hot Honey Chicken Bowl and the Healthy Sticky Chicken Bowls.
Why This Recipe Works
- Panko + pressing = real crunch — the crumbs are pressed on so they stay put in the pan.
- The sauce is the icon — mayo, sweet chili, sriracha and honey in perfect balance.
- Cool cucumber contrast — fresh crunch against the warm, rich chicken.
- Fry or air fry — both routes land crisp; the air fryer keeps it lighter.
Ingredients
Chicken breast, a simple three-step breading, and a four-ingredient sauce. Serve over jasmine rice with cucumber, green onions and sesame — the bowl builds itself.
(The full ingredient list with US and metric amounts is in the recipe card below.)
How to Make a Bang Bang Chicken Bowl
- Bread the chicken: flour, egg, seasoned panko.
- Pan-fry or air fry until deeply golden and crisp.
- Whisk the bang bang sauce.
- Build the bowls over rice and drizzle generously.
Tips for the Crispiest Chicken
- Dry the chicken before breading — moisture is the enemy of crunch.
- Press the panko on firmly and rest the breaded pieces 5 minutes before frying.
- Do not sauce the chicken in the pan — drizzle over the bowl so the crust stays crisp.
- Fry in batches; a crowded pan steams the coating soft.
Storage
Store the chicken, rice and sauce separately in the fridge for up to 3 days. Reheat the chicken in a 400°F (200°C) oven or air fryer for 5 to 7 minutes to re-crisp; never microwave it if you want the crunch.
Frequently Asked Questions
What is bang bang sauce made of?
Mayonnaise, sweet chili sauce, sriracha and a touch of honey — creamy, sweet and gently spicy.
Can I bake the chicken instead?
Yes — on a rack over a sheet pan at 425°F (220°C) for 15 to 18 minutes, flipping once. It is slightly less crisp than frying but still crunchy.
How spicy is it?
Mild-medium. Use 1 teaspoon of sriracha for gentle heat, 2 for a proper kick.
Can I use shrimp instead?
Bang bang shrimp is the original restaurant classic — same breading and sauce, 2 minutes per side.
Bang Bang Chicken Bowl
Course: DinnerCuisine: Asian4
bowls15
minutes15
minutes620
kcal30
minutesCrispy golden chicken bites over fluffy rice with cool cucumber, green onions and a generous drizzle of the famous creamy sweet-chili bang bang sauce. A takeout-style bowl that is easy to make at home and impossible to resist.
Ingredients
1 1/2 pounds (680 g) boneless, skinless chicken breast, cut into bite-size pieces
1/2 cup (65 g) all-purpose flour
2 large eggs, beaten
1 cup (60 g) panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
2 tablespoons neutral oil, for pan-frying (or oil spray for air fryer)
1/2 cup (120 g) mayonnaise
1/4 cup (60 ml) sweet chili sauce
1 to 2 teaspoons sriracha
1 teaspoon honey
1 cup (190 g) jasmine rice, cooked to 3 cups
1 small cucumber, thinly sliced
3 green onions, thinly sliced
1 teaspoon sesame seeds
Directions
- Cook the rice and keep it warm.
- Set up a breading station: flour in one bowl, beaten eggs in a second, and panko mixed with the garlic powder, paprika, salt and pepper in a third.
- Coat each chicken piece in flour, then egg, then the seasoned panko, pressing the crumbs on.
- Pan-fry the chicken in the oil over medium-high heat for 3 to 4 minutes per side until deeply golden and cooked through (or air fry at 400°F / 200°C for 10 to 12 minutes, flipping halfway).
- Whisk the mayonnaise, sweet chili sauce, sriracha and honey into the bang bang sauce.
- Build the bowls: rice on the bottom, cucumber slices to one side and the crispy chicken piled on top.
- Drizzle generously with the bang bang sauce and finish with green onions and sesame seeds.
Notes
- Nutrition (estimated per bowl): 620 kcal, protein 40 g, carbohydrates 58 g, fat 24 g, saturated fat 4 g, sugar 12 g, fiber 3 g, sodium 780 mg.
