If you love that perfect mix of crispy, creamy, sweet, and spicy all in one bite, this Bang Bang Chicken Rice Bowl is about to become a favourite. Golden, crunchy chicken pieces are tossed in a silky bang bang sauce made with sweet chili, a touch of heat, and just enough honey to balance it out. Piled over fluffy rice and fresh, crunchy vegetables, every forkful hits with texture and flavour.
It’s the kind of bowl that feels indulgent but still fresh. The crispy chicken gives you that satisfying crunch, while the cool cucumber and shredded greens keep everything light and balanced. A squeeze of lime at the end wakes up the whole dish and brings it together beautifully.
Best of all, it’s surprisingly easy to make at home. With simple pantry ingredients and less than an hour from start to finish, you can skip the takeaway and still get that bold, restaurant-style flavour. Perfect for busy weeknights, meal prep, or when you just want something a little exciting for dinner.
Once you try it, you’ll understand why it’s called bang bang.
- Servings: 2
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
Ingredients
For the Crispy Chicken:
- 2 chicken breasts or boneless thighs, cut into bite-sized pieces
- ½ cup buttermilk (120 ml)
- ½ cup cornstarch (60 g)
- ½ cup all-purpose flour (60 g)
- ½ tsp garlic powder (1 g)
- ½ tsp smoked paprika (1 g)
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Bang Bang Sauce:
- ¼ cup mayonnaise (60 ml)
- 1½ tbsp sweet chili sauce (22 ml)
- 1 tbsp sriracha (15 ml)
- 1 tsp honey (5 ml)
- 1 tsp rice vinegar (5 ml)
For the Bowl Base:
- 1 cup cooked jasmine or brown rice (195 g)
- 1 cup shredded mixed greens
- ½ cup cucumber, thinly sliced
- 1 carrot, julienned or ribboned
- Fresh cilantro, chopped
- Lime wedges, for garnish
Instructions
In a bowl, soak chicken pieces in buttermilk for at least 15 minutes.
In a shallow bowl, combine cornstarch, flour, garlic powder, paprika, salt, and pepper.
Dredge marinated chicken in the flour mixture and shake off excess.
Heat oil about 1 inch deep in a pan over medium-high heat.
Fry chicken in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towels or a rack.
In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar.
Just before serving, toss crispy chicken in bang bang sauce
In each bowl, layer rice, mixed greens, cucumber, and carrot.
Top with sauced chicken, chopped cilantro, and lime wedges.
