The Bang Bang Chicken Bowl brings bold flavor, crisp texture, and creamy heat together in one satisfying meal. This crowd-favorite bowl combines golden fried chicken with a sweet and spicy sauce, fluffy rice, and crisp vegetables. If you crave a balanced dish that feels restaurant-worthy yet fits into an easy weeknight dinner routine, this recipe delivers every time.

Story

The first time I made a Bang Bang Chicken Bowl at home, I wanted something that felt indulgent but still fresh and balanced. I loved the creamy heat of spicy creamy chicken, but I also wanted crisp vegetables and fluffy rice to round it out. That’s how this Bang Bang Chicken Bowl became a staple in my kitchen.

What makes this bowl special is the contrast. You get crunchy chicken, silky sauce, cool cucumbers, and tender rice in every bite. While many people recognize it as a bonefish grill copycat, this homemade version tastes even better because you control the spice level and freshness.

Even better, this Bang Bang Chicken Bowl works for busy nights. It cooks quickly, assembles easily, and satisfies every craving for sweet and spicy chicken without complicated steps.

Ingredients

1 pound chicken breast, cut into bite-sized pieces
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup mayonnaise
1/4 cup sweet chili sauce
2 tablespoons sriracha sauce
2 cups cooked white rice
1 cup shredded lettuce
1/2 cup sliced cucumbers
1/2 cup shredded carrots
Salt and pepper to taste
Oil for frying

Step-by-Step Instructions

Preparing the Ingredients

Start by patting the chicken pieces dry. Then season them generously with salt and pepper to build flavor from the start. Next, set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Dredge each piece of chicken in flour, shaking off excess. Dip it into the eggs, then press it firmly into the panko breadcrumbs. Place the coated chicken pieces on a plate while you heat the oil.

Meanwhile, cook your rice if you have not prepared it yet. Wash and slice the vegetables so everything is ready for assembly once the chicken finishes cooking.

Cooking Instructions

Heat about 1 to 2 inches of oil in a large skillet over medium heat. Once the oil reaches frying temperature, carefully add the chicken pieces in batches. Fry for about 4 to 5 minutes per batch, turning as needed, until golden brown and fully cooked.

Transfer the fried chicken to a paper towel-lined plate to drain excess oil. While the chicken rests, whisk together mayonnaise, sweet chili sauce, and sriracha in a small bowl to create the signature bang bang sauce.

To assemble each crispy chicken rice bowl, spoon warm rice into serving bowls. Add shredded lettuce, cucumbers, and carrots. Top generously with the crispy chicken, then drizzle the creamy sauce over everything. Serve immediately.

Tips for Perfect Results

Common Mistakes to Avoid

Do not overcrowd the pan while frying. If you add too many pieces at once, the oil temperature drops and the chicken becomes soggy instead of crisp. Always fry in batches for the best texture.

Also, avoid skipping the flour layer. The flour helps the egg adhere properly, which ensures the breadcrumbs stick and create that golden crust.

Finally, monitor the oil temperature carefully. If the oil gets too hot, the coating browns too quickly before the inside cooks through.

Pro Tips for Better Flavor

For extra crunch, press the panko firmly onto the chicken before frying. Additionally, let the coated chicken rest for five minutes before frying so the coating sets.

If you want deeper heat, add an extra teaspoon of sriracha to the sauce. On the other hand, if you prefer milder flavor, reduce the sriracha slightly and increase the sweet chili sauce.

You can also swap white rice for jasmine or brown rice to add more texture and flavor to your Bang Bang Chicken Bowl.

Serving and Storage

How to Serve

Serve the Bang Bang Chicken Bowl immediately while the chicken stays crisp and the rice remains warm. Garnish with chopped green onions or sesame seeds if desired.

This bowl pairs beautifully with a light cucumber salad or steamed edamame. Because it balances protein, vegetables, and rice, it stands perfectly as a complete main course.

How to Store Leftovers

Store leftover components separately in airtight containers in the refrigerator for up to three days. Keeping the sauce separate helps maintain crispness.

Reheat the chicken in an oven or air fryer to restore crunch. Avoid microwaving if possible because it softens the coating. Assemble fresh bowls after reheating for the best results.

Conclusion

This Bang Bang Chicken Bowl transforms simple ingredients into a bold and satisfying meal. With crispy chicken, creamy sauce, and fresh vegetables, it offers texture and flavor in every bite. Whether you prepare it as a weeknight favorite or as a fun alternative to takeout, this recipe delivers consistent results and irresistible taste.

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Frequently Asked Questions

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken at 400°F for about 20 to 25 minutes until golden and cooked through. Spray lightly with oil before baking to help it crisp.

How can I make this recipe gluten free?

Replace the all-purpose flour with a gluten-free blend and use gluten-free panko breadcrumbs. Also confirm your sauces contain no gluten ingredients.

Can I prepare the sauce ahead of time?

Absolutely. Mix the bang bang sauce up to three days in advance and store it in the refrigerator. Stir well before using.