Bang Bang Chicken Bowl - en

Gathering Ingredients

Core ingredients for 4 servings

• Protein: 1 lb (450 g) boneless skinless chicken thighs or breasts, trimmed and patted dry.
• Rice/Base: 2 cups cooked jasmine rice (about 1 cup dry) or 2 cups cooked short-grain rice; for low-carb use 3 cups cooked cauliflower rice.
• Vegetables: 2 cups shredded cabbage or mixed greens, 1 cup shredded carrot, 1 cup cucumber ribbons, 1/2 cup sliced scallions.
• Crunch: 1/2 cup roasted peanuts or cashews, 1/4 cup toasted sesame seeds.
• Sauce ingredients: 1/2 cup mayonnaise, 2–3 tbsp sweet chili sauce (adjust to heat), 1–2 tbsp sriracha or gochujang for spice, 1 tbsp rice vinegar, 1 tsp honey, 1 tsp soy sauce.
• Coating & seasoning: 1/2 cup cornstarch or arrowroot, 1 tsp kosher salt, 1/2 tsp ground black pepper, 1/2 tsp garlic powder.
• Cooking fats & aromatics: 2 tbsp neutral oil with a high smoke point (canola, vegetable), 1 tbsp sesame oil for finishing, 2 cloves garlic minced, 1 tsp grated ginger.

Selection tips
Choose chicken thighs for juiciness and crisping tolerance; breasts are leaner but require careful timing. For the sauce, prefer a full-fat mayonnaise for silkiness; swap for Greek yogurt to reduce fat but increase tang and water content. Use fresh lime as an optional finishing acid to brighten the bowl. For salt-sensitive diets, reduce soy sauce and add a pinch of umami mushroom powder or a splash of fish sauce. If you plan to air-fry, reduce cornstarch by 1–2 tbsp to avoid an overly dry crust. Gather small bowls for mise en place: one for marinade, one for dry coating, one for the sauce, and a thermometer for checking doneness. Selecting fresh produce and measuring sauce components in advance saves active cooking time and ensures consistent balance of sweet, spicy, and savory flavors.

Preparing the Chicken and Marinade

Trim, cut, and marinate

• Trim excess fat and silver skin; pat chicken completely dry with paper towels to help the coating adhere.
• Cut thighs into 1.25–1.5 inch (3–4 cm) bite-sized pieces for even cooking; halve breasts horizontally then cube for uniformity.
• If time allows, brine quickly: dissolve 1 tbsp kosher salt and 1 tbsp sugar in 2 cups warm water, cool, and submerge chicken for 15–30 minutes; rinse and pat dry.

Quick marinade for flavor and tenderness
Combine in a shallow bowl:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp neutral oil
• 1 tsp grated ginger
• 1 clove minced garlic
• Optional: 1 tsp Shaoxing wine or dry sherry for depth

Place chicken in the marinade for 15–30 minutes at room temperature or up to 2 hours refrigerated. For same-day meal prep, 30 minutes is enough to add seasoning without breaking down texture. Remove chicken from the marinade, shaking off excess liquid before dredging in cornstarch; too much moisture prevents a crisp crust. Use a large zip-top bag or shallow tray for even contact. For gluten-free bowls, use tamari instead of soy sauce and cornstarch as the coating. When working with cold chicken from the fridge, allow 10–15 minutes at room temperature before cooking to avoid temperature shock and uneven doneness. Maintain kitchen safety: discard marinade that touched raw chicken or bring it to a boil for 2 minutes if repurposing as a basting liquid.

Rice and Grain Base: Cooking and Seasoning

Choosing the right base

• Jasmine rice provides a fragrant, slightly sticky base that pairs well with creamy sauce.
• Short-grain rice gives a chewier, more cohesive bowl; use for a sushi-like texture.
• Quinoa or farro add nuttiness and fiber for a heartier bowl; adjust liquid ratios per package.

Perfect jasmine rice method
Rinse 1 cup dry jasmine rice under cold water until water runs mostly clear to remove excess starch. Combine with 1.25 cups water (for slightly firmer texture use 1.2 cups) in a heavy-bottomed pot, add a pinch of salt, cover and bring to a gentle simmer over medium heat. Reduce heat to low and steam, covered, 12–14 minutes. Remove from heat and let rest, covered, 10 minutes. Finish with 1 tsp toasted sesame oil and fluff with a fork. For stovetop timing variations, use 1:1.25 rice-to-water ratio for firmer grains; 1:1.5 for softer. For rice cookers follow manufacturer's ratios.
Seasoning and texture tips
Flavor the rice lightly to avoid clashing with the bang bang sauce: stir in 1 tsp rice vinegar and a pinch of salt once rice is resting for brightness. For extra texture, toss 1 tbsp toasted sesame seeds into the hot rice. If using cauliflower rice, quickly sauté 2–3 minutes with a pinch of salt to remove excess moisture; pat dry before assembling to avoid a watery bowl. Keep the base warm in a low oven (200°F / 95°C) in a covered dish while preparing chicken and sauce to ensure bowls are served hot and with ideal contrast between warm rice and slightly cooled toppings.

Bang Bang Sauce: Balance and Variations

Classic bang bang sauce formula
Mix in a bowl:

• 1/2 cup full-fat mayonnaise
• 2–3 tbsp sweet chili sauce (adjust for sweetness)
• 1–2 tbsp sriracha or gochujang for heat
• 1 tbsp rice vinegar or lime juice for acidity
• 1 tsp honey or maple syrup to balance
• 1 tsp soy sauce or tamari for salt

Whisk until glossy and smooth; the ideal consistency clings to the back of a spoon and will coat chicken without pooling excessively. If sauce is too thick, thin with 1–2 tsp warm water or a splash of neutral oil; if too thin, add 1 tbsp more mayonnaise or 1/2 tsp cornstarch slurry (1:1 cornstarch to cold water) heated briefly to thicken.
Heat and flavor adjustments
For milder taste, use 1 tbsp chili sauce and 1 tbsp ketchup to maintain color without intense heat. For smoky depth, substitute 1 tbsp gochujang and 1 tsp smoked paprika. For lighter bowls, replace half the mayonnaise with Greek yogurt; reduce vinegar slightly to control tang. For vegan variations use vegan mayo and agave instead of honey. Store sauce in an airtight container in the refrigerator up to 5 days; stir before use. When tossing hot chicken with sauce, do so off direct heat to prevent the mayonnaise from breaking; gently fold to coat. Reserve 2–3 tbsp of sauce for drizzling at the end to preserve fresh texture and visual contrast on the bowl.

Cooking Process: Crisping and Timing

Coating technique for crispness
After marinating and shaking off excess liquid, place cornstarch in a wide bowl or tray and toss chicken pieces in a single layer, pressing lightly to adhere a thin, even coat. Shake off excess cornstarch to avoid a cakey crust. For an extra-crispy exterior, double-dredge: dip chicken briefly in beaten egg or buttermilk, then dredge again in cornstarch; this increases browning but also increases oil absorption.
Pan-frying method
Heat a large stainless steel or cast-iron skillet over medium-high heat until shimmering. Add 2 tbsp neutral oil and swirl to coat. Place chicken pieces in a single layer, leaving space between each piece to avoid steaming. Cook without moving for 2.5–3 minutes per side to develop a deep golden crust; reduce heat slightly if crust is browning too quickly. Internal temperature target: 165°F (74°C) measured at the thickest piece. Transfer to a wire rack set over a baking sheet to rest 3–5 minutes; resting preserves juices and prevents sauce from making the crust soggy.
Air fryer and oven alternatives
Air-fryer: preheat to 400°F (200°C), arrange pieces in a single layer, spray lightly with oil, cook 9–12 minutes, flipping halfway until internal temp is 165°F and crust is golden. Oven: bake at 425°F (220°C) on a wire rack over a sheet pan for 15–20 minutes, turning once.
Finishing and glazing
For a glossy coating, toss hot, rested chicken with 2–3 tbsp sauce off direct heat until evenly coated. For a lighter garnish, reserve most sauce for drizzling, using only 1–2 tbsp to toss. Sprinkle sesame oil sparingly (1/2 tsp) for aroma, then let pieces sit 1–2 minutes before assembling to let the sauce set slightly and avoid pooling in the bowl.

Assembly: Building Balanced Bowls

Portioning and layering
Start with 1 to 1.25 cups warm cooked rice or base per bowl. Add vegetables arranged in sections to maintain texture contrast — 1/2 cup shredded cabbage, 1/4 cup shredded carrot, 1/4 cup cucumber ribbons, and 2 tbsp pickled red onion if using. Place 4–6 pieces of cooked chicken (about 4–6 oz / 110–170 g) over the rice so each bite can include protein and grains.
Sauce application
Drizzle 2 tbsp of bang bang sauce over the chicken and a light spoonful over the vegetables. For diners who prefer control of heat, serve an extra 1–2 tbsp of sauce on the side. To avoid soggy vegetables, do not toss delicate greens directly with sauce; instead, place sauce primarily on the chicken and rice.
Texture and garnish
Finish each bowl with a sprinkle of toasted sesame seeds, 1 tbsp chopped peanuts or cashews for crunch, and 1–2 tsp thinly sliced scallions. Add a small wedge of lime for immediate acidity. Optional garnishes: microgreens for freshness, a drizzle of toasted sesame oil for aroma, or a pinch of crushed red pepper for heat.
Serving tips
Serve bowls immediately to preserve the contrast between warm rice, hot crisp chicken, cool vegetables and crunchy toppings. If assembling for a group, keep components separate and allow guests to customize sauce level and garnishes to maintain ideal textures.

Storage, Reheating, and Make-Ahead Strategies

Short-term storage
Store components separately for best results: keep cooked chicken in an airtight container for up to 3–4 days in the refrigerator, sauce refrigerated up to 5 days, and rice up to 4 days. Store vegetables like cucumber and shredded cabbage in separate containers with a paper towel to absorb excess moisture and preserve crunch. For meal prep, portion rice and veggies into containers and add chicken and sauce the day of service.
Freezing and long-term storage
Freeze fully cooked chicken (cool completely before freezing) in airtight bags or containers for up to 2 months. Freeze sauce only if necessary; thawed mayonnaise-based sauces can separate and should be whisked vigorously before use. Label packages with dates and freeze in single-serving portions to speed reheating.
Reheating methods to preserve texture
Oven: preheat to 375°F (190°C), place chicken on a wire rack over a sheet pan, reheat 8–10 minutes until internal temp reaches 165°F; finish 1–2 minutes under the broiler for extra crisp. Air fryer: reheat at 375°F for 4–6 minutes, checking for even warming. Avoid microwaving directly on the crust; use microwave only for rice or sauce, then re-crisp chicken in a skillet or air fryer.
Make-ahead tips
Marinate chicken up to 2 hours ahead for best texture; fully coat and store sauce up to 5 days. Par-cook rice and reheat with a splash of water and a short steam to refresh texture. Pre-toast nuts and seeds and store dry in an airtight container for up to 2 weeks to maintain crunch for garnishing.

Frequently Asked Questions (FAQs)

How do I make this gluten-free?
Use tamari or coconut aminos instead of soy sauce and confirm that your sweet chili sauce is gluten-free. Cornstarch or arrowroot are naturally gluten-free for the coating; avoid wheat flour.
Can I reduce calories or fat?
Replace half the mayonnaise with plain Greek yogurt in the sauce and use chicken breast trimmed of fat. Air-fry instead of pan-frying to reduce oil. Keep in mind yogurt adds tang and slightly thins the sauce.
What temperature ensures safe, juicy chicken?
Cook to an internal temperature of 165°F (74°C). Use an instant-read thermometer inserted into the thickest piece; remove chicken at 162°F and rest 3 minutes — carryover heat will reach 165°F while preserving juiciness.
How do I keep the coating crispy?
Dry chicken thoroughly before coating, shake off excess cornstarch, fry in a hot pan without overcrowding, and rest on a wire rack to avoid steam softening. Toss with sauce off heat and serve immediately.
Can I make the bowl vegetarian?
Yes: swap crispy tofu or tempeh for chicken. Press extra-firm tofu, coat with cornstarch, and pan-fry or air-fry until golden; toss with the same bang bang sauce.
Is it safe to store sauce with chicken?
Store sauce separately for maximum shelf life and texture. If you must combine, refrigerate and consume within 24 hours as mayonnaise-based sauces mixed with hot proteins can break down faster.
How do I scale the recipe?
Scale linearly by weight: 4 servings ~1 lb chicken; double for 8 servings. Adjust sauce to taste rather than strict proportions when scaling large batches to preserve balance.
Any tips for make-ahead entertaining?
Cook and keep chicken warm in a low oven; station rice, veggies and garnishes separately so guests assemble bowls to maintain optimal textures and temperature contrast.