Irresistibly Delicious Chicken Bowl

This Bang Bang Chicken Bowl combines crispy panko-crusted chicken with a sweet and spicy sauce that will make your taste buds dance. I discovered this recipe during my quest for restaurant-quality meals at home, and it's become my go-to when I want to impress without spending hours in the kitchen.

I first made this for a gathering with friends who always order bang bang dishes at restaurants. The silence that fell over the table as everyone devoured their bowls told me everything I needed to know this recipe was a keeper.

Ingredients

• Chicken breast: The lean protein star of this dish. Look for plump pieces without discoloration for the best texture.
• All-purpose flour: Creates the first layer of our crispy coating. Unbleached works best for better browning.
• Eggs: Act as the glue for our breading. Room temperature eggs adhere better to the chicken.
• Panko breadcrumbs: These Japanese breadcrumbs create an exceptionally crispy coating. Worth seeking out over regular breadcrumbs.
• Mayonnaise: Forms the creamy base of our bang bang sauce. Full fat provides the best flavor but light works too.
• Sweet chili sauce: Adds the perfect balance of sweetness and mild heat. Look for brands with visible pepper flecks.
• Sriracha sauce: Delivers the signature bang bang kick. Adjust to your preferred spice level.
• Rice: Provides a neutral base to soak up the delicious sauce. Jasmine or basmati both work wonderfully.
• Fresh vegetables: The crisp texture contrast makes the bowl complete. Use the freshest produce available.

Step-by-Step Instructions

Prepare the chicken:

Season your chicken pieces generously with salt and pepper. This step is crucial as it seasons the meat itself not just the coating. Allow the seasoned chicken to sit for 5 minutes to absorb the flavors before proceeding to the coating process.

Create the coating station:

Arrange your breading ingredients in separate wide bowls in a row flour first eggs second panko last. This assembly line approach ensures smooth coating. Add a pinch of salt to the flour for extra flavor and use a fork to beat the eggs until completely uniform.

Coat the chicken:

Working with a few pieces at a time first press the chicken into the flour ensuring complete coverage. Shake off excess then dip into the beaten eggs allowing any extra to drip off. Finally coat thoroughly with panko pressing gently to ensure the breadcrumbs adhere well.

Fry to perfection:

Heat oil to 350°F this temperature is key for crispy chicken that isn't greasy. A kitchen thermometer is invaluable here. Cook the chicken in small batches for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165°F. Place on paper towels to drain excess oil.

Mix the signature sauce:

In a mixing bowl whisk together mayonnaise sweet chili sauce and sriracha until completely smooth and uniform in color. The sauce should be thick enough to coat the back of a spoon but still drizzleable. Taste and adjust heat level as desired.

Assemble the bowls:

Start with a base of warm rice about half cup per bowl. Arrange the vegetables artfully around the perimeter lettuce cucumbers and carrots creating a colorful border. Place the crispy chicken in the center as the star of the dish.

Finish with sauce:

Drizzle the bang bang sauce generously over the chicken allowing some to cascade onto the rice. For presentation consider putting additional sauce in a small dish on the side for those who want more of that addictive flavor.

Save

The sweet chili sauce is truly the unsung hero in this recipe. I discovered its magic while traveling through Thailand where it's used in countless dishes. Now I keep a bottle permanently stocked in my refrigerator it transforms everything from simple chicken to roasted vegetables with its perfect balance of sweet heat.

Make Ahead Options

Preparing elements of this bowl ahead of time can be a game changer for busy weeknights. The bang bang sauce actually improves after sitting in the refrigerator overnight as the flavors meld together beautifully. Store in an airtight container for up to 5 days. You can also cook and refrigerate the rice a day ahead simply reheat with a splash of water in the microwave. The chicken is best fried fresh but if necessary you can bread it up to 8 hours ahead and keep refrigerated until ready to cook.

Healthier Variations

For those watching calories or looking for a lighter option this recipe adapts beautifully to baking instead of frying. Preheat your oven to 425°F and place the breaded chicken on a wire rack over a baking sheet. Spray with cooking oil and bake for 15 to 18 minutes until golden and cooked through. The panko still gets wonderfully crispy using this method. Another option is using Greek yogurt in place of half the mayonnaise in the sauce which adds a pleasant tanginess while reducing fat content. Air frying is another excellent alternative cook at 380°F for about 12 minutes flipping halfway.

Serving Suggestions

This versatile bowl pairs beautifully with so many sides and beverages. For a complete Asian inspired meal serve with miso soup or a simple seaweed salad. The spicy creaminess of the dish works wonderfully with cold beverages a crisp lager beer Thai iced tea or a cucumber mint lemonade all complement it perfectly. For entertaining consider setting up a bang bang bowl bar where guests can build their own bowls with additional toppings like diced avocado sliced jalapeños bean sprouts or crushed peanuts for added texture and personalization.

Recipe FAQs

→ Can I make Bang Bang Chicken Bowl healthier?

Yes! Instead of frying, bake the breaded chicken at 400°F (200°C) for 20-25 minutes until golden and cooked through. You can also use light mayonnaise in the sauce and brown rice instead of white for added fiber.

→ How spicy is the Bang Bang sauce?

The spice level is moderate with 2 tablespoons of sriracha, but you can easily adjust to your preference. Use less sriracha for a milder flavor or add more for extra heat. The sweet chili sauce helps balance the spiciness with sweetness.

→ Can I prepare any components ahead of time?

Yes! You can prepare the sauce up to 3 days ahead and store in the refrigerator. The vegetables can be sliced and stored a day in advance. The chicken is best when freshly cooked, but you can bread it a few hours ahead and refrigerate until ready to cook.

→ What other vegetables work well in this bowl?

Bell peppers, avocado, edamame, broccoli, red cabbage, and snap peas all work wonderfully. You can also add pineapple chunks for a sweet contrast to the spicy sauce. Feel free to customize based on your preferences and what's available.

→ Can I make this dish gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. Also verify that your sweet chili sauce and sriracha are gluten-free, as some brands may contain wheat-based ingredients.

→ What can I substitute for panko breadcrumbs?

If you don't have panko, you can use regular breadcrumbs, crushed cornflakes, or crushed rice cereal. For a lower-carb option, try using crushed pork rinds or almond flour, though the texture will be different.