Description
The BEST Bang Bang Chicken Bowl features ultra-crispy oven-baked chicken bites coated in creamy, sweet-spicy bang bang sauce, served over fluffy rice with fresh vegetables. Ready in just 35 minutes, it delivers restaurant-quality flavor at home for fraction of the cost. Perfect for meal prep, weeknight dinners, and satisfying takeout cravings. Naturally dairy-free and easily customizable.
Ingredients
For the Crispy Chicken:
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup all-purpose flour
2 large eggs, beaten with 2 tablespoons water
1 1/2 cups panko breadcrumbs
1/2 cup regular breadcrumbs
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
For the Bang Bang Sauce:
1/2 cup mayonnaise
3 tablespoons sweet chili sauce
2 tablespoons sriracha
1 tablespoon honey
1 teaspoon rice vinegar
1/4 teaspoon garlic powder
For the Bowls:
3 cups cooked rice (white, brown, or cauliflower)
2 cups shredded cabbage or lettuce
1 cucumber, sliced
1 cup shredded carrots
1 avocado, sliced
2 green onions, sliced
Sesame seeds for garnish
Lime wedges for serving
Instructions
1. Preheat oven to 425°F. Line large baking sheet with parchment paper and place wire cooling rack on top. Spray rack generously with cooking spray.
2. Make bang bang sauce: In bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder. Refrigerate while preparing chicken.
3. Cut chicken breasts into uniform 1-inch bite-sized pieces. Pat completely dry with paper towels.
4. Set up breading station with three shallow bowls: flour in first, beaten eggs with water in second, breadcrumb mixture in third.
5. In third bowl, mix together panko, regular breadcrumbs, garlic powder, paprika, salt, and pepper.
6. Working with one hand for dry ingredients and one for wet, dredge chicken pieces in flour, shaking off excess.
7. Dip floured chicken in egg wash, letting excess drip off.
8. Press chicken into breadcrumb mixture, coating thoroughly and pressing firmly so breadcrumbs adhere well.
9. Place breaded chicken pieces on prepared wire rack, spacing them apart for air circulation.
10. Spray chicken pieces generously with cooking spray – this is essential for browning and crispiness.
11. Bake for 18-22 minutes, flipping chicken pieces halfway through and spraying again with cooking spray.
12. Chicken is done when golden brown and crispy, with internal temperature of 165°F.
13. While chicken bakes, prepare bowl components: cook rice if needed, shred cabbage, slice cucumber and carrots, slice avocado.
14. Remove chicken from oven and let rest 2-3 minutes.
15. Assemble bowls: Start with base of rice in wide, shallow bowls.
16. Add portions of shredded cabbage, cucumber slices, shredded carrots in sections around bowl.
17. Place crispy chicken pieces prominently in center or across bowl.
18. Add sliced avocado alongside chicken.
19. Drizzle bang bang sauce generously over chicken and vegetables.
20. Garnish with sliced green onions and sesame seeds.
21. Serve immediately with lime wedges and extra bang bang sauce on side.
Notes
Pat chicken completely dry before breading – moisture prevents crispiness.
Use wire rack during baking for air circulation and crispy bottom.
Don’t skip cooking spray – essential for oven-method browning and crispiness.
Press breadcrumbs firmly onto chicken for thick, protective coating.
Flip halfway through baking and spray again for maximum crispiness.
Use instant-read thermometer to ensure chicken reaches 165°F internal temperature.
For meal prep, store chicken separate from sauce to maintain crispiness.
Reheat chicken in oven at 375°F or air fryer at 350°F to restore crunch – never microwave.
Adjust sriracha amount in sauce to control heat level (1 tablespoon for mild, 3 tablespoons for very spicy).
Bang bang sauce stores refrigerated up to 1 week.
Can air fry chicken at 400°F for 12-15 minutes for even crispier results.
For low-carb version, use cauliflower rice and almond flour coating.
Recipe easily doubles for meal prep or larger families.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 565
- Sugar: 8g
- Sodium: 785mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 125mg
Keywords: bang bang chicken, chicken bowl, crispy chicken, takeout copycat, meal prep bowl