Bang Bang Chicken Bowl Recipe – Easy Meal Prep Lunch Idea

Name: Bang Bang Chicken Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 2 large chicken breasts (about 1 lb), cut into bite-sized pieces; 1/2 cup all-purpose flour (or almond flour for gluten-free); 2 large eggs, beaten; 1 cup panko breadcrumbs; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; Salt and pepper, to taste; 2 tablespoons vegetable oil (or avocado oil); 1/3 cup mayonnaise (light or vegan if preferred); 2 tablespoons sweet chili sauce; 1 tablespoon sriracha (adjust to taste); 1 tablespoon honey (or maple syrup for vegan); 1 teaspoon rice vinegar; 2 cups cooked jasmine rice (or brown rice, cauliflower rice for low-carb); 1 cup shredded carrots; 1 cup cucumber, thinly sliced; 1/2 cup red cabbage, shredded; 1/4 cup green onions, sliced; Fresh cilantro or mint, for garnish; Sesame seeds (optional); Crushed peanuts (optional); Lime wedges (optional)

Posted on September 7, 2025

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There’s something about the combo of creamy, spicy sauce and crispy chicken that’s just pure magic. The first time I whipped up a Bang Bang Chicken Bowl, the kitchen was filled with that unmistakable aroma – you know, that mouthwatering blend of garlic, chili, and toasted panko. I couldn’t help but sneak a bite before dinner was even ready (who can resist?). If you’re anything like me, you love recipes that are bold, easy, and make weekday lunches feel a little more exciting. Honestly, this Bang Bang Chicken Bowl recipe ticks all those boxes and then some.

I first stumbled onto bang bang sauce during a late-night food video binge. It was creamy, spicy, and looked absolutely irresistible drizzled over crispy chicken. The idea of turning that into a meal prep bowl was a no-brainer. I’ve tested and tweaked this Bang Bang Chicken Bowl recipe more times than I can count. It’s now my go-to for busy weeks, and even my picky kid asks for seconds! If you’re after a meal that feels indulgent but fits right into your healthy routine, you’re in for a treat.

This recipe is all about big flavors, simple prep, and versatility. Whether you’re prepping lunches for work, dinner for the family, or just craving something hearty and satisfying, the Bang Bang Chicken Bowl delivers every time. Plus, it’s packed with lean protein and fresh veggies, making it a win for anyone trying to keep things balanced. You’ll love how the creamy sauce brings everything together – it’s comfort food, but with a fresh, crave-worthy twist. Let’s dive in and make your lunch hour the highlight of your day!

Why You’ll Love This Bang Bang Chicken Bowl Recipe

Quick & Easy: Comes together in just about 35 minutes (seriously, I’ve timed it on those busy Monday mornings!). Perfect for rushed lunch breaks or weeknight dinners.
Simple Ingredients: No fancy ingredients here – you probably already have most of what you need in your fridge and pantry.
Perfect for Meal Prep: These bowls keep well in the fridge for several days, making lunch planning totally stress-free.
Crowd-Pleaser: I’ve made this Bang Bang Chicken Bowl for friends, family, and potlucks – it always gets rave reviews (even from folks who claim they don’t like spicy food!).
Unbelievably Delicious: The crispy chicken, creamy sauce, and fresh veggies combine for that ideal bite every time. It’s the kind of meal that makes you want to lick the bowl clean!

What sets this Bang Bang Chicken Bowl apart? For starters, I blend the sauce until velvety smooth and use a quick pan-fry for maximum crispiness without a deep fryer. The balance of flavors – tangy, spicy, creamy – is just right, and you can adjust the heat level to your liking. It’s not just another chicken bowl; it’s my best version, tested and tweaked until perfect. I’ve even made it for my nutrition coaching clients who need high-protein, lower-carb options – they love the flexibility and flavor.

Honestly, this recipe isn’t just tasty. It’s the kind that makes you close your eyes after the first bite and savor every flavor. It’s comfort food, but lighter and fresher, with all the satisfying crunch and creaminess you crave. Whether you’re impressing guests or just making lunch for yourself, this Bang Bang Chicken Bowl makes every meal feel special (and easy!).

Ingredients Needed for Bang Bang Chicken Bowl

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can swap in what you have on hand if needed.

For the Chicken:
- 2 large chicken breasts (450g), cut into bite-sized pieces
- 1/2 cup (60g) all-purpose flour (substitute almond flour for gluten-free)
- 2 large eggs, beaten
- 1 cup (60g) panko breadcrumbs (provides extra crunch)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons vegetable oil (for frying, or use avocado oil for a lighter option)
For the Bang Bang Sauce:
- 1/3 cup (80g) mayonnaise (use light or vegan mayo if preferred)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon rice vinegar
For the Bowl Base:
- 2 cups (320g) cooked jasmine rice (or brown rice, cauliflower rice for low-carb)
- 1 cup (100g) shredded carrots
- 1 cup (100g) cucumber, thinly sliced
- 1/2 cup (50g) red cabbage, shredded
- 1/4 cup (20g) green onions, sliced
- Fresh cilantro or mint, for garnish
Optional Toppings:
- Sesame seeds
- Crushed peanuts
- Lime wedges

I recommend Kewpie mayonnaise for a richer flavor, and Mae Ploy sweet chili sauce for that perfect balance of tang and heat. For the chicken, smaller pieces crisp up faster and stay juicier. If you’re gluten-free, swap panko for gluten-free crumbs and flour for almond or oat flour. In summer, I love adding fresh snap peas or edamame for extra crunch. Don’t be afraid to mix and match veggies based on what’s in season or what you need to use up in the fridge!

Equipment Needed

Large Nonstick Skillet or Frying Pan: For crisping up the chicken – I’ve tried cast iron too, but nonstick wins for easy cleanup.
Mixing Bowls: At least two – one for the chicken dredge, one for the sauce.
Whisk or Fork: For blending the sauce until smooth.
Knife & Cutting Board: For prepping chicken and veggies.
Measuring Cups & Spoons: Precision always helps, especially for the sauce!
Paper Towels: For draining the fried chicken (skip if you’re baking).
Rice Cooker or Saucepan: For making the rice base. If you don’t have a rice cooker, stovetop works just fine. In a pinch, microwave rice packets are a lifesaver!
Meal Prep Containers: If you’re portioning for lunches, reusable containers keep things fresh and organized.

If you don’t have a nonstick skillet, oven-baking or air frying are solid alternatives (just line with parchment for easy cleanup). I’ve used budget knives and fancy chef knives – both get the job done as long as they’re sharp. Pro tip: keep your panko in an airtight jar so it stays extra crispy for next time!

Preparation Method

Prep the Chicken:
Pat chicken breasts dry and cut into 1-inch (2.5cm) cubes. Season with salt, pepper, garlic powder, and paprika.
Tip: Dry chicken crisps up better!
Dredge the Chicken:
Set up three bowls: one with flour, one with beaten eggs, and one with panko crumbs.
Dip chicken pieces first in flour, then egg, then panko, pressing gently so crumbs stick.
Note: Keep one hand “wet” for egg, one “dry” for panko to avoid a sticky mess.
Cook the Chicken:
Heat 2 tablespoons oil in a large skillet over medium heat. Add chicken in a single layer (work in batches if needed). Cook for 3-4 minutes per side, until golden and cooked through (internal temp 165°F/74°C).
Transfer to paper towels. If baking, arrange on a lined sheet and bake at 425°F (220°C) for 18-20 minutes, flipping once.
Troubleshooting: If crumbs fall off, chill the breaded chicken for 10 minutes before frying.
Prepare Rice Base:
While chicken cooks, make jasmine rice according to package instructions. For two cups cooked, use 1 cup (185g) uncooked rice and 2 cups (480ml) water. Fluff and set aside.
For low-carb, microwave cauliflower rice for 3-4 minutes.
Mix Bang Bang Sauce:
Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl until smooth.
Taste and adjust sriracha for heat preference. Sauce should be creamy with a kick – add a splash of vinegar if it’s too thick.
Prep Veggies:
Slice cucumber, shred carrots and cabbage, chop green onions and herbs.
Personal tip: Use a mandoline for even slices, or just go rustic and chop by hand.
Assemble Bowls:
Divide rice between 4 bowls or containers. Top with veggies, crispy chicken, and drizzle with bang bang sauce.
Sprinkle with sesame seeds, peanuts, more herbs. Serve with lime wedge for a bright zing.
Meal Prep:
Let bowls cool slightly before sealing for fridge. Store sauce separately to keep chicken crispy if prepping ahead.

If you’re multitasking, prep veggies while chicken cooks. The biggest mistake is overcrowding the pan – the chicken won’t crisp. If that happens, finish in the oven for 5 minutes. The sauce is magic: blend extra and use it for salads or wraps!

Cooking Tips & Techniques

Getting the perfect Bang Bang Chicken Bowl is all about little tricks learned over time. Here’s what I’ve discovered after way too many batches:

Use Small Chicken Pieces: They cook fast and stay juicy. If they’re too big, the coating can burn before the inside is done.
Don’t Skip the Panko: Regular breadcrumbs work in a pinch, but panko gives that irresistible crunch. Toast them lightly before breading for extra flavor.
Chill Breaded Chicken: If you have time, refrigerate breaded chicken for 10-15 minutes before frying – the coating sticks better.
Sauce Consistency: The bang bang sauce should be thick but pourable. If it’s too runny, add a bit more mayo. Too thick? A splash of rice vinegar does the trick.
Bake or Air Fry for Less Oil: If you want to lighten it up, bake at high heat or air fry at 400°F (205°C) for 15-18 minutes. The crunch is almost as good as pan-fried!
Multitasking: Get rice cooking first, then prep veggies while chicken fries. Keeps things moving and saves time (I learned this after many late dinners!).
Common Mistake: Overcrowding the pan. It steams the chicken and the coating gets soggy. Fry in batches for best results.
Personal Fail: Once, I tried to fry all the chicken at once – ended up with a mushy mess. Lesson learned: patience pays off for crunch.
For Consistency: Measure sauce ingredients each time, and taste before drizzling. The balance between sweet, spicy, and creamy is key.

With these tips, you’ll never have bland or soggy chicken. The sauce is so good, I’ve caught my kid eating it straight from the bowl. If you want the chicken extra crispy, double-dip: flour, egg, panko, egg, panko. Messy, but totally worth it!

Variations & Adaptations

Low-Carb / Keto: Swap rice for cauliflower rice, and use almond flour plus pork rind crumbs for the breading. This keeps the carbs way down but the flavor up.
Vegetarian: Use tofu or tempeh cubes instead of chicken. Press tofu well, coat in the same dredge, and air fry or bake. The bang bang sauce works just as well!
Spicy Peanut Version: Add a tablespoon of peanut butter to the sauce for a nutty twist. Top with extra crushed peanuts.
Seasonal Veggies: In spring, add snap peas and radishes. In fall, roasted sweet potatoes or shredded Brussels sprouts are awesome.
Gluten-Free: Use gluten-free panko and flour. I’ve tried it with oat flour too – works great!
Allergen Substitutions: Egg allergy? Dip chicken in plain yogurt or plant-based milk before breading. Nut allergy? Skip peanuts and use sesame seeds or sunflower seeds.

Personally, my favorite twist is swapping the chicken for crispy tofu and adding pickled onions for an extra punch. You can make this bowl yours by mixing up the veggies, dialing up the heat, or even using leftover rotisserie chicken (just re-crisp in the oven). There’s no wrong way!

Serving & Storage Suggestions

Best served slightly warm, with the sauce drizzled just before eating (trust me, that crunchy chicken deserves it!). For presentation, I love arranging the veggies in colorful piles – it’s totally Pinterest-worthy and makes lunch feel special.

Serving Temperature: Warm chicken, room temp veggies, cold sauce – the combo is unbeatable.
Pairings: Serve with iced green tea, sparkling water, or a fruit salad. For dinner, pair with steamed edamame or miso soup.
Storage: Store assembled bowls in airtight containers in the fridge for up to 4 days. Keep sauce separately for best texture.
Freezing: Freeze cooked chicken pieces in a single layer, then transfer to a bag. Thaw and reheat in oven or air fryer for crunch.
Reheating: Oven at 375°F (190°C) for 8 minutes keeps chicken crispy. Microwave for convenience, but it’ll be softer.
Flavor Note: The sauce mellows after a day or two, making it even creamier and less spicy. The veggies stay crisp if you store them dry.

I’ve found the bowls taste even better on day two – all those flavors mingle and the sauce gets dreamier. If you’re prepping for a crowd, set up a DIY bowl bar so everyone can build their own!

Nutritional Information & Benefits

Each Bang Bang Chicken Bowl (with rice, veggies, sauce) is roughly:

Calories: 520
Protein: 32g
Carbs: 60g
Fat: 18g
Fiber: 4g

The chicken is lean and protein-packed, while the veggies provide fiber, vitamins, and crunch. Using cauliflower rice lowers carbs for keto or diabetic diets. The sauce is creamy but easy to lighten up with vegan mayo or less honey. Allergens to watch: eggs, wheat, peanuts (if used). As a nutrition coach, I love how customizable this bowl is – high-protein, lots of color, and still totally satisfying. It’s balanced enough for lunch but feels like a treat.

Conclusion

This Bang Bang Chicken Bowl recipe is more than just another lunch idea – it’s crave-worthy, easy, and endlessly adaptable. It’s the kind of recipe I keep coming back to, whether I’m feeding my family or prepping solo meals for the week. The creamy, spicy sauce and crispy chicken always hit the spot, and with all those fresh veggies, you feel good about every bite.

Don’t be afraid to make it your own – swap the base, mix up the veggies, or tweak the sauce. That’s the beauty of bowl recipes! Personally, I love how this meal makes busy days feel a little brighter and tastier. Give it a try, and let me know your favorite twist on the classic Bang Bang Chicken Bowl.

If you make this recipe, drop a comment below, share your photos, or tag me on social with your version! I’d love to hear what you think and see how you customize it. Here’s to easy, delicious lunches that actually make you look forward to meal prep!

Frequently Asked Questions

Can I make Bang Bang Chicken Bowl ahead of time?

Absolutely! Prep all the components and store them separately. Keep the sauce in a small jar and drizzle just before serving to maintain chicken crispiness.

Is Bang Bang Chicken Bowl spicy?

It can be, but you control the heat! Use less sriracha if you prefer mild, or add more for a fiery kick. The sweet chili sauce adds flavor without too much spice.

Can I bake the chicken instead of frying?

Yes – bake breaded chicken at 425°F (220°C) for about 18-20 minutes, flipping halfway. It’s crispy and lighter on oil, perfect for meal prep.

What veggies work best in this bowl?

I love cucumber, carrots, and cabbage for crunch, but you can use bell peppers, snap peas, edamame, or even roasted sweet potatoes. Use what you love or have on hand!

How do I make this gluten-free?

Just swap the flour and panko for gluten-free versions or use almond flour and gluten-free breadcrumbs. The flavor and crunch are still fantastic!

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