Why You’ll Love This Recipe

I love how this bowl delivers bold flavor with minimal effort. The chicken gets that irresistible crispy glaze, and the creamy bang bang sauce makes every bite pop. It’s meal‑prep friendly, protein-packed (about 40 g per serving), and comes together in under 45 minutes—perfect for busy days or casual dinners

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken
- Boneless, skinless chicken breasts (or thighs), cubed
- Tapioca starch (or potato/corn starch)
- Garlic powder
- Paprika
- Salt & black pepper
- Avocado or sesame oil
Bang Bang Sauce
- Mayonnaise (or avocado/Greek yogurt alternative)
- Thai sweet chili sauce
- Sriracha (adjust heat)
- Honey or a sweetener
- Lime or rice vinegar
Bowls & Veggies
- Cooked jasmine rice (or rice alternative)
- Crunchy veggies: shredded cabbage, julienned carrots, sliced cucumber
- Optional: avocado slices, green onions, sesame seeds, edamame

directions

I coat the chicken cubes in tapioca starch mixed with garlic powder, paprika, salt, and pepper
I heat oil in a skillet (or air fryer), cook the chicken until golden and crisp—about 8–12 minutes—then toss it with half the bang bang sauce
For the sauce, I whisk together mayo, sweet chili sauce, sriracha, honey, and a splash of lime or vinegar; I save a bit for drizzling
I sauté or steam the veggies briefly (if desired) or leave them fresh for crunch .
I assemble bowls by layering rice, veggies, chicken, avocado slices, and drizzle the reserved sauce. I finish with a sprinkle of green onions and sesame seeds

Servings and timing

️ Makes 4 bowls
⏱️ Prep: ~10 minutes, Cook: ~20–35 minutes (including chicken & veggies), Total: 30–45 minutes

Variations

Swap protein: try ground chicken, shrimp, or cauliflower instead
Change rice: use cauliflower rice, quinoa, or noodles
Veggies switch-up: snap peas, broccoli, bell peppers, edamame or pickled veggies work wonderfully
Sauce tweak: lighten with Greek yogurt or tweak sweetness/spiciness to taste

storage/reheating

I store leftovers in airtight containers for up to 4 days in the fridge. I often keep the sauce separate to preserve texture . For reheating, I zap it in the microwave in intervals or re-crisp the chicken in a skillet or air fryer at 350 °F for a few minutes . The chicken and rice can also be frozen for up to 3 months, then thaw overnight and reheat as above

FAQs

How spicy is the bang bang sauce?

I find it moderately spicy—sweet chili sauce and sriracha bring the heat, but I often balance it with honey or mayo for a smoother taste.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs stay juicier and work great, especially when cut into chunks and seasoned the same way

How can I make this low-carb?

I swap jasmine rice for cauliflower rice or serve it over greens. I can also lighten the sauce by using Greek yogurt instead of mayo

Is this meal prep–friendly?

Definitely—it’s great for lunch prep. I portion it into containers and keep sauce separate until serving

Can I air fry the chicken?

Yes! I air fry at 400 °F for around 11–12 minutes, flipping halfway, for a crispier texture

Conclusion

This Bang Bang Chicken Bowl hits all the right notes—crispy, creamy, spicy, fresh, and full of protein. It’s one of my go-to meals when I want something satisfying yet simple. Once I tried it, it became a staple for both quick dinners and meal prep.