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Bang Bang Chicken Bowls are an incredibly popular dish that has captured the hearts of food enthusiasts everywhere. This meal is not only visually appealing but also a symphony of flavors and textures that come together to create a satisfying dining experience. Imagine crispy chicken pieces nestled among a vibrant medley of fresh vegetables, all drizzled with a creamy, spicy sauce that tantalizes the taste buds. It’s a dish that balances crunch and creaminess, making it perfect for families looking for a weeknight dinner solution or meal prep enthusiasts aiming to whip up healthy and delicious lunches for the week ahead.

Bang Bang Chicken Bowls

Discover the mouthwatering flavors of Bang Bang Chicken Bowls! This delicious recipe features crispy, marinated chicken coated in panko and served over a bed of fluffy jasmine or brown rice. Topped with vibrant steamed broccoli, shredded carrots, and a creamy Bang Bang sauce, these bowls are both satisfying and packed with nutrition. Perfect for a quick weeknight dinner or meal prep! Add a squeeze of lime for an extra zing. Enjoy!
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Ingredients
  

For the chicken:

1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces

1 cup buttermilk

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

Salt and pepper to taste

1 cup panko breadcrumbs

½ cup all-purpose flour

Oil for frying

For the Bang Bang sauce:

⅓ cup mayonnaise

2-3 tbsp sweet chili sauce (adjust to taste)

1 tbsp sriracha (adjust for spice)

1 tsp honey (optional)

For the bowls:

4 cups cooked jasmine or brown rice

2 cups steamed broccoli florets

1 cup shredded carrots

½ cup sliced green onions

Sesame seeds for garnish

Lime wedges for serving (optional)

Instructions
 

Marinate the Chicken: In a large bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken pieces, mixing until well coated. Cover and refrigerate for at least 30 minutes (up to overnight).

    Prepare the Breading: In one bowl, put the flour, seasoned with salt and pepper. In another bowl, place the panko breadcrumbs.

      Bread the Chicken: Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour, shaking off the excess, then dip into the panko to coat well.

        Fry the Chicken: In a large skillet, heat about ½ inch of oil over medium-high heat. Once hot, carefully place the breaded chicken pieces in the skillet. Fry until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

          Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth. Adjust sweetness and spice to your liking.

            Assemble the Bowls: Divide the cooked rice among serving bowls. Top with steamed broccoli, shredded carrots, and the crispy Bang Bang chicken pieces.

              Drizzle and Garnish: Generously drizzle the Bang Bang sauce over the bowls. Top with sliced green onions and sprinkle with sesame seeds. Serve with lime wedges if desired.

                Prep Time: 30 min | Total Time: 1 hr | Servings: 4