Crispy Bang Bang Chicken and Rice Bowls Recipe

Get ready for the ultimate weeknight flavor bomb with these Crispy Bang Bang Chicken and Rice Bowls! Each bite is a whirlwind of crunchy, juicy chicken, creamy-spicy-sweet sauce, and perfectly refreshing veggies — all nestled atop a bed of steamy rice. This is comfort food with a bright, zesty kick, and you’ll crave it again long before the last bite is gone.

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Ingredients You’ll Need

Don’t you just love a recipe that’s built on simple, vibrant ingredients that do all the heavy lifting? Every single one here—from the golden chicken to the zippy sauce—brings their own magic to these Crispy Bang Bang Chicken and Rice Bowls, making each layer pop with flavor and texture.

• Avocado Oil Mayonnaise or Greek Yogurt: The creamy base for the bang bang sauce; both keep the sauce tangy and luscious, with yogurt giving a lighter, tangier twist.
• Sweet Chili Sauce: Brings sweet heat and that irresistible “can’t-stop-dipping” factor to the sauce.
• Honey: Adds a mellow golden sweetness that balances the zip from chili sauce and sriracha.
• Sriracha or Gochujang: For a customizable level of heat; gochujang adds a deep, subtle kick.
• Boneless, Skinless Chicken Thighs or Breasts: Thighs stay super juicy, but breasts work beautifully for a leaner, speedy option.
• Egg & Milk (or Water): The secret to coating your chicken—think airy, crispy crunch!
• All-Purpose or Gluten-Free Flour & Tapioca Flour (or Potato Starch): This blend gives a shatteringly crisp, yet light bite that holds up under all that gorgeous sauce.
• Garlic Powder, Sea Salt, Black Pepper, and Paprika: These give your chicken warm, savory undertones in every crispy chunk.
• Avocado Oil: Ideal for higher-heat frying and keeps the flavors clean.
• Brown or White Rice: Steamed to perfection, it soaks up all the saucy goodness and ties everything together.
• Avocados: Creamy, buttery slices that cool things down and add freshness.
• Cherry Tomatoes: Sweet-tart pops of color and juicy texture—skip the bland, these are little fireworks in your bowl!
• Cucumber: Crisp and cooling, amazing for adding freshness (and crunch).

Variations

The magic of Crispy Bang Bang Chicken and Rice Bowls is how adaptable they are! Switch it up based on what you’ve got in the fridge, your favorite flavors, or special dietary needs—the options are endlessly delicious.

• Swap the Protein: Try bite-sized shrimp, baked tofu, or thin slices of pork for fun new textures and flavors—just adjust the cooking time to suit.
• Go Grain-Free: Serve over cauliflower rice or even crispy lettuce leaves for a lighter, veggie-packed spin.
• Dairy-Free Delight: Use a dairy-free yogurt or vegan mayo as your sauce base to keep things creamy without the dairy.
• Extra Veg Power: Layer on pickled red onions, shredded carrots, steamed edamame, or Asian cucumber salad for even more crunch and color.
• Turn Up the Heat: Add more sriracha or finish your bowl with sliced jalapeños if you’re after that spicy kick!

How to Make Crispy Bang Bang Chicken and Rice Bowls

Step 1: Whip Up the Bang Bang Sauce

In a small bowl, combine mayonnaise or Greek yogurt, sweet chili sauce, honey, and your choice of sriracha or gochujang. Give it a good whisk until the sauce is velvety smooth and the color is a gorgeous coral pink. Cover and chill in the fridge while you tackle the rest—it’s about to take center stage!

Step 2: Prep Your Bowl Ingredients

While the sauce chills, steam your rice (white or brown, whichever you love), slice up those ripe avocados, halve cherry tomatoes, and thinly slice plenty of cucumber. It’s all about having your bowl-building station ready to go when the crispy chicken is hot off the pan.

Step 3: Bread the Chicken

Chop your chicken into bite-sized pieces. Whisk together the egg and milk in a bowl. On a separate plate or shallow bowl, mix both flours with the garlic powder, sea salt, pepper, and paprika. Dip chicken pieces into the egg mixture to coat, then toss in the seasoned flour blend until each piece is shrouded in its crispy armor. Line them up on a plate for their moment in the skillet.

Step 4: Fry to Golden Perfection

Pour the avocado oil into a large skillet and heat on high—you want the oil hot enough to sizzle! Fry the coated chicken in a single layer (working in batches if needed). Let them get golden and crispy, about 3–5 minutes per side, until the inside reaches 165°F. The edges will look crunchy and the aroma? Absolutely mouthwatering!

Step 5: Build and Serve Your Bowls

This is the fun part! Scoop hot rice into your bowls, add generous helpings of tomatoes, cucumber, red onion, sliced avocado, and most importantly, a pile of that perfectly crispy bang bang chicken. Generously drizzle the cool, creamy sauce over everything, and dig into these outstanding Crispy Bang Bang Chicken and Rice Bowls while the chicken crackles!

How to Serve Crispy Bang Bang Chicken and Rice Bowls

Garnishes

The finishing touch? Don’t be shy—shower your Crispy Bang Bang Chicken and Rice Bowls with a flurry of sesame seeds, sliced scallions, a sprinkle of fresh cilantro, or even a squeeze of lime. These bright garnishes bring color, aroma, and little bursts of flavor that make your bowl—and your tastebuds—pop.

Side Dishes

While these bowls are a meal all on their own, I love serving them with a simple side such as miso soup, roasted edamame, or a bright Asian cucumber salad. Homemade pickled veggies or kimchi are especially lovely for that exciting, tangy crunch on the side.

Creative Ways to Present

Want to impress? Pile everything into a big communal platter for a family-style feast or layer ingredients mason jar–style for meal-prep lunches that make your coworkers jealous. Or create a DIY bowl bar and let everyone build their own Crispy Bang Bang Chicken and Rice Bowls masterpiece!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store each component (chicken, sauce, rice, and veggies) separately in airtight containers. This way, your chicken stays as crispy as possible and nothing gets soggy in the fridge.

Freezing

The crispy chicken freezes surprisingly well! Lay pieces out on a baking sheet to freeze individually, then transfer to a zip-top bag. The rice and sauce are best made fresh or stored in the fridge, while raw veggies are better added just before serving.

Reheating

Reheat your chicken in a 375°F oven or toaster oven for 5–8 minutes, or pop it in the air fryer for max crunch. Avoid microwaving the chicken, as it can lose its crispiness. Gently reheat rice in the microwave with a splash of water to keep it soft.

FAQs

Final Thoughts

If you’re looking for a meal that’s equal parts fun, fresh, and completely satisfying, you can’t go wrong with Crispy Bang Bang Chicken and Rice Bowls. I hope you give this recipe a try—once you taste that crunchy chicken with that irresistible sauce, you’ll be making it part of your regular rotation. Enjoy every bite!

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