Bang Bang Chicken Bowls

Crispy bang bang chicken bowls with creamy sweet chili sauce and rice in 25 minutes flat. ♡

These viral bang bang chicken bowls hit harder than P.F. Changs and cost a quarter as much. Bite size chicken pieces get golden crispy in the oven, then toss in a creamy sweet chili sauce that tastes like restaurant magic. For more ideas, see our Honey Gochujang Chicken Thighs.

One sheet pan, one saucy bowl, and dinner that beats takeout every single time. Let’s make it together.

Ingredients

Bang Bang Chicken Bowls

• 1.5 lbs boneless skinless chicken breast, cut into 1 inch cubes
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup mayonnaise
• 1/3 cup Thai sweet chili sauce
• 1 tbsp sriracha, or to taste
• 1 tsp rice vinegar
• 3 cups cooked jasmine rice, for serving
• 2 tbsp chopped scallions, for garnish

How to Make Bang Bang Chicken Bowls

1. **Heat.** Preheat oven to 425F. Line a sheet pan with foil and set a wire rack on top.
2. **Dredge.** Toss chicken cubes with cornstarch, garlic powder, salt, and pepper until fully coated. Drizzle with olive oil and toss again.
3. **Bake.** Spread chicken on the wire rack in a single layer. Bake 18 to 20 minutes until golden and crispy.
4. **Whisk.** While chicken bakes whisk mayo, sweet chili sauce, sriracha, and rice vinegar in a bowl until smooth.
5. **Toss.** Add half the hot chicken to the sauce and toss to coat. Leave the other half plain.
6. **Build.** Divide rice among 4 bowls. Top with sauced and plain chicken. Drizzle extra sauce on top.
7. **Serve.** Garnish with scallions and an extra squeeze of sriracha if desired.

Why This Recipe Works

The bang bang sauce is the engine of this whole bowl. Mayo gives it body, sweet chili sauce brings the sticky sweetness, and sriracha cuts through with heat. The ratio of 3 to 2 to 1 is what restaurants use, and that is why it tastes addictive.

Cornstarch dredge instead of flour is the trick to oven crispy chicken without deep frying. Cornstarch crisps faster than flour at high heat and stays crunchy under sauce for longer. A 425F oven on a wire rack lets hot air circulate so the chicken crisps on every side.

Tossing only half the chicken in sauce keeps the rest crispy for the next bite. Drizzle the remaining sauce on top of the bowl so every spoonful gets fresh saucy chicken plus a few crunchy plain pieces. For more ideas, see our Cinnamon Swirl French Toast Bake.

Tips

• Cut chicken into uniform 1 inch pieces so they cook evenly.
• Pat chicken dry before dredging or the cornstarch will not stick.
• Store leftovers in an airtight container in the fridge up to 3 days.
• Reheat in the air fryer at 375F for 4 minutes to revive the crisp.
• Common mistake: do not toss all the chicken in sauce, drizzle half on top.
• Substitute Greek yogurt for half the mayo to lighten the sauce.

Variations

• Use shrimp instead of chicken for bang bang shrimp bowls.
• Swap rice for cauliflower rice for low carb.
• Add shredded cabbage and carrots for extra crunch.
• Drizzle with extra sriracha for spicy heat lovers.
• Top with crushed peanuts for a Thai inspired finish.
• Use crispy tofu instead of chicken for a vegetarian bowl.

Looking for more recipes? Try our Vegan Creamy Tuscan Pasta or High Protein Cottage Cheese Pizza Bowl next.

Common Mistakes to Avoid

• Skipping the wire rack: A wire rack lets air circulate so the chicken crisps all over.
• Tossing all chicken in sauce: Sauce only half. Drizzle the rest so the chicken stays crispy.
• Using regular chili sauce: Use Thai sweet chili sauce. Regular chili sauce is way too spicy.
• Cutting chicken too thin: 1 inch cubes cook through evenly. Thinner pieces dry out fast.

Bang Bang Chicken Bowls

Viral bang bang chicken bowls with crispy chicken and creamy sweet chili sauce in 30 minutes. Better than takeout.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 540

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken breast cut into 1 inch cubes
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup mayonnaise
• 1/3 cup Thai sweet chili sauce
• 1 tbsp sriracha or to taste
• 1 tsp rice vinegar
• 3 cups cooked jasmine rice for serving
• 2 tbsp chopped scallions for garnish

Method

 

1. **Heat.** Preheat oven to 425F. Line a sheet pan with foil and set a wire rack on top.
2. **Dredge.** Toss chicken cubes with cornstarch, garlic powder, salt, and pepper until fully coated. Drizzle with olive oil and toss again.
3. **Bake.** Spread chicken on the wire rack in a single layer. Bake 18 to 20 minutes until golden and crispy.
4. **Whisk.** While chicken bakes whisk mayo, sweet chili sauce, sriracha, and rice vinegar in a bowl until smooth.
5. **Toss.** Add half the hot chicken to the sauce and toss to coat. Leave the other half plain.
6. **Build.** Divide rice among 4 bowls. Top with sauced and plain chicken. Drizzle extra sauce on top.
7. **Serve.** Garnish with scallions and an extra squeeze of sriracha if desired.

Notes

Cut chicken into uniform 1 inch pieces so they cook evenly. Pat chicken dry before dredging or the cornstarch will not stick. Store leftovers in an airtight container in the fridge up to 3 days.

Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health Nutrition Source.

FAQ

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