Let Me Tell You About My Bang Bang Chicken Bowl Obsession

So, you know how there are some dinners that you “accidentally” eat out of the mixing bowl because you just can’t be bothered to plate it nicely? Yeah, that’s this Bang Bang Chicken Bowl for me. I honestly can’t remember where I first ate this—probably some dodgy takeaway in East London in my student days, but who’s judging—but since then, it’s become my unofficial Friday night dinner when I’m too worn out to care about matching socks, let alone fancy plating. By now the sauce is muscle memory, but I still manage to spill half of it. Anyway, my toddler now calls it “bangy rice,” which cracks me up every time.

Why You’ll Love This (Or, Why I Do Anyway)

I make this when the fridge looks like a bad joke (seriously, sometimes it’s just cucumbers and string cheese), because even when you wing it, it somehow still hits the spot. My partner’s not easily impressed, but he goes back for seconds and—okay, let’s be honest—so do I. It’s that sauce: creamy, tangy, a bit spicy, and just sticky enough to make you think twice about touching your phone until dinner’s over. Plus, if you can’t deal with complicated recipes on a Tuesday (who can?), this is your friend. I used to hate cutting up raw chicken—now I just throw on disposable gloves and pretend I’m a surgeon.

What You’ll Need (But Don’t Panic If You Don’t Have Everything)

2 chicken breasts (sometimes I use thigh, honestly juicier, or supermarket rotisserie chicken if I’m really in a rush)
1/2 cup cornstarch or potato starch; flour works OK too but the crunch is different
2 eggs, whisked
Salt & pepper to taste
Vegetable oil (I use sunflower but canola or peanut is fine—my gran always bought Gold Drop but, really, anything works)
3 cups cooked rice (white rice, jasmine if I have time, but no judgment if it’s microwave rice because sometimes dinner just needs to happen)
1 cup shredded cabbage or mixed lettuce
1 carrot, grated or sliced into matchsticks (occasionally I forget the carrot and nobody riots)
Handful of chopped cucumber (totally optional)
Spring onions and sesame seeds for topping (in a pinch, I use chopped peanuts!)
For the Bang Bang Sauce:
- 1/3 cup mayo (Kewpie if you’re fancy, but cheapo works)
- 1 1/2 tbsp sweet chili sauce
- 1 tbsp sriracha (more or less, depending how brave you’re feeling)
- 1 tsp honey or sugar
- 1 tbsp lime juice or vinegar
- Bit of garlic powder or fresh minced garlic (I forget this half the time!)

How I Usually Bring This Together (Not Always Tidy…)

Prep the chicken: Chop chicken into bite sized pieces—kitchen shears help if you’re lazy like me. Sprinkle with salt and pepper. Set up a little coating station: one bowl of whisked eggs, one bowl of cornstarch.
Coat and fry: Dip the chicken bits into egg, then cornstarch. Stack them on a plate; they’ll look ghostly, that’s fine. Heat about 1/2 inch oil in a wide saucepan—medium-high (or roughly when a breadcrumb sizzles). Carefully fry chicken in batches till golden and crispy (I do about 3-4 mins per side, don’t stress if it’s not perfect). Drain on paper towels. This is where I usually sneak a taste and regret nothing.
Bang Bang sauce! In a bowl, mix together mayo, sweet chili, sriracha, honey, lime, and garlic. Taste. Swear it tastes too spicy. Add more mayo. Taste again. Suddenly it’s perfect.
Assembly time: Scoop rice into big bowls. Top with cabbage, carrot, cucumber, or whatever crunchy bits you have. Pile on the hot chicken.
Drizzle, douse, and scatter: Pour loads of Bang Bang sauce over the chicken, then scatter with scallions, sesame, peanuts, or honestly anything crunchy. Done.

What I Learned (Read: Messed Up and Fixed)

If the coating goes soggy, your oil was probably too cool or the chicken sat around too long—been there, a few times actually
The sauce keeps thickening if it sits; just add a splash of water and whisk if needed
Once I tried subbing Greek yogurt for mayo to “be healthy”—it was okay, but really missed that creamy kick

If You Want to Change It Up… Or Ruin It (Your Call!)

Shrimpy Bang Bang: Swap chicken for shrimp and it’s ready even quicker. My cousin tried tofu once—it’s fine, but you gotta press it well or it goes sad and floppy.
Lettuce wraps: Ditch the rice and pile everything in lettuce cups. Actually pretty great in summer.
Wholegrain version: On second thought, brown rice is too chewy for me here, but you might like it?

Stuff You Don’t Really Need (But It Helps)

A big mixing bowl (or just a clean saucepan—I know, not ideal, but who’s judging?)
Sharp knife or kitchen shears, if you’re not into knives
Chopsticks, but a big spoon works too—I’ve eaten this with a fork and even, once, with a spatula for, uh, reasons

Keeping Leftovers (Or, Don’t Count On It)

Technically, you can store this in an airtight tub in the fridge for two days. But honestly, in my house, it never lasts more than a day—it’s the kind of food that just mysteriously vanishes. If you do have leftovers, microwaving works, but the coating loses crunch. That said, I think it tastes even better cold, but I’ve got low standards for next-day lunches.

What to Serve With Bang Bang Chicken (My Two Pence)

Usually, I slap it in a bowl with heaps of salad, maybe a quick pickled onion if I’m in a show-off mood. Sometimes we eat with chopsticks but more often, just out of big soup mugs in front of the telly. My brother mixes it with that wild Korean ramen from ramenshop.com—crazy good combo if you’re up for it! Oh, and if you’re after something lighter, check out these gorgeous Vietnamese summer rolls at Serious Eats. Just, you know, remember to actually serve the chicken bowl too.

If I Could Tell Past Me One Thing…

Pat the chicken dry or the coating slides off (I learned this the soggy way)
Don’t rush the oil heat—I once tried to speed things up and ended up with pale, greasy chicken. Unpleasant.
Don’t skimp on the sauce. There’s never enough sauce.

FAQ: Stuff I’ve Actually Been Asked

Can I make this gluten free? Yep, just use a GF flour or pure cornstarch. Sauce—just double check your sweet chili label.
What if I don’t like spice? Use less sriracha or swap for ketchup. It’ll be sweeter, but still good, trust me.
Can I air-fry the chicken? You can, but you may lose a bit of that proper crunch. Try it? Mine came out good, but not ultimate.
Why is it called Bang Bang? No idea, honestly. I think it’s something to do with the sauce smacking you with flavour? Or maybe it’s something more poetic I missed in translation.
Is this good for meal prep? Mostly yes. Keep sauce separate till you eat though, or things get, uh, gloopy.

And there you have it: my Bang Bang Chicken Bowl. Not perfect. Definitely tasty. And frankly, better than any takeaway round the corner—unless you love those old-timey sticky tables, in which case, live your best life.

Bang Bang Chicken Bowl: A Home Cook’s Cozy Favorite