1. Can I make this recipe gluten-free?

Absolutely! To make your bang bang chicken bowl gluten-free, just ensure your sweet chili sauce and starch (like cornstarch or tapioca) are labeled gluten-free. You can also use tamari as a gluten-free soy sauce substitute.

2. What’s the best way to reheat this dish without losing texture?

To reheat your bang bang chicken bowl , use an air fryer or skillet for the chicken—it brings back the crisp! Warm the rice separately in the microwave with a splash of water, and add the fresh veggies cold for the best texture contrast.

3. Can I use frozen chicken?

Yes, you can use frozen chicken for your bang bang chicken bowl, but make sure to thaw it completely before coating and cooking. Pat it dry to remove any excess moisture so you still get that crispy finish.

4. What’s a good low-carb alternative to rice?

Cauliflower rice is a fantastic low-carb base for your bang bang chicken bowl. You can also try sautéed cabbage, zucchini noodles, or even a bed of fresh spinach for a lighter twist.

5. Can I make the sauce spicier or milder?

Totally! To turn up the heat in your bang bang chicken bowl , add more sriracha or a dash of crushed red pepper. Want it milder? Just reduce the sriracha and mix in a bit more honey or mayo.

Irresistible Bang Bang Chicken Bowl – 1 Sweet & Spicy Meal Prep Favorite

Description

Crispy chicken bites tossed in a creamy, spicy-sweet bang bang sauce, layered over fluffy jasmine rice and topped with fresh, crunchy veggies. A quick and satisfying weeknight dinner or meal prep favorite!

Ingredients

Scale

For the Bang Bang Sauce:

½ cup mayonnaise (regular or avocado mayo)
3 tbsp sweet chili sauce
1 tbsp honey
1–2 tsp sriracha (adjust to heat preference)
1 tsp lime juice

For the Chicken:

1½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
1 egg
½ cup tapioca starch or cornstarch
1 tsp salt
½ tsp black pepper
Oil spray or 2 tbsp neutral oil (for skillet version)

For the Bowl:

2 cups cooked jasmine rice (or cauliflower rice for low-carb)
1 cup shredded red cabbage
1 cup julienned carrots
½ cup sliced cucumber
2 green onions, chopped
Fresh cilantro (optional)
Lime wedges (for serving)
Sesame seeds (for garnish)

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Instructions

1. Prepare the Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, honey, sriracha, and lime juice. Taste and adjust spice level as desired. Set aside.

2. Prep the Chicken:
Pat the chicken dry. Season with salt and pepper. Beat the egg in one bowl, and place the starch in another. Dip chicken pieces in egg, then coat in starch.

3. Cook the Chicken:

Air Fryer:
Preheat air fryer to 400°F. Spray basket with oil. Cook chicken in a single layer for 15 minutes, flipping halfway through.
Oven:
Preheat oven to 425°F. Spread coated chicken on a parchment-lined baking sheet. Bake 20–25 minutes, flipping once.
Skillet:
Heat oil over medium-high heat. Fry chicken in batches until golden and cooked through, about 8–10 minutes.

4. Assemble the Bowl:

Divide cooked rice into 4 bowls. Top with crispy chicken and drizzle generously with bang bang sauce. Add veggies: cabbage, carrots, cucumber, and green onions. Garnish with lime, sesame seeds, and cilantro.

Notes

For a low-carb version, use cauliflower rice and sugar-free honey.

Make sauce up to 5 days in advance and refrigerate.

Chicken can be reheated in the air fryer for best texture.

Customize toppings with avocado, snap peas, or pickled veggies.

Nutrition

Calories: 485 kcal
Fat: 23g
Carbohydrates: 34g
Fiber: 3g
Protein: 38g