Alright friend, let me tell you about my ongoing love affair with this Bang Bang Chicken Bowl. One summer, after an epic fail with homemade sushi (don’t ask, but let’s just say rice was everywhere), I needed a new go-to that wasn’t as, uh, high maintenance. Enter this bowl of spicy, crunchy, creamy happiness. I first made it because my brother said he was tired of “plain old chicken and rice”. Quick backstory: I can’t handle complicated on Tuesday nights, but I hate boring food. Bang Bang Chicken Bowl to the rescue.

Why I Can’t Stop Making This (And Maybe You’ll Relate)

I pull this out when everyone is hangry and I don’t want to break a sweat (or dirty every pan I own). Honestly, my family goes a bit wild for it—almost as if I made something from scratch at a Michelin joint instead of tossing things in a bowl. It’s spicy-sweet, the sauce is, well, it makes you want to lick the spoon. Plus, even picky eaters will try a bite. The only thing that used to bug me: sometimes I’d dread cooking chicken. But—if I use pre-cooked rotisserie chicken or even those frozen grilled strips, it all comes together even faster. Oh, and don’t let the sauce bowl fool you, knock-off brand Sriracha works just as well. (Though another time, the sauce ended up too thin and runny—I think I got distracted watching Bake-Off. Oops.)

The (Sometimes Substituted) Ingredient Lowdown

Chicken breast (about 2, or 400g) – I sometimes swap in thighs for more flavor, or cooked rotisserie if I’m feeling very lazy.
Soy sauce (2 tbsp) – My neighbor swears by tamari but any regular soy sauce is fine.
Cornstarch (1 tbsp) – Actually, potato starch works just as well; honestly, flour in a pinch.
Rice, cooked (around 3 cups or a big cereal bowl) – Jasmine is lovely, but I’ve used brown rice and once even leftover quinoa. Not traditional but tasty.
Cucumber (1 small, sliced into coins) – Or skip if you hate it; carrot ribbons are great too.
Shredded carrots (a handful)
Spring onions (2, thinly sliced) – Red onions if you don’t have spring; it’s fine.
Bang Bang Sauce:

Mayonnaise (about 1/3 cup) – Full fat, light, or Kewpie if you’re feeling bougie.
Sweet chili sauce (2 tbsp) – I use Thai Kitchen’s, but store brands work too.
Sriracha (1 tbsp, or to taste) – That green-top bottle’s classic, but I use the supermarket knockoff lots.
Lime juice (1 tbsp – bottle stuff is ok, but fresh is better)
Pinch of sugar (optional, especially if you want it less tangy)

Sesame seeds for topping – Toasted or not. Half the time I forget these. Oops.

How I Actually Make This (With the Occasional Detour)

Prep the chicken: Cut chicken into bite-ish pieces (not scientific, don’t stress). Toss them with soy sauce and cornstarch in a bowl. Let this sit while you get the sauce going. If you’re using cooked chicken, just chop or shred.
Sizzle sizzle: Heat up a splash of oil in a big pan over medium-high. Add the chicken—try not to crowd it. Cook 5-7 minutes till golden, stirring now and then. If you’re using pre-cooked, only warm through, 2-3 minutes max. This is where I usually sneak a taste off the spatula. Safety first, but oh well.
Bang Bang Sauce time: Mix mayo, sweet chili sauce, Sriracha, lime juice, and sugar in a bowl. No whisk required—fork is fine. Taste it (I always do). Add more Sriracha if you’re feeling spicy. On second thought, hold back if you’re serving the spice-shy.
Rice & veggies: Heat your rice if needed—microwave’s fine; no shame. Chop cucumbers, carrots, onions. If I’m feeling extra, I’ll do some avocado too (very not traditional, but delicious).
Assemble the bowl: Plop a generous scoop of rice in each bowl, top with chicken, then layer your veggies sorta artistically. Drizzle on the bang bang sauce—be generous OR serve on the side for picky folks. Sprinkle sesame seeds. Stand back and admire.

Notes That Only Come From Cooking This Too Many Times

If you overcook the chicken, it gets tough… don’t ask me how I know.
Actually, the sauce thickens up in the fridge, so I always make extra and store it; sometimes I use it as a dip for fries later in the week.
Once I tried adding frozen peas. Not my best move; they were weirdly sweet in the mix.
Lighting is always terrible for photos when it’s ready, but it tastes amazing (so who cares?).

Some Variations (The Real Experiments, Good and Bad)

I swapped tofu for chicken one time; honestly, if you fry up the tofu well before saucing, it’s fantastic for vegetarians.
Once tried tossing in pineapple chunks… wasn’t sure at first, but the tang worked oddly well with the spicy sauce. My brother said it tasted like summer holiday (not sure if that’s good or bad).
Someone suggested trying shredded lettuce as a base instead of rice. Did that once—just wasn’t for me, too… salad-y.

Need Equipment? Or Just Improvise Like I Do

A big non-stick skillet or frying pan is ideal, but I’ve use a regular saucepan too. Chicken sticks a little more but it’s fine (just soak it after).
A decent sharp knife helps for prepping veggies, but even those little paring knives work.
If you don’t have a microwave for rice, no worries; just reheat on the stove with a splash of water and a lid.
Speaking of equipment, I absolutely love my little Oxo mixing bowls—if you’re curious, check them out on OXO (not sponsored, they’re just good).

Stashing Leftovers (Like That Ever Happens…)

Put everything in separate airtight containers and store in the fridge. Chicken and sauce keep 2-3 days, rice maybe 4. Sauce can go a bit weird and separate if left too long, but just stir it back together. Though honestly, in my house it never lasts more than a day—someone always spoons cold chicken straight from the fridge. Not naming names.

How I Serve It (With My Own Little Twist)

I always serve this with extra lime wedges and a sprinkle more Sriracha for those of us who live for heat. Sometimes, if I’ve got time, I’ll quickly pickle some onions (just vinegar, sugar, salt for 10 minutes) and scatter those on top. Oh, and a handful of crushed peanuts never hurts. My cousin dips everything in extra sauce—can’t blame him.

Things I’ve Learned the Hard Way (AKA Pro Tips)

Don’t rush the chicken in the pan! I once tried to speed-cook it on high and ended up with a smoky kitchen and pale chicken. Give it time for those golden edges.
Taste your sauce before committing—sometimes the chili sauce is hotter (or sweeter) form bottle to bottle.
If you try to assemble everything before chopping your veggies, you end up in a bit of a mess. Actually, I find it works better if you prep everything in advance and just toss together at the end.

Bang Bang Chicken Bowl Real-Life FAQ (The Stuff Friends Actually Ask)

Can I make this gluten free? Absolutely, just use tamari or coconut aminos instead of soy sauce and double check the chili sauce ingredients. One of my mates does this all the time.
What if I don’t like spicy? Easy—just hold the Sriracha, or use a tiny squirt. The bang bang sauce still rocks without all the heat, promise.
Can I meal prep this? Yep, but keep sauce/veg/rice/chicken in separate containers; assemble when ready to eat so things don’t get soggy (nobody likes mushy cucumbers, right?).
Is there a good veggie add-in? Bell peppers or even edamame! Just pick what looks fresh. (I once added roasted broccoli and it was, oddly, pretty great.)
Where can I learn to make my own sweet chili sauce? Oh! There’s a fab homemade recipe over at RecipeTin Eats that I used when I ran out.
Does it really taste better the next day? I think so; the flavors meld, but it rarely survives that long.

And before I forget (speaking of distractions): once I spaced out and mixed leftover roasted squash into my bowl—surprisingly not bad. Shows how forgiving this recipe really is. That’s the joy of cooking for yourself, isn’t it? Try something new, laugh at the failures, and eat the wins. Enjoy!