Go Back
bang bang chicken and rice bowls

Best Bang Bang Chicken and Rice Bowls

Delicious Best Bang Bang Chicken and Rice Bowls recipe with step-by-step instructions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 1725
Ingredients Method

Ingredients
  

For the chicken coating
  • 1/3 cup tapioca starch
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1 1/2 lb chicken breasts (cut into 1-inch bite-sized chunks)
  • 2 tbsp avocado oil
For the bang bang sauce
  • 3 tbsp mayo
  • 1/2 cup honey
  • 3 tbsp chili sauce
  • 2 tbsp hot sauce
  • 2 tsp garlic (freshly minced)
  • 1 tsp soy sauce
  • 1/2 tsp salt
For the vegetables
  • 1 tbsp oil
  • 1 1/2 cups carrots (shredded or matchsticks)
  • 2 cups cabbage (thinly sliced)
  • 1/2 tsp ginger (freshly grated)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
For assembly
  • 2 cups rice (cooked and warm)
  • 1 cucumber (thinly sliced into half-moons)
  • 2 tsp lime juice
  • 2 scallions (finely sliced)
  • 1 tsp black sesame seeds

Method
 

  1. Mix the tapioca starch, garlic powder, salt, pepper, and paprika in a small bowl to create the seasoning coating. While this sits, cut the chicken breasts into 1-inch bite-sized chunks and set aside. Measure out all sauce ingredients (mayo, honey, chili sauce, hot sauce, minced garlic, soy sauce, and salt) into separate small bowls so everything is ready when you need it. I find having all ingredients prepped prevents scrambling mid-cooking and ensures the chicken doesn't overcook while you're measuring.
  2. Coat the chicken chunks thoroughly in the tapioca starch mixture from Step 1, shaking off excess. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding the pan, cook the chicken for 5-8 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a plate and let it rest briefly.
  3. While the chicken rests, whisk together 3 tablespoons of mayo with the honey, chili sauce, hot sauce, minced garlic, and soy sauce to create the bang bang sauce base. Reserve 1/4 cup of this sauce in a separate bowl for the final drizzle. Return the cooked chicken to the skillet and toss it with the remaining sauce until fully coated. Let the sauced chicken warm through for 1-2 minutes, then set aside. I always reserve some sauce before mixing to ensure you have a bright, fresh drizzle for the top rather than using what clings to the chicken.
  4. Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the shredded carrots and cook for about 10 minutes, stirring occasionally, until they begin to soften and lightly caramelize. Add the sliced cabbage along with the ginger, garlic powder, salt, and pepper, then cook for another 5-7 minutes until the cabbage is tender but still slightly crisp. The vegetables should have a nice char and be fragrant when done.
  5. Divide the warm cooked rice among bowls. Arrange the sliced cucumber in half-moons on top of the rice and drizzle with lime juice. Top each bowl with the sautéed vegetables from Step 4 and the bang bang chicken from Step 3. Whisk together the remaining 2 tablespoons of mayo with the reserved 1/4 cup sauce from Step 3 to create a creamy drizzle.
  6. Drizzle the creamy mayo-sauce mixture from Step 5 generously over each bowl. Top with sliced scallions and black sesame seeds for color and a subtle nutty flavor. Serve immediately while the rice and chicken are still warm.