Bang Bang Chicken Rice
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This Bang Bang Chicken Rice Will Change Your Weeknight Dinners
I remember the first time I tried Bang Bang Chicken. It was at a restaurant, and I was skeptical. Another creamy, spicy chicken dish? But when it arrived, that first bite was a revelation.
The chicken was perfectly crispy, and the sauce was this incredible mix of creamy, sweet, and spicy that just exploded with flavor. I knew right then I had to figure out how to make it at home.
After a lot of trial and error in my own kitchen, I finally nailed it. This isn’t just a copycat recipe; it’s a perfected version that’s easy to make and tastes even better than takeout. It’s crunchy, saucy, and served over a bed of fluffy rice to soak up all that goodness.
This recipe has become a staple in my house for a reason. It feels like a treat but comes together surprisingly fast. Let’s get into it.
What You’ll Need
Gathering your ingredients first makes the whole cooking process feel like a breeze. Here’s the breakdown for the chicken and that amazing sauce.
For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1 lb), cut into 1-inch cubes
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable or canola oil, for frying (about 2-3 inches)
- Cooked jasmine or basmati rice, for serving
- Sliced green onions and sesame seeds, for garnish
For the Bang Bang Sauce:
- 1 cup mayonnaise
- 1/2 cup sweet chili sauce
- 2-3 tablespoons Sriracha or chili-garlic sauce (adjust to your spice preference)
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar
Pro Tips
I’ve made this dish more times than I can count. Along the way, I’ve picked up a few tricks that take it from good to great. Here are my top tips for you.
- Don’t Crowd the Pan: This is the golden rule for crispy fried chicken. Frying too many pieces at once lowers the oil temperature, resulting in soggy, greasy chicken. Cook in batches to give each piece space to sizzle and brown beautifully.
- The Buttermilk Soak is Key: Soaking the chicken in buttermilk for at least 30 minutes (or up to 4 hours) is a game-changer. It tenderizes the meat and helps the flour coating stick, creating that extra-crispy crust we all love.
- Whisk Your Sauce Smooth: When making the bang bang sauce, add the Sriracha and rice vinegar to the mayonnaise first and whisk until smooth. Then, gradually stir in the sweet chili sauce. This prevents lumps and ensures a silky, perfectly combined sauce.
- Double-Dredge for Extra Crunch: For an even thicker, crunchier crust, you can double-dredge the chicken. Dip it in the buttermilk, then the flour mixture, back into the buttermilk, and finally into the flour mixture again before frying. It’s an extra step that pays off.
Tools Required
You don’t need any fancy gadgets for this recipe. Just your standard kitchen gear will do the trick.
- Large, heavy-bottomed pot or Dutch oven (for frying)
- Tongs or a spider strainer
- Wire rack and a baking sheet
- Two medium mixing bowls
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Rice cooker or pot
Substitutions and Variations
One of the best things about this recipe is how adaptable it is. You can easily tweak it to fit your taste or what you have on hand.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Chicken | Shrimp or Tofu | Adjust cooking time. Shrimp cooks faster; press tofu well. |
| All-Purpose Flour | Gluten-Free All-Purpose Flour Blend | Use a 1:1 blend for best results. |
| Buttermilk | Yogurt or Sour Cream (thinned) | Thin with a little milk or water to get a similar consistency. |
| Mayonnaise | Greek Yogurt or Vegan Mayo | Greek yogurt offers a tangier, lighter sauce. |
You can also add some finely shredded veggies like carrots or cabbage to your rice bowl for extra crunch and nutrients. A squeeze of fresh lime juice over the top also brightens everything up.
Make-Ahead Tips
This recipe is great for busy nights if you do a little prep in advance.
- Sauce: The bang bang sauce can be made up to 3 days ahead of time. Just store it in an airtight container in the refrigerator. The flavors will meld together even more.
- Chicken Prep: You can cut the chicken and store it in the refrigerator a day ahead. You can even let it soak in the buttermilk overnight.
- Dry Mix: The flour and spice mixture can be combined and stored in an airtight container at room temperature for weeks.
How to Make Bang Bang Chicken Rice: Step-by-Step
Let’s walk through the process. It’s straightforward, so don’t be intimidated by the frying part!
Step 1: Place the cubed chicken in a medium bowl and cover with buttermilk. Let it marinate for at least 30 minutes on the counter, or up to 4 hours in the fridge.
Step 2: While the chicken marinates, prepare the sauce. In a separate bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until completely smooth. Set it aside.
Step 3: Prepare your dredging station. In another bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, salt, and pepper. Whisk it all together.
Step 4: Heat about 2-3 inches of oil in a heavy-bottomed pot over medium-high heat. You want the temperature to reach around 350°F (175°C). If you don’t have a thermometer, a small drop of batter should sizzle immediately.
Step 5: Working in batches, lift the chicken pieces from the buttermilk, letting any excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to make sure it’s fully coated.
Step 6: Carefully place the coated chicken into the hot oil. Fry for 4-6 minutes, turning occasionally, until golden brown and cooked through. Don’t overcrowd the pot!
Step 7: Use tongs or a spider strainer to remove the cooked chicken and place it on a wire rack to drain. This keeps the bottoms from getting soggy. Repeat with the remaining chicken.
Step 8: Once all the chicken is cooked, place it in a large bowl. Drizzle with about half of the bang bang sauce and toss gently to coat every piece.
Step 9: Assemble your bowls. Start with a generous scoop of warm rice, top with the saucy bang bang chicken, and garnish with sliced green onions and sesame seeds. Serve with the extra sauce on the side for dipping.
Nutritional Info, Diet Swaps, and More
Here’s a quick look at how you can fit this dish into different lifestyles and what to pair it with.
Estimated Nutritional Breakdown
Note: This is an approximation per serving, without rice. Actual values may vary based on ingredients used.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 30 g |
| Fat | 35 g |
| Carbohydrates | 25 g |
Dietary Adaptations
- Gluten-Free: Use a gluten-free all-purpose flour blend for dredging and tamari instead of soy sauce if your chili sauce contains it. Ensure your sweet chili sauce is certified GF.
- Lighter Version: Air fry or bake the chicken instead of deep frying. For the sauce, use Greek yogurt or a light mayonnaise.
- Vegan: Substitute the chicken with extra-firm tofu (pressed well) or cauliflower florets. Use vegan mayonnaise and maple syrup in the sauce.
Meal Pairing Suggestions
This dish is a star on its own, but it pairs wonderfully with simple sides that balance its richness. Try it with steamed broccoli, a crisp cucumber salad, or some quick-pickled red onions.
Cooking Time Efficiency
Make the most of your time by multitasking. Get the rice cooking while the chicken marinates. Prepare the sauce and chop your garnishes during this time as well. By the time the chicken is done frying, everything else will be ready to go.
Leftovers and Storage
If you happen to have leftovers, storing them correctly is crucial for enjoying them later.
For the best results, store the crispy chicken and the bang bang sauce in separate airtight containers in the refrigerator. They will last for up to 3 days. Storing them together will make the chicken coating soggy.
To reheat, I highly recommend using an air fryer or a conventional oven. Place the chicken in a single layer and heat at 375°F (190°C) for 5-8 minutes, or until hot and crispy again. Avoid the microwave if you want to preserve any crunch.
Frequently Asked Questions
Q1. Can I make this in an air fryer?
Ans: Absolutely! After dredging the chicken, spray the pieces lightly with cooking oil. Place them in a single layer in the air fryer basket and cook at 400°F (200°C) for 10-15 minutes, flipping halfway through, until golden and cooked through. Then toss with the sauce as usual.
Q2. Is the bang bang sauce very spicy?
Ans: The spice level is moderate and easily adjustable. The sweet chili sauce adds sweetness, while the Sriracha brings the heat. Start with less Sriracha (maybe 1 tablespoon) and add more to taste. The mayonnaise and honey also help balance the heat.
Q3. Why isn’t my chicken crispy?
Ans: The most common reasons are the oil not being hot enough or overcrowding the pan. Make sure your oil is shimmering and sizzles a test piece of batter. Cooking in small batches ensures the oil temperature stays high, giving you that perfect crunch.
Q4. What’s the best rice to use?
Ans: I prefer jasmine rice for its fragrant aroma and slightly sticky texture, which is perfect for rice bowls. Basmati is another great choice. In a pinch, any long-grain white rice will work just fine.
Wrapping Up
And there you have it—a restaurant-quality Bang Bang Chicken Rice bowl you can proudly say you made yourself. It’s a fantastic combination of textures and flavors that is sure to become a new favorite.
The real joy of cooking is making a recipe your own, so don’t be afraid to experiment with the spice level or add your favorite vegetables.
When you give this recipe a try, I’d love to hear about it! Drop a comment below to let me know how it turned out, or if you have any questions. Happy cooking!
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