Crispy Bang Bang Chicken and Rice Bowls with Chinese takeout-inspired pan-fried chicken, rice, fresh veggies, avocado and amazing bang bang sauce. Bowl lovers, this versatile beauty is a must make!

Crispy chicken in a bowl with fresh vegetables and sauce.

Because my Crispy Bang Bang Salmon Bowls have been my most popular dinner recipe over the last year, I just knew I had to take the same approach with my Bang Bang Chicken

So I whipped up a batch of that crispy chicken with amazing bang bang sauce and tossed it in a huge bowl with steamed rice, fresh vegetables, and some avocado for a complete meal.

All things considered, we’re getting delightful tender chicken with an amazing outer crust combined with complex carbs and fiber for a nutritious yet wildly delicious meal. 

I love how versatile these chicken and rice bowls are, as you can get creative with your favorite additions. Mix in any raw or cooked vegetables, go wild with additional sauces, and consider adding something with a little kick, like kimchi or pickled vegetables.

In addition to how easy they are to customize, I love that this simple recipe for chicken and rice bowls comes together relatively quickly.

In fact, the most time-consuming part is preparing the chicken. Every other component of the bowls can be prepared in advance and is quick to make. 

While it may seem like there is a lot going on here, you may already have some of the ingredients and you can also make use of what you already have on hand.

If you’re into quick meals and chicken recipes, this easy weeknight dinner is for you! 

I particularly love making chicken and rice bowl recipes like this during the summer months when we have access to such a huge variety of fresh produce.

Have some leftover grilled vegetables on hand? Toss them in!

Wooden bowl of crispy chicken, rice, and vegetables.

Let’s discuss the ingredients for chicken and rice bowls. You can find the full list of ingredients at any grocery store!

Ingredients for Chicken and Rice Bowls

Bang Bang Chicken Ingredients:

What are the main ingredients for bang bang chicken? I’m so glad you asked. Boneless chicken thighs (or boneless breasts), egg, milk, gluten-free flour (or regular all-purpose flour), tapioca flour (or potato starch), and seasonings like salt, pepper, garlic powder, and paprika.

The chicken gets chopped into bite-sized pieces, then dredged in beaten egg followed by a flour mixture. It is then pan-fried to crispy perfection, which is the reason we’re all here!

For frying the chicken in a skillet, I like using avocado oil due to its high smoke point, neutral flavor, and better health profile over seed oils.

I don’t recommend using olive oil because it burns at a relatively low temperature.

Bang Bang Sauce Ingredients:

Sweet and creamy bang bang sauce is made with mayonnaise (substitute Greek yogurt for lower fat), sweet chili sauce, honey, and sriracha or gochujang sauce.

When mixed together, we end up with a sweet, tangy, creamy delightful sauce with a slight kick. The amount of sweetness and spice can be adjusted easily to fit your palate.

Bowl Ingredients:

To serve the bowls, we need brown rice, white rice, or cauliflower rice, fresh veggies of choice, and avocado. 

Get creative with your additions here! Any kind of fresh vegetables work, as do kimchi or other pickled vegetables.

You can always drizzle the bowls with teriyaki sauce or soy sauce to infuse the rice with more flavor. 

Recipe Adaptations:

Use boneless chicken breast instead of thighs.

Add black beans, garbanzo beans, or your favorite kind of beans to the bowls.

Incorporate other vegetables, like bell peppers, cauliflower, sweet potatoes, bok choy, poblano peppers, leafy greens, or any of your favorite veggies. You can also pick up a frozen bag of vegetable stir fry for an easy vegetable medley. 

Use any kind of rice you enjoy. Jasmine rice, cauliflower rice, brown rice, and wild rice are all a great option. If you aren’t into rice, serve the chicken over a green salad with homemade dressing and any other fresh ingredients you enjoy.

Add lemon juice, fresh lime juice, rice vinegar, more hot sauce, and/or brown sugar to the sauce for some extra tang and sweetness. 

If you’re into a burrito bowl, you can add sour cream and fresh salsa for a fusion approach.

How to Make Bang Bang Chicken and Rice Bowls:

Make the Bang Bang Sauce:

In order to make bang bang sauce, all we do is mix all of the ingredients in a small bowl until they are well-combined.

Bang bang sauce in a white bowl, ready to serve with shrimp.

Cover the bowl with plastic wrap (or use an airtight container) and refrigerate until you’re ready to serve the bowls.

Make the Sides for the Bowls:

Prepare any bowl ingredients in advance so that by the time the chicken is finished cooking, you can serve it fresh off the frying pan for the best results.

Steam rice, chop veggies, and make any other necessary preparations for your bowls.

Prepare the Crispy Chicken:

Chop the chicken into small bite sized pieces on a cutting board using a sharp knife.

In a mixing bowl, whisk together the egg and milk until well-combined.

On a plate, or in a bowl, mix together all of the dry ingredients (flours and seasonings).

Drop several pieces of chicken into the egg mixture to coat, then transfer them to the flour mixture and toss to coat them in flour. Transfer to a plate and repeat for the remaining chicken.

Dredging chicken in egg mixture then in the flour mixture in a bowl and on a plate to make bang bang chicken.

Heat the oil in a large skillet over high heat and wait for a few minutes to allow it to become sizzling hot. I like using a 12-inch nonstick skillet.

You can test whether or not the oil is ready for frying by carefully flicking a small amount of water at it. If it immediately sizzles and evaporates, it’s ready.

Transfer the breaded chicken to the hot oil in a single layer using tongs. If you’re using a 12-inch skillet, you should be able to do this in one batch. Smaller skillets will require a couple batches.

Cook for 3 to 5 minutes, or until the first side is golden brown.

Flip the pieces of chicken and cook for another 3 to 5 minutes, or until they are fully golden brown and cooked through.

Chicken nuggets cooking in a skillet to golden brown perfection.

Check the chicken for doneness by inserting an instant thermometer into one of the pieces. Chicken is fully cooked once it reaches an internal temperature of 165 degrees Fahrenheit. 

Transfer the cooked crispy chicken to a plate and finish compiling the bowls.

Make Chicken and Rice Bowls:

Add your desired amount of cooked rice to a big bowl, followed by your desired toppings (I do cherry tomatoes, cucumber salad, red onion, and avocado and sometimes kimchi), and crispy bang bang chicken.

Drizzle your desired amount of bang bang sauce over the bowls and enjoy!

Store leftovers in an airtight container (or separate meal prep containers) in the refrigerator for up to 4 days.

To reheat bang bang chicken, I recommend using an air fryer, oven, or skillet to allow the chicken to crisp back up.

Big wooden bowl of pan fried chicken with rice and vegetables drizzled with sauce.

And that’s it! A relatively quick and simple dinner recipe that will have the whole family drooling. 

If you love bowl recipes like this one, also try out these reader favorites!

More Bowl Recipes:

​The perfect meal for a busy weeknight, the fresh flavors of this balanced meal are sure to entice!

Make this chicken and rice bowl recipe for dinner tonight!

Crispy chicken in a bowl with fresh vegetables and sauce.

Crispy Bang Bang Chicken and Rice Bowls

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These easy chicken and rice bowls feature mouth-watering crispy chicken and fresh veggies tied together in a delicious creamy sweet sauce for an unforgettable meal.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 to 5 Bowls

Ingredients

Bang Bang Sauce:

Bang Bang Chicken:

  • 1 pound boneless skinless chicken thighs or breasts chopped into 2 inch chunks
  • 1 large egg
  • 1 Tbsp milk or water
  • cup gluten-free all-purpose flour or all-purpose flour
  • cup tapioca flour or potato starch
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp paprika
  • 4 to 5 Tbsp avocado oil for frying as needed

For the Bowls

  • 3 to 4 cups steamed brown rice or white rice
  • 1 to 2 large ripe avocados sliced
  • 1 cup cherry tomatoes
  • 1/2 cucumber thinly sliced*

Instructions

Make the Bang Bang Sauce:

  • In order to make bang bang sauce, all we do is mix all of the ingredients in a small bowl until they are well-combined. Cover the bowl with plastic wrap (or use an airtight container) and refrigerate until you’re ready to serve the bowls.

Make the Sides for the Bowls:

  • Prepare any bowl ingredients in advance so that by the time the chicken is finished cooking, you can serve it fresh off the frying pan for the best results.
  • Steam rice, chop veggies, and make any other necessary preparations for your bowls.

Prepare the Crispy Chicken:

  • Chop the chicken into small bite sized pieces on a cutting board using a sharp knife.
  • In a mixing bowl, whisk together the egg and milk until well-combined.
  • On a plate, or in a bowl, mix together all of the dry ingredients (flours and seasonings).
  • Drop several pieces of chicken into the egg mixture to coat, then transfer them to the flour mixture and toss to coat them in flour. Transfer to a plate and repeat for the remaining chicken.
  • Heat the oil in a large skillet over high heat and wait for a few minutes to allow it to become sizzling hot. I like using a 12-inch nonstick skillet. You can test whether or not the oil is ready for frying by carefully flicking a small amount of water at it. If it immediately sizzles and evaporates, it’s ready.
  • Transfer the breaded chicken to the hot oil in a single layer using tongs. If you’re using a 12-inch skillet, you should be able to do this in one batch. Smaller skillets will require a couple batches. Cook for 3 to 5 minutes, or until the first side is golden brown. Flip the pieces of chicken and cook for another 3 to 5 minutes, or until they are fully golden brown and cooked through. Check the chicken for doneness by inserting an instant thermometer into one of the pieces. Chicken is fully cooked once it reaches an internal temperature of 165 degrees Fahrenheit.
  • Transfer the cooked crispy chicken to a plate and finish compiling the bowls.

Make Chicken and Rice Bowls:

  • Add your desired amount of cooked rice to a big bowl, followed by your desired toppings (I do cherry tomatoes, cucumber salad, red onion, and avocado and sometimes kimchi), and crispy bang bang chicken.
  • Drizzle your desired amount of bang bang sauce over the bowls and enjoy!

Notes

*You can also make a batch of Asian Cucumber Salad to spruce up the bowls with more spunk and flavor.

Nutrition

Serving: 1bowl (of 4) · Calories: 783kcal · Carbohydrates: 80g · Protein: 35g · Fat: 34g · Saturated Fat: 6g · Polyunsaturated Fat: 7g · Monounsaturated Fat: 21g · Cholesterol: 125mg · Sodium: 553mg · Fiber: 10g · Sugar: 11g
Author: Julia Mueller
Course: Chicken Main Dishes
Cuisine: American, Chinese
Keyword: bang bang chicken, bowl recipes, chicken and rice bowls, easy dinner recipes, easy healthy recipes, gluten free dinner recipes, healthy dinner recipes
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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