Bang Bang Chicken Bowl: Spicy, Creamy Weeknight Wonder (Print Version)

Bang Bang Chicken Bowl brings a spicy, creamy kick to your dinner table. This easy recipe with tender chicken is perfect for satisfying cravings any night.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Asian Fusion
Dietary: Dairy-Free (optional), Nut-Free

# Ingredients:

→ Chicken & Base Ingredients

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 2 tbsp cornstarch
03 - Salt and black pepper, to taste
04 - 1 tbsp olive oil
05 - 2 cups cooked jasmine rice, for serving

→ Creamy Bang Bang Sauce

06 - 1/2 cup mayonnaise
07 - 1/4 cup sweet chili sauce
08 - 1-2 tbsp sriracha (adjust to your spice preference)
09 - 1 tbsp honey
10 - 1 tsp rice vinegar

→ Bowl Fixings & Finishing Touches

11 - 2 green onions, thinly sliced
12 - 1 tbsp sesame seeds, toasted
13 - Fresh cilantro, chopped (optional, for garnish)

# Instructions:

01 - First things first, get your rice cooking. I usually rinse my jasmine rice a few times until the water runs clear; it makes it fluffier, I swear. While that's happening, pat your chicken thighs super dry with paper towels – this is critical for crispiness! Cut them into bite-sized pieces, about 1-inch chunks. Toss the chicken with cornstarch, salt, and pepper in a bowl. You want every piece lightly coated. Honestly, I always make a bit of a mess with the cornstarch, but it’s worth it for that golden crust!
02 - Heat a large skillet over medium-high heat with a good drizzle of olive oil. Once it's shimmering, add the chicken in a single layer. Don't overcrowd the pan, or it'll steam instead of sear! I usually do this in two batches. Cook for about 4-5 minutes per side, until golden brown and cooked through. This is where the magic happens, that beautiful crispy exterior. I always peek a little too early, but patience is key here, friends! Transfer the cooked chicken to a plate.
03 - While the chicken is cooking, let's make that glorious sauce! In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha (start with less, you can always add more!), honey, and rice vinegar until it's super smooth and creamy. Give it a taste. Does it need more heat? More sweetness? More tang? This is your moment to adjust it to your personal preference. I didn't expect that first accidental combo to be so good, but here we are!
04 - Once all the chicken is cooked, return it to the empty skillet (or a clean bowl if you prefer less mess). Pour that amazing Bang Bang sauce all over the crispy chicken. Toss gently until every single piece is beautifully coated in the creamy, spicy goodness. Oh, the smell at this point is just incredible! Make sure everything is evenly covered; we want maximum flavor in every bite of this Bang Bang Chicken Bowl.
05 - Now for the fun part: assembling your Bang Bang Chicken Bowl! Divide the cooked jasmine rice among your serving bowls. Pile a generous portion of the saucy Bang Bang chicken on top of the rice. I always try to make it look pretty, but honestly, it usually ends up being a heaping, delicious mess. That's perfectly fine, it's homemade, after all!
06 - Finish each bowl with a sprinkle of freshly chopped green onions and a dash of toasted sesame seeds. If you love cilantro like I do, a little fresh sprig on top adds a lovely pop of color and flavor. Serve immediately and enjoy that spicy, creamy, comforting goodness! The first bite is always the best; it's a mix of textures and flavors that just hits the spot.

# Notes:

01 - Don't overcrowd the pan when cooking the chicken; it won't get crispy!
02 - Leftovers store beautifully in an airtight container for up to 3 days in the fridge.
03 - No sriracha? Chili garlic sauce works in a pinch for that spicy kick.
04 - Serve with a sprinkle of toasted sesame seeds and fresh cilantro for that extra pop of flavor and crunch.

# Tools You'll Need:

01 - Large skillet
02 - whisk
03 - mixing bowls
04 - cutting board
05 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 30g

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