Bang Bang Chicken with Rice

Bang Bang Chicken with Rice hits that sweet-heat spot with crispy chicken, creamy spicy mayo sauce, and fluffy jasmine rice. It suits busy weeknights and spice fans, clocking in at about 35 minutes start to finish. I first cooked this after a long shift and ate it standing at the stove, grinning like I found hidden takeout in my own kitchen.

Why Choose This Bang Bang Chicken with Rice

Bang Bang Chicken with Rice gives you crunchy, saucy, and satisfying in one bowl without a fussy process. You get restaurant vibes at home, and the simple pantry sauce makes it weeknight-friendly.

Saucy, crunchy, and wildly good over hot rice — I licked the spoon and went back for more. ★★★★★

Ingredients You Need

• Chicken

  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces (thighs stay juicier)
  • 1 teaspoon kosher salt and 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 cup cornstarch (gives a light, crisp crust; use rice flour for a gluten-free option)
  • 2 large eggs, beaten (binds crumbs if you use panko)
  • 1 cup panko breadcrumbs, optional for extra crunch
  • Oil for cooking: 1/3 cup neutral oil like canola or avocado

• Rice

  • 1.5 cups jasmine rice, rinsed until water runs clear
  • 2 cups water or low sodium chicken broth
  • Pinch of salt
  • 1 teaspoon butter or a drizzle of sesame oil, optional

• Bang Bang sauce

  • 1/2 cup mayonnaise (Kewpie tastes extra rich; use light mayo or half Greek yogurt for a lighter sauce)
  • 1/4 cup Thai sweet chili sauce (Mae Ploy or Trader Joe’s both work)
  • 1 to 2 tablespoons sriracha, to taste
  • 1 tablespoon rice vinegar or fresh lime juice
  • 1 teaspoon honey, optional for extra balance
  • 1 small garlic clove, grated, or 1/4 teaspoon garlic powder

• Finishes

  • 2 scallions, thinly sliced
  • Lime wedges, for squeezing
  • Sesame seeds, optional
  • Cucumber ribbons or quick pickles, optional for crunch

Pantry shortcuts and notes:

• Use frozen microwave jasmine rice on hectic nights.
• Swap sweet chili sauce with gochujang plus a teaspoon of honey in a pinch.
• Stir in a teaspoon of chili crisp if you like a smoky kick.

Equipment:

• Nonstick skillet or cast iron, or an air fryer
• Saucepan or rice cooker
• Mixing bowls, whisk, tongs, wire rack or paper towels

How to Make Bang Bang Chicken with Rice

Cook the rice (15 to 20 minutes)

1. Rinse the jasmine rice until the water runs mostly clear. Add rice, water or broth, and a pinch of salt to a saucepan.
2. Bring it to a gentle simmer. Cover, reduce heat to low, and cook 12 minutes.
3. Turn off the heat and let it sit covered 5 to 10 minutes. Fluff and finish with butter or sesame oil.

Mix the bang bang sauce (5 minutes)

1. Whisk mayonnaise, sweet chili sauce, sriracha, rice vinegar or lime, honey, and garlic until smooth.
2. Taste and adjust heat or sweetness. Set aside.

Prep and cook the chicken (12 to 15 minutes)

1. Pat the chicken dry. Toss with salt, pepper, garlic powder, and paprika.
2. For a classic light crust: coat the chicken in cornstarch, shaking off excess. For extra crunch: dip in egg, then press into panko.
3. Heat 1/4 inch of oil in a large skillet over medium to medium-high. Add chicken in a single layer and cook 3 to 4 minutes per side until golden and cooked through. Work in batches and set pieces on a rack.
4. Air fryer option: spray coated chicken with oil, air fry at 400°F for 10 to 12 minutes, shaking halfway, until crisp and 165°F inside.

Sauce and finish (3 minutes)

1. Toss the hot chicken with enough bang bang sauce to coat, or drizzle the sauce over to keep more crunch.
2. Spoon rice into bowls, top with chicken, more sauce, scallions, sesame seeds, and a squeeze of lime.

Tips & Common Mistakes

• Rinse the rice so it cooks fluffy and not gummy.
• Cut chicken into even pieces so they cook at the same pace.
• Do not crowd the skillet. Crowding drops the heat and softens the crust.
• Shake off extra cornstarch or panko to avoid floury spots.
• Heat the oil until it shimmers. Lukewarm oil makes soggy chicken.
• Taste the sauce and adjust sriracha last. You control the heat.
• Drizzle sauce instead of tossing if you want maximum crunch for longer.
• Use a rack, not just paper towels, so steam does not soften the crust.
• For meal prep, keep sauce separate and add it right before eating.
• Use a thermometer and pull chicken at 165°F so it stays juicy.

Variations I've Tried

• Baked version: arrange panko-crusted chicken on a rack set over a sheet pan, spray with oil, and bake at 425°F for 15 to 18 minutes.
• Shrimp swap: use large shrimp, pat dry, toss in cornstarch, and pan-sear 1 to 2 minutes per side, then sauce.
• Tofu or cauliflower: press extra-firm tofu, cube, and toss in cornstarch; or roast cauliflower florets. Both soak up the sauce like champs.
• Peanut twist: whisk a tablespoon of peanut butter into the sauce and add a splash of soy sauce or tamari.
• Low-carb bowl: skip rice and pile it over shredded cabbage, cucumber, and carrots with a splash of rice vinegar.
• Brown rice or quinoa: both work and add a nutty base for the spicy mayo sauce.

How to Serve

Scoop hot jasmine rice into bowls, then pile on the crispy chicken and drizzle extra sweet chili sriracha sauce over the top. Add scallions, sesame seeds, and a bright squeeze of lime. Pair with a cool cucumber salad or steamed broccoli to balance the heat. I like iced tea or a crisp lager on the side, and I never skip a few extra lime wedges.

Make-Ahead and Storage

• Store components separately when you can. The chicken and rice keep in the fridge for 3 to 4 days, and the sauce keeps for up to 1 week.
• Freeze unsauced cooked chicken for up to 2 months and cooked rice for 1 month. Thaw overnight in the fridge.
• Reheat chicken in a 375°F oven or 380°F air fryer for 5 to 8 minutes until hot and crisp. Warm rice in the microwave with a splash of water and a loose cover, then add sauce right before serving.

Ally Sanders

Bang Bang Chicken with Rice

Bang Bang Chicken with Rice is a crispy, spicy-sweet chicken dish served over fluffy rice and drizzled with a creamy chili sauce.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Lunch

Cuisine: American

Ingredients

  

• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

• 1 1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 quart vegetable oil, for frying

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 2 tablespoons Sriracha sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar

• 2 cups uncooked jasmine or long-grain rice, rinsed
• 3 cups water or chicken broth
• 1 tablespoon soy sauce
• 2 tablespoons green onions, thinly sliced
• 1 tablespoon sesame seeds

Instructions

 

1. Combine the rinsed rice and water (or broth) in a saucepan. Add soy sauce if using, and bring to a boil over medium-high heat.
2. Reduce heat to low, cover, and simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

1. In a medium bowl, whisk together the buttermilk, garlic powder, onion powder, paprika, salt, and pepper.
2. Add the chicken pieces to the buttermilk mixture, stir to coat well, cover, and refrigerate for at least 15 minutes while you prepare the breading and sauce.

1. In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha (if using), honey, and rice vinegar until smooth and well combined.
2. Taste and adjust heat or sweetness by adding more Sriracha or honey as desired. Set aside.

1. In a shallow dish, mix the flour, cornstarch, baking powder, salt, and pepper.
2. Heat the vegetable oil in a deep skillet or heavy pot over medium-high heat to 350°F (175°C).
3. Working in batches, remove chicken from the buttermilk, letting excess drip off, then dredge in the flour mixture, pressing lightly so the coating adheres.
4. Fry the chicken pieces in hot oil for 4–6 minutes, turning as needed, until golden brown and cooked through (internal temperature 165°F / 74°C).
5. Transfer fried chicken to a paper towel–lined plate or wire rack to drain. Repeat with remaining chicken.

1. Place a bed of hot rice into serving bowls or plates.
2. Drizzle some bang bang sauce over the crispy chicken or toss the chicken gently in a large bowl with sauce to coat lightly.
3. Spoon the sauced chicken over the rice and garnish with sliced green onions and sesame seeds if desired.
4. Serve immediately with extra sauce on the side for dipping.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe with rice and sauce): 780 calories; fat 37 g; saturated fat 7 g; carbohydrates 74 g; fiber 1 g; sugars 12 g; protein 32 g; sodium 1180 mg. Values are estimates and will vary based on specific ingredients, oil absorption, and portion size.