Last Tuesday was one of those nights. Lily was doing homework, Noah was asking for snacks, and Jake was on his way home. I threw together this Bang Bang Chicken Bowl on a whim, and it was an instant hit. The kids cleaned their plates, and we didn’t have to order takeout.
Bang Bang Chicken Bowl is an easy, flavor-packed weeknight dinner that brings together crispy golden chicken, fresh crunchy vegetables, fluffy rice, and a creamy homemade bang bang sauce with the perfect balance of sweet heat and spice. This simple, from-scratch recipe is ready in under 30 minutes and is completely customizable for the whole family. It’s the ultimate healthy, high-protein meal prep bowl that tastes even better than takeout. A crowd-pleasing, vibrant comfort food dinner you’ll want to make every single week.
Why You'll Love This Recipe
- Quick and Easy: From start to finish, you're looking at under 30 minutes. Faster than delivery.
- Kid-Approved: My kids ask for this constantly. It's a guaranteed win.
- Budget-Friendly: Made with pantry staples you probably already have.
- Perfect for Meal Prep: Make a double batch on Sunday and reheat for easy lunches.
Ingredients You'll Need
The beauty of these cheeseburger bombs is that you probably have most of these ingredients sitting in your kitchen right now. Nothing fancy, nothing hard to find. Just real, simple food that comes together in the best way.
- FOR THE CHICKEN:
- 500g (1.1 lb) boneless skinless chicken breast, cut into bite-sized pieces
- 60g (½ cup) cornstarch — ½ tsp salt / ½ tsp black pepper / ½ tsp garlic powder / 2 tbsp vegetable oil
- FOR THE BANG BANG SAUCE:
- 4 tbsp mayonnaise — 3 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste) — 1 tsp honey / 1 tsp rice vinegar
- FOR THE BOWLS:
- 200g (1 cup) dry white rice, cooked
- 1 large cucumber, thinly sliced — 2 medium carrots, julienned or grated
- 2 cups shredded purple cabbage — 3 green onions, sliced
- 1 tbsp sesame seeds — Fresh cilantro to finish (optional)
A few notes on the key ingredients:
Quality matters here. Always use the freshest produce and proteins you can find. I always tell Jake, good ingredients do half the cooking for you!
Note: If you are meal prepping this, keep the sauces on the side until you are ready to eat. This ensures everything stays perfectly fresh.
How to Make Bang Bang Chicken Bowl
This whole thing comes together faster than you’d expect. Seriously, by the time your oven preheats, you’ll almost be done assembling. Let’s walk through it step by step.
Step 1: MAKE THE BANG BANG SAUCE
Whisk mayo, sweet chili sauce, sriracha, honey, rice vinegar. Adjust heat to taste. Set aside.
Step 2: COAT THE CHICKEN
Toss chicken pieces in cornstarch, salt, pepper, garlic powder until fully coated.
Step 3: COOK THE CHICKEN
Fry in vegetable oil over medium-high, 3–4 min per side until golden and crispy. Work in batches.
Step 4: TOSS IN SAUCE
Add crispy chicken to large bowl. Pour ⅔ of sauce over, toss to coat. Reserve rest for drizzling.
Step 5: PREP THE VEGETABLES
Slice cucumber, julienne carrots, shred cabbage. Keep separate for assembly.
Step 6: ASSEMBLE AND SERVE
Rice as base, then sauced chicken, cucumber, carrots, cabbage. Drizzle reserved sauce. Top with green onions, sesame seeds, cilantro.
Lora's Kitchen Tips
- CORNSTARCH IS THE SECRET — Creates an incredibly light, crispy coating that holds crunch even after saucing.
- DON'T OVERCROWD THE PAN — Too many pieces at once causes steaming instead of crisping. Work in batches.
- CUSTOMIZE THE HEAT — More sriracha for heat, more sweet chili for sweetness, more honey to balance.
- MAKE IT A MEAL PREP BOWL — Store each component separately up to 4 days. Toss chicken fresh before serving.
- AIR FRYER OPTION — Air fry at 200°C (400°F) for 12–14 min, flipping halfway. Just as crispy, less oil.
Variations and Substitutions
Every kitchen is different, so feel free to make this your own:
Make it Gluten-Free: Simply swap any pasta or soy sauce for gluten-free alternatives like tamari.
Protein Swap: Not a fan of this meat? Try it with shrimp, tofu, or ground turkey.
Spicy Kick: Add a heavy pinch of red pepper flakes or a drizzle of sriracha—Jake’s favorite way to eat it.
Veggie-Packed: Sneak in handfuls of fresh spinach or diced peppers. Noah won’t even notice.
What to Serve with Bang Bang Chicken Bowl
These bombs are pretty hearty on their own, but if you want to round out the meal, a simple side salad with a light vinaigrette is my go-to. It balances out the richness of the cheese and beef with something fresh and crunchy.
For something more filling, roasted sweet potato fries are amazing alongside these. The sweet and savory combo is unreal. I also love pairing them with a quick cucumber tomato salad dressed in olive oil, lemon juice, and a pinch of salt. It takes five minutes and adds a fresh element that makes the whole plate feel complete.
On game days or when we’re having friends over, I’ll set out a big platter of these bombs with three or four dipping sauces and some raw veggies with hummus on the side. It’s as easy as appetizer spreads get, and they disappear in minutes.
Storage, Freezing, and Reheating
- Storage: Let them cool completely, then store in an airtight container in the fridge for up to 3-4 days. Layer them with parchment paper between each one so they don't stick together.
- Freezing: Place the fully baked and cooled bombs on a baking sheet in a single layer and flash freeze for about 1 hour. Then transfer to a freezer-safe bag or container. They'll keep in the freezer for up to 2 months.
- Freeze unbaked: You can also freeze them unbaked. Assemble, skip the butter topping, freeze on a tray, then bag them. When ready to cook, brush with the garlic butter and bake from frozen, adding 3-5 extra minutes to the bake time.
- Reheat in oven/air fryer: Pop them in at 350 degrees F for 8-10 minutes until warmed through and the outside crisps up again. Air fryer at 350 degrees for 4-5 minutes gives you that just-baked texture.
- Microwave in a pinch: 30-45 seconds works, but the dough won't be as crispy. The oven or air fryer method is always better if you have the time.
Frequently Asked Questions
Here are the questions I get asked most about these garlic parmesan cheeseburger bombs. If yours isn’t here, drop it in the comments and I’ll get back to you!
Can I make this dairy-free?
Absolutely. Swap out butter or cream for your favorite plant-based alternatives like olive oil or full-fat coconut milk.
Can I make this ahead of time?
Yes, this is a meal-prep dream. You can chop all your veggies and measure your sauces the night before so dinner takes literally minutes the next day.
What if my sauce is too thin/thick?
If it’s too thin, let it simmer a minute longer. If too thick, just add a splash of warm water or broth until it’s perfect.
Can I use X instead of Y?
You can substitute almost any vegetable or protein in this recipe. It’s incredibly forgiving, so use what you have in the fridge!
How do I make these higher in protein?
Use extra-lean ground beef (96/4) or ground turkey breast, and double up on the cheese. You can also add a scoop of unflavored protein powder into the beef mixture without changing the taste. Each bomb already has a solid amount of protein from the beef and cheese, but these tweaks bump it up even more.
I really hope you give this recipe a shot. It is one of those meals that looks impressive but takes zero stress to make. Make it, enjoy every bite, and let me know how your family liked it!
With love and a little bit of garlic,
Lora x
Easy Healthy Bang Bang Chicken Bowl (Ready in 30 Minutes)
4
servings30
minutes40
minutes300
kcalIngredients
FOR THE CHICKEN:
500g (1.1 lb) boneless skinless chicken breast, cut into bite-sized pieces
60g (½ cup) cornstarch / ½ tsp salt / ½ tsp black pepper / ½ tsp garlic powder / 2 tbsp vegetable oil
FOR THE BANG BANG SAUCE:
4 tbsp mayonnaise / 3 tbsp sweet chili sauce
1 tbsp sriracha (adjust to taste) / 1 tsp honey / 1 tsp rice vinegar
FOR THE BOWLS:
200g (1 cup) dry white rice, cooked
1 large cucumber, thinly sliced / 2 medium carrots, julienned or grated
2 cups shredded purple cabbage / 3 green onions, sliced
1 tbsp sesame seeds / Fresh cilantro to finish (optional)
Directions
1. MAKE THE BANG BANG SAUCE — Whisk mayo, sweet chili sauce, sriracha, honey, rice vinegar. Adjust heat to taste. Set aside.
2. COAT THE CHICKEN — Toss chicken pieces in cornstarch, salt, pepper, garlic powder until fully coated.
3. COOK THE CHICKEN — Fry in vegetable oil over medium-high, 3–4 min per side until golden and crispy. Work in batches.
4. TOSS IN SAUCE — Add crispy chicken to large bowl. Pour ⅔ of sauce over, toss to coat. Reserve rest for drizzling.
5. PREP THE VEGETABLES — Slice cucumber, julienne carrots, shred cabbage. Keep separate for assembly.
6. ASSEMBLE AND SERVE — Rice as base, then sauced chicken, cucumber, carrots, cabbage. Drizzle reserved sauce. Top with green onions, sesame seeds, cilantro.
• CORNSTARCH IS THE SECRET — Creates an incredibly light, crispy coating that holds crunch even after saucing.
• DON'T OVERCROWD THE PAN — Too many pieces at once causes steaming instead of crisping. Work in batches.
• CUSTOMIZE THE HEAT — More sriracha for heat, more sweet chili for sweetness, more honey to balance.
• MAKE IT A MEAL PREP BOWL — Store each component separately up to 4 days. Toss chicken fresh before serving.
• AIR FRYER OPTION — Air fry at 200°C (400°F) for 12–14 min, flipping halfway. Just as crispy, less oil.
