Bang Bang Chicken Bowls – The Almond Eater

High-protein rice bowls, like my vegan burrito bowl and this egg roll in a bowl, are my all-time favorite lunches. I pile a ton of veggies over rice, add a delicious protein and sauce on top, and then dig in. Hello, flavor and textural heaven! 

My latest obsession is these Bang Bang Chicken Bowls. They’re made with a rice and cauliflower rice base, topped with pan-fried chicken pieces and crunchy vegetables, and smothered in my homemade bang bang sauce for a kick. 

I love how they’re gluten-free (and easy to customize for Paleo and Whole30), easy to make ahead of time, and seriously satisfying. I usually eat them for lunch, then make my bang bang shrimp for dinner because I can’t get enough of that amazing sauce.

Bang Bang Chicken Rice Bowl Ingredients

Chicken – I made these bowls with pan-fried chicken nuggets, sliced from 3 or 4 chicken breasts. Boneless and skinless chicken thighs or chicken tenders also work.

Tapioca flour – Dredging the chicken pieces in tapioca flour before frying not only gives them a light and crunchy coating but also keeps them gluten-free, Paleo, and Whole30. If you can’t find tapioca flour, feel free to use all-purpose flour or gluten-free all-purpose flour as a substitute.

Veggies – I topped the bowls with shredded red cabbage, carrots, and cucumber. 

Bang bang sauce – A finger-licking good sauce made from mayo, ketchup, sriracha, coconut aminos, garlic powder, and salt. I highly recommend making a double batch! It keeps well in the fridge for a few days and is incredible with shrimp, salmon, tacos, and grain bowls.

Rice – I like to make these bowls with a 50-50 mix of cooked white rice and cauliflower rice. Feel free to stick with one or the other if you prefer.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Paleo & Whole30 option – Use cauliflower rice as the base instead of rice. Or, switch things up and use spiralized zoodles, sweet potato noodles, or spaghetti squash. Make sure you use avocado oil mayo, an approved unsweetened ketchup, and a sugar-free hot sauce in the bang bang sauce, too.
• Vegetarian option – Swap the fried chicken for crispy baked tofu cubes instead. Yum!
• Instead of plain rice – Make the base with cilantro lime rice or sweet and creamy coconut rice for a tropical twist. You can even skip the rice and serve the toppings over a bed of greens to turn this into a bang bang chicken salad.
• More topping ideas – Sliced avocado, fresh cilantro, toasted sesame seeds, chopped peanuts, a drizzle of sweet chili sauce, or steamed edamame.

How to Make Bang Bang Chicken Bowls 

Step 1: Prep. Cook the rice, then slice the cabbage and cucumber. Set aside.

Step 2: Make the sauce. Whisk the bang bang sauce ingredients together in a small bowl. Refrigerate until you’re ready to serve.

Step 3: Dredge the chicken. Heat the oil in a large skillet. Meanwhile, dredge half of the chicken nuggets in the whisked egg, then in the tapioca flour and salt mixture.

Step 4: Fry the chicken. Immediately place the dredged chicken pieces in the hot oil. Fry until all sides are browned and the chicken is cooked through, then transfer to a paper towel-lined plate. Repeat until you run out of chicken.

Step 5: Assemble. Divide the rice into 4 bowls and top with the chicken and veggies. Drizzle the sauce over top, then garnish with green onions. Enjoy!

Erin’s Tips and Tricks

• Make sure the oil is hot enough. You can test it by dropping a tiny pinch of flour into the pan. If it sizzles immediately, the oil is ready for frying. 
• Don’t crowd the pan with chicken. I like to pan-fry the pieces in two or three batches to help them cook evenly and prevent the oil from dropping in temperature.

Bang Bang Chicken FAQs