Crispy oven-baked chicken bites coated in a sweet and spicy bang bang sauce, served over egg fried rice with peas, carrots, and scallions.
Crispy, Saucy, and Better Than Takeout
Bang bang chicken combines crisp chicken, a creamy sauce, and plenty of sweet heat in one satisfying meal. This version gives the classic combination a lighter approach by coating chicken breast in panko and baking it until golden rather than deep frying. The finished chicken is tossed in a creamy sauce made with Greek yogurt, sweet chili sauce, sriracha, and fresh lime juice.
The chicken is served over egg fried rice packed with carrots, peas, garlic, ginger, and scallions. With about 52 grams of protein per serving, this bowl makes a filling dinner that still has the flavor and texture of a takeout favorite. The chicken and rice can also be prepared together on a busy weeknight or portioned for meal prep lunches.
Why You’ll Love This Recipe
- High protein: Chicken breast, eggs, and Greek yogurt provide roughly 52 grams of protein per bowl.
- Crispy without frying: Panko and a hot oven create a golden crust with much less oil than deep frying.
- Creamy sweet-heat sauce: Greek yogurt replaces most of the mayonnaise while allowing you to adjust the spice.
- Real fried rice: Chilled rice, eggs, vegetables, and seasonings come together quickly in one skillet.
- Two parts, one timeline: The chicken bakes while the fried rice cooks, allowing both components to finish around the same time.
- Meal prep friendly: The chicken, rice, and sauce can be stored separately and reheated when needed.
- Easy to adjust: Increase or reduce the sriracha, or substitute ground chicken or shrimp.
Time Breakdown & Servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 bowls
Ingredients You’ll Need
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1/2 cup panko breadcrumbs
- 1/4 cup cornstarch
- 2 large eggs, for the coating
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon fine sea salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon avocado oil, for the chicken
- 3 cups cooked, chilled jasmine rice (from about 1 cup uncooked)
- 1 tablespoon avocado oil, for the rice
- 2 large eggs, for the fried rice
- 1 cup shredded carrots
- 1 cup frozen peas, thawed
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 3 scallions, thinly sliced, divided
- 1/2 cup plain nonfat Greek yogurt
- 3 tablespoons sweet chili sauce
- 1 to 2 tablespoons sriracha
- 1 tablespoon fresh lime juice
- 1 tablespoon sesame seeds
Ingredient Notes & Practical Substitutions
- Chicken breast: Boneless chicken thighs stay juicier and can be baked for the same amount of time. Ground chicken also works; brown 1 1/2 pounds in a skillet for 8 to 10 minutes with the garlic powder and paprika before adding the sauce.
- Cooked rice: Chilled day-old rice is ideal because its lower moisture content helps it fry rather than steam. Brown rice, quinoa, or cauliflower rice can also be used. Cauliflower rice needs only about 4 to 5 minutes in the skillet.
- Sweet chili sauce: Combine honey with a splash of rice vinegar and chili flakes for a simple substitute.
- Greek yogurt: Light mayonnaise can be used for a more traditional creamy sauce, while unsweetened dairy-free yogurt works for a dairy-free version.
- Panko: Crushed cornflakes or gluten-free panko provide a similar crunchy coating. Use coconut aminos instead of soy sauce for a gluten-free bowl.
Kitchen Tools You’ll Need
Basic equipment is all you need.
- Large rimmed baking sheet
- Wire cooling rack
- Parchment paper
- Large nonstick skillet or wok
- Three shallow dishes for breading
- Mixing bowls
Step-by-Step Instructions
- Heat the oven. Position a rack in the upper third of the oven and preheat to 425°F. Place a wire rack over the baking sheet or line the sheet with parchment paper.
- Prepare the coating. Add the cornstarch to one shallow dish. Whisk 2 eggs in a second dish. In a third dish, combine the panko, garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Coat the chicken. Pat the chicken pieces dry. Dip each piece into the cornstarch, followed by the egg, then press it firmly into the seasoned panko until coated on all sides. Arrange the pieces on the prepared baking sheet without allowing them to touch.
- Bake until crisp. Drizzle or spray the chicken with 1 tablespoon avocado oil. Bake for 18 to 22 minutes, turning once halfway through, until deeply golden and the internal temperature reaches 165°F.
- Make the bang bang sauce. Whisk the Greek yogurt, sweet chili sauce, sriracha, and lime juice until smooth. The sauce should remain thick but easy to drizzle. Set aside.
- Cook the eggs. Heat a large nonstick skillet over medium-high heat. Whisk the remaining 2 eggs with a pinch of salt. Add them to the dry skillet and stir for about 1 minute, until just set. Transfer the eggs to a plate.
- Cook the vegetables. Add 1 tablespoon avocado oil to the skillet. Cook the carrots for 2 minutes, then add the garlic, ginger, and half of the scallions. Cook for another 30 seconds until fragrant.
- Fry the rice. Add the chilled rice and break apart any clumps with a spatula. Spread the rice across the skillet and let it cook undisturbed for about 1 minute, then stir. Continue cooking and stirring for 3 to 4 minutes. Add the peas, scrambled eggs, soy sauce, remaining salt, and remaining pepper. Cook for 1 minute, then remove from the heat and stir in the sesame oil.
- Sauce the chicken. Transfer the hot baked chicken to a large bowl and add about two-thirds of the bang bang sauce. Toss gently until the pieces are evenly coated.
- Build the bowls. Divide the fried rice among four bowls. Add the saucy chicken, drizzle with the remaining sauce, and finish with the remaining scallions and sesame seeds. Serve immediately.
Expert Tips for Best Results
- Use cold rice. Chilled rice produces better fried rice because it contains less surface moisture. If necessary, spread freshly cooked rice on a tray and refrigerate it for 30 minutes.
- Press the panko firmly. A firm coating helps the breadcrumbs stay attached during baking.
- Use a wire rack. Elevating the chicken allows hot air to circulate underneath, helping both sides become crisp.
- Sauce immediately before serving. Tossing the chicken at the last minute helps preserve its crunchy coating.
- Taste the sauce first. Sriracha varies in heat, so begin with 1 tablespoon and add more according to taste.
Common Mistakes To Avoid
- Skipping the cornstarch: It gives the egg and panko a surface to cling to, helping the coating stay in place.
- Crowding the baking sheet: Pieces that touch can trap steam and become less crisp.
- Using warm rice: Fresh, warm rice tends to clump and steam instead of frying.
- Overcooking the chicken: Chicken breast can dry out quickly, so check the internal temperature rather than relying only on cooking time.
- Saucing too early: The longer the chicken sits in the sauce, the more the crust softens.
Recipe Variations
- Ground chicken bowl: Brown ground chicken with garlic and ginger, then coat it with the bang bang sauce instead of using breaded chicken.
- Egg roll in a bowl: Replace the rice with shredded cabbage and carrots cooked with soy sauce and sesame oil, then add the chicken on top.
- Air fryer version: Cook the breaded chicken at 400°F for 10 to 12 minutes, shaking halfway through.
- BBQ chicken rice bowl: Replace the bang bang sauce with 1/3 cup barbecue sauce.
- Shrimp bang bang: Substitute 1 1/2 pounds peeled shrimp. Bread them using the same method and bake for 8 to 10 minutes.
What to Serve With This Dish
- A cucumber salad with rice vinegar
- Steamed broccoli with garlic
- Quick pickled carrots and radishes
- Miso soup
- Chilled jasmine or green tea
Storage & Reheating Guide
Store: Refrigerate the fried rice, chicken, and sauce in separate airtight containers for up to 4 days.
Reheating: Place the chicken on a baking sheet and heat at 400°F for 8 to 10 minutes to restore some of its crispness. Microwave the rice covered for about 90 seconds with a splash of water. Add the sauce after reheating.
Estimated Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 640 |
| Protein | 52 g |
| Carbs | 68 g |
| Fat | 17 g |
| Fiber | 5 g |
| Sugar | 12 g |
Nutrition information is an estimate based on standard ingredient values and may vary by brand and portion size.
Frequently Asked Questions
- Can I make the chicken in an air fryer?
Yes. Cook the breaded chicken at 400°F for 10 to 12 minutes, shaking the basket halfway through, until golden and the internal temperature reaches 165°F. - Do I really need day-old rice?
Day-old rice provides the best texture, but freshly cooked rice can work if you spread it on a tray and refrigerate it for about 30 minutes before frying. - How spicy is the sauce?
With 1 tablespoon of sriracha, the sauce has mild to medium heat. Use 2 tablespoons for more spice or leave it out for a milder version. - Can I make this gluten free?
Yes. Use gluten-free panko and replace the soy sauce with coconut aminos or gluten-free tamari. - Can I freeze the baked chicken?
Yes. Freeze the baked chicken without sauce for up to 3 months. Reheat it in a 400°F oven until hot and crisp before adding the sauce.
Conclusion
This bang bang chicken fried rice bowl brings together crispy baked chicken, creamy sweet-spicy sauce, and savory egg fried rice in one satisfying meal. The combination of peas, carrots, scallions, and sesame adds plenty of texture, while the yogurt-based sauce keeps the chicken creamy without relying heavily on mayonnaise. It is a practical option for weeknight dinners and meal prep when you want takeout-inspired flavor at home.