Bang Chicken Rice

Chef’s Secret: I’m about to let you in on a little kitchen trick that turned leftover weeknight chicken into my go-to comfort dinner. I learned to toss crispy baked chicken in a glossy, slightly spicy mayo-based sauce — think bang-bang but with rice and veggies to make it a whole meal — and suddenly weeknight fatigue turns into proud-plate energy. The sauce clings to crunchy panko like glue, the rice soaks up little pockets of sweet heat, and the whole kitchen smells like toasted sesame and garlic. If you want big flavor with minimal drama, this is your dish.

Quick Facts

• Yield: Serves 4
• Prep Time: 15–20 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–50 minutes

Why This Recipe is Awesome

This Bang Chicken Rice hits all the buttons: crunchy, creamy, tangy, and slightly sweet — and it all comes together with pantry staples. It’s so easy even your most hurried weeknights will feel fancy. The texture contrast between the crispy panko chicken and the soft, steaming rice makes each bite interesting, and the sauce? Silky, bright, and a little addicting. Who doesn’t love a crispy edge paired with gooey sauce?

Ingredients

For the Main Dish:

• 1.5 lbs boneless, skinless chicken thighs (or breasts, cut into 1–1.5-inch strips)
• 2 cups jasmine rice
• 2 1/4 cups water (for rice)
• 3/4 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper
• 2 tbsp neutral oil (for brushing / drizzling)
• 2 tbsp toasted sesame oil (for rice and flavor)

For the Sauce / Garnish (if applicable):

• 1/2 cup mayonnaise (use full-fat for best texture)
• 2–3 tbsp Sriracha (adjust to heat preference)
• 2 tbsp honey or maple syrup
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tsp sesame oil
• 2 green onions, thinly sliced
• 1/2 cup shredded carrot (optional, for crunch)
• 1 small cucumber, sliced
• 2 tbsp sesame seeds (for garnish)
• Fresh cilantro (optional)

How I Make It

Step 1:

Start the rice so it’s ready when the chicken finishes. Rinse 2 cups jasmine rice under cold water until it runs clear, then combine with 2 1/4 cups water and a pinch of salt in a pot. Bring to a boil, reduce to a simmer, cover, and cook for 12–15 minutes until the water absorbs. Turn off heat and let it rest, covered, for 10 minutes. Stir in 2 tbsp toasted sesame oil for a warm, nutty aroma.

Step 2:

While the rice cooks, preheat your oven to 425°F. Line a baking sheet with foil and a wire rack if you have one (it helps air circulate and keeps the crust extra crispy). Set up a dredging station: one bowl with 3/4 cup flour seasoned with 1/2 tsp salt and pepper, one bowl with 2 beaten eggs, and one bowl with 1 1/2 cups panko mixed with 1 tsp garlic powder and 1 tsp onion powder. Pat the chicken pieces dry, then coat in flour, egg, and panko.

Step 3:

Arrange the breaded chicken on the rack, brush or spray lightly with 2 tbsp neutral oil, and bake for 18–22 minutes until golden and crisp. If you like extra color, broil for the last 1–2 minutes, watching closely so it doesn’t burn. You want a beautiful golden brown and an internal temperature of 165°F.

Step 4:

While the chicken bakes, whisk together the sauce: 1/2 cup mayo, 2–3 tbsp Sriracha, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp lime juice, and 1 tsp sesame oil. Taste and tweak — more honey if you want sweet, more Sriracha if you want a kick. The sauce should smell tangy and slightly sweet.

Step 5:

When the chicken comes out, cut it into bite-sized strips and toss gently in most of the sauce so it glistens (save a little sauce for drizzling). Fluff the rice and plate it steaming hot, top with sauced chicken, and scatter green onions, sesame seeds, shredded carrot, and cilantro. Add cucumber slices for a cool crunch. Hear that? The contrast between the hot, crispy chicken and the cool cucumber makes the whole plate sing.

Pro Tips

• For extra crunch, pulse panko with a few crackers or cornflakes — mix them in for texture contrast.
• Don’t overcrowd the baking sheet; leave space so hot air crisps the chicken instead of steaming it.
• If you’re short on time, use store-bought rotisserie chicken and toss it in the sauce — dinner in minutes.
• Use an instant-read thermometer to confirm 165°F for safe, juicy chicken every time.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press, coat, and bake) for a vegetarian option — sauce keeps the same punch.
• Use Greek yogurt instead of mayo to lighten the sauce (tangier flavor; slightly thinner texture).
• For gluten-free: use gluten-free panko or crushed rice cereal as the coating and tamari instead of soy sauce.
• Want dairy-free? This whole recipe already avoids dairy; substitute honey with agave for vegans.

Variations & Tips

• Spicy: Add 1 tbsp gochujang to the sauce for deeper heat and umami.
• Kid-friendly: Reduce Sriracha to 1 tsp and add extra honey for a sweeter glaze.
• Mediterranean twist: Swap sesame oil for olive oil, and add lemon zest and oregano to the sauce.
• Bowl upgrade: Mix the rice with quick-pickled red onions and a scoop of steamed edamame for color and protein.
• Sheet-pan version: Roast sliced bell peppers and broccoli on the same sheet (if space allows) for a one-pan dinner.
• Creative twist: Turn it into tacos — fold sauced chicken into tortillas with slaw and lime crema.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Bake the chicken and store it separately from the sauce and rice in airtight containers for up to 3 days. Reheat chicken in a 375°F oven for 8–10 minutes to crisp it back up, then toss in sauce just before serving.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them halfway through baking so everything crisps evenly. Rice will scale linearly — double the pot size or cook in batches.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil if swapping; for this recipe, I prefer sesame oil in the rice and neutral oil for crisping.

How do I know it’s done?

Look for golden, crisp edges and juices running clear. The most reliable check: pull an instant-read thermometer and confirm the chicken hits 165°F.

What if I don’t have ingredient X?

No panic: swap Sriracha with any chili sauce or hot sauce you like, and use maple syrup if you’re out of honey. Quick pickles or raw veggies replace garnish if you lack fresh herbs.

How I Like to Serve It

I love this on busy weeknights with a cold glass of iced green tea or a light lager. For weekends, serve it family-style with extra lime wedges and a big bowl of crunchy slaw. It also travels well for lunches — pack rice and chicken separately and assemble at work for a restaurant-worthy noon meal. In summer, swap warm rice for cold rice salad and it becomes a picnic star.

Notes

• Store leftovers in the fridge up to 3 days. Reheat chicken in the oven at 375°F to restore crispiness.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade Bang Chicken Rice. It’s crunchy, saucy, and ridiculously satisfying.