Why I Love This Recipe

When you need dinner on the table fast but still want something packed with flavor, this recipe never disappoints. The chicken gets perfectly golden before being tossed in a creamy bang bang sauce that’s sweet, spicy, and completely irresistible. Paired with a crunchy slaw and served over rice, it’s the kind of easy weeknight dinner that tastes like takeout but comes together in just 30 minutes.

Enjoying The Leftovers

The sauce keeps every bite just as flavorful the next day.

Storing

Store the bang bang chicken, rice, and cabbage slaw in separate airtight containers in the refrigerator for up to 4 days. Keeping the slaw separate helps it stay fresh and crisp.

Reheating

Reheat the chicken and rice in the microwave or a skillet until warmed through. Add the fresh slaw and green onions just before serving for the best texture.

Two bowls of crispy chicken on a bed of cauliflower rice topped with green onions and a dressing.
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30 Minute Bang Bang Chicken

This 30-minute Bang Bang Chicken is a quick, high-protein dinner made with tender seasoned chicken thighs tossed in a creamy, spicy-sweet sriracha bang bang sauce. Served over rice with crunchy cabbage slaw and green onions, it’s an easy weeknight bowl packed with bold flavor and heat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
US M
Servings 6

Ingredients

  • 2 lbs chicken thighs, cubed
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • 1 tbsp avocado oil
For the sauce
  • 1/3 cup mayo
  • 3 tbsp sriracha
  • 1/4 cup Thai sweet chili sauce
  • 1 tsp rice vinegar
  • 1/2 tsp garlic powder
For the bowl
  • Served with cauliflower rice or regular rice
  • Cabbage slaw
  • Freshly sliced green onions
US – M

Instructions

  • Cut the chicken thighs into bite-sized cubes and place them in a large bowl. Add the paprika, garlic powder, onion powder, salt, pepper, and olive oil. Toss until the chicken is evenly coated.
  • Preheat a pan over medium-high heat and drizzle in a little avocado oil. Once hot, add the chicken and cook for 5 to 7 minutes, stirring occasionally, until fully cooked and golden on the edges.
  • While the chicken cooks, make the bang bang sauce. In a small bowl, mix together the mayo, sriracha, Thai sweet chili sauce, rice vinegar, and garlic powder. Taste and adjust by adding more chili sauce if you like extra heat or sweetness.
  • Once the chicken is cooked through, pour in all but a few tablespoons of the sauce and stir to coat. Let it simmer for a couple of minutes to thicken and get slightly crispy around the edges.
  • To assemble, start with a base of cauliflower rice or regular rice. Add a handful of cabbage slaw, then spoon the bang bang chicken on top. Drizzle with the reserved sauce and garnish with sliced green onions. Enjoy!

Equipment

saute pan
measuring cups
mixing bowls

Nutrition Per Serving

Calories: 486kcal | Carbohydrates: 7g | Protein: 25g | Fat: 39g | Fiber: 0.5g