Mediterranean Bang Bang Chicken Bowl
This Mediterranean twist on a classic Asian-inspired favorite balances crispy or pan-seared chicken with a creamy, spicy-sweet bang bang sauce, served over a fresh and colorful grain bowl. The mix of rice, crunchy vegetables, and vibrant garnishes makes it both comforting and refreshing. You can make it lighter with grilled chicken and Greek yogurt in the sauce, or keep it indulgent with crispy fried chicken bites.
Total Time: 40 minutes
Prep: 20 minutes
Cook: 20 minutes
Ingredients
For the Chicken
1 lb boneless, skinless chicken breasts or tenders (cubed or sliced)
1 tsp garlic powder
1 tsp paprika
Salt & black pepper, to taste
2 tbsp oil (vegetable, avocado, or olive) for cooking
Optional: ½ cup buttermilk (for marinating) + ¼ cup cornstarch or flour (for coating if frying)
For the Bang Bang Sauce
½ cup mayonnaise (or Greek yogurt for a lighter version)
¼ cup sweet chili sauce
1–2 tbsp sriracha (adjust spice level)
1 tbsp honey or other sweetener
Optional: 1 tsp rice vinegar or lime juice for acidity
For the Bowl
2 cups cooked rice (white, jasmine, or brown)
1 cup shredded red cabbage
1 cup julienned carrots
1 cup sliced cucumber
Fresh cilantro, chopped green onions, for garnish
Sesame seeds, for garnish
Optional: avocado slices
Instructions
Prep the chicken: Season chicken cubes with garlic powder, paprika, salt, and black pepper. If you want extra-crispy chicken, marinate in buttermilk for 30 minutes, then dredge in cornstarch or flour before cooking.
Cook the chicken:
Pan-seared option: Heat 2 tbsp oil in a skillet over medium heat. Cook chicken for 6–8 minutes, turning occasionally, until golden brown and cooked through.
Fried option: Heat oil in a deep skillet or pot. Fry coated chicken until crispy and cooked through, about 4–5 minutes per batch. Drain on paper towels.
Make the bang bang sauce: In a bowl, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, sriracha, honey, and optional vinegar/lime juice. Adjust taste to your preference.
Assemble the bowls:
Divide cooked rice into serving bowls.
Top with chicken, then drizzle generously with bang bang sauce.
Arrange cabbage, carrots, cucumber, and avocado slices (if using) around the bowl.
Garnish & serve: Sprinkle with cilantro, green onions, and sesame seeds. Serve immediately while the chicken is hot and crispy.
Tips & Variations
Cooking Method: For a lighter bowl, grill or air-fry the chicken instead of pan-frying. For maximum crunch, coat with cornstarch or flour before frying.
Sauce Base: Swap mayo for Greek yogurt to make the sauce tangier and lower in fat. You can also mix half-and-half for balance.
Spice Control: Adjust the amount of sriracha to suit your heat tolerance. Add extra honey if you prefer it milder and sweeter.
Grain Options: Replace rice with quinoa, couscous, farro, or cauliflower rice for a Mediterranean twist.
Vegetable Add-ins: Add cherry tomatoes, roasted bell peppers, or olives for more color and flavor.
Make It Vegan: Use crispy tofu or chickpeas in place of chicken, and swap mayonnaise with vegan mayo or cashew cream.
Meal Prep: Cook the chicken and rice in advance, store separately, and assemble with fresh veggies and sauce right before eating.
Extra Garnish: Toasted sesame seeds, crushed peanuts, or a drizzle of tahini can enhance the Mediterranean-Asian fusion feel.
Q&A
Q: Can I make this dish ahead of time?
A: Yes. Cook the chicken and rice ahead, store them in the fridge, and assemble with fresh vegetables and sauce just before serving to keep textures crisp and flavors fresh.
Q: How do I keep the chicken crispy after adding the sauce?
A: Toss the chicken in the sauce only right before eating. For meal prep, pack the sauce separately and drizzle it on at mealtime.
Q: Can I make it spicier or milder?
A: Definitely. Add more sriracha for extra heat, or reduce it and increase honey for a milder, sweeter flavor.
Q: What’s a good substitute for rice?
A: Quinoa, couscous, farro, or cauliflower rice all work well and can add a Mediterranean flair.
Q: Can I make this gluten-free?
A: Yes. Just skip the flour/cornstarch coating or use a certified gluten-free starch. The rest of the ingredients are naturally gluten-free.
Nutrition
(per serving, 1 of 4)
(Values will vary based on cooking method and toppings)
Calories: ~520
Fat: 22g
Saturated Fat: 4g
Carbohydrates: 52g
Fiber: 4g
Sugars: 13g
Protein: 32g
Sodium: 690mg
Conclusion
This Mediterranean Bang Bang Chicken Bowl is the best of both worlds—crispy or tender chicken, a creamy spicy-sweet sauce, and a bed of fresh vegetables for balance. The mix of textures and flavors makes it both satisfying and refreshing, while being easy to adapt with different grains, proteins, or spice levels. Whether served as a quick weeknight meal or a meal-prep favorite, it’s a colorful and versatile bowl that never gets boring.