Bang Bang Chicken Casserole Recipe -

Bring restaurant-quality bold flavors right to your home kitchen with this simple, comforting chicken and rice casserole.

Inspired by the classic Bang Bang shrimp appetizer, this skillet meal features tender, savory chicken layered over perfectly cooked jasmine rice, all finished with a creamy, sweet, and spicy signature sauce.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings

Ingredients Needed

For the Chicken & Base:

2 pounds skinless, boneless chicken thighs (cut into bite-sized pieces)
3 tablespoons all-purpose flour
3 tablespoons neutral cooking oil (like canola or vegetable)
1 teaspoon onion powder
4 tablespoons Sriracha chile sauce (divided)
3 tablespoons soy sauce (divided)
2 tablespoons finely chopped fresh garlic (divided)
1 cup uncooked white jasmine rice
3 tablespoons sweet chili sauce (divided)
1 1/2 tablespoons rice vinegar (divided)
2 cups low-sodium chicken broth

For the Bang Bang Sauce & Garnish:

1 cup mayonnaise
1/4 cup plus 2 tablespoons sweet chili sauce (divided)
2 tablespoons Sriracha chile sauce
1 1/2 teaspoons rice vinegar
1/2 cup thinly sliced green onions (scallions)
Sesame seeds (for garnish)

Step-by-Step Instructions

1. Prep and Season the Chicken

Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the diced chicken thighs, onion powder, 2 tablespoons of Sriracha, 2 tablespoons of soy sauce, and 1 tablespoon of minced garlic.

Toss everything together until the chicken pieces are thoroughly coated. Sprinkle the flour directly over the mixture and toss again until no dry flour remains visible.

2. Sear the Chicken

Heat the neutral oil in a large oven-safe skillet (such as a 12-inch cast-iron skillet) over medium-high heat until shimmering. Working in two separate batches to avoid crowding the pan, place the chicken in an even layer.

Let it cook undisturbed for about 3 minutes until deeply browned on the bottom, then flip and brown the other side. Transfer the cooked chicken to a clean plate and set aside, leaving the flavorful oils and browned bits in the skillet.

3. Toast the Rice

Lower the heat of the skillet to medium. Add the dry jasmine rice, 2 tablespoons of sweet chili sauce, 1.5 teaspoons of rice vinegar, the remaining tablespoon of soy sauce, and the remaining tablespoon of garlic directly into the pan.

Stir continuously for about 2 minutes until the rice becomes fragrant and lightly toasted.

4. Combine and Cover

Pour the chicken broth into the skillet and bring the liquid to a quick boil over medium-high heat. Immediately remove the skillet from the heat.

Arrange the seared chicken pieces evenly over the top of the rice mixture. Cover the skillet tightly with a heavy-duty lid or a secure layer of aluminum foil to lock in the steam.

5. Bake the Casserole

Transfer the covered skillet into the preheated oven. Bake for 22 to 25 minutes, or until the liquid has been fully absorbed and the jasmine rice is tender and fluffy.

6. Mix the Bang Bang Sauce

While the casserole is baking, whisk together the mayonnaise, the remaining sweet chili sauce, 2 tablespoons of Sriracha, and 1.5 teaspoons of rice vinegar in a medium bowl until completely smooth.

Spoon the finished sauce into a piping bag, a squeeze bottle, or a clean zip-top plastic bag with one bottom corner snipped off.

7. Garnish and Serve

Remove the casserole from the oven. Generously drizzle the homemade bang bang sauce across the top of the hot chicken and rice. Garnish with fresh green onions and a sprinkle of sesame seeds before serving warm.

Expert Cooking Tips

Choose Chicken Thighs

While chicken breasts can be used, boneless skinless chicken thighs stay much juicier and hold up better during the high-heat searing and baking process.

Don’t Skip Toasting the Rice

Letting the dry rice toast in the skillet for a couple of minutes activates a nutty flavor and helps individual grains stay distinct and fluffy rather than mushy during baking.

Make Ahead

You can mix the bang bang sauce up to two days in advance and store it tightly sealed in the refrigerator until you are ready to assemble the dish.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	506 kcal	—
Total Fat	35.0 g	45%
Saturated Fat	6.0 g	32%
Cholesterol	151 mg	50%
Sodium	1,147 mg	50%
Total Carbohydrates	18.0 g	7%
Dietary Fiber	1.0 g	3%
Total Sugars	8.0 g	—
Protein	30.0 g	60%