Bang Bang Chicken Casserole

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This bang bang chicken casserole is an all-in-one chicken and rice dish topped with a bang bang sauce inspired by Bonefish Grill's iconic Bang Bang Shrimp. Spiced and sauteed chicken baked over rice in a single skillet minimizes hands-on time, and results in a spicy, savory dish with a hint of sweetness. We had to improvise on the "one skillet" idea.  They suggest using a cast iron skillet we did not have.  Use anything that can be used on the stovetop and then the oven for best results.

My sister Pat and I made a video about this recipe. Just click this link to follow along!

Original recipe (1X) yields 8 servings

  • 2 pounds skinless boneless chicken thighs, cut into bite-size pieces

  • 1 teaspoon onion powder

  • 4 tablespoons Sriracha chile sauce, divided (Here you can increase the heat or decrease the heat based on your personal taste)

  • 3 tablespoons soy sauce, divided

  • 2 tablespoons finely chopped garlic, divided

  • 3 tablespoons all-purpose flour

  • 3 tablespoons neutral oil, such as canola

  • 1 cup uncooked white jasmine rice

  • 1/4 cup plus 2 tablespoons sweet chili sauce, divided

  • 1 tablespoon rice vinegar, divided

  • 2 cups chicken broth

  • 1 cup mayonnaise

  • 1/2 cup thinly sliced green onions

  • sesame seeds


    Directions

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). 

  1. Toss together chicken, onion powder, 2 tablespoons Sriracha, 2 tablespoons soy sauce, and 1 tablespoon garlic until well combined in a large bowl. Sprinkle with flour until completely coated. 
  2. Heat oil in a large cast-iron skillet over medium-high heat until shimmering. Working in 2 batches, add chicken in an even layer; cook, undisturbed, until browned on both sides, about 6 minutes total, flipping halfway through. Transfer chicken to a plate. Do not wipe skillet clean. Repeat with remaining chicken. 
  3. Reduce heat to medium and stir in rice, 2 tablespoons sweet chili sauce, 1 1/2 teaspoons rice vinegar, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon garlic. Cook, stirring occasionally, until fragrant and rice is toasted, about 2 minutes
  4. Stir in broth and bring to a boil over medium-high. Remove from heat and top evenly with chicken. Cover with a tight-fitting lid or aluminum foil.
  5. Bake in the preheated oven until rice is tender and cooked through, 22 to 25 minutes.
  6. Meanwhile, whisk together mayonnaise, remaining 1/4 cup sweet chili sauce, 2 tablespoons Sriracha, and 1 1/2 teaspoons rice vinegar until smooth. Transfer to a squeeze bottle, or transfer to a resealable plastic bag, reseal the bag, and cut off a small corner.
  7. Drizzle casserole with bang bang sauce as desired. Garnish with scallions and sesame seeds.

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