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Bang Bang Chicken Bowl

A vibrant, customizable bowl featuring crispy, tender chicken tossed in a creamy, sweet, and spicy bang bang sauce, served over rice with fresh vegetables. It's a restaurant-quality meal made simple at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1/2 cup cornstarch
  • 2 large eggs beaten
  • 1/4 cup neutral oil like avocado or vegetable oil, for frying
  • 1 cup mayonnaise full-fat for best texture
  • 1/4 cup sweet chili sauce
  • 2 tbsp sriracha or to taste
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 2 cups cooked white or brown rice jasmine rice recommended
  • 1 cup shredded red cabbage
  • 1 large cucumber thinly sliced or julienned
  • 2 green onions thinly sliced
  • 1 tbsp toasted sesame seeds for garnish

Equipment

  • Large skillet or wok
  • Two shallow bowls for breading
  • Wire rack or plate
  • Whisk
  • Paper towels

Method
 

  1. Prepare the sauce and chicken. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until completely smooth. Set aside. Pat the cubed chicken very dry with paper towels—this is crucial for a crisp coating. Place the cornstarch in one shallow bowl and the beaten eggs in another.
  2. Bread the chicken. Working with a few pieces at a time, toss the chicken cubes in the cornstarch until evenly coated, then dip them into the beaten egg, letting any excess drip off. Place the coated pieces on a wire rack or plate. Tip from me: Using one hand for the dry cornstarch and the other for the wet egg keeps your fingers from getting clumpy.
  3. Cook the chicken. Heat the oil in a large skillet or wok over medium-high heat until shimmering (about 350°F). Working in batches to avoid crowding, carefully add the chicken pieces. Fry for 3-4 minutes per side, turning once, until deeply golden brown, crispy, and cooked through. Transfer to a paper towel-lined plate.
  4. Toss with sauce and assemble bowls. Add the hot, crispy chicken to the bowl with the bang bang sauce. Gently toss until every piece is generously coated. Divide the cooked rice among four bowls. Top with the saucy chicken, shredded cabbage, cucumber, and green onions.
  5. Garnish and serve immediately. Sprinkle each bowl with toasted sesame seeds. Serve right away while the chicken is still warm and crispy. The contrast between the hot chicken, cool veggies, and creamy, spicy sauce is what makes this bowl truly magical.

Notes

Chef's Tips:
• For maximum crispiness, toss the chicken in the sauce just before serving, not before.
• Avoid overcrowding the pan when frying, as it lowers the oil temperature and steams the chicken.
• Serve with lime wedges for a bright, acidic contrast to the rich sauce.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F before removing from the pan.
• Do not leave the prepared bowl at room temperature for more than 2 hours.