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Bang Bang Chicken Bowl

Bang bang chicken bowl with crispy golden chicken pieces tossed in a glossy coral bang bang sauce. Served over fluffy rice with crunchy purple cabbage, cucumber, and creamy avocado for a colorful rice bowl dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
  • 0.25 cup cornstarch
  • 0.5 cup all-purpose flour
  • Salt, pepper, and garlic powder to taste
  • Vegetable oil for frying
Bang bang sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp lime juice
To serve
  • Cooked white rice
  • shredded purple cabbage
  • cucumber
  • avocado
  • sesame seeds
  • lime wedges

Equipment

  • 1 Dutch oven

Method
 

Make the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth; set aside.
Coat and fry the chicken
  1. Toss chicken breasts with cornstarch, all-purpose flour, salt, pepper, and garlic powder until fully coated.
  2. Heat vegetable oil in a Dutch oven to 375°F, then fry chicken pieces in 1 inch of oil for 3-4 minutes per side until golden and cooked through; drain.
Toss and assemble the bowls
  1. Toss the fried chicken with bang bang sauce until evenly coated, keeping the crust glossy.
  2. Assemble bowls with cooked white rice, shredded purple cabbage, cucumber, and avocado.
  3. Top with bang bang chicken, drizzle extra bang bang sauce, scatter sesame seeds, and serve with lime wedges.

Notes

For the crispiest bites, fry the chicken in small batches so the oil temperature stays near 375°F, then toss with sauce right before serving. Store leftover chicken and toppings separately in the fridge up to 3 days; rice and toppings keep 3 days, and chicken keeps 3 days. Freezing is not recommended for best texture after frying. To make it lighter, use light mayonnaise in the bang bang sauce.