Bang Bang Chicken Bowl (Printable)
Crispy chicken, creamy spicy sauce, jasmine rice and fresh veg for a vibrant, crowd-pleasing bowl.
# What You’ll Need:
→ Chicken
01 - 1.1 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 cup cornstarch
03 - 1 large egg
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground black pepper
06 - 3 tablespoons vegetable oil, for frying
→ Bang Bang Sauce
07 - 1/2 cup mayonnaise
08 - 2 tablespoons sweet chili sauce
09 - 1 tablespoon sriracha, to taste
10 - 1 tablespoon honey
11 - 1 teaspoon rice vinegar
→ Bowls and Garnishes
12 - 1 1/4 cups cooked jasmine rice
13 - 1 medium cucumber, sliced
14 - 1 large carrot, julienned
15 - 2.6 ounces shredded purple cabbage
16 - 2 spring onions, thinly sliced
17 - 2 tablespoons toasted sesame seeds
18 - 2 tablespoons fresh cilantro, chopped
19 - 1 lime, cut into wedges
# Directions:
01 - Slice cucumber, julienne carrot, shred cabbage, thinly slice spring onions, and chop cilantro. Set all aside for assembly.
02 - In a mixing bowl, whisk together cornstarch, salt, black pepper, and the egg until smooth. Add chicken pieces and toss to coat evenly.
03 - Heat vegetable oil in a large skillet over medium-high heat. Fry chicken pieces in batches, turning as needed, until golden brown and crispy, about 3–4 minutes per side. Transfer to paper towels to drain excess oil.
04 - In a clean bowl, stir together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
05 - Toss the fried chicken with half of the bang bang sauce to coat. Reserve the remaining sauce for serving.
06 - Divide cooked jasmine rice among four serving bowls. Top each with sauced chicken, cucumber, carrot, cabbage, and spring onions.
07 - Drizzle remaining bang bang sauce over bowls. Sprinkle with sesame seeds and chopped cilantro. Serve each bowl with fresh lime wedges.
# Expert Advice:
01 -
- This is the kind of meal you can pile high with your favorite veggies or just use what you have—it's impossibly forgiving.
- The spicy-creamy bang bang sauce clings to crispy chicken in a way that has everyone sneaking seconds straight from the bowl.
02 -
- Once, I crowded the chicken in the pan and got pale, limp pieces—always fry in batches for real crunch.
- Reserving half the sauce for drizzling stops the chicken from going soggy before you even sit down.
03 -
- Let the fried chicken rest on a wire rack rather than paper towels to keep every side crispy.
- A final sprinkle of toasted sesame seeds still warm from the pan delivers unbeatable aroma and crunch.