Bang Bang Chicken Bowl (Printable)
Crispy chicken with fresh veggies over rice, drizzled with creamy spicy sauce
# What You Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 0.5 cups cornstarch
03 - 1 large egg
04 - 0.5 tsp salt
05 - 0.5 tsp black pepper
06 - 3 tbsp vegetable oil, for frying
→ Bang Bang Sauce
07 - 0.4 cups mayonnaise
08 - 2 tbsp sweet chili sauce
09 - 1 tbsp sriracha, adjust to taste
10 - 1 tbsp honey
11 - 1 tsp rice vinegar
→ Bowls & Garnishes
12 - 2.2 cups cooked jasmine rice
13 - 1 medium cucumber, sliced
14 - 1 large carrot, julienned
15 - 2.6 cups shredded purple cabbage
16 - 2 spring onions, thinly sliced
17 - 2 tbsp toasted sesame seeds
18 - 2 tbsp chopped fresh cilantro
19 - 1 lime, wedged for serving
# How to Make It:
01 - Slice cucumber, julienne carrot, shred cabbage, slice spring onions, and chop cilantro. Set aside until assembly.
02 - Whisk together cornstarch, salt, pepper, and egg in a bowl. Add chicken pieces and coat thoroughly, ensuring each piece is evenly covered.
03 - Heat vegetable oil in a large skillet over medium-high heat. Fry chicken pieces in batches until golden and crisp, approximately 3-4 minutes per side. Drain on paper towels.
04 - Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a separate bowl until smooth and fully combined.
05 - Toss fried chicken with half of the bang bang sauce until evenly coated. Reserve remaining sauce for drizzling over assembled bowls.
06 - Divide jasmine rice among 4 bowls. Top each bowl with crispy chicken, cucumber, carrot, cabbage, and spring onions.
07 - Drizzle with extra bang bang sauce. Sprinkle with sesame seeds, cilantro, and serve with lime wedges on the side.
# Expert Tips:
01 -
- The sauce-to-crispy-chicken ratio is absolute perfection in every single bite
- Prep happens while the rice cooks, so dinner hits the table in under 40 minutes
- Customizable toppings mean everyone builds their ideal bowl without extra work
02 -
- Crowding the pan while frying chicken drops the oil temperature and makes the coating soggy instead of crispy
- The sauce keeps getting spicier as it sits, so make it a few hours ahead if you want the heat to mellow and meld
- Room temperature chicken fries more evenly than cold straight-from-the-fridge pieces
03 -
- Set up your garnish station before starting the chicken so you can assemble bowls immediately while everything is hot
- Double the sauce recipe and keep the extra in a jar in the refrigerator—it lasts for weeks and is incredible on sandwiches, burgers, or straight from the spoon