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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, piled over fluffy rice. Topped with shredded purple cabbage, cucumber, avocado, sesame, and a lime squeeze for a bright sweet-heat 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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • 0.25 cup cornstarch
  • 0.5 cup all-purpose flour
  • 1 Salt To taste.
  • 1 pepper To taste.
  • 1 garlic powder To taste.
  • 1 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
Bowl toppings and serving
  • 1 Cooked white rice
  • 1 shredded purple cabbage
  • 1 cucumber
  • 1 avocado
  • 1 sesame seeds
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Make the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth; set aside.
Coat the chicken
  1. Toss chicken pieces with cornstarch, all-purpose flour, salt, pepper, and garlic powder until evenly coated.
Fry until crispy
  1. Heat vegetable oil in a cast iron skillet to 375°F, then fry chicken in about 1 inch of oil for 3-4 minutes per side until golden and cooked through; drain.
Toss and glaze
  1. Toss the hot crispy chicken with the bang bang sauce until evenly coated and glossy.
Assemble the bowls
  1. Assemble bowls with cooked white rice, shredded purple cabbage, cucumber, and avocado.
Finish and serve
  1. Top each bowl with bang bang chicken, drizzle extra sauce, scatter sesame seeds, and serve with lime wedges.

Notes

For extra crunch, keep the oil at a steady 375°F and avoid overcrowding the skillet so the coating browns instead of steaming. Store leftovers in an airtight container in the fridge for up to 3 days; freeze chicken only (up to 2 months) and reheat until hot before tossing with sauce. Swap the mayonnaise for a light mayo for a lower-fat version without changing the coral color.