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Bang Bang Chicken Bowl

Bang bang chicken bowl with crispy golden chicken tossed in a glossy coral bang bang sauce and piled over fluffy white rice. Finished with crunchy purple cabbage, cucumber, creamy avocado, sesame seeds, and fresh lime for a vibrant 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
  • 1.5 lb boneless skinless chicken breasts
  • 0.25 cup cornstarch
  • 0.5 cup all-purpose flour
  • Salt
  • pepper
  • garlic powder
  • 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
For Serving
  • cooked white rice
  • shredded purple cabbage
  • cucumber
  • avocado
  • sesame seeds
  • lime wedges

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Make the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth, then set aside.
  2. Keep the sauce at room temperature while you coat and fry the chicken so it stays glossy and easy to toss.
Coat and fry the chicken
  1. Toss bite-sized chicken pieces with cornstarch, all-purpose flour, salt, pepper, and garlic powder until fully coated.
  2. Heat 1 inch of vegetable oil to 375°F in a Dutch oven or cast iron skillet.
  3. Fry chicken in the hot oil for 3-4 minutes per side until golden and cooked through, then drain.
Toss and assemble bowls
  1. Toss the crispy chicken in bang bang sauce until evenly coated with a glossy coral finish.
  2. Assemble bowls with cooked white rice, shredded purple cabbage, cucumber, and avocado.
  3. Top with bang bang chicken, drizzle extra sauce, scatter sesame seeds, and serve with lime wedges.

Notes

Pro tip: Dry the chicken pieces well before coating for better crunch, and toss with sauce right before serving to keep the coating crisp. Store leftovers in the refrigerator up to 3 days; keep chicken and toppings separate if possible. Freezing isn’t recommended for best texture. For a lighter option, use light mayonnaise in the bang bang sauce.