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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 rice. Finished with crunchy shredded purple cabbage, fresh cucumber, creamy avocado, and bright lime for a vibrant weeknight 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • 0.25 cup cornstarch
  • 0.5 cup all-purpose flour
  • Salt To taste.
  • pepper To taste.
  • 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
Bowl toppings and serving
  • cooked white rice For assembling bowls.
  • shredded purple cabbage
  • cucumber
  • avocado
  • sesame seeds
  • green onions For garnish.
  • lime wedges For serving.

Equipment

  • 1 Dutch oven

Method
 

Make the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and glossy, then set aside.
Coat the chicken
  1. Toss chicken with cornstarch, all-purpose flour, salt, pepper, and garlic powder until every piece is evenly coated.
Fry the chicken
  1. Heat vegetable oil in a Dutch oven to 375°F, then fry coated chicken in 1 inch of oil for 3-4 minutes per side until golden and cooked through.
  2. Transfer fried chicken to a plate to drain any excess oil after frying.
Toss and assemble bowls
  1. Toss drained crispy chicken with bang bang sauce until evenly coated and coral in color.
  2. Assemble bowls with cooked white rice, shredded purple cabbage, cucumber, and avocado.
  3. Top each bowl with bang bang chicken, drizzle extra sauce, and scatter sesame seeds and green onions.
  4. Serve with lime wedges on the side for squeezing over the top.

Notes

For extra crunch, fry in small batches so the oil stays near 375°F and the chicken keeps its golden coating. Store leftover chicken and sauce separately in airtight containers in the fridge up to 3 days; reheat chicken in a hot oven or skillet to re-crisp. The sauce can be frozen up to 2 months. For a lighter option, swap mayonnaise for light mayo or use Greek yogurt based sauce for a tangier, lower-fat bang bang sauce.