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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 and piled over fluffy rice. Finished with shredded purple cabbage, cucumber, avocado, sesame seeds, and 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: Dinner
Cuisine: Asian-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 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; enough to reach 1 inch deep.
Bang bang sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp lime juice
For serving
  • 1 cooked white rice
  • 1 shredded purple cabbage
  • 1 cucumber
  • 1 avocado
  • 1 sesame seeds
  • 1 lime wedges

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.
Crisp the chicken
  1. Toss chicken pieces with cornstarch, all-purpose flour, salt, pepper, and garlic powder until evenly coated.
  2. Heat vegetable oil to 375°F in a Dutch oven, then fry the coated chicken in 1 inch oil for 3-4 minutes per side until deep golden and cooked through; drain.
Coat and build the bowls
  1. Toss the hot crispy chicken in bang bang sauce until every piece is evenly coated and looks coral and shiny.
  2. Assemble bowls by layering cooked white rice, shredded purple cabbage, cucumber, and avocado.
  3. Top each bowl with bang bang chicken, drizzle extra sauce, scatter sesame seeds, and serve with lime wedges.

Notes

For the crispiest bite, fry in small batches so the oil stays near 375°F; drain well before saucing, since sauce will soften the coating over time. Store chicken and toppings separately in the refrigerator up to 3 days; reheat chicken in a hot oven or air-fryer until crisp again, then re-toss with sauce. Freezing is not recommended for the fried chicken once coated. For a lighter option, use light mayonnaise in the bang bang sauce and reduce honey to 2 teaspoons.