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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 purple cabbage, fresh cucumber, creamy avocado, sesame, and lime for a vibrant weeknight 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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
  • 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
To Serve
  • cooked white rice
  • shredded purple cabbage
  • cucumber
  • avocado
  • sesame seeds
  • lime wedges
  • green onions optional, for garnish

Equipment

  • 1 Dutch oven

Method
 

Make the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth; set aside.
  2. Keep the sauce at room temperature while you coat and fry the chicken so it stays glossy when tossed.
Coat and fry the chicken
  1. Toss chicken pieces with cornstarch, all-purpose flour, salt, pepper, and garlic powder until every piece is coated.
  2. Heat vegetable oil in a Dutch oven to 375°F and fry chicken in 1 inch of oil for 3-4 minutes per side until golden.
  3. Fry until cooked through, then drain chicken on a rack or paper to remove excess oil.
Toss and assemble the bowls
  1. Toss the crispy chicken with bang bang sauce until evenly coated and coral-red in color.
  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 green onions, and serve with lime wedges.

Notes

Pro tip: keep the oil temperature steady at 375°F for crisp, golden coating—if it drops, fry time will increase and the crust can turn greasy. Store leftovers in the fridge up to 3 days; reheat chicken in an oven or air fryer for best texture (sauce separate if possible). Freezing isn’t recommended for best crunch. For a lighter swap, use light mayonnaise in the bang bang sauce to reduce calories without changing the glossy texture.