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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. Finish with shredded purple cabbage, cucumber, avocado, sesame, 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: Main Dish
Cuisine: Asian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 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
Serving toppings
  • cooked white rice
  • shredded purple cabbage
  • cucumber
  • avocado
  • sesame seeds
  • lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Make the bang bang sauce
  1. Whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until glossy and smooth, then set aside.
Coat and fry the chicken
  1. Toss the chicken pieces with cornstarch, all-purpose flour, salt, pepper, and garlic powder until fully coated and lightly dry on the surface.
  2. Heat about 1 inch of vegetable oil in a cast iron skillet to 375°F, then carefully fry the coated chicken for 3-4 minutes per side until golden and cooked through.
  3. Drain the fried chicken briefly on paper towels so it stays crisp before saucing.
Toss and assemble the bowls
  1. Toss the crispy chicken in bang bang sauce until evenly coated and coral-colored.
  2. Assemble bowls with cooked white rice, shredded purple cabbage, cucumber, and avocado.
  3. Top each bowl with bang bang chicken, drizzle extra bang bang sauce, scatter sesame seeds, and serve with lime wedges.

Notes

For extra crunch, fry the chicken in small batches so the oil temperature stays near 375°F. Store leftovers covered in the fridge up to 3 days, but keep sauce separate if possible to preserve texture; freeze chicken (without toppings) up to 2 months. For a lighter option, swap mayonnaise for Greek yogurt to keep the sauce creamy while reducing fat.