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Bang Bang Chicken Bowl

Bang bang chicken bowl with crispy golden chicken pieces tossed in a glossy coral sauce and piled over fluffy rice. Finished with shredded purple cabbage, cucumber, and avocado for a vibrant, crunchy-smooth 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: 680
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
  • 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
  • cooked white rice For serving.
  • shredded purple cabbage For serving.
  • cucumber For serving.
  • avocado For serving.
  • sesame seeds For scattering.
  • 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; set aside.
Coat and fry the chicken
  1. Toss chicken pieces with cornstarch, all-purpose flour, salt, pepper, and garlic powder until evenly coated with a dry, lightly tacky layer.
  2. Heat vegetable oil in a Dutch oven to 375°F and fry the chicken in 1 inch of oil for 3-4 minutes per side, until golden and cooked through; drain on a rack or paper towels.
Toss, assemble, and serve
  1. Toss the hot crispy chicken in bang bang sauce until evenly coated and coral-colored, with visible clinging glaze.
  2. Assemble bowls with cooked white rice, shredded purple cabbage, cucumber, and avocado.
  3. Top with bang bang chicken and drizzle extra sauce, then scatter sesame seeds and serve with lime wedges.

Notes

For the crispiest coating, fry in small batches so the oil stays close to 375°F and the chicken doesn’t steam. Refrigerate leftovers in an airtight container up to 3 days; reheat chicken in a hot oven or air fryer to re-crisp (sauce may thin slightly). Freezing is not recommended because the coating softens. For a lower-sodium swap, use reduced-sodium mayonnaise and check your sweet chili sauce label.