Bang Bang Chicken Bowl

The first time I attempted bang bang chicken at home, I accidentally set off my smoke alarm while frying the chicken in batches. My roommate came running in, panicked, only to find me triumphantly holding up the crispiest, most golden pieces of chicken I'd ever made. We ended up eating standing up in the kitchen, drizzling sauce over everything, and it was still somehow one of the best meals I've ever shared.

Last summer, I made this for a friend who claimed she hated spicy food. She took one tentative bite, eyes widened, and proceeded to drizzle extra sriracha over her portion while laughing at herself. Now she requests it every time she comes over, and we've discovered that the beauty of this recipe is how easily the heat level adjusts to whoever's sitting at the table.

Ingredients

• 500 g boneless skinless chicken breasts: Cut into bite-sized pieces so they cook quickly and evenly. I've learned that slightly smaller pieces crisp up better than larger chunks.
• 60 g cornstarch: This creates that light, airy crunch that makes restaurant fried chicken so addictive. Dont skip the thorough coating step.
• 1 large egg: Acts as the glue between chicken and cornstarch. Room temperature egg coats more evenly than cold.
• ½ tsp salt and black pepper: A simple seasoning that works because the sauce carries most of the flavor weight.
• 3 tbsp vegetable oil: You want enough oil to shallow-fry, but not so much that youre deep-frying. Heat it until it shimmers before adding chicken.
• 100 ml mayonnaise: The creamy base that balances all the bold flavors. Japanese mayo works beautifully here if you can find it.
• 2 tbsp sweet chili sauce: Adds that signature sweetness and mild heat. Find a good-quality brand with actual chili flecks.
• 1 tbsp sriracha: Start here and adjust. Some days I use more, some days less, depending on my mood and who I'm cooking for.
• 1 tbsp honey: Rounds out the sharp edges and helps the sauce cling to the chicken.
• 1 tsp rice vinegar: Just enough acid to cut through the richness. White vinegar works in a pinch.
• 250 g cooked jasmine rice: I always make extra rice because something about this sauce makes plain rice taste extraordinary.
• 1 medium cucumber: Thinly sliced, preferably on a mandoline if you have one. Cool, crisp contrast is essential.
• 1 large carrot: Julienned into thin matchsticks. The crunch matters as much as the flavor here.
• 75 g shredded purple cabbage: Adds incredible color and a hearty crunch that holds up well against the saucy chicken.
• 2 spring onions and 2 tbsp cilantro: Both thinly sliced. They add freshness and make everything look vibrant and inviting.
• 2 tbsp toasted sesame seeds: Toast them yourself in a dry pan for 2 minutes. The difference in flavor is worth the extra step.

Instructions

Prep your vegetables first:

Slice cucumber into thin rounds, julienne the carrot into matchsticks, shred the cabbage, and slice the spring onions and cilantro. Having everything ready before you start cooking makes the whole process feel effortless.

Coat the chicken:

Whisk cornstarch, salt, pepper, and egg in a large bowl until smooth. Add chicken pieces and toss until every piece is evenly coated. The mixture should feel thick and almost paste-like.

Fry until golden:

Heat oil in a large skillet over medium-high heat until shimmering. Add chicken in batches, dont crowd the pan, and fry for 3-4 minutes per side until deeply golden and crispy. Drain on paper towels.

Make the sauce:

Whisk mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until completely smooth. Taste and adjust heat or sweetness to your liking.

Coat the chicken:

Toss the fried chicken with half the sauce while still warm. The heat helps the sauce cling, and saving some sauce for drizzling keeps the chicken from getting soggy.

Assemble the bowls:

Divide rice among four bowls. Arrange chicken, cucumber, carrot, cabbage, and spring onions on top in sections or however looks appealing to you.

Finish and serve:

Drizzle with remaining sauce, sprinkle generously with sesame seeds and cilantro, and serve with lime wedges for squeezing over everything.

Save to Pinterest

My daughter helped me assemble the bowls last week and arranged each topping in its own perfect little section. She took a photo before we ate and sent it to her friends, and now three of them have requested this for their birthday dinners. Food becomes something else entirely when kids are proud of making it.

Making It Lighter

I've made this with grilled chicken when I'm not up for frying, and while the texture changes, the sauce carries the dish beautifully. Bake at 400°F for about 15 minutes, flipping once, until chicken is cooked through. The sauce will make you forget it wasn't fried.

Sauce Swaps

One evening I was out of sweet chili sauce and used apricot preserves instead with remarkable results. The fruitiness worked surprisingly well with the sriracha, and now I sometimes make it that way on purpose. Good recipes should teach you to experiment, not just follow rules.

Get Ahead Prep

The sauce keeps for a week in the refrigerator and actually tastes better after the flavors meld. I sometimes double the batch just to have it on hand for quick lunches or as a dip for vegetables. The vegetables can be prepped up to a day ahead if stored in cold water.

• Cook the rice ahead and reheat it with a splash of water to restore fluffiness
• Keep the fried chicken warm in a 200°F oven while you finish the remaining batches
• Set up a topping station and let everyone build their own bowlits more fun that way

Save to Pinterest

This recipe has become my go-to for nights when I want something that feels special but doesn't require hours of work. The combination of hot, crispy chicken and cool, crisp vegetables somehow never gets old.

Questions & Answers About the Recipe

→ What makes bang bang sauce special?

Bang bang sauce combines creamy mayonnaise with sweet chili sauce, sriracha, honey, and rice vinegar. The balance of creamy, sweet, and spicy flavors creates the signature taste that pairs perfectly with crispy chicken.

→ Can I make this dish ahead of time?

Prepare the vegetables and sauce up to 24 hours in advance. Cook the chicken fresh and assemble bowls just before serving to maintain the crispy texture. The sauce actually develops more flavor when made ahead.

→ How do I get the chicken extra crispy?

Ensure the oil is properly heated before adding chicken. Don't overcrowd the pan—fry in batches. Coat chicken thoroughly in the cornstarch-egg mixture and let excess drip off before frying. Drain on paper towels immediately.

→ What can I substitute for mayonnaise?

Greek yogurt works well for a lighter, tangier version. For a dairy-free option, use a vegan mayonnaise substitute. You can also mix sour cream with mayonnaise for different flavor dimensions.

→ Is this dish gluten-free?

The base ingredients are naturally gluten-free, but double-check your sweet chili sauce and mayonnaise labels as some brands contain gluten. Use a certified gluten-free cornstarch and tamari instead of soy sauce if needed.

→ How spicy is this dish?

The spice level is moderate and adjustable. Start with 1 tablespoon sriracha and taste before adding more. The sweet chili sauce and honey help balance the heat, making it enjoyable even for those with mild spice tolerance.