Bang Bang Chicken Bowl (Printable Format)

Crispy chicken meets fresh veggies and fluffy rice in a spicy, creamy bowl.

# What You Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
02 - ½ cup cornstarch
03 - 1 large egg
04 - ½ teaspoon salt
05 - ½ teaspoon black pepper
06 - 3 tablespoons vegetable oil, for frying

→ Bang Bang Sauce

07 - ⅓ cup mayonnaise
08 - 2 tablespoons sweet chili sauce
09 - 1 tablespoon sriracha, adjust to taste
10 - 1 tablespoon honey
11 - 1 teaspoon rice vinegar

→ Bowls & Garnishes

12 - 2 cups cooked jasmine rice
13 - 1 medium cucumber, sliced
14 - 1 large carrot, julienned
15 - 2⅔ cups shredded purple cabbage
16 - 2 spring onions, thinly sliced
17 - 2 tablespoons toasted sesame seeds
18 - 2 tablespoons chopped fresh cilantro
19 - 1 lime, cut into wedges

# How-To Steps:

01 - Slice cucumber, julienne carrot, shred cabbage, slice spring onions, and chop cilantro. Set aside in separate containers for assembly.
02 - Whisk together cornstarch, salt, pepper, and egg in a large bowl until smooth. Add chicken pieces and toss thoroughly to coat each piece evenly with the batter.
03 - Heat vegetable oil in a large skillet over medium-high heat. Fry chicken pieces in batches without overcrowding the pan. Cook until golden brown and crispy, approximately 3-4 minutes per side. Transfer to paper towels to drain excess oil.
04 - Combine mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a medium bowl. Whisk until completely smooth and well incorporated. Taste and adjust sriracha for desired heat level.
05 - Transfer crispy fried chicken to a large mixing bowl. Pour half of the bang bang sauce over the chicken and toss gently until each piece is evenly coated. Reserve remaining sauce for serving.
06 - Divide cooked jasmine rice evenly among 4 serving bowls. Arrange crispy chicken, cucumber, carrot, purple cabbage, and spring onions in sections over the rice.
07 - Drizzle reserved bang bang sauce over each bowl. Sprinkle with toasted sesame seeds and fresh cilantro. Serve immediately with lime wedges on the side for squeezing.

# Expert Suggestions:

01 -
  • The sauce hits every note at oncecreamy, sweet, spicy, and tangyso you'll want to put it on everything
  • It comes together in under an hour but tastes like something from a restaurant kitchen
  • The bowl assembly means everyone gets exactly what they want, plus the vegetables stay crisp and fresh
02 -
  • Don't overcrowd the pan when frying chicken or the temperature drops and you end up with soggy, greasy pieces
  • The sauce thickens as it sits, so thin it with a teaspoon of water if needed before serving
03 -
  • Pat the chicken pieces completely dry before coating them so the cornstarch adheres properly
  • Let the fried chicken rest for a minute on paper towels before tossing with sauce to maintain crunch

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