Bang Bang Chicken Bowl (Print)
Crispy chicken, jasmine rice, fresh veg, and a creamy spicy bang bang sauce assembled in a vibrant, crowd-pleasing bowl.
# What You’ll Need:
→ Chicken
01 - 1.1 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 cup cornstarch
03 - 1 large egg
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground black pepper
06 - 3 tablespoons vegetable oil, for frying
→ Bang Bang Sauce
07 - 1/2 cup mayonnaise
08 - 2 tablespoons sweet chili sauce
09 - 1 tablespoon sriracha, or to taste
10 - 1 tablespoon honey
11 - 1 teaspoon rice vinegar
→ Bowls & Garnishes
12 - 1 1/4 cups cooked jasmine rice
13 - 1 medium cucumber, sliced
14 - 1 large carrot, julienned
15 - 2.6 ounces 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 Make:
01 - Slice cucumber, julienne carrot, shred purple cabbage, thinly slice spring onions, and chop cilantro; arrange toppings and set aside.
02 - In a mixing bowl, whisk together cornstarch, salt, ground black pepper, and the egg. Add chicken pieces and coat thoroughly to ensure even coverage.
03 - Heat vegetable oil in a large skillet over medium-high heat. Working in batches, fry chicken until golden brown and crispy, approximately 3 to 4 minutes per side. Drain cooked pieces on paper towels.
04 - Combine mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl, whisking until smooth and well blended.
05 - Transfer fried chicken to a clean bowl and toss with half of the bang bang sauce until evenly coated. Reserve remaining sauce for drizzling.
06 - Divide cooked jasmine rice among four bowls. Arrange crispy chicken, cucumber, carrot, purple cabbage, and spring onions on top of the rice in each bowl.
07 - Drizzle each bowl with the remaining bang bang sauce. Sprinkle with toasted sesame seeds and chopped cilantro. Serve with lime wedges on the side.
# Expert Tips:
01 -
- You get a medley of textures: crispy chicken, cool veggies, and creamy bang bang sauce in every bite
- No one at my table ever leaves a single grain of rice behind whenever I make this—it's that addictive
02 -
- If the chicken crowd the pan, it tends to steam instead of crisp—work in small batches for best crunch
- Letting the fried chicken rest a moment before saucing keeps the crust from going soggy too fast
03 -
- Mix your batter just before using so the starch doesn’t settle
- A splash of lime in the sauce wakes everything up right before serving