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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. This spicy chicken bowl gets vibrant color from shredded purple cabbage, crunchy cucumber, and creamy avocado for a quick 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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • 0.25 cup cornstarch For coating.
  • 0.5 cup all-purpose flour For coating.
  • Salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • Vegetable oil For frying.
Bang Bang Sauce
  • 0.5 cup mayonnaise For the base.
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp lime juice
For Serving
  • Cooked white rice To assemble bowls.
  • shredded purple cabbage
  • cucumber
  • avocado
  • sesame seeds
  • lime wedges

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, then set aside.
Coat the chicken
  1. Toss chicken pieces with cornstarch, all-purpose flour, salt, pepper, and garlic powder until fully coated.
Fry until golden
  1. Heat vegetable oil in a Dutch oven to 375°F and fry chicken in 1 inch of oil for 3-4 minutes per side until deep golden brown and cooked through, then drain.
Coat in sauce
  1. Toss hot crispy chicken in bang bang sauce until evenly coated and glossy with a coral sheen.
Assemble bowls
  1. Build bowls with cooked white rice, shredded purple cabbage, cucumber, and avocado.
Finish and serve
  1. Top with sauced chicken, drizzle extra sauce, scatter sesame seeds, and serve with lime wedges.

Notes

For the crispiest chicken, fry in small batches so the oil temperature stays near 375°F. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat chicken in an oven or air fryer to help crisp again, and assemble toppings fresh. Freezing is not recommended due to texture changes in the fried coating. For a lighter version, swap mayonnaise in the bang bang sauce for light mayo while keeping the same sauce ratio.