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Bang Bang Chicken Bowl

Bang bang chicken bowl with crispy golden chicken pieces tossed in a glossy coral bang bang sauce and piled over fluffy rice. This easy chicken bowl dinner is finished with crunchy purple cabbage, cucumber, avocado, sesame seeds, and a bright lime wedge.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
  • 0.25 cup cornstarch
  • 0.5 cup all-purpose flour
  • 0.1 Salt to taste
  • 0.1 pepper to taste
  • 0.1 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
  • 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, glossy, and coral in color, then set aside.
Coat and fry the chicken
  1. Toss boneless skinless chicken breasts with cornstarch, all-purpose flour, salt, pepper, and garlic powder until each piece is evenly coated with a light, dry layer.
  2. Heat vegetable oil in a Dutch oven to 375°F, then fry chicken pieces in 1 inch of oil for 3-4 minutes per side until golden and cooked through; drain on a rack or paper towels.
Toss and assemble the bowls
  1. Toss the crispy fried chicken with bang bang sauce until evenly coated and glossy.
  2. Assemble bowls with cooked white rice, shredded purple cabbage, cucumber, and avocado, then pile the sauced chicken on top.
  3. Drizzle extra bang bang sauce over the bowls, scatter sesame seeds, and serve with lime wedges.

Notes

For extra crunch, keep the oil at 375°F and fry in small batches so the temperature doesn’t drop. Store leftovers covered in the fridge for up to 3 days, but keep rice and toppings separate if possible; freeze cooked chicken and sauce separately for up to 2 months (add fresh toppings after thawing). For a lighter option, replace mayonnaise with light mayo while keeping the same sweet chili sauce and sriracha ratio for a similar coral sauce.