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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. Finished with crunchy purple cabbage, cool cucumber, creamy avocado, and a bright lime squeeze for a vibrant 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: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 1.5 lb boneless skinless chicken breasts
  • 0.25 cup cornstarch
  • 0.5 cup all-purpose flour
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
  • cup Vegetable oil for frying enough for 1 inch of oil
Bang bang sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp lime juice
Serving bowls
  • 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 and glossy, then set aside.
  2. Visually check the sauce for a uniform coral color and pour consistency before coating the chicken.
Coat and fry the chicken
  1. Toss chicken pieces with cornstarch, all-purpose flour, salt, pepper, and garlic powder until every piece is evenly coated.
  2. Heat vegetable oil in a Dutch oven to 375°F; the oil should shimmer but not smoke.
  3. Fry the coated chicken in 1 inch of oil for 3-4 minutes per side at 375°F until deep golden and cooked through.
  4. Remove chicken to drain until bubbling stops and the coating looks crisp, then proceed while warm.
Toss and assemble the bowls
  1. Toss the crispy chicken in bang bang sauce until evenly coated and glossy, with no dry spots on the surface.
  2. Assemble bowls by layering cooked white rice, shredded purple cabbage, cucumber, and avocado.
  3. Top each bowl with sauced chicken, drizzle extra sauce for a glossy finish, and scatter sesame seeds.
  4. Serve with lime wedges on the side for a fresh squeeze over the top.

Notes

For maximum crunch, fry the chicken in small batches so the oil returns quickly to 375°F; drain well on a rack if available. Store leftovers covered in the refrigerator up to 3 days, keeping sauce separate if possible for best texture. Freezing is not recommended for the fried chicken. For a lighter option, use light mayonnaise in the bang bang sauce and reduce honey to 2 tsp while keeping the same chili heat.