Bang Bang Chicken Bowl Recipe

I adore this Bang Bang Chicken Bowl because the crispy chicken in a tangy, sweet sauce and crisp veggies over rice creates an unforgettable flavor adventure. Every single bite reaffirms my love for inventive home cooking. It has quickly become my ultimate go-to for a reliably hearty, satisfying dinner tonight.

I love whipping up my Bang Bang Chicken Bowl when I need a meal that’s both quick and packed with flavor. I start with 1 lb of boneless, skinless chicken breasts cut into bite size pieces.

After seasoning them with salt and pepper and coating in 1/2 cup of cornstarch, I fry the chicken in vegetable oil until it’s perfectly crispy. The real game changer is the sauce—a mix of 1/3 cup mayo, 1/4 cup sweet chili sauce, 1-2 tbsp sriracha (I use less if I’m not in a spicy mood) and a hint of honey.

I then serve this over 2 cups of rice and top with shredded red cabbage, shredded carrots, julienned red bell pepper and sliced green onions. The fresh veggies add a nutritive crunch that pairs so well with the tangy-sweet sauce.

This bowl is a total flavor explosion and a real treat for busy weeknights.

Why I Like this Recipe

I love this recipe because:

1. I get so hyped about how crispy the chicken comes out – every bite is a total flavor explosion.
2. I’m all about that tangy-sweet sauce, its mix of mayo, chili sauce, sriracha, and honey really hits the spot even when its a bit spicy.
3. I dig how simple it is to put together; even when im in a rush, the bowl just comes together super easy.
4. I really appreciate how it mixes crunchy veggies with warm, comforting rice – it makes the whole meal feel balanced and fun.

Ingredients

• Chicken: Tender, juicy meat packed with protein to keep you full and strong.
• Cornstarch: Gives a crispy golden coating and helps lock in all the flavors.
• Mayonnaise: Creamy base that adds a rich, smooth texture to every bite.
• Sweet Chili Sauce: Balances heat with a sweet, tangy taste that brightens the dish.
• Sriracha: A spicy kick that wakes up your palate in a fiery way.
• Red Cabbage: Crunchy and colorful, it offers vitamins and hearty fiber for a fresh crunch.
• Carrots: Lightly sweet veggies that add extra crunch, vitamins, and a burst of color.

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts, cut into bite size pieces
• 1/2 cup cornstarch
• Salt and pepper to taste
• Vegetable oil for frying
• 1/3 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1-2 tbsp sriracha (use less if you dont like it too spicy)
• 1 tsp honey
• 2 cups cooked rice (white or brown works great)
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1 red bell pepper, julienned
• 2-3 green onions, sliced
• Optional: sesame seeds and chopped fresh cilantro for garnish

How to Make this

1. Season the chicken pieces with salt and pepper then coat them in the cornstarch.

2. Heat enough vegetable oil in a deep pan over medium high heat until hot enough to fry.

3. Fry the chicken in batches until golden crisp and cooked through, about 5-7 minutes, then let drain on paper towels.

4. In a separate bowl, mix together the mayonnaise, sweet chili sauce, sriracha and honey until smooth.

5. Toss the fried chicken in the sauce until every piece is evenly coated.

6. Divide the cooked rice evenly between your bowls (white or brown works great).

7. Top the rice with the shredded red cabbage and carrots, then add the julienned red bell pepper and sliced green onions.

8. Spoon the saucy chicken over the veggies on top of the rice.

9. Drizzle any extra sauce over the bowl if you like it extra flavorful.

10. For a finishing touch, sprinkle with sesame seeds and chopped fresh cilantro if you have them on hand. Enjoy your Bang Bang Chicken Bowl!

Equipment Needed

1. A deep pan or heavy pot for frying the chicken
2. A mixing bowl for blending the sauce ingredients
3. Measuring cups and spoons for accurate measurements of ingredients
4. A cutting board and a sharp knife for prepping the chicken and vegetables
5. Tongs or a slotted spatula for turning and removing the fried chicken
6. A plate lined with paper towels to drain excess oil from the chicken
7. Serving bowls for assembling the Bang Bang Chicken Bowl
8. A whisk or fork to mix the sauce until it’s smooth

FAQ

• Q: How do I know the chicken is cooked? A: The chicken should be nicely golden and crunchy, and there should be no pink bits inside.
• Q: Can I bake the chicken instead of frying? A: Yup, you can, just preheat your oven to 400°F and bake the chicken for about 20 minutes, turning it halfway through.
• Q: What if I don’t have sriracha? A: No worries, you can just use extra sweet chili sauce or even some hot sauce that you have on hand if you still want a bit of a kick.
• Q: Can I swap out the veggies? A: Sure thing, you can use other veggies you like as long as they give a nice crunch and color to the bowl.
• Q: How should I store leftovers? A: Put any leftovers in an airtight container in the fridge for up to 3 days and reheat on the stove or microwave when you ready to eat.

Bang Bang Chicken Bowl Recipe Substitutions and Variations

• Instead of cornstarch, you can use all-purpose flour or even rice flour. Both options help coat the chicken for a crispy edge.
• If you don’t have mayonnaise, a couple spoonfuls of greek yogurt or sour cream can be used instead, adding a slight tang.
• For sweet chili sauce, you might mix chili garlic sauce with a bit extra honey to get that sweet and spicy kick.
• You can use peanut oil or canola oil in place of vegetable oil for frying, they handle high heat pretty well.
• If you’re out of rice, quinoa or even cauliflower rice works as a hearty base for the bowl.

Pro Tips

1. You gotta make sure your oil is really hot before frying the chicken so it doesnt get soggy instead of crispy. If you’re not sure, drop a little bit of batter in and if it bubbles right away, youre good to go.

2. When you mix the sauce, add the sriracha slowly. Everyone has a different spice level so you might wanna taste and add more honey or chili if you need a little extra kick.

3. One trick i use is letting the fried chicken rest on a wire rack instead of just paper towels to keep the coating crispy longer.

4. Try warming the rice just a bit before you layer everything on top. It helps bring out the flavors and keeps your bowl tasting fresh even if its not eaten right away.