Bang Bang Chicken Bowl (Printable)

Crispy chicken with fresh vegetables and creamy spicy sauce over fluffy rice

# What You'll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 0.5 cup cornstarch
03 - 1 large egg
04 - 0.5 tsp salt
05 - 0.5 tsp black pepper
06 - 3 tbsp vegetable oil for frying

→ Bang Bang Sauce

07 - 0.4 cup mayonnaise
08 - 2 tbsp sweet chili sauce
09 - 1 tbsp sriracha, adjust to taste
10 - 1 tbsp honey
11 - 1 tsp rice vinegar

→ Bowls & Garnishes

12 - 2.2 cups cooked jasmine rice
13 - 1 medium cucumber, sliced
14 - 1 large carrot, julienned
15 - 2.6 oz shredded purple cabbage
16 - 2 spring onions, thinly sliced
17 - 2 tbsp toasted sesame seeds
18 - 2 tbsp chopped fresh cilantro
19 - 1 lime, cut into wedges

# How-To Steps:

01 - Slice cucumber, julienne carrot, shred cabbage, slice spring onions, and chop cilantro. Set all toppings aside in separate containers.
02 - Whisk cornstarch, salt, pepper, and egg in a mixing bowl until smooth. Add chicken pieces and toss until thoroughly coated.
03 - Heat vegetable oil in a large skillet over medium-high heat. Fry chicken pieces in batches without overcrowding until golden brown and crispy, approximately 3-4 minutes per side. Transfer to paper towels to drain excess oil.
04 - Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl until completely smooth and combined.
05 - Transfer fried chicken to a clean bowl. Pour half of the bang bang sauce over chicken and toss gently until evenly coated. Reserve remaining sauce for serving.
06 - Divide cooked jasmine rice evenly among 4 bowls. Arrange crispy chicken, cucumber, carrot, cabbage, and spring onions on top of rice in sections.
07 - Drizzle remaining bang bang sauce over each bowl. Sprinkle with toasted sesame seeds and fresh cilantro. Serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -
  • The sauce-to-everything ratio is absolutely unhinged in the best possible way
  • You get restaurant-style crispy chicken without a deep fryer or special equipment
  • Everything comes together in under 40 minutes even if youre chopping slowly
02 -
  • Don't skip the paper towels when draining the chicken—excess oil will make the sauce slide right off
  • The sauce thickens as it sits, so if you make it ahead, thin it with a teaspoon of water
  • Work in batches when frying the chicken or it will steam instead of crisp up
03 -
  • Pat your chicken pieces completely dry before coating them for better adhesion
  • Let your coated chicken sit for 10 minutes before frying for an extra-crispy result
  • Warm your sauce slightly if it's been in the fridge—it pours better that way

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