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Bang Bang Chicken Bowl

Bang bang chicken bowl with crispy golden chicken tossed in a glossy coral bang bang sauce, served over fluffy white rice with crunchy cabbage, cucumber, and creamy avocado. A weeknight rice bowl dinner built around quick frying and a sweet-heat sauce that clings to every piece.
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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: 700
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • 0.25 cup cornstarch
  • 0.5 cup all-purpose flour
  • salt To taste.
  • black pepper To taste.
  • 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
Bowl toppings and 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, then set aside for later (no heat needed).
  2. Taste and adjust the heat or sweetness by adding a little more sriracha or honey if desired, then keep the sauce ready.
Coat and fry the chicken
  1. Toss the chicken pieces with cornstarch, all-purpose flour, salt, pepper, and garlic powder until every piece looks evenly coated with a dry layer (no bare spots).
  2. Heat vegetable oil in a Dutch oven to 375°F, then fry the chicken 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 serve the bowls
  1. Toss the hot crispy chicken in bang bang sauce until evenly coated and glossy, with sauce clinging to the craggy coating.
  2. Assemble bowls with cooked white rice, shredded purple cabbage, cucumber, and avocado as a colorful base.
  3. Top with bang bang chicken, drizzle extra bang bang sauce over the top, scatter sesame seeds, and serve with lime wedges for squeezing at the table.

Notes

For extra crunch, fry the chicken in small batches so the oil stays close to 375°F. Store leftovers in an airtight container in the refrigerator up to 3 days; sauce and chicken will soften after chilling, and rice toppings can be refreshed with a squeeze of lime. Freezing isn’t recommended for best texture. Dietary swap: use a mayonnaise alternative (or light mayo) to reduce calories while keeping the sauce’s creamy coral texture.