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Bang Bang Chicken Bowl

Bang bang chicken bowl with crispy golden bites tossed in a glossy coral bang bang sauce and piled over fluffy rice. Each bowl is finished with shredded purple cabbage, cucumber, avocado, sesame seeds, and lime for a crunchy, tangy bite.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 0.25 cup cornstarch
  • 0.5 cup all-purpose flour
  • 1 Salt, pepper, and garlic powder to taste
  • 1 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
  • 1 Cooked white rice
  • 1 shredded purple cabbage
  • 1 cucumber
  • 1 avocado
  • 1 sesame seeds
  • 1 lime wedges

Equipment

  • 1 Dutch oven

Method
 

Make the bang bang sauce
  1. Whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a bowl until smooth and glossy, then set aside.
Coat and fry the chicken
  1. Toss chicken pieces with cornstarch, all-purpose flour, salt, pepper, and garlic powder until evenly coated, with a dry, lightly dusted look.
  2. Heat vegetable oil in a Dutch oven to 375°F, then fry chicken in batches for 3-4 minutes per side until deep golden and cooked through; drain on a rack.
Toss and assemble the bowls
  1. Toss hot, drained chicken with bang bang sauce until every piece is evenly coated and coral-colored, with a shiny finish.
  2. Assemble bowls by layering cooked white rice, shredded purple cabbage, cucumber, and avocado for a bright, crunchy base.
  3. Top each bowl with bang bang chicken, drizzle extra bang bang sauce, scatter sesame seeds, and serve with lime wedges for a fresh squeeze.

Notes

Pro tip: Keep the oil at 375°F and fry in batches so the chicken stays crisp instead of steaming; toss with sauce right before serving so it doesn’t soften. Store leftovers in the fridge up to 3 days, but keep chicken and toppings separate if possible for best texture. Freezing is not recommended for the crispy chicken. For a lighter option, use light mayonnaise (or an avocado-based mayo) in the bang bang sauce to cut calories while keeping the creamy coral color.