Bang Bang Chicken Bowl (Printable Version)
Crispy chicken with spicy creamy sauce, fresh vegetables, and jasmine rice in a satisfying bowl.
# What You Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 cup cornstarch
03 - 1 large egg
04 - 1/2 tsp salt
05 - 1/2 tsp black pepper
06 - 3 tbsp vegetable oil, for frying
→ Bang Bang Sauce
07 - 1/3 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 cups cooked jasmine rice
13 - 1 medium cucumber, sliced
14 - 1 large carrot, julienned
15 - 2 1/2 cups 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 Make It:
01 - Slice cucumber, julienne carrot, shred cabbage, slice spring onions, and chop cilantro. Set aside in separate containers for assembly.
02 - Whisk together cornstarch, salt, pepper, and egg in a large bowl. 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 until golden and crisp, about 3-4 minutes per side. Drain on paper towels.
04 - Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and well combined.
05 - Toss fried chicken with half of the bang bang sauce until evenly coated. Reserve remaining sauce for drizzling.
06 - Divide jasmine rice among 4 bowls. Top each bowl with crispy chicken, cucumber, carrot, cabbage, and spring onions.
07 - Drizzle with extra bang bang sauce. Sprinkle with sesame seeds, cilantro, and serve with lime wedges.
# Expert Advice:
01 -
- The bang bang sauce hits that perfect sweet-spicy-creamy balance that makes everything taste better
- You get that restaurant-style crispy chicken without deep frying or complicated techniques
- Everything can be prepped ahead and assembled in minutes when you are ready to eat
02 -
- Do not skip draining the fried chicken on paper towels or your bowl will end up greasy instead of crispy
- The sauce thickens as it sits, so add a splash of water if it gets too thick to drizzle
- Work in batches when frying the chicken—overcrowding drops the pan temperature and makes everything soggy
03 -
- Let your coated chicken sit for 5 minutes before frying—the cornstarch adheres better and creates an even crispier coating
- Room temperature chicken fries more evenly than cold from the fridge, so take it out while you prep everything else