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Spicy Bang Bang Chicken Bowl Recipe: Close-up of vibrant, delicious meal.
Lady Maria

BANG BANG CHICKEN BOWLS!

These Spicy Bang Bang Chicken Bowls are an explosion of flavor, featuring crispy chicken coated in a creamy, spicy sauce, served over rice with fresh veggies. This easy and customizable recipe is perfect for a quick weeknight meal or meal prep.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds chicken breast, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable or canola oil, for frying
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1-2 tablespoons sriracha, adjust to taste
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon chili garlic sauce, adjust to taste
  • 4 cups cooked rice white, brown, or jasmine
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 1/2 cup sliced green onions
  • 1 tablespoon sesame seeds
  • Optional toppings: avocado slices, edamame, chopped peanuts, cilantro

Equipment

  • Mixing bowls
  • whisk
  • Large skillet or wok
  • tongs
  • paper towels
  • measuring cups and spoons
  • Cutting board
  • knife
  • Serving bowls

Method
 

  1. In a bowl, whisk together the egg, salt, and pepper.
  2. Add the chicken pieces and toss to coat.
  3. Dredge the chicken in cornstarch, ensuring each piece is fully coated.
  4. Heat about ½ inch of oil in a large skillet or wok over medium-high heat.
  5. Once the oil is hot (test it with a tiny piece of cornstarch), carefully add the chicken in a single layer. Don’t overcrowd the pan!
  6. Fry for 3-4 minutes per side, or until golden brown and cooked through.
  7. Drain the chicken on paper towels to remove any excess oil.
  8. While the chicken is frying, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and chili garlic sauce in a bowl.
  9. Taste and adjust the seasonings to your liking.
  10. Add the cooked chicken to the bowl of bang bang sauce and toss to coat evenly.
  11. Divide the cooked rice among bowls.
  12. Top with the bang bang chicken, shredded carrots, shredded cabbage, and sliced green onions.
  13. Sprinkle with sesame seeds and any other toppings you desire.
  14. Serve immediately and enjoy!

Notes

For extra crispy chicken, ensure the oil is hot before adding the chicken and avoid overcrowding the pan. Adjust the amount of sriracha and chili garlic sauce to control the spice level. The bang bang sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Store cooked chicken separately from the sauce to maintain crispiness. Leftovers can be stored in the refrigerator for up to 3 days. Reheat the chicken in a skillet or oven to maintain crispness.