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Close-up featured image of a delicious Bang Bang Chicken Bowl.
Lady Maria

Quick Bang Bang Chicken Bowl

Enjoy restaurant-quality Bang Bang Chicken Bowls at home with this quick and easy recipe. Crispy chicken coated in a sweet, spicy, and creamy sauce is served over rice with fresh garnishes for a satisfying and flavorful meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: Asian-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup cornstarch
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • Cooked rice
  • Chopped green onions
  • Sesame seeds
  • Shredded carrots
  • Edamam e
  • Avocado slices
  • Shredded cabbage

Equipment

  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Large skillet or wok
  • Spatula
  • whisk
  • Serving bowls

Method
 

  1. Prepare the Chicken: In a bowl, combine the chicken cubes, cornstarch, salt, and pepper. Toss to coat evenly.
  2. Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, or until golden brown and cooked through. You may need to work in batches.
  3. Make the Sauce: While the chicken is cooking, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey in a small bowl until smooth.
  4. Combine: Pour the Bang Bang sauce over the cooked chicken and toss to coat evenly. Cook for another minute or two, until the sauce is slightly thickened and heated through.
  5. Assemble the Bowls: Divide the cooked rice among bowls. Top with the Bang Bang chicken.
  6. Garnish: Garnish with chopped green onions and sesame seeds. Add any optional toppings as desired.
  7. Serve: Serve immediately and enjoy!

Notes

Use full-fat mayonnaise for the best sauce texture and flavor. Adjust the amount of sriracha to your desired level of spiciness. Jasmine or Basmati rice is recommended. To store leftovers, keep the chicken and rice separate in the refrigerator for up to 3 days. Reheat the chicken gently before serving. Other topping options include peanuts or cilantro.