Bang Bang Chicken Bowl (Printable Version)

Crispy chicken with fresh veggies in creamy spicy sauce over fluffy rice

# What You Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 0.5 cup cornstarch
03 - 1 large egg
04 - 0.5 tsp salt
05 - 0.5 tsp black pepper
06 - 3 tbsp vegetable oil, for frying

→ Bang Bang Sauce

07 - 0.4 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 - 2.2 cups cooked jasmine rice
13 - 1 medium cucumber, sliced
14 - 1 large carrot, julienned
15 - 2.6 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

# Directions:

01 - Slice cucumber, julienne carrot, shred cabbage, slice spring onions, and chop cilantro. Set all prepared vegetables aside for assembly.
02 - Whisk together cornstarch, salt, pepper, and egg in a bowl until smooth. Add chicken pieces and toss thoroughly to coat each piece evenly.
03 - Heat vegetable oil in a large skillet over medium-high heat. Fry chicken pieces in batches until golden brown and crispy, approximately 3-4 minutes per side. Transfer to paper towels to drain excess oil.
04 - In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until fully combined and smooth.
05 - Toss fried chicken with half of the prepared bang bang sauce until all pieces are evenly coated. Reserve remaining sauce for drizzling over assembled bowls.
06 - Divide jasmine rice among 4 serving bowls. Arrange crispy chicken, cucumber, carrot, cabbage, and spring onions on top of the rice in each bowl.
07 - Drizzle each bowl with reserved bang bang sauce. Sprinkle with toasted sesame seeds and fresh cilantro. Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • The crispy chicken stays impossibly crunchy even after tossing with that creamy spicy sauce
  • Everything cooks fast enough for weeknights but looks impressive enough for friends
  • The sauce hits that perfect balance between sweet heat and tangy richness
02 -
  • Crowding the pan while frying will make the chicken soggy instead of crispy
  • The sauce thickens slightly as it sits so make it right before serving
  • Let the chicken drain well on paper towels or the crust will soften
03 -
  • Heat your serving bowls in the oven for 5 minutes before adding the rice
  • Squeeze the lime over the chicken right before the first bite

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