Bang Bang Chicken Bowl
This Bang Bang Chicken Bowl pairs crispy chicken with a creamy, sweet-spicy sauce and fresh vegetables for a restaurant-quality meal you can make at home in just 25 minutes.
Ingredients
- Boneless skinless chicken thighs: 1 lb, cut into 1-inch pieces
- Salt: ½ teaspoon
- Black pepper: ¼ teaspoon
- Garlic powder: ½ teaspoon
- Large egg: 1 beaten
- Cornstarch or all-purpose flour: ½ cup
- Neutral oil for frying: As needed
- Bang Bang Sauce:
- Mayonnaise: ½ cup
- Sweet chili sauce: ¼ cup
- Sriracha: 1–2 tablespoons to taste
- Rice vinegar or lime juice: 1 teaspoon
- Bowl Components:
- Cooked jasmine or brown rice: 2 cups
- Shredded carrots: ½ cup
- Cucumber slices: ½ cup
- Shredded purple cabbage: ½ cup
- Green onions chopped: 2
- Toasted sesame seeds: 1 tablespoon
Instructions
- Prepare the Chicken:
- Pat chicken pieces dry thoroughly with paper towels.
- Season with salt, black pepper, and garlic powder.
- Set up bowls with beaten egg and cornstarch.
- Coat and Cook the Chicken:
- Dip each piece into egg, then cornstarch, pressing lightly to adhere.
- Heat about 2 inches of oil in a skillet over medium-high heat.
- Fry chicken in batches for 3–4 minutes per side until golden brown and cooked through (165°F internal temperature).
- Transfer to a paper towel-lined plate to drain.
- Make the Bang Bang Sauce:
- In a small bowl, whisk mayonnaise, sweet chili sauce, sriracha, and rice vinegar.
- Adjust seasoning to taste.
- Prepare the Vegetables:
- Slice cucumber, chop green onions, and set out shredded carrots and cabbage.
- Assemble the Bowls:
- Place a scoop of warm rice in each bowl.
- Arrange vegetables around the rice.
- Top with crispy chicken.
- Drizzle generously with Bang Bang sauce.
- Sprinkle with green onions and toasted sesame seeds.
Notes
Crispiness Tip: Keep chicken unsauced until serving. Air Fry Option: Cook at 400°F for 10–12 minutes, flipping halfway. Baking Option: Bake breaded chicken at 425°F for 20–25 minutes. Storage: Store chicken, sauce, vegetables, and rice separately. Chicken stays crispy up to 4 days when reheated in an oven or air fryer. Variations: Substitute shrimp, tofu, or tempeh for chicken. Swap jasmine rice with cauliflower rice or quinoa.
