Bang Bang Chicken Bowl (Printable)
Crispy chicken with fresh vegetables and jasmine rice in a creamy spicy sauce. Ready in 40 minutes.
# What You'll Need:
→ Chicken
01 - 1.1 lb boneless skinless chicken breasts, cut into bite-sized pieces
02 - 0.5 cup cornstarch
03 - 1 large egg
04 - 0.5 teaspoon salt
05 - 0.5 teaspoon black pepper
06 - 3 tablespoons vegetable oil for frying
→ Bang Bang Sauce
07 - 0.4 cup mayonnaise
08 - 2 tablespoons sweet chili sauce
09 - 1 tablespoon sriracha sauce, adjust to taste
10 - 1 tablespoon honey
11 - 1 teaspoon rice vinegar
→ Bowls & Garnishes
12 - 2.5 cups cooked jasmine rice
13 - 1 medium cucumber, sliced
14 - 1 large carrot, julienned
15 - 2.5 oz shredded purple cabbage
16 - 2 green onions, thinly sliced
17 - 2 tablespoons toasted sesame seeds
18 - 2 tablespoons chopped fresh cilantro
19 - 1 lime cut into wedges
# How to Make It:
01 - Slice cucumber into thin rounds, julienne carrot, shred purple cabbage, thinly slice green onions, and roughly chop cilantro. Set aside in separate containers for assembly.
02 - Whisk cornstarch, salt, pepper, and egg in a mixing bowl until smooth. Add chicken pieces and toss until thoroughly coated. Allow excess batter to drip off before frying.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches without overcrowding, 3 to 4 minutes per side until golden brown and crispy. Transfer to paper towels to drain.
04 - Whisk mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl until fully incorporated and smooth. Adjust sriracha to desired spice level.
05 - Place cooked chicken in a bowl and toss with half the bang bang sauce until evenly coated. Reserve remaining sauce for serving.
06 - Divide jasmine rice evenly among four bowls. Arrange sauced chicken, cucumber, carrot, cabbage, and green onions in sections over rice.
07 - Drizzle remaining bang bang sauce over each bowl. Sprinkle generously with toasted sesame seeds and fresh cilantro. Serve immediately with lime wedges for squeezing.
# Expert Advice:
01 -
- The sauce comes together in literally two minutes but tastes like something from a restaurant that takes reservations
- You get that perfect crunch contrast between the crispy chicken and cool, crisp vegetables that makes every bite interesting
02 -
- Don't overcrowd the pan when frying or the chicken will steam instead of crisp, I learned this the hard way
- The sauce thickens as it sits, so make it right before serving for that perfect drizzle consistency
03 -
- Pat your chicken really dry before coating it, this is the difference between crispy and soggy
- Let the fried chicken drain on a wire rack instead of paper towels, air circulation keeps it crispier longer