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Bang Bang Chicken Bowl

Bang Bang Chicken Bowl

Craving something truly delicious that’s also incredibly easy to whip up? This Bang Bang Chicken Bowl is your answer, offering a perfect balance of sweet, spicy, and creamy flavors that will have you coming back for more. Get ready to discover your new go-to weeknight meal that’s both satisfying and surprisingly simple.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into bite-sized pieces
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil or other neutral oil like canola or peanut oil
For the Bang Bang Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha adjust to your spice preference
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ginger powder optional, for an extra kick
For the Bowl Assembly:
  • 2 cups cooked rice jasmine, basmati, or brown rice all work well
  • 1 cup shredded lettuce or mixed greens
  • 1/2 cup thinly sliced red cabbage
  • 1/4 cup shredded carrots
  • 2 green onions thinly sliced (white and green parts separated)
  • sesame seeds for garnish (optional)
  • chopped cilantro for garnish (optional)

Equipment

  • Medium Bowl
  • Large skillet or wok
  • Plate lined with paper towels
  • separate medium bowl
  • Serving bowls

Method
 

  1. In a medium bowl, combine the bite-sized chicken pieces with cornstarch, salt, and black pepper. Toss until each piece is evenly coated. This coating will help achieve that perfect crispy exterior when fried.
    1.5 lbs boneless, skinless chicken thighs or breasts, 1/4 cup cornstarch, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the coated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. This ensures the chicken fries instead of steams, leading to a crispier texture. Cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove the cooked chicken from the skillet and place it on a plate lined with paper towels to drain excess oil.
    2 tablespoons vegetable oil, 1.5 lbs boneless, skinless chicken thighs or breasts
  3. While the chicken is frying or draining, prepare the sauce. In a separate medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey (or maple syrup), rice vinegar, garlic powder, and ginger powder (if using). Taste the sauce and adjust the sriracha for your desired level of heat, or add a touch more honey for sweetness. The sauce should be smooth and well combined.
    1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon honey or maple syrup, 1 teaspoon rice vinegar, 1/2 teaspoon garlic powder, 1/4 teaspoon ginger powder
  4. Once the chicken is drained, add the cooked chicken pieces back into the bowl with the Bang Bang sauce. Gently toss the chicken until every piece is thoroughly coated in the luscious sauce.
    1.5 lbs boneless, skinless chicken thighs or breasts, 2 tablespoons sriracha
  5. Divide the cooked rice evenly among your serving bowls. Top the rice with a generous portion of shredded lettuce or mixed greens.
    2 cups cooked rice, 1 cup shredded lettuce or mixed greens
  6. Artfully arrange the thinly sliced red cabbage and shredded carrots over the greens. Sprinkle the white parts of the sliced green onions over the vegetables.
    1/2 cup thinly sliced red cabbage, 1/4 cup shredded carrots, 2 green onions
  7. Spoon the saucy Bang Bang chicken over the vegetables in each bowl.
    1.5 lbs boneless, skinless chicken thighs or breasts
  8. Finish each Bang Bang Chicken Bowl with a sprinkle of the green parts of the sliced green onions, sesame seeds, and fresh cilantro (if desired). Serve immediately and enjoy the explosion of flavors!
    2 green onions, sesame seeds, chopped cilantro

Notes

Store components separately in airtight containers. Reheat chicken and rice before assembling with fresh toppings. Chicken and sauce: 2-3 days. Rice: 3-4 days. Veggies: 3-4 days. Freeze sauced chicken, rice, or sauce separately.