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Crispy Bang Bang Chicken Bowl

Crispy Bang Bang Chicken Bowl

Crispy Bang Bang Chicken Bowl is a flavor explosion that brings the beloved takeout classic right into your kitchen, offering a quick, satisfying meal perfect for busy weeknights. This recipe breaks down how to achieve that addictive sweet, spicy, and creamy goodness with perfectly crispy chicken.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/2 cup milk or buttermilk
  • 2 large eggs beaten
  • 2 cups panko breadcrumbs
  • 3-4 cups vegetable oil or other neutral oil for frying
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
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic powder
For Serving
  • 2 cups cooked jasmine rice or brown rice
  • 1/2 cup shredded purple cabbage
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons toasted sesame seeds
  • lime wedges for serving
  • Optional: Sliced avocado, chopped cilantro

Equipment

  • Shallow dishes or bowls
  • Paper towels
  • Plate or Baking Sheet
  • Medium Bowl
  • Large, heavy-bottomed skillet or Dutch oven
  • Slotted spoon
  • Wire rack
  • Baking Sheet

Method
 

  1. Set up three shallow dishes or bowls. In the first, combine the flour, salt, pepper, and paprika. In the second, whisk the milk and eggs together. In the third, place the panko breadcrumbs.
    1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon paprika, 1/2 cup milk or buttermilk, 2 large eggs, 2 cups panko breadcrumbs
  2. Pat the chicken pieces completely dry with paper towels. This is crucial for achieving crispy chicken. Toss each chicken piece in the flour mixture, shaking off any excess. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, press the chicken into the panko breadcrumbs, ensuring it's fully coated. Place the breaded chicken on a plate or baking sheet and set aside.
    1.5 lbs boneless, skinless chicken breasts or thighs
  3. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder until smooth and well combined. Taste and adjust sriracha for more heat or honey for more sweetness if desired. Set aside.
    1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon garlic powder
  4. Heat about 1 inch of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches about 350°F (175°C). Carefully add the breaded chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil.
    3-4 cups vegetable oil or other neutral oil
  5. Divide the cooked jasmine rice (or brown rice) evenly among four bowls. Arrange the crispy fried chicken pieces over the rice. Drizzle a generous amount of the Bang Bang sauce over the chicken.
    2 cups cooked jasmine rice or brown rice, 1.5 lbs boneless, skinless chicken breasts or thighs, 1/2 cup mayonnaise
  6. Top each bowl with shredded purple cabbage, sliced green onions, and toasted sesame seeds. Add optional toppings like sliced avocado or chopped cilantro. Serve immediately with lime wedges on the side.
    1/2 cup shredded purple cabbage, 1/4 cup thinly sliced green onions, 2 tablespoons toasted sesame seeds, lime wedges, Optional: Sliced avocado, chopped cilantro

Notes

Store components separately for best texture. Reheat chicken in oven or air fryer to maintain crispiness. Avoid microwave reheating. Best enjoyed within 1-2 days.