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Bang Bang Chicken Bowl

Bang bang chicken bowl with crispy golden chicken pieces tossed in a glossy coral bang bang sauce and piled over fluffy rice. Finished with crunchy purple cabbage, cucumber, creamy avocado, and bright lime for a colorful weeknight rice bowl dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • 0.25 cup cornstarch
  • 0.5 cup all-purpose flour
  • Salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • Vegetable oil For frying.
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp lime juice
Bowl Toppings
  • Cooked white rice
  • shredded purple cabbage
  • cucumber
  • avocado
  • sesame seeds
  • lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Make bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and glossy, then set aside for coating the chicken.
Coat the chicken
  1. Toss chicken pieces with cornstarch, all-purpose flour, salt, pepper, and garlic powder until every piece looks evenly coated.
Fry until crispy
  1. Heat vegetable oil to 375°F in a cast iron skillet and fry the chicken for 3-4 minutes per side until deep golden and cooked through, then drain.
Toss to coat
  1. Toss the hot crispy chicken with bang bang sauce until the coating is glossy and evenly clings to each piece.
Assemble the bowls
  1. Pile cooked white rice into bowls and top with shredded purple cabbage, cucumber, and avocado.
  2. Add the sauced bang bang chicken, drizzle extra sauce, scatter sesame seeds, and serve immediately with lime wedges.

Notes

For extra crispiness, fry in small batches so the oil stays close to 375°F and the chicken doesn’t steam. Store leftover chicken and toppings separately in the fridge up to 3 days; reheat chicken in a 400°F oven or air fryer until hot and crisp again (sauce can be warmed separately). Freezing isn’t recommended for best texture. For a lighter option, use light mayonnaise to reduce calories while keeping the coral sauce flavor.