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Bang Bang Chicken Bowl

Bang bang chicken bowl with crispy, golden chicken pieces tossed in a glossy coral sauce and piled over fluffy rice. Finished with shredded purple cabbage, crisp cucumber, and creamy avocado for a vibrant weeknight bowl dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
  • 0.25 cup cornstarch
  • 0.5 cup all-purpose flour
  • 0.25 Salt to taste
  • 0.25 pepper to taste
  • 0.25 garlic powder to taste
  • Vegetable oil for frying enough for 1 inch in the pot
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp lime juice
Bowls for serving
  • Cooked white rice
  • shredded purple cabbage
  • cucumber
  • avocado
  • sesame seeds
  • lime wedges

Equipment

  • 1 Dutch oven

Method
 

Make the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and glossy. Set aside so the flavors mingle while you coat the chicken.
Crisp the chicken
  1. Toss chicken pieces with cornstarch, all-purpose flour, salt, pepper, and garlic powder until every piece looks evenly coated. Shake off excess coating so the crust stays crisp.
  2. Heat vegetable oil in a Dutch oven to 375°F. Fry the chicken in 1 inch of oil for 3-4 minutes per side until golden and cooked through, then drain.
Assemble the bowls
  1. Toss the hot crispy chicken in bang bang sauce until evenly coated and coral-colored. Return to a rack briefly so the coating clings without turning watery.
  2. Add cooked white rice to bowls and top with shredded purple cabbage, cucumber, and avocado. Arrange toppings so each bite gets a mix of crunchy and creamy textures.
  3. Pile the sauced chicken on top, drizzle extra bang bang sauce, scatter sesame seeds, and serve with lime wedges. Finish right away for maximum crunch.

Notes

For the crispiest coating, make sure the oil stays at 375°F and don’t overcrowd the pot—fry in batches if needed. Store leftover components separately: refrigerate cooked chicken and sauce up to 3 days, and keep rice/toppings up to 3 days; reheat chicken in a hot oven or air fryer to regain crunch. Freezing is not recommended for best texture. For a gluten-free option, swap the all-purpose flour for a 1:1 gluten-free flour blend and keep the rest the same.