Spicy Bang Bang Chicken Bowl: Easy Weeknight Dinner (Print Version)

Whip up a delicious Bang Bang Chicken Bowl! Crispy chicken, creamy spicy sauce, and fresh veggies make for a fast, flavorful weeknight meal. So simple!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Asian-Inspired
Dietary: Contains Gluten, Dairy (can be modified)

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
02 - 1 large egg, whisked
03 - 1/2 cup cornstarch
04 - Vegetable oil for frying

→ Bang Bang Sauce Essentials

05 - 1/2 cup mayonnaise
06 - 2-3 tbsp sriracha (adjust to taste)
07 - 2 tbsp sweet chili sauce
08 - 1 tbsp rice vinegar
09 - 1 tsp honey or granulated sugar

→ Fresh Toppings & Bowl Builders

10 - 3 cups cooked jasmine or basmati rice
11 - 1/2 large cucumber, julienned or thinly sliced
12 - 1 large carrot, julienned
13 - 2 green onions, sliced
14 - 1 tbsp sesame seeds

→ Optional Extras

15 - Lime wedges, for serving
16 - A few drops of sesame oil in the sauce

# Instructions:

01 - First things first, let’s get that chicken ready. Dice your chicken breasts (or thighs!) into bite-sized pieces, about 1-inch cubes. In one bowl, whisk your egg. In another, put your cornstarch. Dip each chicken piece into the egg wash, letting any excess drip off, then dredge it thoroughly in the cornstarch, making sure it’s completely coated. This step is key for that crispy texture, so don't rush it! I always make a bit of a mess here, cornstarch flying everywhere, but it's part of the fun.
02 - Now for the star of the show – the Bang Bang sauce! In a medium bowl, whisk together the mayonnaise, sriracha, sweet chili sauce, rice vinegar, and honey. Give it a good taste test here! This is where you can really make it your own. Need more heat? Add more sriracha. Prefer it a little sweeter? A tiny bit more honey. I sometimes add a squeeze of lime juice if I'm feeling extra zesty, and it’s always a good idea. Set this aside; the flavors will meld while you cook the chicken.
03 - Heat about 1-2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat. You're looking for it to be around 350-375°F (175-190°C). Carefully add the chicken pieces in a single layer, making sure not to overcrowd the pan – this is where I always go wrong and try to cook too much at once! Cook for 3-4 minutes per side, until golden brown and cooked through. It should be wonderfully crispy! Remove with a slotted spoon and place on a wire rack over paper towels to drain excess oil.
04 - Once all your chicken is cooked and drained, transfer it to a large bowl. Pour about two-thirds of your prepared Bang Bang sauce over the crispy chicken. Gently toss the chicken to coat every piece evenly. You want each bite to be covered in that creamy, spicy goodness. I usually do this right before serving, because the crispiness starts to fade if it sits in the sauce for too long, a lesson learned from a sad, soggy batch once upon a time.
05 - Time to build your bowls! Divide the cooked rice among four serving bowls. Next, arrange a generous portion of the sauced Bang Bang chicken over the rice. This is where it really starts to look like a meal, and the smells are just incredible. I love seeing the vibrant colors come together, it makes all the effort feel so worth it, even if there's a bit of oil splatter on the counter.
06 - Finish off your Bang Bang Chicken Bowl with a sprinkle of freshly julienned cucumber and carrots. Drizzle with the remaining Bang Bang sauce if you like extra saucy goodness (I always do!). Garnish with chopped green onions and a sprinkle of sesame seeds for that final flourish. Serve immediately and watch everyone dig in! It's such a satisfying sight after all that chopping and frying.

# Notes:

01 - Always taste the sauce and adjust the spice level to your liking before coating the chicken.
02 - To keep the chicken crispy, store sauced chicken separately from the sauce if making ahead.
03 - If you don't have rice vinegar, apple cider vinegar can work in a pinch, but use a little less.
04 - Serving with a squeeze of fresh lime juice really brightens up the whole Bang Bang Chicken Bowl.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - mixing bowls
03 - whisk
04 - slotted spoon
05 - wire rack
06 - paper towels

# Nutrition (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 45g
Protein: 35g

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