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Bang bang chicken bowl with crispy chicken, jasmine rice, cucumber, carrots, and bang bang sauce drizzle overhead

Bang Bang Chicken Bowl

Crispy cornstarch-coated chicken breast served over jasmine rice with fresh vegetables and a creamy sweet-spicy bang bang sauce. A bold, satisfying bowl dinner ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 cup vegetable oil for frying
  • 1/2 cup mayonnaise for the bang bang sauce
  • 2 tbsp sweet chili sauce for the bang bang sauce
  • 1 tbsp sriracha adjusted to taste, for the bang bang sauce
  • 2 cups cooked jasmine rice
  • 1 cup shredded lettuce
  • 1 cup diced cucumber
  • 1/2 cup shredded carrots
  • 1/4 cup chopped green onions
  • sesame seeds optional garnish

Equipment

  • Large skillet
  • Mixing bowls
  • Wire rack or paper towel-lined plate
  • Whisk

Method
 

  1. In a large bowl, combine the cornstarch, salt, pepper, garlic powder, and paprika. Add the chicken and toss until thoroughly coated. Press the coating in slightly and shake off any loose excess.
  2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer without crowding. Cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to 165 degrees F. Drain on a wire rack or paper towel-lined plate.
  3. In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth. Taste and adjust sriracha to your heat preference.
  4. Divide the cooked jasmine rice evenly among 4 bowls. Top with the crispy chicken. Arrange lettuce, cucumber, carrots, and green onions around the chicken.
  5. Drizzle the bang bang sauce generously over the top. Sprinkle with sesame seeds if desired and serve immediately.

Notes

Store all components separately in airtight containers for up to 3 days. Reheat chicken in a 375 degree F oven for 8 minutes to restore crispiness. Bang bang sauce keeps refrigerated for up to one week.