Easy Crispy Bang Bang Chicken Bowl

Too hot to turn on the oven? This Bang Bang Chicken Bowl is for you.

It delivers huge flavor without the stress. You get crispy chicken and creamy sauce. It is the ultimate summer weeknight dinner.

Why This Bang Bang Chicken Bowl Works

This dish is a total crowd-pleaser. Your family will beg for seconds. It is ready in 35 minutes flat. You save money compared to takeout. Plus, the fresh veggies keep it light.

The balance of heat and sweet is perfect. It works for kids and adults alike. This is a guaranteed winner for your table.

Easy Cooking Steps

Making this is incredibly simple. You just whisk, coat, and fry. Even beginners can master this crispy texture. The cornstarch is the secret weapon here. You get that restaurant-quality crunch at home.

Ingredients You’ll Need

Most of these are likely in your pantry. Use fresh seasonal produce for the best crunch.

• 700g boneless skinless chicken breasts, cut into 2cm cubes
• 65g cornstarch
• 5g kosher salt
• 2g ground black pepper
• 120ml vegetable oil for shallow frying
• 125ml mayonnaise
• 60ml Thai sweet chili sauce
• 15ml Sriracha sauce
• 5ml honey
• 600g cooked jasmine rice
• 150g shredded carrots
• 150g thinly sliced English cucumber
• 30g sliced green onions
• 10g toasted sesame seeds

Step-by-Step Instructions

1. Whisk mayonnaise, sweet chili, Sriracha, and honey. Ensure the sauce is smooth. Set it aside.
2. Dredge chicken cubes in cornstarch, salt, and pepper. Ensure each piece is fully coated.
3. Heat oil in a skillet to 175°C (350°F).
4. Fry chicken in batches. Cook 3-4 minutes per side. Ensure internal temperature reaches 74°C.
5. Drain the cooked chicken on paper towels.
6. Toss warm chicken with half of the sauce.
7. Place 150g of rice into each bowl.
8. Add chicken, carrots, and cucumbers to the bowls.
9. Drizzle remaining sauce over everything. Garnish with onions and sesame seeds.

Best Ways to Enjoy It

Serve this over fluffy jasmine rice. Add a pile of fresh cucumbers. The crunchy raw vegetables balance the heat. You can also add avocado. It makes a great summer lunch too.

How to Store Leftovers

Store the chicken and sauce separately. This keeps the coating crispy. Use an airtight container in the fridge. It stays fresh for three days. Reheat the chicken in an air fryer. This restores the perfect crunch instantly.

Tips for Best Results

• Keep your oil at 350°F exactly.
• Do not crowd the frying pan.
• Use a wire rack for draining chicken.
• Whisk the sauce until it is homogenous.
• Dry your chicken before dredging it.
• Double the sauce for extra dipping.

Ways to Switch It Up

• Swap the chicken for jumbo shrimp.
• Use cauliflower florets for a veggie version.
• Try brown rice for extra fiber.
• Add extra Sriracha for more heat.

Common Questions

Is this dish very spicy?

It has a mild, sweet heat. You can adjust the Sriracha easily. It is very family-friendly overall.

Can I use an air fryer?

Yes, you certainly can. Cook at 400°F for 12 minutes. Shake the basket halfway through.

You need this in your rotation now!

— Jasmine

Bang Bang Chicken Bowl

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 685

Ingredients Method

Ingredients

  

• 700 g boneless skinless chicken breasts, cut into 2cm cubes
• 65 g cornstarc h
• 5 g kosher salt
• 2 g ground black pepper
• 120 ml vegetable oil for shallow frying
• 125 ml mayonnais e
• 60 ml Thai sweet chili sauce
• 15 ml Sriracha sauce
• 5 ml hone y
• 600 g cooked jasmine rice
• 150 g shredded carrots
• 150 g thinly sliced English cucumber
• 30 g sliced green onions
• 10 g toasted sesame seeds

Method

 

1. Combine mayonnaise, sweet chili sauce, Sriracha, and honey in a bowl; whisk until the emulsion is homogenous and set aside.
2. In a large mixing bowl, dredge chicken cubes in cornstarch, salt, and pepper until each piece is isolated and fully coated.
3. Heat vegetable oil in a heavy-bottomed skillet to 175°C (350°F).
4. Fry the chicken in batches to maintain oil temperature, cooking for approximately 3-4 minutes per side until the exterior is golden-brown and the internal temperature reaches 74°C (165°F).
5. Transfer the cooked chicken to a wire rack or paper towels to drain excess lipid.
6. In a clean bowl, toss the warm chicken with 50% of the prepared sauce until evenly glazed.
7. Apportion 150g of cooked rice into each of the four serving bowls.
8. Arrange the glazed chicken, shredded carrots, and sliced cucumbers atop the rice base.
9. Drizzle the remaining sauce over the components and garnish with green onions and sesame seeds.