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Bang Bang Chicken Bowl

A flavorful and beginner-friendly dish featuring crispy chicken, fresh veggies, and a zesty bang bang sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Boneless, skinless chicken thighs or breasts Thighs stay tender; breasts are leaner.
  • 2 tablespoons Cornstarch For a light, crispy exterior.
  • 2 tablespoons Vegetable oil Neutral-flavored for frying or sautéing.
  • Salt and pepper To let the sauce shine.
  • 4 cups Cooked jasmine rice or brown rice A comforting base that soaks up sauce.
  • 2 cups Shredded cabbage or mixed greens Adds crunch and freshness.
  • 1 cup Carrots, julienned Bright color and sweet crunch.
  • Cucumber slices and scallions for garnish Cooling contrast to the sauce.
  • Sesame seeds and cilantro for finish Nutty and fragrant.
Bang Bang Sauce
  • 1/3 cup Mayonnaise Use light mayo for a lighter option.
  • 1/4 cup Sweet chili sauce Adjust to taste.
  • 1-2 tablespoons Sriracha For heat; reduce for a milder bowl.
  • 1 tablespoon Honey Rounds the heat with sweetness.
  • 1 teaspoon Rice vinegar Brightens and balances the sauce.

Method
 

Preparation
  1. Slice chicken into bite-sized strips, shred cabbage, and make the sauce by whisking mayo, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl.
  2. Lightly coat the chicken pieces in cornstarch seasoned with salt and pepper. Shake off excess.
Cooking
  1. Heat oil in a skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer.
  2. Cook 4–5 minutes per side until golden and cooked through.
  3. Toss the cooked chicken in half of the bang bang sauce so every piece is glossy and slightly sticky.
Serving
  1. Assemble the bowls: a warm bed of rice, a handful of shredded cabbage, carrots, and cucumber, then crown with the saucy chicken.
  2. Finish with scallions, sesame seeds, cilantro, and an extra drizzle of sauce.
  3. Eat immediately while the textures are at their peak.

Notes

For a lighter twist, air-fry the cornstarch-coated chicken. Make it vegetarian by swapping tofu or chickpeas for chicken.