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A vibrant and delicious Bang Bang Chicken Bowl is showcased as the featured image for the recipe.

Bang Bang Chicken Bowl Irresistible

Recreate the popular Bang Bang Chicken Bowl at home with this recipe. Crispy chicken is coated in a creamy, spicy sauce and served over a bed of rice and fresh veggies for a flavorful and satisfying meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Vegetable oil, for frying
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic powder
  • 4 cups cooked rice
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 1 cucumber, thinly sliced
  • 1/2 cup chopped green onions
  • Sesame seeds, for garnish

Equipment

  • Mixing bowls
  • Whisk
  • Large pot or deep fryer
  • Slotted spoon
  • Wire rack
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Refrigerator

Method
 

  1. Place the chicken cubes in a bowl and pour the buttermilk over them. Cover and marinate in the refrigerator for at least 30 minutes.
  2. In a large bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and pepper.
  3. Remove the chicken from the buttermilk and dredge each piece in the flour mixture, ensuring it’s completely coated.
  4. Pour about 2-3 inches of vegetable oil into a large pot or deep fryer. Heat the oil to 350°F (175°C).
  5. Carefully add the chicken to the hot oil in batches, making sure not to overcrowd the pot. Fry for about 4-5 minutes per batch, or until golden brown and cooked through.
  6. Use a slotted spoon to remove the chicken from the oil and place it on a wire rack to drain any excess oil.
  7. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder. Adjust seasonings to taste.
  8. Divide the cooked rice among four bowls.
  9. Top with the crispy fried chicken, shredded carrots, shredded cabbage, sliced cucumber, and chopped green onions.
  10. Drizzle generously with the Bang Bang sauce.
  11. Sprinkle with sesame seeds for garnish.
  12. Serve immediately and enjoy.

Notes

For extra crispy chicken, try double dredging. The Bang Bang sauce can be made ahead of time and stored in the refrigerator for up to a week. Adjust the spice level of the sauce to your liking. Experiment with different bases like quinoa or noodles and various veggies like bell peppers or broccoli. Consider adding a squeeze of lime or lemon juice to brighten the sauce.