Description

The Bang Bang Chicken Bowl is an irresistible fusion dish featuring crispy fried chicken coated in a creamy, spicy bang bang sauce. Served over a fresh bed of rice and crunchy vegetables, this meal is as satisfying as it is vibrant—perfect for a quick weeknight dinner or a fun meal with friends.

Ingredients

Scale

For the Chicken

1 lb chicken breast, cut into bite-sized pieces
Salt and pepper to taste
1 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
Oil for frying

For the Bang Bang Sauce

1/2 cup mayonnaise
1/4 cup sweet chili sauce
2 tbsp sriracha sauce

For Assembly

2 cups cooked rice
1 cup shredded lettuce
1/2 cup sliced cucumbers
1/2 cup shredded carrots

Instructions

Season the Chicken: Sprinkle the bite-sized chicken pieces with salt and pepper, tossing well so all sides are evenly seasoned. Let the flavors soak in while you prepare your dredging station.
Bread the Chicken: Set up three bowls: one with flour, another with the beaten eggs, and a third with panko breadcrumbs. Dredge each piece of chicken in the flour, shake off the excess, dip thoroughly in the eggs, and roll in panko, pressing gently so the coating adheres.
Fry the Chicken: Pour oil to a depth of about 1 inch in a deep skillet or frying pan and heat over medium. Once hot (about 350°F/175°C), fry the breaded chicken in batches, turning occasionally, until golden brown and cooked through (4–5 minutes per batch). Transfer to a paper towel-lined plate to drain excess oil.
Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth and creamy. Taste and adjust the spice level if desired.
Assemble the Bowls: Spoon the hot cooked rice into serving bowls, then top each with a layer of shredded lettuce, sliced cucumbers, and shredded carrots to add crunch and freshness.
Add Chicken and Sauce: Arrange the crispy chicken pieces over the veggies and rice. Drizzle generously with bang bang sauce for that signature creamy, spicy flavor.
Serve: Serve the Bang Bang Chicken Bowls immediately while the chicken is still warm and crisp. Enjoy!

Notes

You can use chicken thighs for a juicier texture.
Customize the veggies as desired—try adding sliced radish, edamame, or pickled onions.
For a lighter version, bake or air-fry the chicken instead of deep frying.
Make the bang bang sauce ahead and store in the fridge for up to 3 days.
Adjust the sriracha for less or more spice.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main-course
Method: Frying
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 8g
Sodium: 920mg
Fat: 28g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 24g
Cholesterol: 110mg

Keywords: bang bang chicken, chicken bowl, crispy chicken, spicy sauce, rice bowl, Asian fusion, quick dinner, easy recipe