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Crispy Bang Bang Chicken Bowl with Fluffy Rice

A close-up view of a bang bang chicken bowl featuring crispy chicken coated in orange sauce over white rice, served with broccoli and shredded carrots.
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Make this takeout-style Bang Bang Chicken Bowl at home. You get tender, crispy chicken coated in a creamy, spicy, and sweet sauce, served over rice with fresh vegetables.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • 1/2 cup vegetable oil, for shallow frying
  • 2 cups cooked white rice (or brown rice)
  • 1 cup broccoli florets, steamed
  • 1/2 cup shredded carrots
  • 1 tablespoon sesame seeds, for garnish
  • 2 green onions, sliced, for garnish
  • For the Bang Bang Sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha (adjust to your heat preference)
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic powder

Instructions

  1. Prepare the chicken coating: In a shallow dish, whisk together the flour, cornstarch, salt, and pepper. In a separate bowl, beat the egg.
  2. Dredge the chicken pieces first in the flour mixture, then dip them into the beaten egg, and finally coat them again thoroughly in the flour mixture. Set aside.
  3. Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder until smooth. Set aside.
  4. Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. When the oil shimmers, carefully add the coated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding.
  5. Fry the chicken for 3 to 4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
  6. Toss the chicken: Place the hot, crispy chicken in a clean bowl. Pour about half of the prepared Bang Bang sauce over the chicken and gently toss until all pieces are evenly coated.
  7. Assemble the bowl: Divide the cooked rice between two bowls. Arrange the steamed broccoli and shredded carrots around the rice.
  8. Top the bowls with the sauced Bang Bang chicken. Drizzle the remaining sauce over the chicken and vegetables.
  9. Garnish the bowls with sliced green onions and sesame seeds before serving.

Notes

  • For a healthier option, cook the chicken in an air fryer at 400°F for 12-15 minutes, flipping halfway, instead of shallow frying.
  • You can substitute the white rice with cauliflower rice for a low-carb chicken bowl meal idea.
  • If you prefer a thinner sauce consistency, add 1 teaspoon of water to the prepared sauce.

Nutrition

Find it online: https://rosatasty.com/bang-bang-chicken-bowl-recipe/