Description
There’s something incredibly satisfying about a bowl meal. It’s like a little treasure trove of flavors, all layered together to create the perfect bite every single time. The Bang Bang Chicken Bowl is one of those dishes that hits every craving—crispy, juicy chicken coated in a creamy, spicy sauce, served over a bed of rice with fresh, crunchy toppings.
If you love meals that are both comforting and packed with bold flavors, this recipe is a must-try. It’s inspired by the ever-popular Bang Bang Chicken, a dish known for its addictively creamy, slightly sweet, and spicy sauce. By turning it into a bowl, we make it a well-rounded meal that’s satisfying, easy to put together, and perfect for meal prep.
This dish is also highly customizable. You can swap out the rice for cauliflower rice or quinoa, add extra veggies, or even switch up the protein. But no matter how you tweak it, the magic lies in the Bang Bang Sauce—a creamy, spicy, slightly sweet sauce that takes everything to the next level.
Let’s dive into how to make this delicious and easy meal!
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil (for frying)
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 teaspoon sriracha (adjust to taste)
- 1 teaspoon garlic powder
- 1 tablespoon lime juice
For the Bowl:
- 2 cups cooked white or brown rice
- ½ cup shredded carrots
- ½ cup shredded cabbage
- ½ cup sliced cucumbers
- ¼ cup green onions, chopped
- 1 tablespoon sesame seeds (for garnish)
Instructions
Start by cutting the chicken breasts into bite-sized pieces. This helps them cook quickly and evenly.
In a shallow bowl, mix together the cornstarch, garlic powder, onion powder, salt, and black pepper. In a second bowl, beat the eggs. In a third bowl, add the panko breadcrumbs.
Now, take each piece of chicken and coat it in the cornstarch mixture, then dip it into the beaten egg, and finally, coat it in panko breadcrumbs. This triple-layer coating gives the chicken that perfect crispy texture.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a paper towel-lined plate while you prepare the sauce.
In a small bowl, whisk together the mayonnaise, sweet chili sauce, honey, sriracha, garlic powder, and lime juice. Adjust the sriracha to your preferred spice level.
Place the crispy chicken pieces in a large bowl and pour the Bang Bang Sauce over them. Toss until each piece is fully coated in the creamy, flavorful sauce.
Now comes the fun part—assembling the bowls! Start with a base of warm rice, then layer on the crispy Bang Bang Chicken. Add your shredded carrots, cabbage, sliced cucumbers, and green onions. Sprinkle with sesame seeds for a finishing touch.
Notes
- If meal prepping, store the sauce separately and drizzle it over the chicken when ready to eat.
- The chicken can be stored in the fridge for up to 3 days and reheated in the oven or air fryer for crispiness.
- You can substitute the chicken with shrimp or tofu for a different take on this dish.