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–+ servings
Delicious Bang Bang Chicken Bowl served with fresh vegetables and spicy sauce.

Bang Bang Chicken Bowl

A quick and delicious bowl featuring crispy chicken, creamy sweet-spicy mayo, and fresh veggies over jasmine rice, perfect for weeknight meals or meal prep.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces Chicken thighs can also be used
  • 1/2 cup cornstarch Arrowroot is a 1:1 substitute for a lighter crust
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika Smoked paprika adds depth
  • 1/4 cup vegetable oil for frying Use neutral oil with a high smoke point
For the Sauce
  • 1/2 cup mayonnaise Use light mayo or Greek-style yogurt for a lighter sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha, or to taste
For the Bowl
  • 2 cups cooked jasmine rice, warm Substitute short-grain rice if needed
  • 1 cup shredded lettuce
  • 1 cup diced cucumber
  • 1/2 cup shredded carrots
  • 1/4 cup chopped green onions
  • Sesame seeds for garnish, optional

Method
 

Preparation
  1. In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Mix well.
  2. Toss the chicken pieces in the cornstarch mixture until each piece is evenly coated. Shake off excess to avoid clumping in the pan.
Cooking
  1. Heat the vegetable oil in a large skillet over medium-high heat until it is hot but not smoking. A drop of water should sizzle on contact.
  2. Add the chicken pieces in a single layer. Cook for 5 to 7 minutes, turning occasionally so each side browns evenly. Cook until the chicken reaches an internal temperature of 165°F (74°C).
  3. Transfer the cooked chicken to a plate and let it rest for a minute.
Assembly
  1. While the chicken rests, whisk together mayonnaise, sweet chili sauce, and sriracha in a small bowl. Taste and adjust sriracha to change the spice level.
  2. Divide the warm jasmine rice between serving bowls. Top each with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
  3. Drizzle the spicy mayo over the bowls and sprinkle with sesame seeds if using. Serve immediately.

Nutrition

Serving: 1Calories: 550kcalCarbohydrates: 65gProtein: 35gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 5g

Notes

For gluten-free bowls, ensure the sweet chili sauce and mayonnaise are certified gluten-free. For lower fat, swap half the mayo for plain yogurt but mix just before serving to avoid thinning.

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