Print

Bang Bang Chicken Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful blend of crispy chicken and fresh ingredients topped with a creamy, spicy sauce, perfect for a weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 large egg (lightly beaten)
  • 3 tbsp avocado oil (or other high-heat oil)
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 12 tbsp sriracha (to taste)
  • 1 tsp rice vinegar
  • 4 cups cooked rice (for serving)
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 1/2 cup shelled edamame
  • 2 tbsp sliced green onions (for garnish)
  • 1 tsp sesame seeds (for garnish)

Instructions

  1. Make the Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth. Set aside, letting the flavors meld together.
  2. Prepare the Chicken: Pat the chicken cubes dry with a paper towel. In a shallow dish, combine the cornstarch, garlic powder, paprika, salt, and pepper. In a separate bowl, lightly beat an egg.
  3. Coat the Chicken: Dip each chicken piece into the egg, allowing excess to drip off, then dredge in the cornstarch mixture until fully coated.
  4. Cook the Chicken: Heat the oil in a skillet over medium-high heat. Add the chicken in a single layer. Cook for about 3-4 minutes per side or until golden brown and cooked through. Transfer to a wire rack to drain excess oil.
  5. Combine Chicken and Sauce: In a large bowl, place the cooked chicken and drizzle about two-thirds of the bang bang sauce. Toss gently to coat.
  6. Assemble the Bowls: Divide the cooked rice among four bowls. Top each bowl with the chicken, then arrange shredded carrots, cucumber, and edamame. Garnish with green onions and sesame seeds. Serve immediately with extra sauce on the side.

Notes

This dish pairs well with a crisp salad or steamed broccoli. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Scroll to Top