Print

Bang Bang Chicken Bowl Recipe

A close-up of a ready-to-eat Bang Bang Chicken Bowl featuring crispy chicken coated in orange sauce over white rice, topped with green onions and sliced cucumbers.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare a quick and flavorful Bang Bang Chicken Bowl featuring crispy chicken coated in a spicy, sweet, and creamy 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup neutral oil (for pan-frying)
  • 2 cups cooked white rice (for serving)
  • 1 cup shredded lettuce or cabbage
  • 1/2 cup sliced cucumber
  • 1/4 cup sliced green onions (for garnish)
  • For the Bang Bang Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha (adjust to your spice preference)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar

Instructions

  1. Prepare the chicken coating: In one shallow dish, mix the flour, salt, and pepper. In a second dish, place the beaten egg. In a third dish, place the panko breadcrumbs.
  2. Dredge each chicken piece first in the flour mixture, shaking off excess. Dip it into the egg, letting excess drip off. Finally, press the chicken firmly into the panko breadcrumbs to coat completely.
  3. Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the coated chicken pieces in a single layer, working in batches if necessary. Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken and place on a paper towel-lined plate.
  4. Make the sauce: While the chicken cooks, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl until smooth.
  5. Toss the chicken: Place the cooked chicken in a clean bowl. Pour about two-thirds of the Bang Bang sauce over the chicken and gently toss until all pieces are coated.
  6. Assemble the bowls: Divide the cooked rice among serving bowls. Top the rice with shredded lettuce, sliced cucumber, and the sauced Bang Bang chicken.
  7. Garnish the bowls with sliced green onions and serve immediately with the remaining sauce on the side.

Notes

  • For an air fryer method, spray the coated chicken lightly with cooking spray and cook at 400°F (200°C) for 10-12 minutes, flipping halfway through.
  • You can substitute brown rice or cauliflower rice for white rice to change the base.
  • Make the sauce ahead of time; it stores well in the refrigerator for up to one week.

Nutrition

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