Description

This Bang Bang Chicken Bowl is a vibrant, flavor-packed meal perfect for beginner cooks. Tender chicken is coated in a crispy crust, tossed with a sweet and spicy homemade Bang Bang sauce, and served over rice with fresh veggies for a delightful, balanced dish that’s ready in under 30 minutes.

Ingredients

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For the Chicken

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup all-purpose flour
1 large egg
1 cup panko breadcrumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons neutral oil (for frying)

For the Bang Bang Sauce

1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha
1 tablespoon honey
1 teaspoon rice vinegar

For the Bowls

2 cups cooked white rice (or brown rice)
1 cup shredded purple cabbage
1 large carrot, julienned
1/2 cup sliced cucumber
2 green onions, sliced
Optional: sesame seeds and chopped cilantro, for garnish

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Instructions

Prepare the Chicken: Pat the chicken pieces dry and season with salt and pepper. Set up a dredging station with a bowl each for flour, beaten egg, and panko. Coat each chicken piece in flour, then egg, then panko, pressing gently to adhere.
Cook the Chicken: Heat oil in a large skillet over medium heat. Add the chicken pieces in a single layer and cook for 4-5 minutes per side until golden brown and cooked through. Remove and set on a paper towel-lined plate.
Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and creamy. Taste and adjust spice or sweetness as desired.
Toss Chicken in Sauce: Place cooked chicken in a clean bowl. Add the sauce and toss until the chicken is evenly coated.
Assemble the Bowls: Divide rice among serving bowls. Top each with a generous portion of Bang Bang chicken, shredded cabbage, carrots, cucumber, and green onions. Sprinkle with sesame seeds and cilantro if using. Serve immediately and enjoy!

Notes

Swap the chicken for tofu or shrimp for a different protein option.
For extra crunch, air-fry or bake the chicken instead of pan frying.
Adjust the sriracha for more or less heat in the sauce.
Prep the veggies ahead for quick assembly.
Leftovers keep well in the fridge for up to 2 days, store chicken and veggies separately for best texture.

Nutrition

Serving Size: 1 bowl
Calories: 650
Sugar: 15g
Sodium: 920mg
Fat: 26g
Saturated Fat: 4.5g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 4g
Protein: 36g
Cholesterol: 115mg