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Bang Bang Chicken Bowl

Crispy, golden-fried chicken bites tossed in a creamy, sweet and spicy sauce, served over fluffy rice with fresh cucumbers, avocado, and carrots.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 Bowls
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

The Chicken
  • 1 lb chicken breast cut into 1-inch cubes
  • 1 cup buttermilk
  • 0.5 cup cornstarch
  • 0.5 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 1 cup neutral oil for frying
The Sauce
  • 0.5 cup mayonnaise Kewpie preferred
  • 0.25 cup sweet chili sauce
  • 1-2 tbsp Sriracha to taste
  • 1 tsp honey
The Bowl
  • 3 cups cooked white rice
  • 0.5 cucumber diced
  • 1 cup carrots shredded
  • 1 cup purple cabbage shredded
  • 1 avocado sliced
  • 2 green onions chopped

Equipment

  • Deep frying pan or Wok
  • Mixing bowls
  • Whisk
  • Wire rack

Method
 

  1. In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey. Set sauce aside in the fridge.
  2. In a large bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
  3. Dip chicken pieces into buttermilk, then dredge thoroughly in the flour mixture to coat.
  4. Heat oil in a large pan to 350°F. Fry chicken in batches for 3-5 minutes until golden brown and crispy.
  5. Drain chicken on a wire rack for a minute to remove excess oil.
  6. Toss the hot chicken with half of the prepared sauce until evenly coated.
  7. Assemble bowls with rice, sauced chicken, cucumbers, carrots, cabbage, and avocado.
  8. Drizzle with remaining sauce and garnish with green onions before serving.

Notes

For a lighter version, air fry the coated chicken at 400°F for 10-12 minutes.