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Irresistible Bang Bang Chicken Bowl

Bang Bang Chicken Bowl - featured image

A tangy, creamy, and slightly spicy Bang Bang Chicken Bowl paired with fresh veggies, fluffy rice, and a drizzle of iconic sauce—perfect for quick and satisfying summer meals.

Ingredients

  • Boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
  • All-purpose flour (or gluten-free flour)
  • Eggs, lightly beaten
  • Panko breadcrumbs
  • Vegetable oil for frying
  • Cooked white or brown rice (or cauliflower rice)
  • Shredded carrots
  • Sliced cucumbers
  • Chopped red bell peppers
  • Mayonnaise
  • Sweet chili sauce
  • Sriracha
  • Green onions for garnish
  • Sesame seeds for garnish

Instructions

  1. Cook the rice according to package instructions. Keep warm and set aside.
  2. Dice the chicken into bite-sized pieces. Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.
  3. Dip each chicken piece into the flour, then the egg, and finally the breadcrumbs. Ensure each piece is evenly coated.
  4. Heat oil in a skillet over medium heat. Fry the chicken bites in batches until golden brown and cooked through (about 4-5 minutes per side). Drain on paper towels.
  5. In a mixing bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Taste and adjust the spice level as needed.
  6. Slice and dice your chosen vegetables into bite-sized pieces. Arrange them in bowls with the cooked rice and fried chicken.
  7. Drizzle the Bang Bang sauce generously over the chicken and veggies. Garnish with green onions and sesame seeds.
  8. Serve immediately while the chicken is still warm and crispy.

Notes

For extra crunch, double-coat the chicken by repeating the flour-egg-breadcrumb process. Keep frying oil at 350°F for perfect crispiness. Prep veggies ahead and drizzle sauce just before serving to maintain texture.

Nutrition

Keywords: Bang Bang Chicken, Summer Bowl, Crispy Chicken, Easy Dinner, Spicy Sauce, Gluten-Free Option