Description
This Bang Bang Chicken Bowl is a bold, comforting dish layered with crispy chicken, fluffy rice, crunchy veggies, and the iconic creamy-spicy bang bang sauce. It’s perfect for weeknight dinners, meal prep, or when you’re craving a satisfying flavor-packed meal with texture and heat in every bite.
Ingredients
1 lb chicken breast or tenders
1/2 cup cornstarch or all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 to 2 tablespoons sriracha
2 cups cooked jasmine or basmati rice
1 cup shredded lettuce or cabbage
1/2 cup julienned carrots
1/2 cup sliced cucumber
2 tablespoons chopped green onions
1 teaspoon sesame seeds
Instructions
1. Cut chicken into bite-sized pieces and pat them dry.
2. Set up dredging bowls: one with cornstarch or flour, one with beaten eggs, and one with panko breadcrumbs.
3. Coat each chicken piece in flour, dip in egg, then coat with panko.
4. For oven: Bake at 400°F for 20–25 minutes until golden.
5. For air fryer: Air fry at 390°F for 12–15 minutes, flipping halfway.
6. In a bowl, mix mayonnaise, sweet chili sauce, and sriracha to make the bang bang sauce.
7. In serving bowls, layer rice, lettuce or cabbage, carrots, and cucumbers.
8. Top with crispy chicken.
9. Drizzle bang bang sauce over the chicken.
10. Garnish with green onions and sesame seeds. Serve warm.
Notes
For extra crispiness, spray the chicken with cooking spray before baking or air frying.
Want it spicier? Add more sriracha or a pinch of cayenne to the sauce.
Swap rice for cauliflower rice to make it low-carb.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 6g
- Sodium: 670mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg
Keywords: bang bang chicken, rice bowl, spicy chicken, crispy chicken