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Bang Bang Chicken Bowl

Experience restaurant-quality flavors at home with this Bang Bang Chicken Bowl. Featuring impossibly crispy chicken pieces tossed in creamy, sweet-heat bang bang sauce served over fluffy rice with fresh vegetables, this bowl delivers the perfect balance of indulgence and nutrition in every bite.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Dish
Cuisine: American, Asian Fusion
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup buttermilk
  • vegetable oil for frying
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha sauce adjust to taste
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder for sauce
  • 1/2 teaspoon ground ginger
  • 3 cups cooked jasmine rice warm
  • 2 cups mixed greens or baby spinach
  • 1 large cucumber diced
  • 1 cup shredded purple cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup fresh cilantro chopped
  • 2 green onions thinly sliced
  • 1 tablespoon sesame seeds
  • lime wedges for serving

Equipment

  • Large heavy-bottomed pot or deep skillet
  • Cooking thermometer
  • Wire cooling rack
  • Large mixing bowl
  • Medium mixing bowl
  • Shallow dish
  • Slotted spoon
  • Paper towels

Method
 

  1. Prepare bang bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, rice vinegar, garlic powder, and ground ginger until smooth. Refrigerate until ready to use.
  2. Cut chicken thighs into uniform 1-inch pieces, removing excess fat. Pat completely dry with paper towels.
  3. Set up breading station: In large bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Pour buttermilk into separate shallow dish.
  4. Heat vegetable oil in large, heavy-bottomed pot to 350°F (175°C). Use enough oil to submerge chicken pieces completely, about 2-3 inches deep.
  5. Working in batches, dip chicken in buttermilk, then coat thoroughly in seasoned flour mixture, pressing gently to ensure coating adheres.
  6. Carefully place coated chicken in hot oil, avoiding overcrowding. Fry 4-5 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
  7. Remove chicken with slotted spoon and drain on wire rack. Repeat with remaining chicken pieces.
  8. While hot, toss chicken with half the bang bang sauce in large bowl until evenly coated. Reserve remaining sauce for serving.
  9. Divide warm jasmine rice among four serving bowls as base layer.
  10. Arrange mixed greens, diced cucumber, purple cabbage, and carrots in separate sections over rice in each bowl.
  11. Top each bowl with sauced bang bang chicken pieces, distributing evenly.
  12. Drizzle with additional sauce and garnish with cilantro, green onions, and sesame seeds. Serve immediately with lime wedges.

Notes

Maintain oil temperature at 350°F for best results. Don't overcrowd when frying. Sauce can be made 3 days ahead. For lighter version, bake chicken at 425°F for 20-25 minutes instead of frying.