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- 2 cups cooked jasmine rice - 1 pound chicken breast, diced into bite-sized pieces - 1/2 cup cornstarch - 1/2 cup all-purpose flour - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon cayenne pepper (adjust to your desired spice level) - Salt and pepper, to taste - 1/4 cup vegetable oil (for frying) - 1/2 cup mayonnaise - 1/4 cup sweet chili sauce - 1 tablespoon sriracha (adjust based on heat preference) - 1 cup green onions, finely chopped - 1 cup shredded carrots - 1 avocado, sliced - Sesame seeds, to garnish You can swap jasmine rice for brown rice or quinoa. These options add more fiber. For the chicken, try tofu for a vegetarian twist. Cornstarch can be replaced with potato starch if needed. Use gluten-free flour for a gluten-free option. If you dislike mayonnaise, Greek yogurt works well in the sauce. You can also adjust spice levels by using milder sauces or skipping the cayenne. Each serving of the Bang Bang Chicken Bowl contains about: - Calories: 600 - Protein: 30g - Carbohydrates: 70g - Fat: 25g - Fiber: 5g This bowl packs a punch of flavor and nutrition. The crispy chicken and fresh veggies give you a tasty meal. Enjoy the crunch from the sesame seeds and the creaminess of avocado. This dish is fun to make and eat! {{ingredient_image_2}} Start with a medium bowl. Add 1/2 cup mayonnaise. Pour in 1/4 cup sweet chili sauce. Then, add 1 tablespoon sriracha. Whisk together until smooth. Set it aside for now. This sauce gives the bowl its rich flavor. In another bowl, mix 1/2 cup cornstarch, 1/2 cup flour, 1 tablespoon garlic powder, and 1 tablespoon onion powder. Add 1 teaspoon cayenne pepper and a pinch of salt and pepper. Stir well to combine. This mix coats the chicken and makes it crispy. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. When the oil shimmers, it's ready. Take the diced chicken and dredge it in the flour mix. Make sure each piece is well coated. Carefully place the chicken in the hot oil. Fry for 5-7 minutes, until golden brown. Use a slotted spoon to take the chicken out. Let it drain on paper towels. Grab your bowls and start with 2 cups of cooked jasmine rice. Place a scoop of rice in each bowl. Next, add the crispy fried chicken on top. Drizzle the prepared Bang Bang sauce over the chicken. This adds creamy and spicy goodness. Now, add 1 cup of shredded carrots and 1 cup of chopped green onions for color and crunch. Finally, slice an avocado and place it on top. Sprinkle sesame seeds over everything. This adds a nice crunch and makes it look pretty. Enjoy your flavorful Bang Bang Chicken Bowl! To get that perfect crunch, use a good coating. I mix cornstarch with flour. This blend gives the chicken a light, crispy crust. Make sure to coat each piece well. Shake off the extra flour to avoid clumping. Heat the oil until it shimmers before frying. This helps the chicken cook fast and stays crispy. Fry in small batches. This keeps the oil hot and avoids soggy chicken. Want more heat? Add more cayenne pepper or sriracha. Start with a little, and taste as you go. If you want less spice, cut back on these ingredients. The sweet chili sauce adds sweetness, balancing the heat. You can also use a milder sauce if you prefer. Always adjust based on your taste buds. Serve your Bang Bang Chicken Bowl with fresh toppings. I love adding shredded carrots and chopped green onions. They add color and crunch. Slices of avocado give a creamy texture that pairs well. Don’t forget the sesame seeds! They add a nice finish. Enjoy with a side of extra Bang Bang sauce for dipping. Pro Tips Choose the Right Oil: Use oil with a high smoke point like vegetable or peanut oil for frying to achieve a perfect crispy texture. Double-Dip for Extra Crunch: For an even crunchier chicken, dip the coated pieces back into the seasoned flour mixture a second time before frying. Customize Your Heat Level: Adjust the amount of cayenne pepper and sriracha in the Bang Bang sauce to suit your personal spice preference. Let the Chicken Rest: Allow the fried chicken to rest on paper towels for a few minutes after frying to ensure it stays crispy and drains excess oil. {{image_4}} You can enjoy a Bang Bang Chicken Bowl without meat. Swap chicken for crispy tofu or tempeh. Both options soak up flavor well. Use the same seasoning mix for a tasty crunch. For the sauce, keep the mayonnaise or try a vegan mayo. This way, you keep the creamy texture and flavor. You can also add more veggies like bell peppers or zucchini for extra taste. While jasmine rice is classic, you can choose other grains. Quinoa adds a nutty flavor and boosts protein. Brown rice offers more fiber, making it heartier. For a low-carb option, try cauliflower rice. Each grain base brings its own unique flavor and texture. You can even mix grains for added variety! You can play with flavors to suit your taste. For a spicy kick, add more sriracha or chili oil. You can even mix in some diced jalapeños. If you prefer sweet, increase the sweet chili sauce. Adding pineapple chunks can also bring a fresh sweetness. Each twist allows you to explore and enjoy new taste sensations! To keep your Bang Bang Chicken Bowl fresh, store leftovers in an airtight container. Make sure to let the bowl cool down before sealing it. This helps keep the rice fluffy and the chicken crispy. You can store it in the fridge for up to three days. If you have any extra sauce, store it separately to maintain its flavor. When you’re ready to enjoy your leftovers, reheat the rice and chicken in a microwave-safe dish. Cover it with a damp paper towel to keep moisture in. Heat in short bursts of one minute, stirring in between. This keeps the chicken juicy and prevents it from drying out. If you want that crispy texture back, consider using an oven. Preheat it to 350°F (175°C) and place the chicken on a baking sheet for about 10 minutes. If you want to store your Bang Bang Chicken Bowl for longer, freezing is a great option. Place the chicken and rice in separate freezer-safe bags or containers. Make sure to remove as much air as possible. Your meal can last in the freezer for up to three months. When you are ready to eat, thaw in the fridge overnight. Then, reheat as mentioned above. This keeps all the flavors intact. The Bang Bang Chicken Bowl is a tasty dish full of flavors. It has fried chicken pieces, jasmine rice, and a special sauce. The chicken gets crispy from being coated in flour and cornstarch. The sauce is creamy and sweet with a spicy kick from sriracha. You’ll love the crunch of fresh carrots and green onions, plus creamy avocado slices. This bowl is a feast for your eyes and taste buds. Yes, you can easily make this recipe gluten-free. Swap the all-purpose flour for gluten-free flour. You can also use gluten-free cornstarch, which is already a gluten-free option. Make sure the sweet chili sauce and mayonnaise are also gluten-free. This way, you can enjoy a delicious Bang Bang Chicken Bowl without gluten. Many Asian restaurants and trendy eateries serve Bang Bang Chicken Bowls. Look for places that offer Asian fusion dishes. You may find it on the menu under bowls or rice dishes. Some places might even have their own unique twist on this classic bowl. A quick search online can help you find local spots that serve it. You’ve learned about making the Bang Bang Chicken Bowl from start to finish. We covered ingredients, cooking steps, and tips to nail that perfect crunch. I shared various options, catering to different diets, and how to store leftovers. This dish is fun, tasty, and easy to adapt. Whether you want it spicy or sweet, you can make it your own. Now, it’s time to enjoy your delicious creation with friends and family!

Bang Bang Chicken Bowl

A flavorful bowl featuring crispy fried chicken, jasmine rice, and a spicy Bang Bang sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 600 kcal

Ingredients
  

  • 2 cups cooked jasmine rice
  • 1 pound chicken breast, diced into bite-sized pieces
  • 1 2 cornstarch
  • 1 2 all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • to taste Salt and pepper
  • 1 4 cup vegetable oil
  • 1 2 cup mayonnaise
  • 1 4 cup sweet chili sauce
  • 1 tablespoon sriracha
  • 1 cup green onions, finely chopped
  • 1 cup shredded carrots
  • 1 whole avocado, sliced
  • to garnish Sesame seeds

Instructions
 

  • Begin by preparing the Bang Bang sauce: In a medium-sized mixing bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Whisk them together until the mixture is smooth and well blended. Set this aside for later use.
  • In a separate bowl, mix together the cornstarch, all-purpose flour, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper. Stir until evenly combined to create a seasoned coating for the chicken.
  • Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
  • Dredge the diced chicken pieces in the seasoned flour mixture, ensuring each piece is thoroughly coated for a crispy texture when fried.
  • Carefully place the coated chicken into the hot oil. Fry the chicken for approximately 5-7 minutes, or until the pieces are golden brown and cooked through. Use a slotted spoon to remove the chicken from the pan, allowing excess oil to drain onto paper towels.
  • To assemble your Bang Bang Chicken Bowls, start by placing a generous scoop of jasmine rice in each bowl.
  • Top the rice with a hearty portion of the crispy fried chicken, ensuring an even distribution among the bowls.
  • Drizzle the prepared Bang Bang sauce generously over the chicken, allowing it to enhance the flavors.
  • Finish off each bowl by adding shredded carrots, chopped green onions, and slices of avocado to introduce vibrant color and fresh textures.
  • Lastly, sprinkle sesame seeds over the top of each bowl as a delightful garnish that adds crunch and visual appeal.

Notes

Adjust the spice level according to your preference.
Keyword bowl, chicken, fried, spicy