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A vibrant bowl featuring crispy bang bang chicken drizzled with sauce, served alongside shredded purple cabbage and carrots over rice.
chicken asian dinner quick bowl

Bang Bang Chicken Bowl

Crispy, bite-sized chicken tossed in a signature creamy, spicy-sweet sauce served over a vibrant bed of fresh vegetables and fluffy rice.

Recipe adapted from

Emily Pringle
Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 2
  1. Prep and cook chicken: Cut the chicken breast into bite-sized pieces. Lightly coat the pieces with cornstarch or flour. Fry in a pan with a little oil until golden and crispy, or bake at 400°F (200°C) until fully cooked through.
  2. Make the sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, and Sriracha until smooth to create the 'Bang Bang' sauce.
  3. Coat the chicken: Toss the cooked crispy chicken with half of the Bang Bang sauce until every piece is well-coated.
  4. Assemble the base: Place a portion of cooked rice at the base of each bowl. Arrange the shredded purple cabbage and carrots on one side of the rice.
  5. Plate the chicken: Place the coated chicken over the rice and drizzle generously with the remaining Bang Bang sauce.
  6. Garnish and serve: Finish the bowls with chopped green onions, sesame seeds, and a fresh lime wedge on the side.

Tips for Success

  • Extra crispy chicken: If frying, ensure the oil is hot before adding the chicken to prevent it from becoming soggy.
  • Easier veggie prep: Use a mandoline or a pre-shredded coleslaw mix to save time on the cabbage and carrots.
  • Adjust the heat: The sauce is customizable; add extra Sriracha if you prefer a spicier kick, or more sweet chili sauce for a milder flavor.

Chef's Note: The contrast between the warm, crispy chicken and the cold, crunchy cabbage makes this bowl incredibly satisfying. It's a great way to use up leftover rice!

Frequently Asked Questions

Can I use chicken thighs instead of breast?
Absolutely. Chicken thighs will stay juicier, though they may take 2-3 minutes longer to cook than breast pieces.
How do I make this gluten-free?
Ensure you use cornstarch instead of flour for coating the chicken, and double-check that your sweet chili sauce and Sriracha are certified gluten-free.
Can I make the sauce ahead of time?
Yes, the Bang Bang sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

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