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Bang Bang Chicken Bowl

A flavorful and colorful chicken bowl featuring crispy chicken, creamy sauce, and fresh veggies, all made in one pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 cup vegetable oil for frying
For the Sauce
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha (adjust to taste)
For Assembly
  • 2 cups cooked jasmine rice
  • 1 cup shredded lettuce
  • 1 cup diced cucumber
  • 1/2 cup shredded carrots
  • 1/4 cup chopped green onions
  • optional Sesame seeds for garnish optional

Method
 

Preparation
  1. In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated.
Cooking
  1. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken in a single layer and cook for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat and set aside.
Sauce Preparation
  1. In a small bowl, mix the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your desired spice level.
Assembly
  1. To assemble the bowls, start with a base of jasmine rice. Top with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions.
  2. Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if desired. Serve immediately.

Notes

You can keep leftovers in the fridge for up to 3 days, stored separately to maintain veggie crunchiness. Reheat in a skillet for crispy chicken.