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Bang Bang Chicken Power Bowl with Crispy Chicken

A close-up of a delicious bang bang chicken bowl featuring crispy fried chicken pieces over rice, topped with spicy sauce, cucumbers, and slaw.
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Make this satisfying Bang Bang Chicken Bowl featuring crispy chicken tossed in a spicy, creamy sauce, served over rice with fresh slaw for a complete weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1 cup panko breadcrumbs
  • Cooking spray or 1/4 cup oil for pan-frying/air frying
  • 2 cups cooked jasmine rice
  • 2 cups shredded cabbage mix (slaw)
  • 1/2 cup sliced cucumber
  • 1/4 cup chopped green onion, for garnish
  • For the Bang Bang Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha (adjust to your heat preference)
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup

Instructions

  1. Prepare the chicken coating: In one shallow dish, mix the flour, salt, and pepper. In a second dish, place the beaten egg. In a third dish, place the panko breadcrumbs.
  2. Dredge each chicken piece first in the flour mixture, shaking off excess. Dip it into the egg, letting excess drip off. Finally, press the chicken firmly into the panko breadcrumbs to coat completely.
  3. Cook the chicken: If pan-frying, heat oil in a large skillet over medium-high heat. Cook chicken in batches until golden brown and cooked through (about 5-7 minutes). If air frying, spray coated chicken with cooking spray and air fry at 400°F (200°F) for 10-12 minutes, flipping halfway.
  4. Make the Bang Bang Sauce: While the chicken cooks, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey in a small bowl until smooth. This is your spicy creamy chicken bowl sauce.
  5. Toss the chicken: Place the cooked crispy chicken pieces in a large bowl. Pour about two-thirds of the sauce over the chicken and gently toss until every piece is coated.
  6. Assemble the bowls: Divide the cooked jasmine rice between two bowls. Top the rice with the shredded cabbage mix and sliced cucumber. Place the sauced crispy bang bang chicken on top.
  7. Garnish the bowls with chopped green onion and serve immediately with the remaining sauce on the side for dipping.

Notes

  • For a healthier option, use cauliflower rice instead of jasmine rice to make this a low-carb bang bang chicken bowl.
  • If you prefer an air fryer bang bang chicken recipe, ensure you spray the breaded chicken well with oil for maximum crispness.
  • Adjust the sriracha amount in the sauce to control the heat level of your sweet chili mayo chicken bowl.

Nutrition

Find it online: https://cookingzenith.com/bang-bang-chicken-bowl-recipe/