Let Me Tell You About My Latest Obsession (Hint: It’s Bang Bang Chicken in a Bowl)
This Bang Bang Chicken Bowl has kind of become my weeknight ride-or-die. First time I whipped it up, my kitchen looked like a tornado rolled through, but—it’s worth every sticky counter and sauce splatter. The sauce? Dynamite. Picture the tang of mayo, the gentle heat of sriracha, that sweet tickle of honey. And the crunch! Oh man, don’t even get me started. (By the way, I once dropped half my chicken on the floor and almost cried. Scooped it up anyway—‘five second rule’ and all that.)
Why You’ll Want to Make This Even When You’re Dead Tired
I make this when all I want is takeout but my wallet says otherwise. My family polishes it off so fast, I’ll blink and the bowls are empty (I’m still scraping sauce with my finger, don’t judge). That sauce has stopped at least three dinnertime squabbles in my house—I swear. Even picky eaters sidle up for seconds, which rarely happens unless it’s pizza. If you love a meal that’s equal parts quick, spicy, and oddly comforting (but you’re outta clean Tupperware—you’ll eat it right out of the mixing bowl), then you’re in the right place.
What Goes Into a Bang Bang Chicken Bowl?
- 2 boneless, skinless chicken breasts (about 500g)—You can swap for thigh meat if you’re feeling rebellious, or even use shredded rotisserie chicken if it’s been an especially long week.
- 3/4 cup cornstarch—My grandmother always swore by potato starch instead, but cornstarch is what’s usually in my cupboard (and it’s way cheaper here).
- 2 large eggs, beaten
- Salt and pepper—a good pinch of each, more if you’re feeling salty
- Vegetable oil, for frying (I honestly just use whatever I’ve got: canola, sunflower, heck even peanut oil once; that was interesting)
- 4 cups cooked jasmine rice (or just plain white rice; no judgment, sometimes it’s whatever’s leftover)
- 1 cup shredded carrot (pre-shredded works in a pinch, but fresh is crispier)
- 1 cup shredded red cabbage (sometimes I use a bagged coleslaw mix if the shop’s out)
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds (black or white, who cares!)
- For the Bang Bang sauce:
- 1/2 cup mayonnaise—Light mayo is fine, but full-fat is more decadent. I’ll let you pick your poison.
- 2 tablespoons sweet chili sauce (tried it with spicy once and nearly set my mouth on fire—never again!)
- 1 tablespoon sriracha (add more if you’re bold, or dial back, up to you)
- 1 tablespoon honey (maple syrup also works, but has a mind of its own flavor-wise)
- 1 teaspoon rice vinegar
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Here’s How I Pull It Together (in Between Life’s Chaos)
- First, cut the chicken breasts into bite-sized chunks. I aim for walnut-sized pieces, but don’t stress about perfection.
- Throw the chicken pieces in a bowl with a pinch of salt and pepper. Give them a toss so they’re well-seasoned, and let them hang out while you prep.
- In one bowl, dump the cornstarch. In another, beat your eggs. Take each piece of chicken and dip it first in the egg, then roll it in cornstarch—don’t panic if it looks a little gloopy right now. That’s normal.
- Heat a good inch or so of oil in a big frying pan over medium-high heat. Don’t toss a piece in too early or nothing happens (I’ve been impatient—oil test: a drop of batter should sizzle instantly).
- Working in batches, fry the chicken until deep golden, around 3–4 minutes per side. Try not to crowd the pan or you’ll regret the pale, soggy bits. Transfer to a plate lined with paper towels (if you don’t have paper towels, just use an old tea towel—no shame).
- Mix the Bang Bang sauce: stir together your mayo, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. Taste it! If it needs a kick, add a bit more sriracha (this is where I always sneak a spoonful).
- Now for the assembly: Grab your bowls. First spoon in a hefty scoop of rice, then pile on the cabbage and carrot. Top it with the hot, crispy chicken. Drizzle the sauce generously over everything.
- Finish it all with scallions and a sprinkle of sesame seeds. Stand back and admire—then dig in before it cools off.
Random Notes (Basically Stuff I Learned the Hard Way)
- If you coat your chicken ahead, fry just before eating or it softens up fast. I learned this after an ill-fated attempt at ‘meal-prep’—never again.
- I once added a squeeze of lime at the end on a whim, and it’s weirdly nice, if you’re into that zippy sort of thing.
- Your hands will get sticky during coating. Embrace it. Or use a fork, but it’s way less fun.
Variations I’ve Actually Tried (and One I Regret)
- I once swapped the chicken for crispy tofu—super tasty, and you’d never miss the meat (unless you’re my brother, then you complain the whole meal).
- Tried with quinoa instead of rice… I mean, it’s healthy, but honestly, I missed the fluffiness of rice.
- Once I went heavy on the sriracha for extra heat and it could’ve doubled as dragon fuel—be careful!
No Fancy Gear? No Worries
I usually use my largest frying pan for the chicken (a wok works too). If you don’t own a big pan, just do multiple batches—it’s slower but, hey, gives you time to clean up last night’s mug collection. For slicing veggies, a sharp knife is gold. No rice cooker? Old-fashioned pot on the hob does the job, or even microwave if you’re in a pinch.
How Long Will It Keep?
In theory, leftovers go in the fridge, covered, for up to 2 days. But honestly, in my house it never lasts more than a day, so that’s a guess based on Instagram lunches I once saw. Chicken loses crunch after a stint in the fridge—if that bothers you, reheat in the oven for 10 mins at 180°C (350°F).
Serving Ideas (Or, How I Eat It!)
This is a bowl food, but if I’m in a rebellious mood, I pile everything into lettuce cups for a DIY bite. My cousin swears by a squeeze of fresh lime and a handful of peanuts. Sometimes I go classic and just serve it with extra sauce on the side, like my kids demand. (Once, during a heatwave, we ate it standing in front of the open fridge—don’t recommend, but it was hilarious at the time.)
Lessons Learned the Hard Way—aka Pro Tips
- Don’t fry too many chicken pieces at once.
I tried, thinking I was clever—ended up with half-steamed, half-burnt tragedy. - If your sauce looks super thick, thin it with a teaspoon or so of water. Sometimes I forget and end up with gloopy dollops instead of a drizzle.
- I once rushed coating the chicken, and the starch clumped weirdly. Take your time, it matters.
Bangs, Bumps & Chicken Bowl FAQs
- Can I bake the chicken instead of frying?
- Yup! Bake at 220°C (425°F) for about 20–25 minutes (flip halfway), then broil at the end to get some color. It’s different, but still good.
- Is this spicy?
- Kinda. The sriracha packs some heat, but you control the burn—add less if you’re not feeling brave, or skip it for kids.
- Help! No cornstarch—what can I use?
- In a pickle? Use potato starch, or even plain flour in a pinch (the crunch is a bit different, but it’ll do the trick).
- Gluten-free possible?
- Sure thing! Just use a GF starch and double-check your chili sauce and mayo labels.
- Can I make the sauce ahead of time?
- Absolutely—actually, I find it tastes better the next day after mingling in the fridge. Just give it a stir before serving.
And finally, totally unrelated, but I once made this after a very long walk, and my legs were so tired I almost ate dinner off the counter instead of setting the table. (Sat on the floor—worth it.) Anyway, you get the idea: this bang bang chicken bowl is as forgiving as it is outrageously moreish, and if you make a mess, well…that’s what kitchen towels are for.
Ingredients
- 2 boneless, skinless chicken breasts (about 500g)
- 3/4 cup cornstarch
- 2 large eggs, beaten
- Salt and pepper—a good pinch of each
- Vegetable oil, for frying
- 4 cups cooked jasmine rice
- 1 cup shredded carrot
- 1 cup shredded red cabbage
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Instructions
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1First, cut the chicken breasts into bite-sized chunks. I aim for walnut-sized pieces, but don’t stress about perfection.
-
2Throw the chicken pieces in a bowl with a pinch of salt and pepper. Give them a toss so they’re well-seasoned, and let them hang out while you prep.
-
3In one bowl, dump the cornstarch. In another, beat your eggs. Take each piece of chicken and dip it first in the egg, then roll it in cornstarch—don’t panic if it looks a little gloopy right now. That’s normal.
-
4Heat a good inch or so of oil in a big frying pan over medium-high heat. Don’t toss a piece in too early or nothing happens (I’ve been impatient—oil test: a drop of batter should sizzle instantly).
-
5Working in batches, fry the chicken until deep golden, around 3–4 minutes per side. Try not to crowd the pan or you’ll regret the pale, soggy bits. Transfer to a plate lined with paper towels (if you don’t have paper towels, just use an old tea towel—no shame).
-
6Mix the Bang Bang sauce: stir together your mayo, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. Taste it! If it needs a kick, add a bit more sriracha (this is where I always sneak a spoonful).
-
7Now for the assembly: Grab your bowls. First spoon in a hefty scoop of rice, then pile on the cabbage and carrot. Top it with the hot, crispy chicken. Drizzle the sauce generously over everything.
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8Finish it all with scallions and a sprinkle of sesame seeds. Stand back and admire—then dig in before it cools off.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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