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Bang Bang chicken bowl with white rice base, crispy golden chicken pieces drizzled with creamy spicy sauce, garnished with sliced green onions and black sesame seeds, accompanied by cucumber slices, edamame, and shredded purple cabbage

Bang Bang Chicken Bowl

A beautiful bowl of crispy, caramelized chicken bites served over warm white rice, paired with fresh cucumbers and cabbage, all heavily drizzled with a sweet and spicy creamy sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Boneless skinless chicken breasts Cut into small bite sized cubes
  • 2 tablespoon Cornstarch For coating the meat
  • 2 tablespoon Olive oil For pan frying
  • ½ cup Mayonnaise Creates the creamy sauce base
  • ¼ cup Sweet chili sauce Adds sweetness and garlic flavor
  • 1 tablespoon Sriracha sauce Adjust to desired spice level
  • 3 cups Cooked white rice Warm, for serving
  • 1 cup Purple cabbage Finely shredded
  • 1 cup English cucumber Sliced into half moons
  • 2 whole Green onions Chopped for garnish
  • 1 teaspoon Black sesame seeds For garnish

Equipment

  • 1 Large skillet Nonstick preferred
  • 1 Whisk For the sauce
  • 1 Cutting board For vegetables
  • 1 Chef Knife For cubing meat

Method
 

  1. Whisk together mayonnaise, sweet chili sauce, and sriracha in a small bowl until completely smooth.
  2. Place the sauce in the refrigerator to chill while preparing the rest of the meal.
  3. Toss the cubed chicken breasts in cornstarch until lightly and evenly coated.
  4. Heat oil in a skillet over medium heat and cook the chicken until deeply golden and cooked through.
  5. Slice the cucumber, shred the purple cabbage, and chop the green onions for assembly.
  6. Divide the warm cooked white rice evenly among four serving bowls to create a base.
  7. Arrange the shredded cabbage and sliced cucumbers neatly along the edge of each bowl.
  8. Pile the cooked chicken in the center, drizzle heavily with sauce, and garnish with sesame seeds and green onions.

Notes

Do not heat the sauce. Serve it chilled over the warm chicken and rice for the best flavor and texture contrast.