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Bang Bang Chicken Bowl Recipe
Youssef Hb

Bang Bang Chicken Bowl Recipe

Crispy, spice-crusted chicken is coated in a tangy golden panko crust and drowned in a savory-sweet sauce. Served over rice with fresh vegetables, this is the perfect quick and easy dinner for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Fusion
Calories: 520
Ingredients Method Notes

Ingredients
  

  • Chicken Breasts: 2 (boneless, skinless), cut into bite-sized pieces
  • Coating Mixture: 1 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, ½ tsp black pepper
  • Egg Wash: 2 large eggs, beaten, or flax eggs
  • Crunch Layer: 1 cup panko breadcrumbs
  • Bang Bang Sauce: ½ cup mayo, 2 tbsp sweet chili sauce, 1 tbsp honey, 1 tsp sriracha, 1 tsp garlic powder, 1 tbsp lime juice
  • Bowls: 2 cups rice (white or brown), ½ cup shredded carrots, ½ cup cabbage, ½ cup cucumbers, ¼ cup green onions, 1 tbsp sesame seeds

Method
 

  1. Divide coating mix, eggs, and panko into three shallow bowls.
  2. Dust chicken in coating mixture (+1 tbsp cornstarch if dry).
  3. Dip into egg wash, then press into panko for maximum crunch.
  4. Heat 1½ tbsp oil in a 12" skillet. Test oil with a chicken crumb—it should sizzle.
  5. Add chicken in a single layer. Cook 3–4 minutes per side until golden.
  6. Transfer to a parchment-lined plate (paper towels help absorb excess oil).
  7. Whisk mayo with chili sauce, honey, sriracha (add ¼ tsp more if you dare), garlic powder, and lime juice.
  8. Taste and adjust: 1 more tbsp honey increases sweetness, a drizzle of lime adds brightness.
  9. In a large bowl, toss cooked chicken with sauce until fully immersed.
  10. Let sauce penetrate crevices—sample a chicken morsel for perfect emersion.
  11. Assemble bowls by placing rice as the base and adding shredded carrots, cabbage, cucumbers, green onions, and sesame seeds on top.
  12. Top with coated chicken and ample Bang Bang sauce before serving.

Notes

Replace chicken with tofu for a vegetarian option.
Use gluten-free cornstarch and breadcrumbs for a gluten-free version.
Substitute flax eggs (1 tbsp ground flaxseed + 3 tbsp water) for a vegan option.
Adjust sweetness or spice according to personal taste in the sauce.