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Bang bang chicken bowl with saucy fried chicken over steamed rice, cucumber ribbons and carrot sticks on a wooden board.

Bang Bang Chicken Bowl

Qashang
Crispy spicy chicken over steamed rice with cucumber ribbons and carrots, drizzled with a creamy sweet chili sriracha sauce. An addictive takeout-style bowl for two.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 2
Calories 817 kcal

Ingredients
 
 

Crispy chicken

  • ½ lb boneless chicken thighs or breast cut into 1-inch pieces
  • ¼ cup buttermilk
  • 1½ teaspoons sriracha
  • ½ teaspoon red chili powder
  • 1 teaspoon salt divided
  • ½ cup all-purpose flour
  • 3 tablespoons cornstarch
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • Oil for frying

Bang bang sauce

  • 3 tablespoons mayonnaise
  • ¼ cup Thai sweet chili sauce
  • 1 to 2 tablespoons sriracha to taste

Bowls

  • 2 cups cooked steamed white rice
  • 1 small cucumber peeled into ribbons
  • 1 medium carrot cut into thin matchsticks
  • 1 scallion green part thinly sliced, or a few parsley leaves
  • ½ teaspoon black sesame seeds

Instructions
 

  • Marinate the chicken. In a bowl, mix the buttermilk, sriracha, chili powder and ½ teaspoon salt. Add the chicken, toss to coat and marinate for at least 30 minutes.
  • Prep the veggies. Use a vegetable peeler to shave the cucumber into ribbons, and cut the carrot into thin matchsticks.
  • Coat the chicken. Whisk the flour, cornstarch, cayenne, garlic powder, black pepper and ½ teaspoon salt in a shallow bowl. Stir 1 tablespoon of the flour mix into the marinade. Working in batches, toss the chicken in the flour, pressing firmly so the coating sticks.
  • Fry. Heat the oil to 350°F (175°C). Fry the chicken in batches for 4 to 5 minutes, until golden, crispy and cooked through (165°F / 74°C inside). Drain on a wire rack.
  • Make the sauce. Whisk the mayonnaise, sweet chili sauce and sriracha until smooth.
  • Toss the chicken. Toss the fried chicken in about half the sauce until coated.
  • Assemble. Divide the rice between two bowls and top with the saucy chicken. Arrange the cucumber and carrot on the side. Drizzle with the remaining sauce, then top with scallion or parsley and sesame seeds. Serve right away.

Video

Notes

  • Shortcut: Swap the homemade chicken for store-bought popcorn chicken or nuggets, baked or air fried per package directions.
  • Keep it crunchy: Toss the chicken in the sauce right before serving so the coating stays crisp.
  • More detail: For step-by-step photos and crunch tips, see my Spicy Popcorn Chicken.
  • Storage: Store the chicken, rice, veggies and sauce separately in the fridge for up to 2 days. Reheat the chicken in the air fryer at 375°F (190°C) for 3 to 5 minutes.
  • Freezing: Freeze the fried chicken in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the air fryer at 375°F (190°C) for 8 to 10 minutes, until hot and crispy.

Nutrition

Calories: 817kcalCarbohydrates: 103gProtein: 34gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 85mgSodium: 1483mgPotassium: 823mgFiber: 4gSugar: 20gVitamin A: 5682IUVitamin C: 14mgCalcium: 98mgIron: 3mg
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