Go Back
The Bang Bang Chicken Bowl is a delightful dish that has taken contemporary cuisine by storm, gaining fans in homes and restaurants alike. Originating from Asian-inspired culinary traditions, this dish melds the flavors of crispy fried chicken, fresh vegetables, and a creamy, zesty sauce that tantalizes the palate. The name "Bang Bang" is thought to derive from the sound made when the flavorful ingredients collide in the bowl, offering a delightful explosion of taste that keeps diners coming back for more.

Bang Bang Chicken Bowl

Satisfy your cravings with this delicious Bang Bang Chicken Bowl! Featuring crispy, breaded chicken thighs paired with fluffy jasmine rice, vibrant purple cabbage, and fresh avocado, this recipe is a flavor explosion. Drizzle with a creamy Bang Bang sauce made from mayo, sweet chili, and Sriracha for the perfect kick. Easy to make and perfect for weeknight dinners or meal prep. Garnish with cilantro and lime for an extra zing! Enjoy a bowl of goodness today!
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken thighs

1 cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Vegetable oil for frying

For the Bang Bang Sauce:

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tablespoon Sriracha (adjust to taste)

1 teaspoon lime juice

1 teaspoon honey (optional)

For the Bowl:

2 cups cooked jasmine rice

1 cup shredded purple cabbage

1 carrot, grated

1 avocado, sliced

1/4 cup chopped fresh cilantro

Lime wedges for serving

Instructions
 

Prepare the chicken: In a large bowl, season the chicken thighs with salt, pepper, garlic powder, and onion powder. Set aside.

    Set up the breading station: Place the flour in one bowl, the beaten eggs in another, and the panko breadcrumbs in a third bowl.

      Bread the chicken: Dip each chicken thigh into the flour, coating it evenly. Shake off any excess flour. Next, dip it into the beaten eggs, then coat it with panko breadcrumbs, pressing lightly to ensure the breadcrumbs adhere well.

        Fry the chicken: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken (in batches if necessary). Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Remove and place on a paper towel-lined plate to drain excess oil.

          Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, lime juice, and honey until smooth.

            Assemble the bowl: To each serving bowl, add 1 cup of cooked jasmine rice as the base. Top with sliced fried chicken, shredded purple cabbage, grated carrot, avocado slices, and a generous drizzle of Bang Bang sauce.

              Garnish: Sprinkle chopped cilantro over the top and serve with lime wedges on the side for an extra zesty kick.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4