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Bang Bang chicken rice bowl, Crispy golden fried chicken pieces glazed with creamy bang bang sauce served over white jasmine rice with sliced cucumbers and scallions in a white bowl

Bang Bang Chicken Rice Bowl

Crispy fried chicken tossed in creamy, sweet-spicy bang bang sauce served over fluffy jasmine rice with fresh cucumber and scallions. This restaurant-style bang bang chicken rice bowl delivers addictive flavors and satisfying crunch in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 840
Ingredients Method Notes

Ingredients
  

For the Bang Bang Chicken
  • 600 g boneless skinless chicken breasts, cut into bite-sized pieces
  • 120 g all-purpose flour
  • 60 g cornstarch
  • 2 item large eggs beaten
  • 150 g panko breadcrumbs
  • 5 g salt
  • 3 g black pepper
  • 2 g garlic powder
  • Vegetable oil for frying
For the Bang Bang Sauce
  • 120 g mayonnaise
  • 60 g Thai sweet chili sauce
  • 30 g Sriracha sauce
  • 15 ml rice vinegar
  • 5 g honey
For the Rice
  • 250 g jasmine rice uncooked
  • 375 ml water
  • 1 pinch of salt
For the Bowl
  • 200 g cucumber thinly sliced
  • 40 g scallions sliced
  • 20 g sesame seeds for garnish

Method
 

Prepare the Chicken Coating Station
  1. Set up three shallow bowls: one with 120g all-purpose flour mixed with 60g cornstarch, 5g salt, 3g black pepper, and 2g garlic powder; one with 2 beaten eggs; and one with 150g panko breadcrumbs. Cut 600g chicken breasts into bite-sized pieces.
Cook the Jasmine Rice
  1. Rinse the jasmine rice under cold water until the water runs almost clear. Combine rice with 375ml water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
Make the Bang Bang Sauce
  1. Whisk together 120g mayonnaise, 60g Thai sweet chili sauce, 30g Sriracha sauce, 15ml rice vinegar, and 5g honey in a medium bowl until smooth and well combined. Set aside.
Bread the Chicken
  1. Working with a few pieces at a time, coat chicken in the flour mixture, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Finally, press into panko breadcrumbs, ensuring even coating on all sides. Place breaded pieces on a wire rack.
Fry the Chicken
  1. Heat 5cm of vegetable oil in a large, heavy-bottomed pot or deep skillet to 175°C. Fry chicken in batches, without overcrowding, for 5-6 minutes until golden brown and internal temperature reaches 75°C. Transfer to a paper towel-lined plate to drain.
Toss and Assemble
  1. Place fried chicken in a large bowl and pour bang bang sauce over top. Toss gently to coat evenly. Divide cooked jasmine rice among four bowls. Top with bang bang chicken, sliced cucumber, sliced scallions, and sesame seeds.

Notes

- For extra crispy chicken, refrigerate breaded pieces for 15 minutes before frying. The chilling helps the coating adhere better and prevents it from separating during cooking.
- Adjust the spice level by varying the amount of Sriracha in the sauce. Start with less if serving to those sensitive to heat, or add more for extra kick.
- Store leftover sauce and chicken separately to maintain the crispy texture. Reheat chicken in a 200°C oven for 5-7 minutes to restore crispiness.