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Bang Bang Chicken Bowls

Bang Bang Chicken Bowls

Viral bang bang chicken bowls with crispy chicken and creamy sweet chili sauce in 30 minutes. Better than takeout.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast cut into 1 inch cubes
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1/2 cup mayonnaise
  • 1/3 cup Thai sweet chili sauce
  • 1 tbsp sriracha or to taste
  • 1 tsp rice vinegar
  • 3 cups cooked jasmine rice for serving
  • 2 tbsp chopped scallions for garnish

Method
 

  1. **Heat.** Preheat oven to 425F. Line a sheet pan with foil and set a wire rack on top.
  2. **Dredge.** Toss chicken cubes with cornstarch, garlic powder, salt, and pepper until fully coated. Drizzle with olive oil and toss again.
  3. **Bake.** Spread chicken on the wire rack in a single layer. Bake 18 to 20 minutes until golden and crispy.
  4. **Whisk.** While chicken bakes whisk mayo, sweet chili sauce, sriracha, and rice vinegar in a bowl until smooth.
  5. **Toss.** Add half the hot chicken to the sauce and toss to coat. Leave the other half plain.
  6. **Build.** Divide rice among 4 bowls. Top with sauced and plain chicken. Drizzle extra sauce on top.
  7. **Serve.** Garnish with scallions and an extra squeeze of sriracha if desired.

Notes

Cut chicken into uniform 1 inch pieces so they cook evenly. Pat chicken dry before dredging or the cornstarch will not stick. Store leftovers in an airtight container in the fridge up to 3 days.