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The roots of Bang Bang Chicken can be traced back to the vibrant culinary traditions of China, where it is known as "bang bang ji." The dish was originally made with boiled chicken tossed in a spicy sauce, but over time, it has evolved into the crispy, fried version we adore today. The name "Bang Bang" is said to be derived from the method of preparation—traditionally, the chicken is pounded with a heavy object to tenderize it before cooking. The dish has gained immense popularity in Western cuisine, especially in Asian fusion restaurants, where it is often served as a crispy chicken salad or in bowls, paired with an array of fresh vegetables and sauces.

Bang Bang Chicken Bowls

Dive into these delicious Bang Bang Chicken Bowls that are sure to impress! With crispy, panko-breaded chicken served over a fluffy base of jasmine rice, each bowl is loaded with fresh veggies like cabbage, carrots, and cucumber, plus creamy avocado. Drizzled with a zesty Bang Bang sauce, this meal is a perfect balance of flavor and texture. Ideal for a weeknight dinner or meal prep, you’ll love how easy and satisfying this recipe is!
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Ingredients
  

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup cornstarch

2 large eggs, beaten

1 cup panko breadcrumbs

1 cup cooked jasmine rice

1 cup shredded cabbage (green or purple)

1 cup shredded carrots

1/2 cup scallions, chopped

1/2 cup cucumber, diced

1 ripe avocado, sliced

1/4 cup cilantro, chopped (for garnish)

Bang Bang Sauce:

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tablespoon sriracha (adjust based on spice preference)

1 teaspoon lime juice

Salt, to taste

Instructions
 

Prepare the Bang Bang Sauce: In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha, lime juice, and a pinch of salt. Whisk until smooth and creamy. Set aside in the refrigerator to let the flavors meld.

    Coat the Chicken: Set up a breading station with three shallow dishes. Place the cornstarch in the first dish, beaten eggs in the second, and panko breadcrumbs in the third. Season the chicken pieces with a sprinkle of salt and pepper.

      Bread the Chicken: Dredge each piece of chicken in the cornstarch, shaking off any excess. Next, dip it into the beaten eggs, and then coat it thoroughly with panko breadcrumbs.

        Cook the Chicken: In a large skillet, heat about 1/2 inch of oil over medium heat. Once the oil is hot, carefully add the breaded chicken pieces in batches, avoiding overcrowding. Fry until golden brown and cooked through, about 5-7 minutes per side. Transfer to a paper towel-lined plate to drain.

          Assemble the Bowls: In each bowl, start with a base of jasmine rice. Top with fried chicken, shredded cabbage, shredded carrots, diced cucumber, and sliced avocado.

            Drizzle the Sauce: Generously drizzle the Bang Bang sauce over the top of each bowl. Garnish with chopped scallions and cilantro for a fresh finish.

              Serve and Enjoy: Serve warm and enjoy the combination of crispy chicken, fresh veggies, and a creamy, spicy sauce!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4