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Ultimate Crispy Bang Bang Chicken Bowl

A close-up of a bowl filled with white rice, lettuce, and crispy bang bang chicken drizzled with orange sauce and topped with green onions.
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Make restaurant-style Bang Bang Chicken at home. This recipe delivers crispy chicken tenders coated in a creamy, sweet, and spicy sauce, perfect for a quick weeknight dinner or appetizer.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or tenders, cut into 1-inch pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying
  • 2 cups cooked white rice, for serving
  • 1 cup shredded cabbage or lettuce, for serving
  • 1/4 cup sliced green onions, for garnish
  • 1 tablespoon sesame seeds, for garnish
  • **For the Bang Bang Sauce:**
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha (adjust to your spice preference)
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic powder

Instructions

  1. Prepare the chicken: Place chicken pieces in a bowl and cover with buttermilk. Let it soak for at least 15 minutes.
  2. Mix the dry coating: In a separate shallow dish, whisk together the flour, cornstarch, salt, and pepper.
  3. Coat the chicken: Remove chicken pieces from the buttermilk, letting excess drip off, and dredge them thoroughly in the flour mixture. Press the coating onto the chicken to ensure it adheres well.
  4. Fry the chicken: Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven and heat to 350°F (175°C). Carefully add chicken in batches, ensuring not to overcrowd the pan. Fry for 4-6 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F). Remove chicken and place on a wire rack set over a paper towel-lined plate to drain excess oil.
  5. Make the sauce: While the chicken drains, whisk together all Bang Bang Sauce ingredients (mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder) in a small bowl until smooth and creamy.
  6. Toss the chicken: Place the hot, crispy chicken in a large bowl. Pour about two-thirds of the sauce over the chicken and gently toss until every piece is evenly coated. Add more sauce if needed, reserving some for drizzling.
  7. Assemble the bowls: Divide the cooked rice among serving bowls. Top the rice with shredded cabbage or lettuce. Arrange the sauced Bang Bang Chicken over the greens.
  8. Garnish and serve: Drizzle any remaining sauce over the top. Garnish with sliced green onions and sesame seeds. Serve immediately for the best crispy texture.

Notes

  • For extra crispy chicken, double coat the pieces: dredge in flour, dip briefly back into buttermilk, and then dredge again in the flour mixture.
  • To make this a Gluten Free Chicken Option, substitute the all-purpose flour with a gluten-free all-purpose blend or use only cornstarch for coating.
  • If you prefer baked chicken instead of fried, bake the coated chicken at 400°F (200°C) for 18-20 minutes, flipping halfway, until cooked through. The texture will be less crispy than fried.

Nutrition

Find it online: https://miameal.com/easy-bang-bang-chicken-recipe-bowl/