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A close-up of a Bang Bang Chicken Bowl featuring crispy chicken tossed in sauce over rice with a side of coleslaw.

Bang Bang Chicken Bowl

Make this crispy coated chicken tossed in a sweet and spicy sauce and serve it over rice with sautéed vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 1/2 lbs boneless skinless chicken breasts or thighs (or a mix), cubed
  • 1/4 cup tapioca flour or cornstarch
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons avocado or olive oil
Sauce
  • 4 tablespoons sweet chili sauce
  • 1/4 cup honey
  • 2 tablespoons sriracha
  • 1 teaspoon ground ginger
  • 2 tablespoons coconut aminos
  • 2 cloves garlic, minced
Veggies
  • 1 tablespoon olive oil or avocado oil
  • 3 cups sliced carrots and cabbage
  • 1/2 teaspoon garlic powder
  • 1 to taste Sea salt black pepper
Bowls
  • 2 cups cooked rice
  • As needed lime juice, sesame seeds and scallions to garnish Optional

Equipment

  • Medium bowl
  • Large nonstick skillet
  • Small bowl
  • Separate pan

Method
 

  1. Cut your chicken into bite-sized cubes. In a medium bowl, mix the tapioca flour (or cornstarch), garlic powder, paprika, salt, and pepper. Toss the chicken in the mixture until it is well coated.
  2. Heat avocado or olive oil in a large nonstick skillet over medium-high heat. Add the coated chicken pieces and pan fry for about 5–8 minutes on each side, or until golden and cooked through. Once the chicken is fully cooked, stir to break up the pieces a bit.
  3. While the chicken is cooking, mix the sauce ingredients in a small bowl: sweet chili sauce, honey, sriracha, ginger, coconut aminos, and garlic. When the chicken is done, pour the sauce into the pan and stir to coat all the pieces. Keep the heat on low for a few minutes to let the sauce thicken slightly.
  4. In a separate pan, heat another tablespoon of oil over medium-high heat. Add the sliced carrots and sauté for about 10 minutes. Then add the cabbage and seasoning, and cook for another 5–7 minutes, stirring occasionally, until the veggies soften but still have some texture.
  5. In each bowl, add a scoop of cooked rice, then top with the sautéed veggies and a generous helping of bang bang chicken. Drizzle any extra sauce over the top, and finish with scallions, sesame seeds, and lime juice if you want.

Notes

Coating the chicken in flour or cornstarch helps it crisp up when pan frying without deep frying.

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