Bang Bang Chicken Bowl
A crispy, creamy, and slightly spicy Bang Bang Chicken Bowl featuring tender chicken bites tossed in a sweet chili mayo sauce over fluffy rice.
- Chicken Thighs for Moisture: Thighs contain more collagen and fat, meaning they stay incredibly juicy even under high-heat frying.
- The Double-Dredge Crust: Dipping the chicken in buttermilk and cornstarch twice creates a craggy, ultra-crispy barrier that holds onto the sauce without getting soggy.
- Emulsified Bang Bang Sauce: Whisking Kewpie mayonnaise with sweet chili sauce and sriracha creates a stable emulsion that clings perfectly to the hot chicken.
I still remember the humid Tuesday evening my kitchen turned into a war zone of splattered cornstarch and sticky sweet chili sauce.
My forearms ached from whisking a cheap mayo that immediately split into a greasy orange puddle.
Most home cooks make the mistake of using chicken breasts, but they dry out at 165°F long before the exterior can get crispy. I tested this with three different brands of cornstarch, and without a proper protein binder, the coating simply slides off in the pan.
It is a textural tragedy.
The fix is simple: we are using boneless, skinless chicken thighs and a double-dredge method that locks in moisture while creating a craggy, high-surface-area crust.
Trust me, this completely changes the game.
If you love this flavor profile, you should also check out my Bang Bang Salmon or try these fun Bang Bang Chicken Skewers for your next weekend cookout.
Bang Bang Chicken Bowl
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 tsp Diamond Crystal kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 cup cornstarch
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- Oil for shallow frying (like peanut or canola oil)
- 1/2 cup Kewpie mayonnaise
- 1/3 cup sweet chili sauce
- 1 tbsp sriracha
- 1 tbsp honey
- 4 cups cooked jasmine rice
- 2 cups shredded green cabbage
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
Directions
- In a medium bowl, combine the chicken thigh pieces, buttermilk, Diamond Crystal kosher salt, and black pepper. Let it sit for 10 minutes at room temperature to tenderize.
- In a small bowl, whisk together the Kewpie mayonnaise, sweet chili sauce, sriracha, and honey until smooth and fully emulsified. Set aside.
- In a shallow dish, whisk together the cornstarch, garlic powder, and cayenne pepper to create your dredge.
- Remove chicken pieces from the buttermilk, letting excess drip off, then dredge thoroughly in the cornstarch mixture. For an extra-crispy crust, dip back into the buttermilk quickly and dredge in the cornstarch a second time.
- Heat about 1/2 inch of oil in a heavy skillet over medium-high heat until it reaches 350°F. Tap your tongs against your hip to clear your head, then carefully lower the dredged chicken into the hot oil in batches to avoid crowding.
- Fry the chicken for 4-5 minutes, turning occasionally, until golden brown and crispy. Transfer to a wire rack set over a baking sheet to drain.
- Transfer the warm chicken to a large bowl, pour the sauce over, and toss gently to coat every piece.
- Assemble the bowls by dividing the cooked jasmine rice and shredded cabbage among four bowls. Top with the warm bang bang chicken, garnish with sliced green onions and toasted sesame seeds, and serve immediately. </
Notes
- Salt Conversion: This recipe specifies Diamond Crystal kosher salt. If you are using Morton's kosher salt or fine table salt, cut the measurement in half to avoid over-salting.
- The Science of Crunch: Cornstarch is pure starch with no gluten, which prevents the development of a tough, bready coating. When fried, the starch gelatinization creates a brittle, glass-like shatter that stays crispy longer than flour.
- Temperature Control: Do not let your oil drop below 325°F while frying. Trying to fry everything in one giant batch got annoying fast because the temperature plummeted instantly, resulting in greasy, soggy chicken.
- Sauce Behavior: Kewpie mayo is made with egg yolks rather than whole eggs, giving it a richer flavor and a more stable emulsion that won't break when tossed with hot chicken.
Serving Suggestions
To turn these bowls into a complete, restaurant-quality experience, you can customize the toppings and sides to balance the rich, spicy-sweet flavors of the chicken.
- Pair with a side of Spicy Jalapeño Coleslaw for an extra kick of heat and crunch.
- Add sliced avocado to balance the spicy-sweet sauce with rich, creamy fats.
- Drizzle with extra Firecracker Sauce if you want to turn up the heat.
- Serve alongside steamed edamame sprinkled with flaky sea salt.
- Swap the jasmine rice for quinoa or brown rice for a nuttier flavor profile.
Storage and Reheating
Let's be real: crispy fried chicken coated in mayo-based sauce does not love the microwave.
If you have leftovers, store the chicken and sauce separately if possible. The starch gelatinization that made the crust so crispy will break down in the fridge, turning the coating a bit soggy after 24 hours.
To reheat uncoated chicken, pop it into an air fryer at 375°F for 4 minutes to restore that crunch.
If the chicken is already sauced, your best bet is to eat it cold straight from the fridge—trust me, it actually tastes amazing as a cold lunch snack.
Ingredient Substitutes
If you don't have everything in your pantry, these simple swaps will keep your dinner plans on track without sacrificing flavor.
- Kewpie Mayonnaise: You can use standard American mayonnaise, but add a splash of rice vinegar and a pinch of sugar to mimic Kewpie's signature tang and MSG-rich depth.
- Buttermilk: If you don't have buttermilk, mix 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to curdle.
- Cornstarch: Potato starch or tapioca starch can be substituted 1:1 for an equally crispy, gluten-free crust.
- Chicken Thighs: You can use chicken breasts, but reduce the frying time by a minute to prevent them from drying out.
This bowl has officially entered our permanent weeknight rotation, mostly because it satisfies that deep, primal craving for takeout without the delivery fee. I hope it brings a little bit of crispy, spicy joy to your table tonight!
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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