Bang Bang Chicken Bowl
This crispy Bang Bang Chicken Bowl features shatteringly crisp chicken tossed in a creamy, sweet, and spicy chili sauce, served over a bed of fluffy jasmine rice.
- Cornstarch Dredge: Using cornstarch instead of flour creates a gluten-free barrier that absorbs less oil, resulting in a lighter, crispier crust.
- Egg White Binder: Egg whites provide a protein-rich coating that clings to the chicken, ensuring the starch doesn't wash off in the hot oil.
- Emulsified Sauce: Mixing sweet chili sauce with high-quality mayonnaise creates a stable emulsion that coats the hot chicken without breaking.
I still remember the sticky, orange-hued grease stain on my favorite linen apron from the first time I tried making a sweet-and-spicy chicken bowl in my tiny graduate school kitchen.
I was trying to mimic a takeout dish, but the chicken turned into a rubbery, sad mess that clung to the pan like glue.
It was tragic.
Most home cooks fail at crispy chicken bowls because they toss wet, sauced chicken directly into hot oil, which is a thermodynamic disaster because the excess moisture instantly drops the oil temperature, steam-cooking the meat instead of frying it into golden perfection.
Bear with me here, because the physics of this is actually quite simple.
To get that legendary crunch, we rely on starch gelatinization; as you toss the chicken in the cornstarch, make sure to press the starch into the meat with your palms until your wrists ache slightly from the pressure.
I tested this with four different brands of mayonnaise for the sauce, and Duke's is hands down the winner, while generic store brands failed every test because they split under the heat of the warm chicken and got annoying fast, leaving a greasy puddle at the bottom of the bowl.
Once you master this simple technique, you can easily adapt it to other dishes like my favorite Bang Bang Salmon or even a quick weeknight dinner.
If you love this specific flavor profile, you should also check out our classic delicious Bang Bang Chicken Bowl which offers a slightly different take on the seasoning and prep.
Bang Bang Chicken Bowl
Ingredients
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1.5 tsp Diamond Crystal kosher salt (or 3/4 tsp fine table salt)
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- 2 large egg whites, lightly beaten
- 1/2 cup cornstarch
- Vegetable oil, for shallow frying
- 1/2 cup Duke's mayonnaise
- 1/3 cup sweet chili sauce
- 1 tbsp sriracha
- 1 tbsp honey
- 4 cups cooked jasmine rice, for serving
- Sliced green onions and sesame seeds, for garnish
Directions
- In a medium bowl, season the chicken cubes with the Diamond Crystal kosher salt, white pepper, and garlic powder.
- Pour the lightly beaten egg whites over the seasoned chicken and toss until every piece is thoroughly coated.
- Place the cornstarch in a shallow dish, then dredge the chicken pieces in batches, pressing firmly to ensure a thick, even coating.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Fry the chicken in batches for 3 to 4 minutes per side, turning once, until golden brown and shatteringly crisp.
- While the chicken fries, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey in a large bowl until smooth.
- Fish the chicken out of the oil and transfer it directly into the sauce bowl, tossing gently until every piece is coated.
- Divide the cooked jasmine rice among four bowls, top with the sauced chicken, and garnish with green onions and sesame seeds.
Notes
- Salt Conversion: Always use 1.5 teaspoons of Diamond Crystal kosher salt for this recipe; if you only have fine table salt, reduce the amount to 3/4 teaspoon to avoid over-salting.
- The Science of Crunch: Cornstarch is pure starch with no gluten, which prevents the coating from becoming tough and ensures a lighter, crispier shell than standard flour.
- Workflow Warning: Do not crowd the pan when frying the chicken; crowding drops the oil temperature rapidly, causing the coating to absorb grease and turn soggy.
- Storage Behavior: Once coated in the mayonnaise-based sauce, the chicken will lose its crispness in the fridge, but the sauce itself will thicken and intensify in flavor.
- Mayonnaise Choice: Stick to high-quality brands like Duke's or Hellmann's, as low-fat or generic brands contain more water and will split when tossed with hot chicken.
Serving Suggestions
Complete your meal with these delicious, fresh pairings that balance the rich, spicy sauce of the chicken.
- A side of Spicy Jalapeño Coleslaw for a refreshing, creamy crunch.
- Steamed edamame sprinkled with flaky sea salt.
- A drizzle of extra Firecracker Sauce for those who crave intense heat.
- Pickled cucumber slices to cut through the richness of the mayonnaise.
Storage and Reheating
If you happen to have leftovers, make sure to store the sauced chicken and the jasmine rice in separate airtight containers in the refrigerator for up to three days.
The chicken will inevitably lose its crispy edge as it sits, but the flavors will actually deepen.
Do not microwave it.
To reheat, pop the chicken into an air fryer at 350°F for about five minutes to crisp up the edges, while warming the rice separately with a splash of water.
Ingredient Substitutes
If you need to swap things out, here are my tried-and-true substitutions.
- Chicken: Swap for shrimp or tofu to change up the protein.
- Mayonnaise: Use Greek yogurt for a tangier, lighter sauce base.
- Cornstarch: Potato starch or arrowroot powder work beautifully as a 1:1 replacement.
This bowl has quickly become a weekly staple in my house, mostly because it is faster than waiting for delivery, infinitely more satisfying, and leaves the kitchen smelling like a high-end noodle shop instead of a greasy takeout box. Let me know how yours turns out, and don't forget to tap those tongs against your hip for good luck!
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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