Description

Juicy chicken bites coated in a spicy-sweet Bang Bang sauce, served over fluffy rice with crunchy veggies—each bite is bursting with vibrant flavor and texture.

Ingredients

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
1/4 cup cornstarch
Salt and pepper to taste
3 tbsp vegetable oil, for frying
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1–2 tbsp sriracha (to taste)
1 tsp rice vinegar
4 cups cooked jasmine or basmati rice
1 cup shredded carrots
1 cup cucumber slices
1 avocado, diced
1/4 cup chopped green onions
1 tbsp toasted sesame seeds
Optional: cilantro, lime wedges

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Instructions

Toss diced chicken with cornstarch, salt, and pepper until evenly coated.
Heat vegetable oil in a skillet over medium-high heat. Cook chicken pieces until crispy, golden, and fully cooked, about 4–5 minutes per side. Drain on paper towels.
In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and rice vinegar to make the Bang Bang sauce. Adjust seasoning as desired.
Toss crispy chicken with Bang Bang sauce until thoroughly coated.
Assemble bowls by layering cooked rice, topped with Bang Bang chicken, shredded carrots, cucumber, avocado, green onions, and sesame seeds. Garnish with cilantro and lime wedges, if desired.

Notes

For gluten-free, ensure all sauces and cornstarch are gluten-free certified.
Substitute chicken with shrimp, tofu, or crispy cauliflower for variety.
Adjust sriracha for desired heat level.
Store chicken, rice, and veggies separately to maintain freshness.
Chicken can be frozen without sauce and reheated before serving.