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Top-down view of a Bang Bang Chicken Bowl with glossy orange-pink sauce coating seared chicken chunks, served with vibrant red cabbage and fluffy white jasmine rice.

Bang Bang Chicken Bowl with Crispy Seared Chicken and Creamy Chili Sauce

This Bang Bang Chicken Bowl features bite-sized chicken breast seared to golden-brown perfection, tossed in a creamy orange-pink chili sauce, and served over fluffy jasmine rice with crunchy red cabbage and sesame garnishes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Asian Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups (285g) Jasmine Rice Rinsed well
  • 1.5 lbs (680g) Chicken Breast Cut into 1-inch chunks
  • 1 tbsp (8g) Cornstarch For dusting chicken
  • 2 cups (150g) Red Cabbage Finely shredded
  • 1/2 cup (120ml) Mayonnaise
  • 1/4 cup (60ml) Thai Sweet Chili Sauce
  • 1.5 tbsp (22ml) Sriracha Adjust for heat
  • 3 full Scallions Sliced green parts
  • 1 tsp (3g) Black Sesame Seeds
  • 1/2 tsp (1g) Red Chili Flakes

Equipment

  • 1 Heavy-Bottomed Skillet Cast iron or stainless steel preferred for searing.
  • 1 Small Whisk For emulsifying the sauce.

Method
 

Cooking the Rice
  1. Rinse rice until water is clear. Combine with 2.25 cups water in a pot. Bring to a boil, cover, and simmer for 15 minutes. Let rest for 5 minutes before fluffing.
Searing and Saucing
  1. In a small bowl, whisk together mayo, sweet chili sauce, and Sriracha until a glossy orange-pink color is achieved.
  2. Toss chicken chunks with salt, pepper, and cornstarch. Sear in a hot oiled skillet for 3-4 minutes per side until golden-brown and crispy.
  3. Pour half the sauce over the chicken in the pan. Toss quickly to coat every piece until the sauce is thick and opaque.

Notes

Dry the chicken thoroughly with paper towels before searing to ensure a golden crust.
Use a high-smoke point oil like avocado oil for best results.