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A close-up of a Crispy Bang Bang Chicken Bowls featuring rice, crispy chicken, shredded carrots, purple cabbage, and cucumber slices.

Crispy Bang Bang Chicken Bowls (Fast & Creamy)

Make crispy bang bang chicken bowls quickly. This recipe uses a creamy sauce and features pan-fried chicken served over rice with fresh vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1/4 cup tapioca starch (or potato starch)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 1/2 pounds boneless skinless chicken breasts (cubed, about 3 cups)
  • 2 Tablespoons avocado oil
Sauce
  • 3 Tablespoons avocado mayo (divided)
  • 1/3 cup honey
  • 3 Tablespoons sweet chili sauce
  • 1-2 Tablespoons hot sauce
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
Veggies
  • 1 Tablespoon avocado oil
  • 1 1/2 cups sliced carrots
  • 2 cups sliced red cabbage
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Bowls
  • 2 cups cooked jasmine rice
  • 1 medium cucumber (sliced)
  • to taste freshly squeezed lime juice
  • 1 medium green onion stalk (chopped, for garnish)
  • optional black sesame seeds (for garnish)

Equipment

  • Medium bowl
  • Large non-stick skillet
  • Large bowl

Method
 

  1. In a medium bowl combine the tapioca starch, garlic powder, salt, pepper, and paprika.
  2. Add in the cubed chicken and toss until well coated.
  3. In a large non-stick skillet, heat the avocado oil over medium-high heat and add in the chicken.
  4. Let pan fry for 5-8 minutes before flipping and cooking for another 5-8 minutes (or until the outsides are golden brown and the chicken is fully cooked). Once cooked stir a bit to break up the pieces.
  5. While the chicken cooks, mix the sauce ingredients in a large bowl (using just 1 Tablespoon mayo) and set aside about 1/4 cup of the sauce.
  6. Transfer the chicken to a paper towel to allow any excess oil to drip off (optional).
  7. Once the oil has dripped off the chicken add it to the large sauce bowl and toss or mix until fully coated.
  8. Add more avocado oil to the pan and bring it up to medium-high heat.
  9. Add in the carrots, cooking for about 10 minutes.
  10. Add the cabbage and seasoning, then cook for another 5-7 minutes, stirring occasionally, until the veggies start to soften.
  11. While the veggies cook, warm and divide the rice and fresh cucumber equally between 4 bowls or meal prep containers. Drizzle lime juice over each one.
  12. Add the remaining 2 Tablespoons mayo to the 1/4 cup sauce that was set aside and whisk.
  13. Assemble the bowls. Evenly divide the cooked veggies and chicken over each bowl with rice and cucumbers, top with chopped green onions and black sesame seeds (optional). Drizzle each bowl with the extra sauce and serve.

Notes

This recipe makes 4 servings. You can adjust the hot sauce amount based on your preference for heat.