Ingredients

Scale

For the Chicken:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup cornstarch
Salt and pepper, to taste
2 tablespoons vegetable oil (for pan-frying)

For the Bang Bang Sauce:

1/3 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha (adjust to heat preference)
1 tablespoon honey
1 teaspoon rice vinegar or lime juice

For the Bowl Base:

2 cups cooked white rice or jasmine rice
1 cup shredded lettuce or cabbage
1/2 cup shredded carrots
1/2 cup cucumber, thinly sliced
Optional toppings: chopped green onions, sesame seeds, cilantro, lime wedges

Instructions

Cook the Chicken:
Toss chicken pieces in cornstarch, salt, and pepper until well-coated.
Heat oil in a skillet over medium-high heat and cook chicken until golden brown and crispy on all sides, about 6–8 minutes. Remove and drain on paper towels.

Make the Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and vinegar or lime juice until smooth.

Assemble the Bowls:
Divide rice among serving bowls. Top with lettuce, carrots, cucumbers, and crispy chicken.
Drizzle generously with bang bang sauce.

Serve:
Garnish with green onions, sesame seeds, or a squeeze of lime. Serve immediately for a spicy-sweet, crunchy, and satisfying meal-in-a-bowl!