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Top-down view of golden-brown crispy chicken on tangled wheat noodles. (Bang Bang Chicken Noodle Bowl)

Bang Bang Chicken Noodle Bowl with Crispy Golden Chicken

This Bang Bang Chicken Noodle Bowl features ultra-crispy breaded chicken chunks tossed in a creamy, spicy mayo sauce over a bed of tangled wheat noodles. A fast, 40-minute dinner perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken Breast Cut into bite-sized chunks
  • 1 cup Panko Breadcrumbs For the crispy coating
  • 1/2 cup All-Purpose Flour
  • 2 large Eggs Beaten
  • 8 oz Wheat Noodles Dry weight
  • 1/2 cup Mayonnaise
  • 1/4 cup Sweet Chili Sauce
  • 1 tbsp Sriracha Adjust for heat
  • 4 stalks Green Onions Sliced into thin rounds
  • 1 tsp Black and White Sesame Seeds Toasted
  • 1 pinch Red Pepper Flakes To taste

Equipment

  • 1 Large Skillet For pan-frying chicken
  • 1 Large pot For boiling noodles
  • 4 Dark Ceramic Bowl For serving

Method
 

Preparation
  1. Boil wheat noodles in salted water until soft and tangled. Drain and set aside.
  2. Combine mayo, sweet chili sauce, and sriracha until a glossy orange-pink sauce forms.
The Chicken
  1. Dredge chicken chunks in flour, dip in egg, and coat thoroughly with Panko breadcrumbs.
  2. Pan-fry chicken in neutral oil until golden-brown and crispy. Drain on a wire rack.
Assembly
  1. Place noodles in a dark ceramic bowl, top with chicken, and drizzle generously with sauce. Garnish with scallions, sesame seeds, and pepper flakes.

Notes

Always pat the chicken dry before breading for the best crunch.
Use a wire rack to drain chicken so the bottom doesn't get soggy.