Description
The Bang Bang Chicken Bowl is a vibrant, flavorful dish combining crispy, spicy chicken with fresh vegetables and a creamy, tangy sauce, all served over a bed of fluffy rice. This recipe blends textures and tastes perfectly, making it an ideal quick and satisfying meal that balances heat, crunch, and freshness.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
For the Bang Bang Sauce
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 teaspoon honey
- 1 teaspoon rice vinegar
For the Bowl
- 2 cups cooked jasmine rice
- 1 cup shredded lettuce or cabbage
- 1/2 cup shredded carrot
- 1/2 cucumber, thinly sliced
- 2 green onions, sliced
- 1 tablespoon chopped fresh cilantro (optional)
- Lime wedges for serving
Instructions
- Prepare the Chicken: In a medium bowl, mix the cornstarch, salt, and pepper. Toss the chicken pieces in the cornstarch mixture until fully coated.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a deep skillet or pan over medium-high heat. Once hot (around 350°F/175°C), fry the chicken pieces in batches until golden brown and cooked through, approximately 3-4 minutes per side. Drain on a paper towel-lined plate.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and well combined. Adjust the spiciness to taste by adding more or less sriracha.
- Assemble the Bowl: Divide the cooked jasmine rice between two bowls. Top with shredded lettuce or cabbage, shredded carrot, cucumber slices, and fried chicken pieces.
- Drizzle and Garnish: Generously drizzle the Bang Bang sauce over the chicken and vegetables. Garnish with sliced green onions, fresh cilantro if using, and lime wedges on the side for an extra burst of freshness.
Notes
- For a healthier alternative, bake the chicken at 425°F (220°C) for 20 minutes instead of frying.
- Adjust the amount of sriracha in the sauce according to your preferred spice level.
- Use any preferred rice such as brown rice or quinoa for a variation in texture and nutrition.
- Make sure the oil is hot enough before frying to ensure crispy chicken without excess oil absorption.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
