Description
This Bang Bang Chicken Bowl is a flavorful, quick, and easy meal perfect for weeknight dinners. Crispy, seasoned chicken bites are pan-fried to golden perfection and served over a bed of fluffy jasmine rice, topped with fresh veggies and a spicy, creamy bang bang sauce made from mayonnaise, sweet chili sauce, and sriracha. The dish offers a delightful balance of textures and a spicy kick, making it a crowd-pleaser that comes together in just 30 minutes.
Ingredients
Scale
Chicken and Coating
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil (for frying)
Rice and Vegetables
- 2 cups cooked jasmine rice
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
Sauce and Garnish
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- Sesame seeds for garnish (optional)
Instructions
- Season the Chicken: In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until each piece is well coated, ensuring a crispy crust once fried.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat until hot. Add the coated chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside on paper towels to drain any excess oil.
- Prepare the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the amount of sriracha to your preferred spice level to balance heat and flavor.
- Assemble the Bowls: Divide the cooked jasmine rice evenly among four bowls as the base. Top each with the fried chicken, shredded lettuce, diced cucumber, shredded carrots, and chopped green onions for freshness and crunch.
- Finish and Serve: Drizzle the prepared spicy mayo sauce generously over each bowl. Sprinkle with sesame seeds if using, adding a nutty flavor and attractive garnish. Serve immediately to enjoy the contrast of textures and flavors.
Notes
- You can substitute jasmine rice with brown rice or cauliflower rice for a healthier option.
- Adjust sriracha quantity to lower the heat if preferred or increase for extra spice.
- The chicken can be baked at 400°F (200°C) for 20 minutes as a lighter alternative to frying.
- For a gluten-free version, ensure the sweet chili sauce and other condiments are certified gluten-free.
- Leftover chicken and sauce can be stored separately in the fridge for up to 2 days.
