Description
This Bang Bang Chicken Bowl is a flavorful, quick, and easy meal featuring crispy pan-fried chicken coated in a spicy, creamy bang bang sauce. Served over jasmine rice with fresh veggies like shredded lettuce, cucumber, and carrots, it’s a perfect balanced bowl for lunch or dinner that combines texture, spice, and freshness in every bite.
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)
Spicy Mayo Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
Base and Toppings
- 2 cups cooked jasmine rice
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Chicken Coating: In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the bite-sized chicken pieces in this mixture until each piece is well coated evenly for a crispy texture after frying.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat until hot. Arrange the coated chicken pieces in a single layer in the skillet and cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove from the skillet and set aside.
- Make the Spicy Mayo Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until well combined and smooth. Adjust the sriracha amount based on your preferred spice level.
- Assemble the Bowl: Start with a base of warm cooked jasmine rice in serving bowls. Top the rice with the cooked chicken pieces, then add shredded lettuce, diced cucumber, shredded carrots, and chopped green onions evenly over each bowl.
- Finish and Serve: Drizzle the prepared spicy mayo sauce generously over the top of each bowl. Sprinkle with sesame seeds if using for garnish. Serve the Bang Bang Chicken Bowl immediately for best flavor and texture.
Notes
- For extra crispiness, double coat the chicken by dipping coated pieces back into a beaten egg before a second coat of cornstarch mixture.
- You can substitute jasmine rice with brown rice or cauliflower rice for a healthier option.
- Adjust sriracha quantity based on spice tolerance or substitute with another hot sauce you prefer.
- Ensure the oil is hot enough before frying to avoid greasy chicken; test by dropping a small amount of cornstarch mixture—it should sizzle immediately.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in a skillet for best texture.
