Why Make This Recipe
Bang Bang Chicken Bowl is a delicious and satisfying meal perfect for any occasion. This dish combines the crunch of perfectly fried chicken with the coolness of fresh vegetables and aromatic jasmine rice. Not only is it packed with flavor, but it’s also easy to prepare, making it a great choice for busy weeknights or meal prep. The spicy mayo adds an extra kick that takes this bowl to the next level!
How to Make Bang Bang Chicken Bowl
Ingredients:
- 2 cups cooked jasmine rice
- 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
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds for garnish (optional)
Directions:
- In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken pieces in a single layer. Cook for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat and set aside.
- In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your desired spice level.
- To assemble the bowls, start with a base of jasmine rice. Top with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions.
- Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if desired. Serve immediately.
How to Serve Bang Bang Chicken Bowl
Serve Bang Bang Chicken Bowl hot, right after assembling. It makes a great lunch or dinner option. You can even customize each bowl to individual taste to make it more enjoyable for everyone at the table!
How to Store Bang Bang Chicken Bowl
If you have leftovers, store the components separately in airtight containers. The chicken and spicy mayo sauce can last in the refrigerator for about 3-4 days. Reheat the chicken in a skillet before serving again. It’s best to keep the vegetables and rice separate until you’re ready to eat.
Tips to Make Bang Bang Chicken Bowl
- Make sure the oil is hot enough before frying the chicken to get it crispy.
- You can adjust the spice level in the mayo sauce by adding more or less sriracha based on your preference.
- Using day-old rice can make this dish even quicker to prepare and helps the rice hold up well under toppings.
Variation
Feel free to switch up the veggies according to your liking! You can add ingredients like bell peppers, avocado, or even edamame for additional texture and flavor. If you’re looking for a healthier option, try using air-fried chicken or baked chicken instead of fried.
FAQs
Can I use another type of rice?
Yes! You can use brown rice, quinoa, or even cauliflower rice for a low-carb option.
Is there a vegetarian option for this recipe?
Absolutely! You can replace chicken with tofu or tempeh. Coat and fry them in the same way for a delicious vegetarian bowl.
How can I make this dish ahead of time?
You can prep the chicken and spicy mayo sauce a day in advance and store them in the fridge. Assemble the bowls right before serving for the freshest taste!
Bang Bang Chicken Bowl
Ingredients
For the Chicken
- 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 Make sure the oil is hot enough before frying.
For the Spicy Mayo
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste) Adjust according to preferred spice level.
For Assembly
- 2 cups cooked jasmine rice Day-old rice can be used for faster preparation.
- 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
Preparation
- In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated.
Cooking
- Heat the vegetable oil in a large skillet over medium-high heat.
- Once hot, add the coated chicken pieces in a single layer. Cook for about 5-7 minutes, turning occasionally, until golden brown and cooked through.
- Remove from heat and set aside.
Making the Spicy Mayo
- In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your desired spice level.
Assembly
- To assemble the bowls, start with a base of jasmine rice.
- Top with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions.
- Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if desired.
- Serve immediately.