Bang Bang Chicken Bowl
A delicious and satisfying meal combining crunchy fried chicken, fresh vegetables, and aromatic jasmine rice, topped with a spicy mayo sauce.
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.
Notes
If you have leftovers, store the components separately in airtight containers. Chicken and spicy mayo can last in the refrigerator for about 3-4 days. Reheat chicken in a skillet before serving again. Keep vegetables and rice separate until ready to eat.