Description
This Bang Bang Chicken & Rice Bowl is a flavorful and satisfying meal featuring crispy fried chicken coated in a spicy, creamy bang bang sauce, served atop a bed of fluffy jasmine or brown rice with fresh mixed greens and crisp vegetables. The dish balances creamy, sweet, and tangy flavors with a hint of heat, making it a perfect fusion bowl for lunch or dinner.
Ingredients
Scale
Chicken and Coating:
- 2 chicken breasts or boneless thighs, cut into bite-sized pieces
- ½ cup buttermilk
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- Vegetable oil, for frying
Bang Bang Sauce:
- ¼ cup mayonnaise
- 1½ tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey
- 1 tsp rice vinegar
Bowl Assembly:
- 1 cup cooked jasmine or brown rice
- 1 cup shredded mixed greens
- ½ cup cucumber, thinly sliced
- 1 carrot, julienned or ribboned
- Fresh cilantro, chopped, for garnish
- Lime wedges, for garnish
Instructions
- Marinate the Chicken: Add the bite-sized chicken pieces to a bowl and pour the buttermilk over them. Let the chicken soak for at least 15 minutes to tenderize and retain juiciness during cooking.
- Prep the Coating: In a shallow bowl, combine the cornstarch, all-purpose flour, garlic powder, smoked paprika, salt, and pepper. Mix well to create a seasoned coating for the chicken.
- Fry the Chicken: Dredge each piece of marinated chicken in the flour mixture, shaking off any excess coating. Heat about 1 inch of vegetable oil in a pan over medium-high heat. Fry the chicken pieces in batches for 3–4 minutes per side, or until they are golden brown and fully cooked through. Transfer cooked chicken to paper towels or a wire rack to drain excess oil.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until the sauce is smooth and well combined.
- Toss and Assemble: Just before serving, toss the crispy fried chicken pieces in the bang bang sauce until fully coated. To assemble each rice bowl, layer cooked rice, shredded mixed greens, thinly sliced cucumber, and julienned carrot. Top with the sauced chicken. Garnish with chopped fresh cilantro and lime wedges for added freshness and brightness.
Notes
- For a healthier option, bake the coated chicken at 425°F (220°C) for 15-20 minutes instead of frying.
- Use brown rice to increase fiber content and make the dish more filling.
- The bang bang sauce can be adjusted for spiciness by increasing or decreasing the sriracha amount.
- Make sure the oil is hot enough before frying to ensure the chicken cooks evenly and crisps properly.
- Leftover bang bang chicken is delicious served in wraps or salads the next day.
