Description
This Bang Bang Chicken Bowl is a flavorful and satisfying meal featuring crispy fried chicken bites coated in a spicy-sweet sauce, served over fluffy jasmine rice with fresh vegetables, making it perfect for a quick and delicious lunch or dinner.
Ingredients
Scale
For the Chicken:
- 1 lb 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
For the Rice 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 to taste (optional)
For the Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
Instructions
- Prepare the Chicken: In a bowl, mix the bite-sized chicken pieces with cornstarch, salt, black pepper, garlic powder, and paprika until well coated to ensure a crispy texture when fried.
- Fry the Chicken: Heat vegetable oil in a pan over medium-high heat. Carefully fry the coated chicken pieces until they are golden brown and cooked through, about 5-7 minutes, turning occasionally for even cooking. Drain on paper towels to remove excess oil.
- Make the Bang Bang Sauce: In a separate bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the level of sriracha for desired spiciness.
- Assemble the Bowls: In serving bowls, layer cooked jasmine rice as the base, then top with the fried chicken pieces, shredded lettuce, diced cucumber, shredded carrots, and chopped green onions to add freshness and crunch.
- Finish and Serve: Drizzle the Bang Bang sauce generously over the assembled bowls and sprinkle with sesame seeds if desired for added flavor and texture. Serve the bowls immediately while the chicken is warm and crispy.
Notes
- For a healthier option, you can bake the chicken instead of frying, but the texture may differ.
- Adjust the amount of sriracha in the sauce to suit your preferred spice level.
- Jasmine rice can be substituted with brown rice or cauliflower rice for a different nutrient profile.
- Ensure the oil is hot enough before frying to prevent the chicken from absorbing too much oil and becoming greasy.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
