Description
This Bang Bang Chicken Bowl is a vibrant, flavorful meal featuring crispy, seasoned chicken pieces fried to golden perfection and served over a bed of fluffy jasmine rice. Topped with fresh shredded lettuce, diced cucumber, shredded carrots, and green onions, and drizzled with a spicy mayo sauce combining mayonnaise, sweet chili sauce, and sriracha, this dish delivers a perfect balance of textures and bold flavors. Easily customizable with shrimp or tofu and adaptable with different grains like brown rice or quinoa, it’s an ideal quick and satisfying bowl for lunch or dinner.
Ingredients
Scale
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (can substitute with shrimp or tofu for variations)
- 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 (ensure oil is hot enough before adding chicken)
For the Rice and Toppings
- 2 cups cooked jasmine rice (can substitute jasmine rice for brown rice or quinoa)
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds to taste for garnish (optional)
For the Sauce
- 1/2 cup mayonnaise (can use non-fat mayonnaise or plain Greek yogurt)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
Instructions
- Prepare the Chicken Coating: In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until they are evenly and thoroughly coated, ensuring every piece is covered for a crispy texture when fried.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the coated chicken pieces in a single layer to avoid overcrowding. Cook for 5-7 minutes, turning the pieces occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set it aside on a paper towel-lined plate to drain any excess oil.
- Make the Spicy Mayo Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until the sauce is smooth and well combined. Taste and adjust the amount of sriracha to achieve your preferred spice level.
- Assemble the Bowls: Start by placing a base of cooked jasmine rice in each serving bowl. Top the rice with the crispy cooked chicken, followed by shredded lettuce, diced cucumber, shredded carrots, and chopped green onions, layering each ingredient evenly across the bowls.
- Finish and Serve: Drizzle the prepared spicy mayo sauce generously over the bowl’s toppings to add creamy heat. Sprinkle sesame seeds on top for a final garnish if desired. Serve the Bang Bang Chicken Bowls immediately while the chicken is still warm and crispy.
Notes
- Store any uneaten components in airtight containers in the refrigerator. The fried chicken will keep well for up to 3 days.
- Fresh vegetables such as lettuce, cucumber, and carrots are best when consumed within 1-2 days to maintain their crunch and freshness.
- This recipe is easily adaptable: substitute chicken with shrimp or tofu for dietary preferences or to vary flavors.
- Use brown rice or quinoa as a nutritious substitute for jasmine rice.
- Adjust the heat level of the sauce by controlling the amount of sriracha added.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 520
- Sugar: 6g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
