Description
A flavorful Bang Bang Chicken & Rice Bowl featuring crispy fried chicken tossed in a spicy, creamy bang bang sauce, served over a bed of jasmine or brown rice with fresh mixed greens and crunchy vegetables for a balanced and satisfying meal.
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 (about 1 inch depth)
Bang Bang Sauce
- ¼ cup mayonnaise
- 1½ tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey
- 1 tsp rice vinegar
Bowl Components
- 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 chicken pieces to a bowl and pour over the buttermilk. Let them soak for at least 15 minutes to help keep the chicken tender and juicy.
- Prep the Coating: In a shallow bowl, combine the cornstarch, all-purpose flour, garlic powder, smoked paprika, salt, and pepper. Mix well to evenly distribute the spices.
- Fry the Chicken: Dredge the marinated chicken pieces in the flour mixture, shaking off any excess. Heat vegetable oil about 1 inch deep in a pan over medium-high heat. Working in batches to avoid overcrowding, fry the chicken for 3 to 4 minutes per side until golden brown and cooked through. Transfer the fried chicken pieces to paper towels or a wire rack to drain excess oil.
- Make the Bang Bang Sauce: In a 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 in the bang bang sauce until evenly coated. To assemble each bowl, layer cooked jasmine or brown rice, shredded mixed greens, thinly sliced cucumber, and julienned carrot. Top with the sauced chicken, then garnish with chopped fresh cilantro and lime wedges for a fresh, zesty finish.
Notes
- For a lighter option, bake the chicken coated in the flour mixture at 425°F for 20-25 minutes, turning halfway through, instead of frying.
- Adjust the spice level of the bang bang sauce by adding more or less sriracha according to your taste.
- Using brown rice increases the fiber content and adds a nutty flavor.
- Make sure the oil temperature is medium-high to ensure a crispy coating without absorbing too much oil.
- Leftover bang bang sauce can be refrigerated for up to 3 days and used as a dip or dressing.
