Description
Bang Bang Chicken Bowl is a flavorful and satisfying dish featuring crispy coated chicken pieces served over jasmine rice with fresh veggies and a spicy mayo sauce. This quick and easy recipe blends Asian-inspired flavors with a delicious crunchy texture, making it perfect for a weeknight dinner or meal prep. Variations include substituting chicken with shrimp or tofu, and the recipe allows customization of spice levels to suit your taste.
Ingredients
Scale
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
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 for garnish (optional)
For the Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
Instructions
- Prepare the Coating Mix: In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated, ensuring an even, crispy crust after frying.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the coated chicken pieces in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove from skillet and set aside.
- Make the Sauce: In a small bowl, mix together mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha quantity to match your preferred spice level.
- Assemble the Bowls: Begin with a base of cooked jasmine rice in each serving bowl. Top with the crispy chicken, shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Add Sauce and Garnish: Drizzle the spicy mayo sauce over each bowl and optionally sprinkle with sesame seeds for extra flavor and texture. Serve immediately for best taste and crispness.
Notes
- Store uneaten chicken and rice in airtight containers in the refrigerator; chicken is best consumed within 3 days and vegetables within 1-2 days for freshness.
- Vegetarian and seafood variations possible by substituting chicken with tofu or shrimp respectively.
- Use non-fat mayonnaise or plain Greek yogurt as a healthier alternative for the sauce.
- Jasmine rice can be swapped with brown rice or quinoa for a different texture and nutritional profile.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 520
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 85mg
