Description
This Bang Bang Chicken Bowl recipe features crispy, seasoned chicken pieces fried to golden perfection and served over a bed of fluffy jasmine rice. Topped with fresh vegetables and drizzled with a creamy, spicy mayo sauce, this dish offers a perfect balance of textures and flavors. It’s easy to customize by swapping chicken for shrimp or tofu and jasmine rice for brown rice or quinoa, making it a versatile and satisfying meal perfect 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 this mixture until each piece is well coated, ensuring a crispy texture after frying.
- Fry 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 fully cooked through. Remove the chicken from the skillet and set aside on a paper towel-lined plate to drain excess oil.
- Make the Sauce: In a small bowl, mix together mayonnaise, sweet chili sauce, and sriracha until the sauce is smooth and evenly combined. Adjust the amount of sriracha if you prefer a milder or spicier sauce.
- Assemble the Bowls: Start by placing cooked jasmine rice as the base in serving bowls. Top with the fried chicken pieces, then add shredded lettuce, diced cucumber, shredded carrots, and chopped green onions evenly over the rice and chicken.
- Finish and Serve: Drizzle the prepared spicy mayo sauce over the assembled bowls and sprinkle with sesame seeds for garnish if using. Serve immediately to enjoy the contrast of hot chicken and fresh, cool vegetables.
Notes
- Store uneaten components separately in airtight containers in the refrigerator to maintain freshness.
- Cooked chicken lasts up to 3 days when refrigerated properly.
- Fresh vegetables are best consumed within 1-2 days for optimal texture and flavor.
- Adjust the sriracha in the sauce to suit your preferred spice level.
- For a healthier alternative, bake the chicken coated in cornstarch at 400°F for 20 minutes instead of frying.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 29 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
