These Bang Bang Chicken and Rice Bowls are a vibrant and flavorful dish that combines crispy, tender chicken with a creamy, spicy bang bang sauce, served over a bed of steamed rice and fresh vegetables.
Ingredients You’ll Need
For the Crispy Chicken
- 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
For the Bang Bang Sauce
- ¼ cup mayonnaise
- 1½ Tbsp sweet chili sauce
- 1 Tbsp sriracha
- 1 tsp honey
- 1 tsp rice vinegar
For the Bowl Base
- 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
- Lime wedges for garnish
How to Make Bang Bang Chicken and Rice Bowls
Make the Chicken
1. Place the chicken pieces in a bowl and cover them with buttermilk. Allow them to marinate for at least 15 minutes to tenderize and enhance flavor.
2. In a shallow dish, combine the cornstarch, all-purpose flour, garlic powder, paprika, salt, and black pepper.
3. Remove the chicken pieces from the buttermilk and dredge them in the flour mixture, ensuring each piece is evenly coated. Shake off any excess coating.
4. Heat approximately 1 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken pieces for 3–4 minutes on each side until golden brown and fully cooked. Transfer the cooked chicken to a paper towel-lined plate or wire rack to drain.
Make the Bang Bang Sauce
In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and well combined.
Assemble the Bowls
1. Just before serving, toss the fried chicken pieces in the prepared bang bang sauce until fully coated.
2. To assemble each bowl, layer a base of steamed rice, followed by mixed greens, cucumber slices, and shredded carrot. Top with the sauced chicken and garnish with chopped cilantro and lime wedges for a fresh finish.
Bang Bang Chicken and Rice Bowls
Ingredients
For the Crispy Chicken
- 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
For the Bang Bang Sauce
- ¼ cup mayonnaise
- 1½ Tbsp sweet chili sauce
- 1 Tbsp sriracha
- 1 tsp honey
- 1 tsp rice vinegar
For the Bowl Base
- 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
- Lime wedges for garnish
Instructions
Make the Chicken
- Place the chicken pieces in a bowl and cover them with buttermilk. Allow them to marinate for at least 15 minutes to tenderize and enhance flavor.
- In a shallow dish, combine the cornstarch, all-purpose flour, garlic powder, paprika, salt, and black pepper.
- Remove the chicken pieces from the buttermilk and dredge them in the flour mixture, ensuring each piece is evenly coated. Shake off any excess coating.
- Heat approximately 1 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken pieces for 3–4 minutes on each side until golden brown and fully cooked. Transfer the cooked chicken to a paper towel-lined plate or wire rack to drain.
Make the Bang Bang Sauce
- In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and well combined.
Assemble the Bowls
- Just before serving, toss the fried chicken pieces in the prepared bang bang sauce until fully coated.
- To assemble each bowl, layer a base of steamed rice, followed by mixed greens, cucumber slices, and shredded carrot. Top with the sauced chicken and garnish with chopped cilantro and lime wedges for a fresh finish.
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