Bang Bang Chicken Bowl (Printable)
Crispy chicken with fresh veggies and creamy spicy sauce over fluffy rice
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 0.5 cup cornstarch
03 - 1 large egg
04 - 0.5 tsp salt
05 - 0.5 tsp black pepper
06 - 3 tbsp vegetable oil, for frying
→ Bang Bang Sauce
07 - 0.4 cup mayonnaise
08 - 2 tbsp sweet chili sauce
09 - 1 tbsp sriracha, adjust to taste
10 - 1 tbsp honey
11 - 1 tsp rice vinegar
→ Bowls & Garnishes
12 - 2 cups cooked jasmine rice
13 - 1 medium cucumber, sliced
14 - 1 large carrot, julienned
15 - 2.6 oz shredded purple cabbage
16 - 2 spring onions, thinly sliced
17 - 2 tbsp toasted sesame seeds
18 - 2 tbsp chopped fresh cilantro
19 - 1 lime, cut into wedges
# How to Cook:
01 - Slice cucumber, julienne carrot, shred cabbage, slice spring onions, and chop cilantro. Set aside in separate prep bowls.
02 - Whisk cornstarch, salt, pepper, and egg in a mixing bowl until smooth. Add chicken pieces and toss to coat thoroughly, ensuring each piece is evenly covered with the batter.
03 - Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry chicken pieces in batches without overcrowding, 3-4 minutes per side, until golden brown and crispy. Drain on paper towels to remove excess oil.
04 - Combine mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl. Whisk until fully incorporated and smooth. Taste and adjust sriracha for desired heat level.
05 - Toss freshly fried chicken with half of the bang bang sauce in a large bowl until evenly coated. Reserve remaining sauce for drizzling over finished bowls.
06 - Divide warm jasmine rice among four serving bowls. Arrange crispy chicken, cucumber, carrot, purple cabbage, and spring onions over the rice in sections for visual appeal.
07 - Drizzle remaining bang bang sauce over each bowl. Sprinkle generously with toasted sesame seeds and fresh cilantro. Serve immediately with lime wedges for squeezing.
# Expert Advice:
01 -
- The sauce comes together in 2 minutes and keeps for weeks in the fridge
- Crispy chicken stays perfectly crunchy even after tossing in sauce
- Everything can be prepped ahead and assembled in minutes
02 -
- Dont skip draining the fried chicken on paper towels or the coating will get soggy fast
- The sauce thickens slightly as it sits, so make it a little thinner than you think you need
- Room temperature rice works better than hot rice for bowl assembly
03 -
- Let the fried chicken rest for 2 minutes before tossing in sauce so it stays crispy longer
- Toast your sesame seeds in a dry pan for 2 minutes until fragrant before sprinkling