Why Make This Recipe
Bang Bang Chicken Bowl is a delicious and filling meal that packs a punch of flavor. With crispy chicken, fresh veggies, and a creamy spicy sauce, it’s a perfect dish for anyone looking for a quick and satisfying lunch or dinner. This recipe is also simple enough to make any day of the week and can be adjusted to fit your taste. Plus, it showcases a vibrant mix of textures and tastes that everyone will enjoy.
How to Make Bang Bang Chicken Bowl
Ingredients
- 2 cups cooked jasmine rice
- 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
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds for garnish (optional)
Directions
- In a large bowl, mix cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mix until all pieces are coated.
- Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the coated chicken in a single layer. Cook for 5–7 minutes, turning the pieces until they brown on all sides, and cook until done. Remove chicken and set aside.
- In a small bowl, stir mayonnaise, sweet chili sauce, and sriracha until smooth. Taste and add more sriracha if you want it hotter.
- To build each bowl, put 1 cup of jasmine rice as the base. Add the cooked chicken on top.
- Add shredded lettuce, diced cucumber, shredded carrots, and chopped green onions. Drizzle the spicy mayo over the bowl. Sprinkle sesame seeds if you like. Serve right away.
How to Serve Bang Bang Chicken Bowl
Serve the Bang Bang Chicken Bowl warm. It’s best enjoyed fresh to keep the chicken crispy and the veggies crunchy. You can serve it right in the bowl or on a plate. It also makes a fantastic option for meal prep or a lunch on the go.
How to Store Bang Bang Chicken Bowl
If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. Keep the spicy mayo separate until you are ready to eat to maintain the best texture and flavor. Reheat the chicken and rice if you prefer it warm, but remember that the veggies might lose some crispness.
Tips to Make Bang Bang Chicken Bowl
- Make sure the oil is hot before adding chicken. This helps achieve a crispy texture.
- Adjust the level of sriracha in the sauce according to your spice preference.
- You can prep all the ingredients ahead of time for a quicker assembly when you’re ready to eat.
Variation
To add a twist, you can try using shrimp instead of chicken. You can also add your choice of veggies like bell peppers or avocado for more flavor and nutrition.
FAQs
1. Can I make Bang Bang Chicken Bowl ahead of time?
Yes, you can prepare the chicken and sauce in advance. Keep the other ingredients separate and assemble the bowls when you’re ready to serve.
2. Is there a vegetarian option for this recipe?
Absolutely! You can substitute chicken with tofu or tempeh, coated in the same cornstarch mixture and fried until crispy.
3. How spicy is the bang bang sauce?
The spiciness depends on how much sriracha you add. Start with one tablespoon, taste it, and increase if you want more heat.
Bang Bang Chicken Bowl
Ingredients
Main ingredients
- 2 cups cooked jasmine rice
- 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 Make sure the oil is hot before adding chicken for crispy texture.
Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste) Start with one tablespoon and taste for spiciness.
Toppings
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds for garnish (optional)
Instructions
Preparation
- In a large bowl, mix cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mix until all pieces are coated.
- Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the coated chicken in a single layer. Cook for 5–7 minutes, turning the pieces until they brown on all sides, and cook until done. Remove chicken and set aside.
- In a small bowl, stir mayonnaise, sweet chili sauce, and sriracha until smooth. Taste and add more sriracha if you want it hotter.
Assembly
- Put 1 cup of jasmine rice as the base in each bowl. Add the cooked chicken on top.
- Add shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Drizzle the spicy mayo over the bowl. Sprinkle sesame seeds if you like.
- Serve right away.
