Description
This Bang Bang Chicken Bowl is a quick and flavorful meal featuring crispy pan-fried chicken tossed in a spicy, creamy sauce, served over fragrant jasmine rice with fresh vegetables like lettuce, cucumber, and carrots. Perfect for a satisfying weeknight dinner, this dish balances crunchy textures with a sweet and spicy kick.
Ingredients
Scale
Rice Base
- 2 cups cooked jasmine rice
Chicken and Coating
- 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)
Spicy Mayo Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
Vegetable Toppings
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
Garnish
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Chicken Coating: In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in this mixture until they are evenly coated.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the coated chicken pieces in a single layer. Cook them for 5-7 minutes, turning occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from heat and set aside.
- Make the Spicy Mayo Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the amount of sriracha according to your preferred spice level.
- Assemble the Bowl: Start by placing the cooked jasmine rice as the base in each serving bowl. Top the rice with the cooked chicken pieces, then add shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Add Sauce and Garnish: Drizzle the spicy mayo sauce generously over the assembled ingredients. Sprinkle with sesame seeds if desired. Serve the bowls immediately while the chicken is warm and enjoy.
Notes
- For a gluten-free option, ensure the cornstarch and sauces used are certified gluten-free.
- Adjust sriracha amount to control the heat of the spicy mayo sauce.
- Use fresh vegetables for the best crunch and flavor.
- Leftover chicken can be refrigerated and used within 2 days.
- This recipe works well with other rice varieties if jasmine rice is not available.
