Description
This Bang Bang Chicken Bowl is a vibrant, crave-worthy dish featuring crispy chicken bites tossed in a creamy, spicy Bang Bang sauce, paired with rice, crunchy veggies, and a drizzle of sauce. Quick to assemble and customizable, it’s perfect for a flavorful weeknight dinner, meal-prep, or a fun lunch option.
Ingredients
Units
Scale
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Oil, for frying (such as canola or vegetable oil)
For the Bang Bang Sauce:
- 1/2 cup mayonnaise (regular or light)
- 2 tbsp sweet chili sauce
- 1–2 tbsp Sriracha (adjust to heat preference)
- 1 tbsp honey (optional, for extra sweetness)
- 1 tsp rice vinegar or lime juice
For the Bowls:
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 cup sliced cucumber
- 1/4 cup chopped green onions
- 2 tbsp chopped fresh cilantro (optional)
- Toasted sesame seeds, for garnish
Instructions
- Marinate the Chicken: Place the chicken pieces in a bowl with the buttermilk; toss to coat. Cover and let marinate in the refrigerator for 15–30 minutes. This helps tenderize the chicken and infuse flavor.
- Coat the Chicken: In a separate large bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and black pepper. Remove the chicken from the marinade (letting excess drip off), and dredge in the flour mixture until well coated on all sides.
- Fry the Chicken: Heat about 1 inch of oil in a deep skillet or pot over medium-high heat. Once hot (350°F or shimmering), fry the chicken pieces in batches until golden brown and crispy, about 3–4 minutes per batch. Transfer to a paper towel-lined plate to drain.
- Make the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey (if using), and rice vinegar (or lime juice) until smooth. Taste and adjust heat or sweetness as desired.
- Toss Chicken with Sauce: While still warm, toss the crispy chicken pieces in half of the prepared Bang Bang sauce until just coated. Reserve the remaining sauce for drizzling.
- Assemble the Bowls: Divide the rice among bowls. Top each with an assortment of shredded carrots, purple cabbage, and cucumber slices. Add the Bang Bang chicken on top and drizzle with extra sauce.
- Garnish & Serve: Finish with chopped green onions, fresh cilantro, and a sprinkle of toasted sesame seeds. Serve immediately for the best texture.
Notes
- Try using air fried or baked chicken for a lighter version—just spray lightly with oil and bake at 425°F (220°C) for 18–20 minutes, flipping halfway.
- Swap in shrimp or tofu for a pescatarian or vegetarian bowl.
- Customize your veggies: edamame, avocado, bell peppers, or radishes are all delicious additions.
- To make it gluten-free, use gluten-free flour and tamari-based chili sauce.
- The Bang Bang sauce can be made in advance and kept refrigerated for 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 13g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 4.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
