Bang Bang Chicken and Rice Bowl
This Bang Bang Chicken and Rice Bowl is an easy meal that brings together crispy golden chicken, a creamy sweet-and-spicy bang bang sauce, and a fresh bed of rice and crunchy vegetables. A hearty meal, ready in no time to serve for lunch and dinner.
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Ingredients
- 2 chicken breasts or boneless thighs cut into bite-sized pieces
- ½ cup buttermilk 120 ml
- ½ cup cornstarch 60 g
- ½ cup all-purpose flour 60 g
- ½ tsp garlic powder 1 g
- ½ tsp smoked paprika 1 g
- Salt and pepper to taste
- Vegetable oil for frying
For the Bang Bang Sauce:
- ¼ cup mayonnaise 60 ml
- 1½ tbsp sweet chili sauce 22 ml
- 1 tbsp sriracha 15 ml
- 1 tsp honey 5 ml
- 1 tsp rice vinegar 5 ml
For the Bowl Base
- 1 cup cooked jasmine or brown rice 195 g
- 1 cup shredded mixed greens
- ½ cup cucumber thinly sliced
- 1 carrot julienned or ribboned
- Fresh cilantro chopped
- Lime wedges for garnish
Instructions
- Marinate the Chicken: In a bowl, soak chicken pieces in buttermilk for at least 15 minutes.
- Prep the Coating: In a shallow bowl, combine cornstarch, flour, garlic powder, paprika, salt, and pepper.
- Fry the Chicken: Dredge marinated chicken in the flour mixture and shake off excess.
- Heat oil about 1 inch deep in a pan over medium-high heat.
- Fry chicken in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towels or a rack.
- Make the Bang Bang Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar.
- Toss and Assemble: Just before serving, toss crispy chicken in bang bang sauce.
- In each bowl, layer rice, mixed greens, cucumber, and carrot.
- Top with sauced chicken, chopped cilantro, and lime wedges.
Servings: 2
Calories: 750kcal