Bang Bang Chicken Bowl
A delightful dish featuring crispy chicken, vibrant veggies, and a creamy, spicy sauce that is perfect for busy weeknights or a weekend treat.
Ingredients
Main Ingredients
- 4 cups cooked jasmine rice Fluffy and aromatic base.
- 1 lb boneless, skinless chicken breasts Tender and juicy meat.
- 1/2 cup cornstarch Adds crunch to the chicken.
- 1 teaspoon salt Enhances the flavors.
- 1 teaspoon black pepper Adds a bit of heat.
- 1 teaspoon garlic powder For a fragrant kick.
- 1 teaspoon paprika Provides smokiness.
- 1/4 cup vegetable oil Essential for frying.
- 1/2 cup mayonnaise Base of the zesty sauce.
- 1/4 cup sweet chili sauce Sweet and tangy glaze.
- 1 tablespoon sriracha Adjust for spice preference.
- 2 cups shredded lettuce For refreshing crunch.
- 1 cup diced cucumber Adds cool texture.
- 1 cup shredded carrots Adds color and sweetness.
- 1/4 cup chopped green onions Sharp and savory.
- 2 tablespoons sesame seeds Nutty flavor garnish.
Instructions
Preparation
- Cook jasmine rice according to package instructions.
- Slice chicken breasts into bite-sized pieces. Mix cornstarch, salt, black pepper, garlic powder, and paprika in a bowl. Toss chicken in the mixture until coated.
Cooking
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Fry the chicken in batches for 4-5 minutes on each side until golden brown. Remove and drain on paper towels.
- Mix mayonnaise, sweet chili sauce, and sriracha in a separate bowl until smooth.
Assembly
- In serving bowls, layer cooked rice, crispy chicken, shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Drizzle with Bang Bang sauce and sprinkle sesame seeds on top.
Serving
- Serve the bowls and enjoy.
Notes
For best results, ensure oil is hot before frying chicken. Pat chicken dry for better cornstarch adhesion. Adjust sriracha to your heat level.