Description
Bang Bang Chicken & Rice Bowl is a flavorful and satisfying dish featuring crispy fried chicken coated in a spicy-sweet bang bang sauce, served over a bed of jasmine or brown rice with fresh mixed greens and crisp vegetables. This recipe blends creamy, tangy, and spicy flavors with a crunchy texture, perfect for a quick and delicious weeknight dinner.
Ingredients
Chicken and Coating
- 2 chicken breasts or boneless thighs, cut into bite-sized pieces
- ½ cup buttermilk
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- Vegetable oil, for frying (about 1 inch deep)
Bang Bang Sauce
- ¼ cup mayonnaise
- 1½ tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey
- 1 tsp rice vinegar
Assembly
- 1 cup cooked jasmine or brown rice
- 1 cup shredded mixed greens
- ½ cup cucumber, thinly sliced
- 1 carrot, julienned or ribboned
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for garnish)
Instructions
- Marinate the Chicken: Add the bite-sized chicken pieces to a bowl and pour the buttermilk over them. Let them soak for at least 15 minutes to tenderize and keep the chicken juicy during cooking.
- Prep the Coating: In a shallow bowl, combine cornstarch, all-purpose flour, garlic powder, smoked paprika, salt, and pepper. Mix well to create an even coating mixture.
- Fry the Chicken: Dredge the marinated chicken pieces in the flour mixture, ensuring each piece is well coated and shaking off any excess. Heat vegetable oil about 1 inch deep in a pan over medium-high heat. Fry the chicken in batches for 3–4 minutes per side, or until golden brown and fully cooked inside. Transfer cooked chicken to paper towels or a wire rack to drain excess oil.
- Make the Bang Bang Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and well combined to form the signature bang bang sauce.
- Toss and Assemble: Just before serving, toss the crispy fried chicken pieces in the bang bang sauce until evenly coated. Assemble the rice bowls by layering the cooked rice, shredded mixed greens, cucumber slices, and carrot ribbons. Top with the sauced chicken, then garnish with chopped fresh cilantro and lime wedges for a bright, fresh finish.
Notes
- Marinating the chicken in buttermilk helps tenderize and retain moisture for juicy fried chicken.
- Use a thermometer to keep oil temperature steady around 350-375°F for crisp and evenly cooked chicken.
- For a lighter version, consider oven-baking the coated chicken pieces instead of frying.
- Adjust sriracha in the bang bang sauce to control spiciness according to your preference.
- Serve immediately after tossing chicken in sauce to keep the coating crispy.
