Description
This bang bang chicken and rice bowl is crispy, saucy, and packed with bold flavor.
Ingredients
Scale
- 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)
- ¼ cup mayonnaise
- 1½ tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey
- 1 tsp rice vinegar
- 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)
- Lime wedges (for garnish)
Instructions
- Marinate the Chicken: Add the chicken pieces to a bowl and pour over the buttermilk. Let them soak for at least 15 minutes.
- Prep the Coating: In a shallow bowl, combine the cornstarch, flour, garlic powder, paprika, salt, and pepper.
- Fry the Chicken: Dredge the marinated chicken in the flour mixture. Heat oil about 1 inch deep in a pan over medium-high heat. Fry the chicken for 3–4 minutes per side. Transfer to paper towels or a wire rack to drain.
- Make the Bang Bang Sauce: In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
- Toss and Assemble: Toss the crispy chicken in the bang bang sauce. Layer rice, mixed greens, cucumber, and carrot in bowls. Top with the sauced chicken, chopped cilantro, and lime wedges.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Bang Bang Chicken Rice