Bang Bang Chicken Bowl
why make this recipe
Bang Bang Chicken Bowl is a delicious and fun meal that brings together crispy chicken, fresh veggies, and a creamy sauce. It’s perfect for a quick dinner or a satisfying lunch. The combination of flavors and textures makes it a hit with everyone, and it’s quite easy to prepare.
how to make Bang Bang Chicken Bowl
Ingredients:
- 2 cups cooked jasmine rice
- 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil for frying
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds for garnish (optional)
Directions:
- In a large bowl, mix the cornstarch, salt, black pepper, garlic powder, and paprika. Add the chicken pieces and toss until they are well coated.
- Heat the vegetable oil in a large skillet over medium-high heat. When hot, add the chicken in a single layer. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Then, remove it from the heat and set aside.
- In a small bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Mix until smooth, and adjust the amount of sriracha to your taste.
- To build the bowls, start with a base of jasmine rice. Add the cooked chicken on top, and then layer with shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if you like. Serve immediately.
how to serve Bang Bang Chicken Bowl
Serve the Bang Bang Chicken Bowl warm. It’s great for a family meal or when you have friends over. You can let everyone customize their bowls by adding their favorite toppings and adjusting the sauce to their liking.
how to store Bang Bang Chicken Bowl
If you have leftovers, store the components separately in airtight containers. The chicken and sauce will keep in the fridge for about 3-4 days. The rice can also be kept in the fridge but try to eat it within a couple of days for the best taste.
tips to make Bang Bang Chicken Bowl
- Make sure the oil is hot before adding the chicken. This helps to achieve a crispy texture.
- If you want a milder flavor, reduce the amount of sriracha in the sauce.
- Feel free to add more veggies, like bell peppers or snap peas, for extra crunch.
variation
You can change the protein in this dish if you prefer. Try shrimp or tofu for a different twist. You can also serve it as a salad by combining the ingredients without the rice.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used for a juicier taste. Just make sure they are boneless and skinless.
2. Is this recipe spicy?
The spice level depends on how much sriracha you add. You can adjust it to suit your taste.
3. Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and store them in the fridge. Just reheat before serving.
Bang Bang Chicken Bowl
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil for frying Ensure oil is hot before frying for a crispy texture.
For the Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha Adjust to taste.
For the Bowl
- 2 cups cooked jasmine rice
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds for garnish (optional)
Instructions
Preparation
- In a large bowl, mix the cornstarch, salt, black pepper, garlic powder, and paprika. Add the chicken pieces and toss until they are well coated.
Cooking
- Heat the vegetable oil in a large skillet over medium-high heat. When hot, add the chicken in a single layer. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Then, remove it from the heat and set aside.
Making the Sauce
- In a small bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Mix until smooth, and adjust the amount of sriracha to your taste.
Assembly
- To build the bowls, start with a base of jasmine rice. Add the cooked chicken on top, and then layer with shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if you like. Serve immediately.
