Bang Bang Chicken Bowl
A delicious and fun meal featuring crispy chicken, fresh veggies, and creamy sauce, perfect for quick dinners or satisfying lunches.
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.
Notes
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.