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Bang Bang Chicken & Rice Bowl Recipe

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★★★★★

5 from 108 reviews

A flavorful and crispy Bang Bang Chicken & Rice Bowl featuring tender fried chicken coated in a spicy, creamy bang bang sauce, served atop a bed of jasmine rice and fresh mixed greens for a balanced and satisfying meal.

Ingredients

Scale

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

Bowls

  • 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

  1. Marinate the Chicken: Add the bite-sized chicken pieces to a bowl and pour over the buttermilk. Allow them to soak for at least 15 minutes to keep the chicken tender and juicy.
  2. Prep the Coating: In a shallow bowl, combine the cornstarch, all-purpose flour, garlic powder, smoked paprika, salt, and pepper to create the coating mixture.
  3. Fry the Chicken: Dredge each piece of marinated chicken in the flour mixture, shaking off any excess. Heat vegetable oil about 1 inch deep in a pan over medium-high heat. Fry the chicken pieces in batches for 3–4 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to paper towels or a wire rack to drain excess oil.
  4. Make the Bang Bang Sauce: In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and well combined.
  5. Toss and Assemble: Just before serving, toss the crispy fried chicken in the bang bang sauce until evenly coated. To assemble the bowls, start with a layer of cooked jasmine or brown rice, add shredded mixed greens, sliced cucumber, and julienned carrot. Top with the sauced chicken, then garnish with chopped fresh cilantro and lime wedges for a bright finish.

Notes

  • For a healthier version, bake the chicken pieces at 400°F (200°C) for 20-25 minutes instead of frying.
  • If buttermilk is unavailable, use regular milk mixed with 1 tablespoon of lemon juice or vinegar as a substitute.
  • The bang bang sauce can be adjusted in heat by varying the amount of sriracha and sweet chili sauce.
  • Make sure the oil is hot enough before frying to avoid greasy chicken—around 350°F (175°C) is ideal.
  • Use a wire rack instead of paper towels to let the chicken stay crispier after frying.

Keywords: Bang Bang Chicken, Fried Chicken, Rice Bowl, Spicy Chicken, Crispy Chicken, Easy Dinner

Find it online: https://zarameals.com/bang-bang-chicken-and-rice-bowl-recipe/