Name: Bang Bang Chicken & Rice Bowl Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian Fusion
Ingredients: 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

Ingredients

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

Step 1: Add the chicken pieces to a bowl and pour over the buttermilk. Let them soak for at least 15 minutes to help keep the chicken tender and juicy.

Step 2: In a shallow bowl, combine the cornstarch, flour, garlic powder, smoked paprika, salt, and pepper.

Step 3: Dredge the marinated chicken in the flour mixture, shaking off any excess. Heat about 1 inch of vegetable oil in a pan over medium-high heat. Working in batches, fry the chicken for 3–4 minutes per side, until golden brown and cooked through. Transfer to paper towels or a wire rack to drain.

Step 4: In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth to make the bang bang sauce.

Step 5: Just before serving, toss the crispy chicken in the bang bang sauce. To assemble the bowls, layer the cooked rice, mixed greens, cucumber, and carrot. Top with the sauced chicken, then finish with chopped cilantro and lime wedges for garnish.

Tips & Variations

For extra crispiness, double dredge the chicken by dipping it back into the buttermilk and then the flour mixture before frying.

Substitute the mayonnaise with Greek yogurt for a lighter bang bang sauce.

Add avocado slices or pickled red onions to the bowl for additional flavor and texture.

Use a mix of your favorite greens like spinach or arugula if mixed greens aren’t available.

Storage

Store leftover chicken and assembled bowls separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken in a skillet over medium heat to maintain its crispness, and serve fresh with cold vegetables. The bang bang sauce can be stored in the fridge for up to a week.

FAQs

Can I bake the chicken instead of frying it?

Yes, baking is a healthier alternative. Coat the chicken as directed, then bake on a greased sheet at 425°F (220°C) for about 20-25 minutes, flipping halfway through until crispy and cooked through.

What kind of rice works best for this bowl?

Jasmine rice is a great choice for its aroma and softness, but brown rice adds a nuttier flavor and more fiber. Both cook well and complement the dish nicely.