Bang Bang Chicken & Rice Bowl Recipe
This Bang Bang Chicken & Rice Bowl features crispy, juicy fried chicken pieces coated in a flavorful, spicy-sweet bang bang sauce served over a bed of jasmine or brown rice with fresh mixed greens and crunchy vegetables, making it a vibrant and satisfying meal perfect for lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Scale
For the Chicken
- 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
For the Bang Bang Sauce
- ¼ cup mayonnaise
- 1½ tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey
- 1 tsp rice vinegar
For Serving
- 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: Place the bite-sized chicken pieces in a bowl and pour over the buttermilk. Toss to coat well and let them soak for at least 15 minutes to tenderize and keep the chicken juicy during frying.
- Prep the Coating: In a shallow bowl, whisk together the cornstarch, all-purpose flour, garlic powder, smoked paprika, salt, and pepper until evenly combined. This mixture will create a crispy, flavorful crust.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a pan over medium-high heat. Dredge each marinated chicken piece in the flour mixture, gently shaking off any excess. Fry the chicken in batches for 3 to 4 minutes per side, or until golden brown and cooked through. Remove and drain the fried chicken on paper towels or a wire rack to remove excess oil.
- Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and well blended. This sauce balances creamy texture with spicy and sweet flavors.
- Toss and Assemble: Just before serving, toss the crispy fried chicken pieces in the bang bang sauce until fully coated. To assemble the bowls, evenly distribute the cooked rice into serving bowls, then layer with shredded mixed greens, cucumber slices, and carrot ribbons. Top with the sauced chicken, then garnish with fresh chopped cilantro and lime wedges for a bright finish.
Notes
- For extra tenderness, marinate the chicken in buttermilk for up to 2 hours if time allows.
- Use a thermometer to maintain oil temperature around 350°F (175°C) for perfectly crispy chicken without being greasy.
- Substitute mayonnaise with vegan mayo for a dairy-free option.
- Adjust sriracha and sweet chili sauce quantities to control the spice level in the sauce.
- Leftover bang bang chicken can be refrigerated up to 2 days and reheated in an oven or air fryer to retain crispiness.
Keywords: Bang Bang Chicken, Fried Chicken, Rice Bowl, Asian Sauce, Crispy Chicken, Sweet Chili Sauce, Spicy Chicken Bowl
