Description
A flavorful and satisfying Bang Bang Chicken Bowl featuring crispy cornstarch-coated chicken tossed in a spicy mayo sauce, served over a bed of jasmine rice with fresh vegetables like shredded lettuce, cucumber, carrots, and green onions. This dish combines crispy fried chicken with a creamy, tangy, and spicy sauce, balanced by refreshing toppings, making it perfect for a quick weeknight meal or casual lunch bowl.
Ingredients
Scale
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (can substitute with shrimp or tofu for variations)
- 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 enough before adding chicken)
For the Rice and Toppings
- 2 cups cooked jasmine rice (can substitute jasmine rice for brown rice or quinoa)
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds to taste for garnish (optional)
For the Sauce
- 1/2 cup mayonnaise (can use non-fat mayonnaise or plain Greek yogurt)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
Instructions
- Prepare the Chicken Coating: In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces thoroughly in this mixture until well coated to ensure a crispy texture when fried.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the coated chicken pieces in a single layer, frying for 5-7 minutes. Turn occasionally to cook evenly until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside on a paper towel-lined plate to drain excess oil.
- Make the Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth. Taste and adjust the amount of sriracha according to your preferred spice level.
- Assemble the Bang Bang Chicken Bowl: Begin with a base of cooked jasmine rice in each bowl. Top with the crispy cooked chicken, then layer shredded lettuce, diced cucumber, shredded carrots, and chopped green onions over the chicken.
- Add Sauce and Garnish: Drizzle the prepared spicy mayo sauce over the assembled bowl. Sprinkle sesame seeds on top for an optional garnish. Serve immediately for optimal freshness and texture.
Notes
- Store uneaten components separately in airtight containers in the refrigerator.
- Cooked chicken can be kept for up to 3 days.
- Fresh vegetables are best consumed within 1-2 days to maintain crispness.
- For a lower-fat version, substitute mayonnaise with plain Greek yogurt.
- Adjust the sriracha amount in the sauce to match your preferred spice tolerance.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 550
- Sugar: 6g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 4.5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
