Why Make This Recipe
Bang Bang Chicken Bowl is a delicious and satisfying meal that combines crispy chicken, fresh vegetables, and a delightful creamy sauce. It’s perfect for lunch or dinner and can be made quickly. Plus, you can customize it with different proteins or toppings according to your taste.
How to Make Bang Bang Chicken Bowl
Ingredients:
- 1 pound Boneless skinless chicken breasts (Optional: substitute with shrimp or tofu)
- 1/2 cup Cornstarch (For coating)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1/4 cup Vegetable oil (For frying)
- 3 cups Cooked jasmine rice (Optional: swap with brown rice or quinoa)
- 2 cups Shredded lettuce
- 1 cup Diced cucumber
- 1 cup Shredded carrots
- 1/2 cup Chopped green onions
- 2 tablespoons Sesame seeds (For garnish)
- 1/2 cup Mayonnaise (Optional: substitute with non-fat mayonnaise or Greek yogurt)
- 1/4 cup Sweet chili sauce
- 1-2 tablespoons Sriracha (Adjust according to spice preference)
Directions:
- Start by cutting the chicken breasts into bite-sized pieces.
- In a bowl, mix the cornstarch, salt, black pepper, garlic powder, and paprika.
- Dredge the chicken pieces in the cornstarch mixture until they’re well coated.
- Heat the vegetable oil in a large frying pan over medium-high heat.
- Add the coated chicken pieces in batches and fry until golden brown and cooked through, about 5-7 minutes.
- While frying, prepare the sauce by mixing mayonnaise, sweet chili sauce, and Sriracha in a bowl until smooth.
- Assemble your bowls with cooked jasmine rice, topped with shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Add the crispy chicken and drizzle with the creamy sauce. Finish with sesame seeds.
How to Serve Bang Bang Chicken Bowl
Serve the Bang Bang Chicken Bowl warm. You can enjoy it as is or add extra toppings like more green onions or a sprinkle of peanuts for added crunch.
How to Store Bang Bang Chicken Bowl
To store leftover Bang Bang Chicken Bowl, place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you want to keep the sauce separate, store it in a different container to avoid soggy vegetables.
Tips to Make Bang Bang Chicken Bowl
- For extra crunch, double fry the chicken. Fry it once, let it rest, and then fry it again for a few minutes.
- Adjust the level of Sriracha based on how spicy you want the dish.
- Use leftover roasted chicken to save time if you want a quicker option.
Variation
You can easily switch the chicken for shrimp or tofu to cater to different dietary preferences. Feel free to play with the vegetables as well; bell peppers or avocados can make great additions!
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Just reheat the chicken when you’re ready to serve.
Is this dish gluten-free?
If you use gluten-free cornstarch and ensure your sauces are gluten-free, this dish can be made gluten-free.
Can I use brown rice instead of jasmine rice?
Absolutely! Brown rice or quinoa can be used as healthier alternatives, so feel free to make that swap.
Print
Bang Bang Chicken Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Optional
Description
A delicious and satisfying meal combining crispy chicken, fresh vegetables, and a creamy sauce, perfect for lunch or dinner.
Ingredients
- 1 pound Boneless skinless chicken breasts (Optional: substitute with shrimp or tofu)
- 1/2 cup Cornstarch (For coating)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1/4 cup Vegetable oil (For frying)
- 3 cups Cooked jasmine rice (Optional: swap with brown rice or quinoa)
- 2 cups Shredded lettuce
- 1 cup Diced cucumber
- 1 cup Shredded carrots
- 1/2 cup Chopped green onions
- 2 tablespoons Sesame seeds (For garnish)
- 1/2 cup Mayonnaise (Optional: substitute with non-fat mayonnaise or Greek yogurt)
- 1/4 cup Sweet chili sauce
- 1–2 tablespoons Sriracha (Adjust according to spice preference)
Instructions
- Start by cutting the chicken breasts into bite-sized pieces.
- Mix the cornstarch, salt, black pepper, garlic powder, and paprika in a bowl.
- Dredge the chicken pieces in the cornstarch mixture until they’re well coated.
- Heat the vegetable oil in a large frying pan over medium-high heat.
- Add the coated chicken pieces in batches and fry until golden brown and cooked through, about 5-7 minutes.
- While frying, prepare the sauce by mixing mayonnaise, sweet chili sauce, and Sriracha in a bowl until smooth.
- Assemble your bowls with cooked jasmine rice, topped with shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Add the crispy chicken and drizzle with the creamy sauce. Finish with sesame seeds.
Notes
For extra crunch, double fry the chicken. You can easily switch chicken for shrimp or tofu to cater to different dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Bang Bang Chicken, Chicken Bowl, Asian Cuisine, Quick Dinner, Easy Recipe