Bang Bang Chicken & Rice Bowl Recipe

Introduction

This Bang Bang Chicken & Rice Bowl is a vibrant and flavorful meal that combines crispy fried chicken with a creamy, spicy sauce. Fresh vegetables and fragrant rice make it a satisfying and balanced dish perfect for any weeknight dinner.

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

1. 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.
2. Step 2: In a shallow bowl, combine the cornstarch, flour, garlic powder, smoked paprika, salt, and pepper.
3. Step 3: Dredge the marinated chicken in the flour mixture, shaking off any excess. Heat vegetable oil about 1 inch deep 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.
4. 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.
5. 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 slices, and carrot ribbons. Top with the sauced chicken, then finish with chopped cilantro and lime wedges.

Tips & Variations

• For extra crispiness, double dredge the chicken by repeating the coating step before frying.
• Swap sriracha for another hot sauce if you prefer a different flavor profile or less heat.
• Use Greek yogurt instead of mayonnaise for a lighter bang bang sauce.
• Try adding avocado or sliced radishes to the bowl for extra texture and freshness.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a preheated oven at 350°F (175°C) for 10 minutes or until warmed through to keep it crispy. Assemble bowls fresh before serving for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before marinating and frying to ensure even cooking and the best texture.

Is there a way to make this recipe gluten-free?

Replace the all-purpose flour with a gluten-free flour blend and confirm that your cornstarch is gluten-free. Also, check the sauces for any gluten-containing ingredients to keep it safe for gluten-free diets.

Bang Bang Chicken & Rice Bowl Recipe

Print Recipe

★★★★★

4.7 from 90 reviews

This Bang Bang Chicken & Rice Bowl is a flavorful and satisfying dish featuring crispy fried chicken coated in a spicy, tangy bang bang sauce, served over a bed of fragrant jasmine or brown rice with fresh vegetables. Perfect for a quick weeknight dinner, this bowl combines crunchy, creamy, and fresh textures with a delicious kick.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian Fusion

Ingredients

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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

Bang Bang Sauce

• ¼ cup mayonnaise
• 1½ tbsp sweet chili sauce
• 1 tbsp sriracha
• 1 tsp honey
• 1 tsp rice vinegar

Bowl Assembly

• 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

1. Marinate the Chicken: Add the bite-sized chicken pieces to a bowl and pour over the buttermilk. Let the chicken soak for at least 15 minutes, which helps keep it tender and juicy during cooking.
2. Prep the Coating: In a shallow bowl, combine the cornstarch, all-purpose flour, garlic powder, smoked paprika, salt, and pepper. This mixture will provide a flavorful and crispy coating for the chicken.
3. Fry the Chicken: Dredge the marinated chicken pieces in the flour mixture, shaking off any excess coating. Heat about 1 inch of vegetable oil in a pan over medium-high heat. Fry the chicken in batches for 3–4 minutes per side until golden brown and fully cooked through. Transfer the fried chicken onto paper towels or a wire rack to drain excess oil.
4. Make the Bang Bang Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and well combined. This creamy and spicy sauce is key to the dish’s signature flavor.
5. Toss and Assemble: Just before serving, toss the crispy fried chicken in the bang bang sauce until evenly coated. To assemble your bowls, layer cooked rice, shredded mixed greens, sliced cucumber, and julienned carrot. Top with the sauced chicken and finish with chopped cilantro and lime wedges for garnish.

Notes

• You can substitute chicken breasts with boneless thighs for juicier meat.
• Use brown rice instead of jasmine rice for a nuttier flavor and more fiber.
• Adjust sriracha quantity in the sauce for desired heat level.
• Make sure the oil is hot enough before frying to avoid greasy chicken.
• Prepare the sauce in advance for easier assembly at serving time.
• Use fresh lime wedges to add a bright, citrusy finish that complements the spicy sauce.

Keywords: Bang Bang Chicken, Fried Chicken, Rice Bowl, Spicy Chicken, Asian Chicken Bowl, Crispy Chicken, Sweet Chili Sauce, Weeknight Dinner