why make this recipe
Bang Bang Chicken Bowl is a delightful dish that combines crispy chicken with fresh vegetables and a creamy, spicy sauce. It’s not only delicious but also quick to make, making it a perfect choice for a weeknight dinner or meal prep. With customizable ingredients, you can enjoy this bowl any way you like!
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. This helps them cook quickly and evenly.
- 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. Once hot, add the coated chicken pieces in batches. Fry until golden brown and cooked through, about 5-7 minutes. Remove and set on a plate lined with paper towels.
- While frying, prepare the sauce by mixing mayonnaise, sweet chili sauce, and Sriracha in a bowl until smooth and creamy.
- Assemble your bowls with cooked jasmine rice as the base, topped with shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Add the crispy chicken and drizzle with the creamy sauce.
- Finish with a sprinkle of sesame seeds and serve with extra lime wedges or sliced jalapeños if desired.
how to serve Bang Bang Chicken Bowl
Serve the Bang Bang Chicken Bowl fresh and warm. It’s great for lunch or dinner and can be topped with additional crispy shallots or fresh herbs for extra flavor.
how to store Bang Bang Chicken Bowl
To store leftovers, keep the components separate. Place the chicken, rice, and vegetables in airtight containers. They can be stored in the fridge for up to 3 days. Reheat the chicken before serving to maintain its crispiness.
tips to make Bang Bang Chicken Bowl
- For extra crunch, let the coated chicken rest for a few minutes before frying.
- Use a thermometer to ensure the oil is at the right temperature for frying to achieve the best crispiness.
- Feel free to mix some lime juice into the sauce for a zesty kick.
variation
You can easily change this recipe by using shrimp or tofu instead of chicken. Additionally, swap out the vegetables for any of your favorites such as bell peppers, corn, or snap peas.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to thaw it completely before cutting and coating.
Is this dish spicy?
The spice level depends on how much Sriracha you add. You can adjust the amount to suit your taste.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Just keep them separate and assemble the bowl when you’re ready to eat.
Bang Bang Chicken Bowl
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Delightful Bang Bang Chicken Bowl combines crispy chicken, fresh vegetables, and a creamy, spicy sauce, perfect for weeknight dinners or meal prep.
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.
- Remove and set on a plate lined with paper towels.
- Prepare the sauce by mixing mayonnaise, sweet chili sauce, and Sriracha in a bowl until smooth and creamy.
- Assemble your bowls with cooked jasmine rice as the base, topped with shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Add the crispy chicken and drizzle with the creamy sauce.
- Finish with a sprinkle of sesame seeds and serve.
Notes
For extra crunch, let the coated chicken rest for a few minutes before frying. Use a thermometer to ensure the oil is at the right temperature for frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Bang Bang Chicken, chicken bowl, quick dinner, meal prep, crispy chicken, Asian recipe