Description
Experience the flavors of the Bang Bang Chicken and Rice Bowl, featuring crispy chicken, a creamy, spicy sauce, and fresh veggies. It’s an easy, satisfying meal that’s perfect for busy weeknights or gatherings with friends and family.
Ingredients
- Chicken Breasts or Boneless Thighs (2)
- Buttermilk (½ cup)
- Cornstarch (½ cup)
- All-Purpose Flour (½ cup)
- Garlic Powder (½ tsp)
- Smoked Paprika (½ tsp)
- Salt and Pepper (to taste)
- Vegetable Oil (for frying)
- Mayonnaise (¼ cup)
- Sweet Chili Sauce (1½ tbsp)
- Sriracha (1 tbsp)
- Honey (1 tsp)
- Rice Vinegar (1 tsp)
- Cooked Jasmine or Brown Rice (1 cup)
- Shredded Mixed Greens (1 cup)
- Cucumber (½ cup, thinly sliced)
- Carrot (1, julienned or ribboned)
- Fresh Cilantro (chopped)
- Lime Wedges (for garnish)
Instructions
- Marinate the chicken in buttermilk for at least 15 minutes.
- Prepare the coating by mixing cornstarch, flour, garlic powder, smoked paprika, salt, and pepper in a bowl.
- Heat the vegetable oil in a large pan and fry the chicken coated in the flour mixture until golden brown, about 3-4 minutes on each side.
- Make the Bang Bang sauce by whisking mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
- Toss the fried chicken in the sauce before serving.
- Assemble bowls with cooked rice, mixed greens, cucumber, carrot, and topped with the sauced chicken and cilantro.
Notes
Ensure chicken is dry before dredging to help the coating stick better.
For meal prep, store chicken, rice, and sauce separately until ready to eat.
Adjust spiciness by varying the amount of sriracha used.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 8g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg