Why Make This Recipe
Bang Bang Chicken Bowl is a delightful combination of crispy chicken, fresh vegetables, and a spicy sauce that makes your taste buds dance! This recipe is not only delicious but also easy to make at home. It’s perfect for a quick lunch or dinner and is sure to impress your family and friends. Plus, it’s customizable, so you can adjust the ingredients to suit your preferences.
How to Make Bang Bang Chicken Bowl
Ingredients:
- 2 cups cooked jasmine rice
- 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
- 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
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds for garnish (optional)
Directions:
- In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken pieces in a single layer. Cook for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat and set aside.
- In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your desired spice level.
- To assemble the bowls, start with a base of jasmine rice. Top with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions.
- Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if desired. Serve immediately.
How to Serve Bang Bang Chicken Bowl
Serve the Bang Bang Chicken Bowl fresh and warm. You can place all the elements in separate bowls for everyone to build their own. This way, everyone can choose how much sauce or vegetables they want. It makes for a fun and interactive meal!
How to Store Bang Bang Chicken Bowl
If you have leftovers, you can store them in an airtight container in the refrigerator. Make sure to keep the chicken and sauce separate from the vegetables and rice. This will help keep everything fresh. The bowl can be kept in the fridge for up to 3 days. Reheat the chicken and rice in the microwave before serving.
Tips to Make Bang Bang Chicken Bowl
- Ensure the oil is hot enough before adding the chicken to get that crispy texture.
- Feel free to add any other vegetables you like, such as bell peppers or snap peas.
- For a healthier version, you can bake the chicken instead of frying it.
Variation
You can use shrimp or tofu instead of chicken for a different protein option. The sauce and other ingredients will work well with these variations, giving you a refreshing twist on the original recipe.
FAQs
1. Can I make the sauce ahead of time?
Yes, you can prepare the spicy mayo sauce a day in advance and store it in the refrigerator for added convenience.
2. What can I use instead of jasmine rice?
You can use brown rice, quinoa, or even cauliflower rice for a low-carb option.
3. Is this dish gluten-free?
Yes, as long as you check that your sweet chili sauce is gluten-free, the dish can be made gluten-free by using gluten-free cornstarch and sauces.
Bang Bang Chicken Bowl
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 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 for crispy texture.
For the Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha Adjust to taste.
Fresh Vegetables
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds for garnish (optional)
Base
- 2 cups cooked jasmine rice Can be substituted with brown rice, quinoa, or cauliflower rice for a low-carb option.
Instructions
Preparation
- In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated.
Cooking
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken pieces in a single layer. Cook for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat and set aside.
Sauce Preparation
- In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your desired spice level.
Assembly
- To assemble the bowls, start with a base of jasmine rice. Top with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions.
- Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if desired. Serve immediately.
