Bang Bang Chicken Bowl
A quick and tasty bowl featuring crunchy chicken, spicy mayo, fresh veggies, and warm jasmine rice, perfect for a weeknight meal or a quick lunch.
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
For the Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha adjust to taste
For Assembly
- 2 cups cooked jasmine rice
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds for garnish (optional)
Instructions
Preparation
- In a large bowl, mix cornstarch, salt, black pepper, garlic powder, and paprika.
- Toss the chicken pieces in the mix until all pieces are coated.
Cooking Chicken
- Heat the vegetable oil in a large skillet over medium-high heat.
- When the oil is hot, add the coated chicken in a single layer.
- Cook for 5–7 minutes, turning the pieces so they brown on all sides, and cook until done.
- Remove chicken and set aside.
Making the Sauce
- In a small bowl, stir mayonnaise, sweet chili sauce, and sriracha until smooth.
- Taste and add more sriracha if you want it hotter.
Assembly
- To build each bowl, put 1 cup of jasmine rice as the base.
- Add the cooked chicken on top.
- Add shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Drizzle the spicy mayo over the bowl.
- Sprinkle sesame seeds if you like.
- Serve right away.
Notes
Pat the chicken dry before coating for better adhesion of cornstarch. Do not overcrowd the pan while frying; fry in a single layer for maximum crispiness. Store leftovers in an airtight container in the fridge for up to 3 days. Keep the sauce and chicken separate if possible to avoid sogginess. Reheat chicken in a skillet or oven to maintain crispiness.