Bang Bang Chicken Bowl
A delightful combination of crispy chicken, fresh vegetables, and a spicy sauce, perfect for a quick and customizable meal.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep chicken and sauce separate from vegetables and rice for freshness. For a healthier version, you can bake the chicken instead of frying it.