Bang Bang Chicken & Rice Bowl
This bang bang chicken and rice bowl is crispy, saucy, and packed with bold flavor. Fried chicken gets tossed in a creamy, sweet-and-spicy bang bang sauce, then layered over rice with fresh veggies for an easy, satisfying bowl that works just as well for weeknight dinners as it does for meal-prep lunches.
Servings: 2
Ingredients
- 2 chicken breasts or boneless thighs cut into bite-sized pieces
- ½ cup buttermilk
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- Vegetable oil for frying
Bang Bang Sauce:
- ¼ cup mayonnaise
- 1½ tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey
- 1 tsp rice vinegar
Bowl Base:
- 1 cup cooked jasmine or brown rice
- 1 cup shredded mixed greens
- ½ cup cucumber thinly sliced
- 1 carrot julienned or ribboned
- Fresh cilantro chopped
- Lime wedges for garnish
Instructions
- Marinate the Chicken: Add the chicken pieces to a bowl and pour over the buttermilk. Let them soak for at least 15 minutes to help keep the chicken tender and juicy.
- Prep the Coating: In a shallow bowl, combine the cornstarch, flour, garlic powder, paprika, salt, and pepper.
- Fry the Chicken: Dredge the marinated chicken in the flour mixture, shaking off any excess. Heat oil about 1 inch deep in a pan over medium-high heat. Working in batches, fry the chicken for 3–4 minutes per side, until golden brown and cooked through. Transfer to paper towels or a wire rack to drain.
- Make the Bang Bang Sauce: In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
- Toss and Assemble: Just before serving, toss the crispy chicken in the bang bang sauce. To assemble the bowls, layer rice, mixed greens, cucumber, and carrot. Top with the sauced chicken, then finish with chopped cilantro and lime wedges.