Dive into a world of flavor with this sensational Bang Bang Chicken Bowl, a dish that effortlessly combines spicy, sweet, and creamy notes for an unforgettable meal. This recipe is your shortcut to a restaurant-quality experience right in your own kitchen, perfect for busy weeknights or impressing guests.
Key Ingredients for Bang Bang Chicken Bowl
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Vegetable oil or canola oil, for frying (about 2-3 cups)
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons Sriracha (adjust to your spice preference)
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar
- 1/2 teaspoon soy sauce
- 1 clove garlic, minced
For the Bowl Assembly:
- 2 cups cooked jasmine rice or brown rice
- 1 cup shredded lettuce or chopped romaine
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup toasted sesame seeds
- Optional toppings: chopped fresh cilantro, thinly sliced red bell peppers, a lime wedge
How to Make Bang Bang Chicken Bowl
Prepare to be amazed by how simple it is to create this deeply satisfying Bang Bang Chicken Bowl. In under an hour (including prep and cook time), you’ll have tender, crispy chicken coated in a luscious, spicy-sweet sauce, served over fluffy rice. This dish is a symphony of textures and tastes, boasting a creamy sauce that defines its signature appeal.
Step-by-Step Instructions
- Prepare the Chicken Coating: In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. This blend will create a light, crispy coating for your chicken.
- Coat the Chicken: Add the cut chicken pieces to the dry ingredient mixture and toss until each piece is evenly coated. Ensure no excess flour falls into the bowl. You can also place the flour mixture in a shallow dish and dredge the chicken pieces one by one.
- Heat the Oil: Pour enough vegetable or canola oil into a large skillet or Dutch oven to come about 1 inch up the sides. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). A good test is to drop a small piece of chicken coating into the oil; if it sizzles immediately, the oil is ready.
- Fry the Chicken: Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the skillet. Fry for 4-6 minutes, flipping halfway through, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
- Drain the Chicken: Using a slotted spoon or spider strainer, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. This step ensures maximum crispiness.
- Make the Bang Bang Sauce: While the chicken is frying or draining, prepare the bang bang sauce. In a small bowl, combine the mayonnaise, sweet chili sauce, Sriracha, honey or maple syrup, rice vinegar, soy sauce, and minced garlic. Whisk until thoroughly combined and smooth. Taste and adjust the Sriracha for your desired level of heat.
- Sauce the Chicken: Once the chicken is drained, transfer it to a clean, large bowl. Pour about half of the Bang Bang sauce over the chicken and gently toss until all the pieces are coated. You can add more sauce if you prefer a richer coating, reserving some for drizzling.
- Assemble the Bowls: Divide the cooked rice equally among your serving bowls. Top the rice with the sauced bang bang chicken.
- Add Fresh Toppings: Artfully arrange the shredded lettuce or chopped romaine, shredded carrots, and chopped green onions over the chicken and rice.
- Garnish and Serve: Sprinkle generously with toasted sesame seeds. Add any optional toppings like fresh cilantro or sliced red bell peppers. Serve immediately with a lime wedge for squeezing over the top, if desired.
Why You’ll Love This Bang Bang Chicken Bowl
Get ready to fall head over heels for this Bang Bang Chicken Bowl. Its star attraction is undoubtedly the incredibly craveable Bang Bang sauce – a perfect harmony of creamy, sweet, and spicy that coats succulent, crispy chicken. Far from a daunting culinary feat, this recipe is a budget-friendly game-changer, allowing you to recreate a beloved takeout classic for a fraction of the cost, bringing joy and vibrant flavors to your table without breaking the bank.
Imagine the delightful crunch of the perfectly fried chicken giving way to the tender interior, all enveloped in that signature, irresistibly smooth sauce. It’s a flavor profile that rivals your favorite Asian takeout spots, offering a satisfying depth and complexity that will have you reaching for seconds. This dish is more than just a meal; it’s an experience waiting to happen in your own home. Don’t wait – add this easy yet impressive Bang Bang Chicken Bowl to your dinner rotation today!
Storing and Reheating Tips
To keep your delicious Bang Bang Chicken Bowl as delightful as possible for later, proper storage is key. Once the components have cooled down to room temperature (ideally within 2 hours of cooking), store the cooked rice, sauced chicken, and fresh toppings in separate airtight containers in the refrigerator. This separation prevents the chicken from losing its crispiness and keeps the vegetables fresh and vibrant. The Bang Bang Chicken can be stored this way for up to 3 days.
When you’re ready to reheat, the best method involves maintaining some of that delightful texture. For the chicken and rice, you can gently reheat them in a skillet over medium-low heat with a splash of water or broth, stirring occasionally, until warmed through. Alternatively, you can use a microwave, though the chicken may lose some crispness. For best results, consider reheating the chicken separately and then assembling the bowl with fresh lettuce and carrots. If you’d like to freeze components for future enjoyment, the cooked chicken (without sauce) and rice can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Bang Bang Chicken Bowl is a true crowd-pleaser, offering an explosion of deliciousness that’s surprisingly simple to achieve. Give this recipe a try for a flavorful and satisfying meal that your whole family will love.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Bang Bang Chicken Bowl
Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. This blend will create a light, crispy coating for your chicken.1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika
- Add the cut chicken pieces to the dry ingredient mixture and toss until each piece is evenly coated. Ensure no excess flour falls into the bowl. You can also place the flour mixture in a shallow dish and dredge the chicken pieces one by one.1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- Pour enough vegetable or canola oil into a large skillet or Dutch oven to come about 1 inch up the sides. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). A good test is to drop a small piece of chicken coating into the oil; if it sizzles immediately, the oil is ready.Vegetable oil or canola oil, for frying
- Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the skillet. Fry for 4-6 minutes, flipping halfway through, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
- Using a slotted spoon or spider strainer, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. This step ensures maximum crispiness.
- While the chicken is frying or draining, prepare the bang bang sauce. In a small bowl, combine the mayonnaise, sweet chili sauce, Sriracha, honey or maple syrup, rice vinegar, soy sauce, and minced garlic. Whisk until thoroughly combined and smooth. Taste and adjust the Sriracha for your desired level of heat.1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons Sriracha, 1 tablespoon honey or maple syrup, 1 teaspoon rice vinegar, 1/2 teaspoon soy sauce, 1 clove garlic, minced
- Once the chicken is drained, transfer it to a clean, large bowl. Pour about half of the Bang Bang sauce over the chicken and gently toss until all the pieces are coated. You can add more sauce if you prefer a richer coating, reserving some for drizzling.
- Divide the cooked rice equally among your serving bowls. Top the rice with the sauced bang bang chicken.2 cups cooked jasmine rice or brown rice
- Artfully arrange the shredded lettuce or chopped romaine, shredded carrots, and chopped green onions over the chicken and rice.1 cup shredded lettuce or chopped romaine, 1/2 cup shredded carrots, 1/4 cup chopped green onions
- Sprinkle generously with toasted sesame seeds. Add any optional toppings like fresh cilantro or sliced red bell peppers. Serve immediately with a lime wedge for squeezing over the top, if desired.1/4 cup toasted sesame seeds, Optional toppings: chopped fresh cilantro, thinly sliced red bell peppers, a lime wedge