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Bang Bang Chicken Bowl

Bang Bang Chicken Bowl

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.
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Course: Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Medium Bowl
  • Large Skillet or Dutch Oven
  • Wire rack
  • - Baking Sheet
  • Small Bowl
  • Slotted spoon or spider strainer

Method
 

  1. 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
  2. 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
  3. 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
  4. 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).
  5. 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.
  6. 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
  7. 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.
  8. 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
  9. 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
  10. 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

Notes

Proper storage involves keeping components separate in airtight containers to maintain crispiness and freshness. Reheat chicken and rice gently in a skillet or stovetop with a splash of liquid. For best results, reheat chicken separately.
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