Name: Bang Bang Chicken and Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-American
Ingredients: 2 chicken breasts or boneless thighs; 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; ¼ cup mayonnaise; 1½ tbsp sweet chili sauce; 1 tbsp sriracha; 1 tsp honey; 1 tsp rice vinegar; 1 cup cooked jasmine or brown rice; 1 cup shredded mixed greens; ½ cup cucumber; 1 carrot; Fresh cilantro; Lime wedges

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There’s something utterly irresistible about the aroma of fried chicken wafting through the kitchen. As you approach the stove, the sound of sizzling oil dances in your ears, teasing your taste buds with each crispy piece. The vibrant colors of fresh veggies and fluffy rice look like a hug on a plate, promising a warm and satisfying meal. This Bang Bang Chicken and Rice Bowl is not just a meal; it’s an encompassing experience filled with bold flavors and comforting textures that are hard to resist.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Bang Bang Chicken and Rice Bowl
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Bang Bang Chicken and Rice Bowl

I remember enjoying something similar at a small takeout place in my college town, where I’d grab a bowl after long study nights. Those moments of indulging in something flavorful helped me recharge and find joy in the hustle. Whether you’re wrapping up a busy day or planning a cozy gathering, this bowl of crispy chicken in a creamy, sweet-and-spicy sauce is here to save the day. You’ll find yourself smiling as you take that first spoonful—trust me, this Bang Bang Chicken and Rice Bowl is all about bringing comfort and flavor together. Let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 45 minutes, perfect for a weeknight dinner or a tasty lunch prep.
Irresistible Flavor: The crispy chicken tossed in creamy bang bang sauce creates a delightful contrast of textures and flavors.
Eye-Catching Appeal: This bowl looks as good as it tastes, featuring vibrant veggies and colors that make every meal feel special.
Flexible Serving: Enjoy it as a satisfying dinner, or pack it up for lunch—whatever suits your day!
Diet-Friendly Options: Easily adapt this recipe by using gluten-free flour or serving it with a plant-based protein for a delicious vegan option.

Ingredients You’ll Need

2 chicken breasts or boneless thighs: Cut into bite-sized pieces for quick cooking and a juicy bite.
½ cup buttermilk: Provides moisture and tenderness, making the chicken incredibly juicy. If unavailable, plain yogurt or milk mixed with lemon can substitute.
½ cup cornstarch: This gives the chicken that extra crispy texture when fried. You could also use potato starch for a similar crisp.
½ cup all-purpose flour: Creates the base for your coating; whole wheat flour can work here for a nuttier flavor.
½ tsp garlic powder: Added for a savory depth; fresh garlic can work if minced finely.
½ tsp smoked paprika: Infuses a light smoky flavor; regular paprika is an excellent substitution if you prefer less smokiness.
Salt and pepper (to taste): Essential for enhancing all the flavors—you can experiment with flavored salts if you like.
Vegetable oil: For frying; canola or peanut oil works well here too, given their high smoke points.
¼ cup mayonnaise: It serves as a creamy base for your bang bang sauce, crucial for richness.
1½ tbsp sweet chili sauce: Adds the signature sweetness; you can replace it with homemade chili sauce for a spicier kick.
1 tbsp sriracha: Provides a spicy zip; adjust based on how hot you like it.
1 tsp honey: Binds the sauce and adds a touch of sweetness; agave or maple syrup can be used as a vegan alternative.
1 tsp rice vinegar: Balances the richness with tang—apple cider vinegar works well if you don’t have rice vinegar.
1 cup cooked jasmine or brown rice: The perfect fluffy base for layering everything; quinoa can be a healthy alternative.
1 cup shredded mixed greens: For freshness; you can substitute kale or spinach for a more robust texture.
½ cup cucumber: Thinly sliced for a refreshing crunch; zucchini can also work in a pinch.
1 carrot: Julienned or ribboned for a splash of color and sweetness; any other crunchy veggie works too!
Fresh cilantro: Chopped for garnish and a burst of flavor; parsley can be a mild alternative if cilantro isn’t your favorite.
Lime wedges: A squeeze of lime adds brightness and enhances every bite.

How to Make Bang Bang Chicken and Rice Bowl

Marinate the Chicken: Start by placing the bite-sized chicken pieces into a bowl and pouring the buttermilk over them. Allow the chicken to soak for at least 15 minutes to tenderize the meat and ensure it remains juicy after frying. This step is key; the buttermilk helps create a divine, moist center while also allowing the coating to stick better.

Prep the Coating: While the chicken marinates, combine the cornstarch, flour, garlic powder, smoked paprika, salt, and pepper in a shallow bowl. Mix well with a fork to evenly distribute all those lovely flavors. This dry coating is imperative for achieving that delightful crunch, so make sure it’s nice and well-mixed!

Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once hot, take each marinated chicken piece and dredge it in the flour mixture, ensuring to coat all sides while shaking off any excess. Fry the chicken in batches for about 3–4 minutes per side, until golden brown and cooked through—look for that beautiful crust! After frying, transfer the chicken to a paper towel-lined plate or a wire rack to drain any excess oil.

Make the Bang Bang Sauce: In a separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and well-combined. Taste it and adjust the flavors if you desire a bit more heat or sweetness. This sauce is what brings your **Bang Bang Chicken and Rice Bowl** to life; it’s creamy and spicy with that sweet undertone that complements your crispy chicken perfectly!

Toss and Assemble: Just before serving, toss your crispy chicken in the bang bang sauce until it’s fully coated. This ensures every bite transports you straight to flavor town! To assemble your bowls, layer a generous scoop of rice at the bottom, followed by the mixed greens, fresh cucumber, and colorful carrot ribbons. Top it all off with your sauced chicken, a sprinkle of chopped cilantro, and a few lime wedges for that extra zing. Now you have a vibrant, inviting bowl that’s aesthetically pleasing and irresistible!

Storing & Reheating

To store your Bang Bang Chicken and Rice Bowl, keep any leftovers in an airtight container in the refrigerator for up to 3 days. If you wish to store it longer, assemble it without the sauce and freeze for up to 3 months; make sure to label it! When reheating, pop it in the microwave for about 2 minutes at medium power, or until heated through. The chicken may lose some crunch after refrigeration, so you may want to give it a quick fry or bake in the oven to crisp it back up before serving!

Chef’s Helpful Tips

Avoid burning the oil by ensuring it’s adequately heated before frying. You can test with a small piece of batter; if it sizzles and bubbles, you’re good to go.
To ensure even cooking, don’t overcrowd the skillet when frying; give the chicken space to fry nicely.
If you’re unsure about the spice level in your sauce, start with less sriracha and add more to taste.
Make ahead by marinating the chicken the night before; this gives time for those flavors to meld and penetrate the meat beautifully.
Consider adding other toppings like sliced avocados or sesame seeds for extra flavor and texture!

With this Bang Bang Chicken and Rice Bowl recipe, you get to create a delightful meal that’s crispy, creamy, and packed with fresh flavors in every bite. There’s something joyous about preparing a satisfying dish for yourself or those you love—each ingredient tells a story and brings a little happiness to the table. Feel free to explore and tweak the recipe, making it your own. Enjoy every bite, and embrace the joy of cooking!

Recipe FAQs

Can I use frozen chicken for this recipe?

Absolutely! Just make sure to thaw it completely before marination for the best results. Thawing overnight in the fridge works well and keeps the chicken safe.

How can I make this dish spicier?

To crank up the heat, consider adding more sriracha to the bang bang sauce or even incorporating diced fresh chilies into the mix. You might also try a pinch of cayenne pepper to the dry coating for extra warmth!

What can I use if I don’t have buttermilk?

If you’re out of buttermilk, a quick substitute can be made by combining one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it will work beautifully in this recipe.

Can I make this dish vegan?

Definitely! Substitute the chicken with pieces of firm tofu or tempeh. For the bang bang sauce, replace the mayonnaise with a dairy-free alternative, and you’ll still have a deliciously satisfying bowl that everyone can enjoy!