Description
This Bang Bang Chicken and Rice Bowl is bursting with flavor and made with crispy chicken in a creamy, sweet-and-spicy sauce. It’s a quick and satisfying meal perfect for busy evenings.
Ingredients
Scale
- 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
Instructions
- Marinate the chicken pieces in buttermilk for at least 15 minutes.
- Combine cornstarch, flour, garlic powder, smoked paprika, salt, and pepper in a shallow bowl.
- Heat vegetable oil in a skillet and fry the coated chicken until golden brown (3–4 minutes per side).
- Make the bang bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar.
- Toss the fried chicken in the sauce until coated, then assemble the bowls with rice, mixed greens, cucumber, and carrot.
- Top it off with the sauced chicken, cilantro, and lime wedges.
Notes
Letting the chicken marinate is crucial for flavor and tenderness.
Avoid overcrowding the skillet for even frying.
You can customize the sauce by adjusting sriracha to your spice preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg