Description
How to make a delicious Bang Bang Chicken Bowl with crispy chicken and creamy spicy sauce that’s ready for dinner in just 30 minutes.
Ingredients
- Crispy Chicken & Base:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 2 cups uncooked jasmine rice
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- Bang Bang Sauce Flavor Builders:
- 2–3 tablespoons Sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- Essential Seasonings:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Toppings & Freshness:
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1/2 English cucumber, thinly sliced
Instructions
- Prep Rice: Cook jasmine rice according to package directions. While it cooks, prepare your chicken and sauce. This forms the essential base for your Bang Bang Chicken Bowl. Set aside to keep warm. (39 words)
- Coat Chicken: In a bowl, toss chicken pieces with cornstarch, salt, and pepper until fully coated. This dredging creates a perfect crispy crust for your Bang Bang Chicken. (31 words)
- Make Sauce: Whisk together mayonnaise, sweet chili sauce, Sriracha, rice vinegar, soy sauce, and minced garlic in a bowl. Stir until smooth and emulsified, tasting for the perfect balance. (36 words)
- Fry Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the coated chicken in batches for 4-5 minutes per side until golden brown and crispy. (34 words)
- Combine & Toss: Add the crispy chicken directly to your prepared Bang Bang sauce. Gently toss to ensure every piece is thoroughly coated. This step brings the Bang Bang Chicken Bowl Easy 30-Minute together. (38 words)
- Assemble Bowls: Divide the warm rice among four bowls. Top with the sauced Bang Bang chicken, thinly sliced cucumber, fresh green onions, and a sprinkle of sesame seeds. (35 words)
- Enjoy Dinner: Serve your delicious Bang Bang Chicken Bowl Easy 30-Minute immediately. This comforting meal is perfect for a quick and satisfying weeknight dinner. (30 words)
Notes
Fry chicken in batches to maintain oil temperature and prevent sogginess. Overcrowding the pan leads to less crispy results.
Store leftovers in an airtight container, ideally separating chicken and rice. Refrigerate promptly and consume within 3-4 days.
Boneless, skinless chicken thighs can substitute breasts for a moister result, though the texture will vary slightly.
Serve immediately while warm and crispy. Garnish with extra green onions and toasted sesame seeds for appealing presentation.
For superior, lasting crispness, double dredge the chicken pieces in cornstarch before frying. This creates an unbeatable crunch.
**Allergy Information:** Eggs, Soy, Gluten, Sesame