Description
This Bang Bang Chicken Bowl is a flavorful and vibrant dish featuring crispy fried chicken tossed in a spicy mayo sauce, served over a bed of jasmine rice with fresh vegetables and garnished with sesame seeds. It’s a perfect balance of textures and tastes, combining savory, spicy, and refreshing elements in one bowl.
Ingredients
Scale
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (can substitute with shrimp or tofu)
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil for frying (ensure oil is hot before adding chicken)
For the Rice and Toppings
- 2 cups cooked jasmine rice (can substitute with brown rice or quinoa)
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds to taste (optional)
For the Sauce
- 1/2 cup mayonnaise (can use non-fat mayonnaise or plain Greek yogurt)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
Instructions
- Prepare the Chicken Coating: In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces thoroughly in the mixture until they are evenly coated.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the coated chicken pieces in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set aside to drain excess oil.
- Make the Sauce: In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha until you achieve a smooth, creamy sauce. Adjust the amount of sriracha to your preferred spice level.
- Assemble the Bowl: Begin by placing a bed of cooked jasmine rice at the bottom of each bowl. Top the rice with the fried chicken pieces, followed by shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Add Sauce and Garnish: Drizzle the prepared spicy mayo sauce over the top of the assembled bowl. Finish with a sprinkle of sesame seeds if desired, and serve immediately while the chicken is warm and crispy.
Notes
- Store any leftover components separately in airtight containers in the refrigerator: cooked chicken can be kept for up to 3 days, while fresh vegetables are best consumed within 1-2 days for optimal freshness.
- You can customize this bowl by substituting chicken with shrimp or tofu for different protein options.
- To make the dish healthier, consider using non-fat mayonnaise or plain Greek yogurt in the sauce.
- Adjust the spiciness of the sauce by varying the amount of sriracha according to your preference.
- Serve immediately after assembling to enjoy the contrast of crispy chicken and fresh vegetables.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 690 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
