Bang Bang Chicken Bowl

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. This Bang Bang Chicken Bowl hits that perfect sweet spot between crunchy comfort food and salad-y freshness. It looks fancy enough to impress, but it comes together fast and with zero drama.

If you want another take or extra serving ideas check out this bang bang chicken bowl for more inspo.

Why This Recipe is Awesome

This recipe gives you crispy chicken that still plays nice with rice and veggies. It is messy in all the right ways and satisfying in even more.

It is also pretty forgiving so if you have a slightly overzealous wrist while seasoning you can still recover. It is idiot proof even I did not mess it up. Want another bowl idea while you are in the mood for bowls Try chicken alfredo garlic bread bowls for carb heaven vibes.

Short on time Want flavor without fuss This recipe delivers.

Ingredients You’ll Need

• 2 cups cooked jasmine rice
• 1 pound boneless skinless chicken breasts cut into bite sized pieces
• 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
• 1/2 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha adjust to taste
• 1 cup shredded lettuce
• 1 cup diced cucumber
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• Sesame seeds for garnish optional

Yes that is everything Pack the rice and prep the veg first to keep your flow smooth mise en place is your friend FYI prepping the chicken into bite sized pieces saves time when frying.

Step-by-Step Instructions

1. In a large bowl combine the cornstarch salt black pepper garlic powder and paprika Toss the chicken pieces in the mixture until well coated.
2. Heat the vegetable oil in a large skillet over medium high heat Once hot add the coated chicken pieces in a single layer Cook for about 5 to 7 minutes turning occasionally until golden brown and cooked through Remove from heat and set aside.
3. In a small bowl mix together the mayonnaise sweet chili sauce and sriracha until smooth Adjust the sriracha to your desired spice level.
4. To assemble the bowls start with a base of jasmine rice Top with the cooked chicken shredded lettuce diced cucumber shredded carrots and green onions.
5. Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if desired Serve immediately.

Common Mistakes to Avoid

• Crowding the pan Think you can toss all the chicken in at once No You end up steaming not frying. Fry in batches for crispy bits.
• Overdoing the sriracha Remember you can add but you cannot unburn your tongue. Taste the sauce as you mix.
• Skipping the cornstarch coating That coating gives you crunch and texture so do not skip it unless you like soggy chicken.
• Letting oil get too hot or too cool If the oil smokes you will burn the chicken If it is too cool the coating soaks up oil instead of crisping. Aim for shimmering oil not smoking oil.
• Neglecting the rice Warm rice makes everything taste better Warm it or reheat briefly before assembling.

Alternatives & Substitutions

• No mayo swap for Greek yogurt if you like tang and want something lighter. It still plays well with sweet chili sauce.
• No sriracha swap for gochujang or hot sauce if you prefer a different heat profile. Adjust sweetness accordingly.
• Gluten free Use potato starch or rice flour instead of cornstarch if you prefer that texture.
• Want more veg Add bell peppers edamame or steamed broccoli for extra color and crunch.
• Prefer sweet potato base Instead of rice try roasted sweet potato cubes or check out my version of chicken and sweet potato bowls for a hearty twist.

IMO these swaps keep the spirit of the bowl intact while letting you personalize it like a pro.

FAQ (Frequently Asked Questions)

Q Why does my chicken not get crispy
A Did you crowd the pan Did you let the oil heat enough Both kill crispiness. Heat oil until it shimmers and fry in batches.

Q Can I bake the chicken instead of frying
A Yes you can bake at about 425 F on a greased tray until cooked and crisping about 15 to 20 minutes depending on size Toss with a little oil first for better browning.

Q Is this spicy
A It can be as spicy as you want Scale the sriracha up down or swap it for a milder sauce If you want no heat omit it and add extra sweet chili for tang.

Q Can I use thighs instead of breasts
A Absolutely Thighs stay juicy and add flavor If you use thighs adjust cook time slightly and check for doneness.

Q How long will leftovers keep
A Store in an airtight container in the fridge for up to 3 days Reheat in a skillet to revive crispiness or oven at 350 F for a few minutes.

Q Can I meal prep these bowls
A Yes Prep rice and sauce ahead Store chicken and veg separately Assemble when ready to eat for best texture.

Final Thoughts

You just made a bowl that balances crunchy sweet spicy and fresh All with minimal fuss and maximum smiles. Invite someone over or keep it all for yourself No judgment here. Serve immediately for best texture and enjoy the crunch.

Now go impress someone or yourself with your new culinary skills You have earned it.

Conclusion

If you want to see another take on this dish or compare notes check the original Bang Bang Chicken Bowl from I Am Homesteader for extra tips and serving ideas.

Bang Bang Chicken Bowl

---

• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

Print Recipe

Pin Recipe

Description

A deliciously crunchy and fresh chicken bowl that combines crispy chicken with rice and veggies, drizzled with a spicy mayo sauce.

---

Ingredients

Scale 1x2x3x

• 2 cups cooked jasmine rice
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 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
• 1/2 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 cup shredded lettuce
• 1 cup diced cucumber
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• Sesame seeds for garnish (optional)

---

Instructions

1. In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated.
2. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken pieces in a single layer. Cook for about 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat and set aside.
3. In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your desired spice level.
4. To assemble the bowls, start with a base of jasmine rice. Top with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions.
5. Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if desired. Serve immediately.

Notes

Prepping the chicken into bite-sized pieces saves time when frying. Ensure not to crowd the pan to achieve crispiness.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 75mg

Keywords: chicken bowl, bang bang chicken, crispy chicken