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Bang Bang Chicken Bowl

Crispy fried chicken tossed in a creamy spicy bang bang sauce served over jasmine rice with fresh vegetables.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1-inch bite-sized pieces
  • 1/2 cup cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 cup vegetable oil for frying
  • 2 cups cooked jasmine rice
  • 1 cup shredded lettuce
  • 1 cup diced cucumber
  • 1/2 cup shredded carrots
  • 1/4 cup chopped green onions
  • 1 tbsp sesame seeds optional garnish
  • 1/2 cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha

Equipment

  • Large skillet
  • Wire rack
  • Mixing bowls

Method
 

  1. In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Toss chicken pieces in the mixture, pressing gently to help the coating stick. Shake off any excess powder.
  2. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350 to 375 degrees F. Add chicken in a single layer without overcrowding, working in batches if needed.
  3. Cook chicken for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Internal temperature should reach 165 degrees F. Transfer to a wire rack or paper towel lined plate.
  4. While chicken cooks, whisk together mayonnaise, sweet chili sauce, and sriracha in a small bowl until smooth.
  5. Build bowls with jasmine rice as the base. Top with crispy chicken, lettuce, cucumber, and carrots. Drizzle with sauce and garnish with sesame seeds and green onions.

Notes

For best results, store components separately and assemble just before serving. Reheat chicken in an air fryer to maintain crispiness.