Bang Bang Chicken Rice Bowl
A quick and flavorful chicken rice bowl with crispy bang bang chicken and fresh veggies.
Servings: 2
Calories: 445kcal
Ingredients
For the Crispy Chicken:
- 2 chicken breasts or boneless thighs cut into bite-sized pieces
- ½ cup buttermilk 120 ml
- ½ cup cornstarch 60 g
- ½ cup all-purpose flour 60 g
- ½ tsp garlic powder 1 g
- ½ tsp smoked paprika 1 g
- Salt and pepper to taste
- Vegetable oil for frying
For the Bang Bang Sauce:
- ¼ cup light mayonnaise 60 ml
- 1½ tbsp sweet chili sauce 22 ml
- 1 tbsp sriracha 15 ml
- 1 tsp honey 5 ml
- 1 tsp rice vinegar 5 ml
For the Bowl Base & Toppings:
- 1 cup jasmine or brown rice 195 g cooked
- 1 cup mixed greens shredded
- ½ cup cucumber thinly sliced
- 1 carrot julienned or ribboned
- Fresh cilantro chopped
- Lime wedges for garnish
Instructions
- Soak the bite-sized chicken pieces in the buttermilk for a minimum of 15 minutes.
- In a separate shallow bowl, whisk together the cornstarch, flour, garlic powder, paprika, salt, and pepper to create the coating.
- Dredge the marinated chicken through the flour mixture, shaking off any excess.
- Heat about 1 inch of vegetable oil in a pan over medium-high heat, then fry the coated chicken in batches for 3–4 minutes per side until golden and fully cooked. Drain the crispy chicken on paper towels or a wire rack.
- In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Whisk until smooth.
- Just before serving, toss the hot, crispy chicken with the bang bang sauce until coated.
- Divide the cooked rice, mixed greens, sliced cucumber, and carrot between two serving bowls.
- Top the bowl base with the sauced chicken.
- Garnish with fresh chopped cilantro and a lime wedge.
Nutrition
Calories: 445kcal | Carbohydrates: 53g | Protein: 25g | Fat: 18g | Fiber: 3g