Description
This Bang Bang Chicken and Rice Bowl delights with crispy chicken, vibrant veggies, and a creamy spicy sauce. Perfect for a quick dinner or meal prep!
Ingredients
Scale
- 2 chicken breasts or boneless thighs
- ½ cup buttermilk
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper (to taste)
- Vegetable oil (for frying)
- ¼ cup mayonnaise
- 1½ tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey
- 1 tsp rice vinegar
- 1 cup cooked jasmine or brown rice
- 1 cup shredded mixed greens
- ½ cup cucumber (thinly sliced)
- 1 carrot (julienned or ribboned)
- Fresh cilantro (chopped)
- Lime wedges (for garnish)
Instructions
- Marinate the chicken in buttermilk for at least 15 minutes.
- Prepare the coating by mixing cornstarch, flour, garlic powder, smoked paprika, salt, and pepper in a shallow bowl.
- Heat vegetable oil in a pan over medium-high heat and dredge the marinated chicken in the flour mixture before frying for 3–4 minutes per side until golden brown.
- Make the bang bang sauce by combining mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl until smooth.
- Toss the crispy chicken in the bang bang sauce, then assemble bowls with rice, mixed greens, cucumber, carrot, and topped with the saucy chicken, cilantro, and lime.
Notes
For gluten-free, use tamari instead of soy sauce.
Marinate chicken a day ahead for deeper flavor.
Use high smoke point oils for frying, like canola or peanut oil.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 7g
- Sodium: 840mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg