Description
A flavorful Bang Bang Chicken Bowl featuring crispy fried chicken coated in a spicy, tangy mayo-based sauce, served over fluffy jasmine rice with fresh cucumber, carrot, scallions, and garnished with cilantro and sesame seeds. This dish brings a perfect balance of textures and a delightful kick in just 45 minutes.
Ingredients
Scale
Rice
- 1 cup jasmine rice
- 2 cups water
Chicken
- 2 boneless skinless chicken breasts
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 large eggs
- 2 tablespoons vegetable oil
Sauce
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon lime juice
- 1 clove garlic, minced
Vegetables & Garnish
- 1 cucumber, sliced
- 1 carrot, shredded
- 2 scallions, chopped
- Handful cilantro leaves
- 1 tablespoon sesame seeds
Instructions
- Cook Rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed and the rice is tender.
- Prepare Chicken: Cut the chicken breasts into bite-sized pieces. Season them evenly with salt and pepper to enhance flavor.
- Prepare Breading Station: In a bowl, whisk the eggs until well beaten. On a separate plate, spread out the cornstarch for coating.
- Coat Chicken: Dip each chicken piece into the beaten eggs, allowing excess to drip off. Then coat thoroughly with cornstarch, ensuring every piece is evenly covered for a crispy finish.
- Fry Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches, cooking each side for about 4 to 5 minutes until golden brown and cooked through. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- Make Bang Bang Sauce: In a clean bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and minced garlic until smooth and well combined, creating a creamy, spicy sauce.
- Coat Chicken in Sauce: Add the fried chicken pieces to the sauce and gently toss until every piece is evenly coated with the flavorful bang bang sauce.
- Assemble Bowls: Divide the cooked jasmine rice evenly among serving bowls. Top each bowl with the coated chicken, sliced cucumber, shredded carrot, and chopped scallions for freshness and crunch.
- Garnish and Serve: Finish the bowls by garnishing with cilantro leaves and sprinkling sesame seeds on top. Serve immediately while warm and enjoy the blend of spicy, creamy, crisp, and fresh flavors.
Notes
- Rinsing the rice removes excess starch, preventing it from becoming gummy.
- Ensure chicken pieces are fully coated in cornstarch for optimal crispiness when frying.
- Frying in batches prevents the chicken from steaming and helps maintain a crispy texture.
- Adjust the amount of sriracha according to your preferred spice level.
- This recipe can be doubled easily to serve more people.
- Leftover bang bang chicken and rice can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Keywords: Bang Bang Chicken, Asian chicken bowl, fried chicken recipe, spicy chicken bowls, jasmine rice bowl, crispy chicken, homemade bang bang sauce
