Easy Bang Bang Chicken Bowl Recipe

Introduction

This Easy Bang Bang Chicken Bowl is a vibrant and flavorful meal that combines crispy, spicy chicken with fresh vegetables and a creamy, tangy sauce. Perfect for a quick weeknight dinner, it’s simple to make and endlessly satisfying.

Ingredients

• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (Can substitute with shrimp or tofu for variations.)
• 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 (Ensure oil is hot enough before adding chicken.)
• 2 cups cooked jasmine rice (Can substitute jasmine rice for brown rice or quinoa.)
• 1 cup shredded lettuce
• 1 cup diced cucumber
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• Sesame seeds to taste for garnish (Optional)
• 1/2 cup mayonnaise (Can use non-fat mayonnaise or plain Greek yogurt.)
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (Adjust to taste.)

Instructions

1. Step 1: In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated.
2. Step 2: Heat vegetable oil in a large skillet over medium-high heat. When hot, add the coated chicken in a single layer. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside.
3. Step 3: In a small bowl, mix together mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your desired spice level.
4. Step 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. Step 5: Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if desired. Serve immediately.

Tips & Variations

• For a healthier option, bake the coated chicken pieces at 400°F (200°C) for 20-25 minutes instead of frying.
• Try substituting chicken with shrimp or tofu for different protein options.
• Use plain Greek yogurt instead of mayonnaise to reduce calories and add a slight tang.
• Add avocado slices or edamame to increase texture and nutrition.
• Adjust the sriracha and sweet chili sauce amount to control the spice and sweetness level to your liking.

Storage

Store any leftover chicken and vegetables separately from the rice and sauce in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stovetop, then add fresh vegetables and sauce before serving to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, by using gluten-free cornstarch and ensuring your sweet chili sauce is gluten-free, this recipe can be made gluten-free without sacrificing flavor.

How spicy is the bang bang sauce?

The sauce has a moderate spicy kick from the sriracha balanced with the sweetness of the chili sauce and creaminess of the mayo. You can easily adjust the spice level by adding more or less sriracha.

Easy Bang Bang Chicken Bowl Recipe

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4.6 from 87 reviews

This Easy Bang Bang Chicken Bowl features crispy, flavorful chicken coated in a seasoned cornstarch mixture and fried to golden perfection. Served over a bed of fragrant jasmine rice with fresh shredded lettuce, cucumber, carrots, and green onions, it’s topped with a creamy, spicy mayo sauce made from mayonnaise, sweet chili sauce, and sriracha. A quick and versatile dish perfect for a satisfying lunch or dinner, with options to substitute chicken with shrimp or tofu and jasmine rice with brown rice or quinoa.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American-Asian Fusion

Ingredients

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Chicken and Coating

• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (Can substitute with shrimp or tofu for variations.)
• 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 (Ensure oil is hot enough before adding chicken.)

Base and Toppings

• 2 cups cooked jasmine rice (Can substitute jasmine rice for brown rice or quinoa.)
• 1 cup shredded lettuce
• 1 cup diced cucumber
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• Sesame seeds to taste for garnish (Optional)

Sauce

• 1/2 cup mayonnaise (Can use non-fat mayonnaise or plain Greek yogurt.)
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (Adjust to taste.)

Instructions

1. Preparation: In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Add the bite-sized chicken pieces and toss until they are evenly coated with the mixture.
2. Cooking the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot enough, add the coated chicken pieces in a single layer. Cook for 5 to 7 minutes, turning occasionally to ensure all sides become golden brown and the chicken is cooked through. Once done, remove the chicken from the skillet and set aside.
3. Making the Spicy Mayo Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until the mixture is smooth. Adjust the amount of sriracha to achieve your desired level of spice.
4. Assembly: To assemble the bowls, start by placing the cooked jasmine rice at the bottom as the base. Top with the crispy cooked chicken, followed by shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
5. Finishing Touches: Drizzle the prepared spicy mayo sauce evenly over the assembled bowl. Sprinkle sesame seeds on top if desired for added texture and appearance. Serve immediately while the chicken is warm and crispy.

Notes

• You can substitute chicken with shrimp or tofu for a different protein variation.
• Jasmine rice can be replaced with brown rice or quinoa to add whole grain options.
• Use non-fat mayonnaise or plain Greek yogurt in the sauce for a lighter option.
• Adjust the sriracha quantity to control the spiciness of the sauce.
• Ensure the oil is hot enough before frying to achieve a crispy coating and prevent the chicken from absorbing too much oil.
• For gluten-free version, verify that the cornstarch and sauces used are gluten-free.

Keywords: Bang Bang Chicken, Chicken Bowl, Spicy Mayo Sauce, Fried Chicken, Easy Dinner, Asian Fusion, Quick Meal