Bang Bang Chicken Bowl
Dive into a bowl of pure flavor with these Irresistible Bang Bang Chicken Bowls! Featuring crispy, golden-fried chicken tossed in a creamy, spicy-sweet sauce, served over fluffy jasmine rice and vibrant, fresh vegetables. This dish is an explosion of textures and tastes, making it a perfect weeknight dinner that feels gourmet. It's incredibly satisfying, easy to customize, and comes together faster than you might think.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Servings
4 generous servings
Keywords
Why This Recipe Delivers
- An exciting symphony of sweet, spicy, and savory flavors in every bite.
- Features perfectly crispy chicken contrasted with refreshing, crisp vegetables.
- A highly customizable dish; easily swap proteins or veggies to suit your preference.
- Impressively quick to prepare, making it ideal for busy weeknights without compromising on taste.
- Offers a balanced and satisfying meal, packed with protein, healthy fats, and vibrant produce.
Ingredients
- 450 grams (1 pound) boneless, skinless chicken breasts, cut into bite-sized pieces. (Shrimp or firm tofu are excellent substitutes for a pescatarian or vegetarian twist.)
- 120 grams (1/2 cup) cornstarch, for a crisp coating.
- 5 grams (1 teaspoon) fine sea salt.
- 2.5 grams (1/2 teaspoon) freshly ground black pepper.
- 1.25 grams (1/4 teaspoon) garlic powder.
- 1.25 grams (1/4 teaspoon) smoked paprika, for a subtle depth of flavor.
- 60 milliliters (1/4 cup) high smoke point vegetable oil, such as canola or grapeseed oil, for frying.
- 360 grams (2 cups) cooked jasmine rice, warm. (Brown rice, quinoa, or even cauliflower rice can be used for different dietary needs.)
- 120 grams (1 cup) finely shredded iceberg or romaine lettuce, for a crisp base.
- 150 grams (1 cup) diced English cucumber, for freshness.
- 60 grams (1/2 cup) shredded carrots, for a touch of sweetness and color.
- 30 grams (1/4 cup) chopped green onions (scallions), for garnish and a mild oniony bite.
- Sesame seeds, toasted, to taste, for an optional nutty garnish.
- 120 milliliters (1/2 cup) full-fat mayonnaise. (For a lighter option, consider non-fat mayonnaise or plain Greek yogurt.)
- 30 milliliters (2 tablespoons) sweet chili sauce, for that essential balance of sweet and mild heat.
- 15 milliliters (1 tablespoon) sriracha, or more to taste, to dial up the spice.
Instructions
- Prepare the chicken for coating. Ensure your chicken breasts are cut into uniform bite-sized pieces for even cooking. In a spacious mixing bowl, whisk together the cornstarch, salt, black pepper, garlic powder, and paprika until thoroughly combined. This dry mix forms the crispy coating for the chicken.
- Coat the chicken thoroughly. Add the cut chicken pieces to the dry cornstarch mixture. Toss vigorously until each piece is completely covered with the seasoned cornstarch. A well-coated chicken piece will yield the crispiest results.
- Heat the frying oil. Place a large, heavy-bottomed skillet or wok over medium-high heat. Add the vegetable oil and allow it to heat until shimmering, approximately 3-5 minutes. To test if it's ready, drop a tiny pinch of the cornstarch mixture into the oil; it should sizzle immediately.
- Fry the chicken to golden perfection. Carefully add the coated chicken pieces to the hot oil in a single layer, ensuring not to overcrowd the pan. Fry for 5 to 7 minutes, turning the pieces occasionally with tongs, until they are beautifully golden brown and fully cooked through. The internal temperature should reach 74°C (165°F). Remove the cooked chicken with a slotted spoon and transfer it to a plate lined with paper towels to drain any excess oil. Set aside.
- Whisk together the vibrant Bang Bang sauce. In a separate small bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Whisk vigorously until the sauce is smooth, creamy, and uniform in color. Taste the sauce and adjust the amount of sriracha to achieve your desired level of spicy kick.
- Thoughtfully assemble your Bang Bang Bowls. Begin by layering the warm, fluffy jasmine rice at the bottom of each serving bowl. Artfully arrange the crispy fried chicken over the rice. Next, add generous portions of shredded lettuce, diced cucumber, shredded carrots, and a sprinkle of fresh green onions around the chicken, creating a vibrant visual appeal.
- Drizzle, garnish, and serve immediately. Generously drizzle the creamy, spicy Bang Bang sauce over the chicken and vegetables in each bowl. For an extra touch of flavor and texture, sprinkle toasted sesame seeds over the top. Serve these delightful bowls immediately while the chicken is warm and crisp.
Tools You’ll Need
- Large mixing bowl
- Large, heavy-bottomed skillet or wok
- Small mixing bowl
- Whisk
- Tongs or slotted spoon
- Measuring cups and spoons
- Sharp chef's knife
- Sturdy cutting board
- Paper towels (for draining chicken)
- Serving bowls
Essential Success Tips
- Do not overcrowd the skillet when frying the chicken; cook in batches if necessary to ensure even browning and crispiness. Overcrowding can lower the oil temperature and lead to soggy chicken.
- Ensure your frying oil is at the correct temperature before adding the chicken. If the oil isn't hot enough, the chicken will absorb too much oil and become greasy. Too hot, and it will burn before cooking through.
- Always taste your Bang Bang sauce before serving! Adjust the sriracha to your personal spice tolerance, or add a touch more sweet chili sauce for extra sweetness if desired.
- Prep all your vegetables and cook your rice ahead of time. This 'mise en place' approach makes assembly incredibly fast, especially for a quick weeknight meal.
- For the freshest taste and best texture, use high-quality, crisp vegetables. A fresh cucumber and vibrant lettuce make all the difference.
Professional Cooking Secrets
- To achieve truly restaurant-quality 'velveted' chicken, marinate the chicken pieces for 15-20 minutes in a mixture of 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil before coating with cornstarch. This adds incredible tenderness and flavor depth.
- Elevate the sauce by making your own sweet chili sauce. While store-bought is convenient, a homemade version using red chilies, garlic, vinegar, and sugar offers unparalleled freshness and can be tailored precisely to your palate.
- Consider adding a textural element beyond sesame seeds, such as a sprinkle of crushed roasted peanuts or crispy fried shallots, for an additional layer of crunch and flavor complexity that truly sets the dish apart.
Notes
- Leftover cooked chicken and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or oven for best results. The fresh vegetables are best prepared right before serving.
- For a deeper flavor profile, consider marinating the chicken in a little soy sauce, ginger, and garlic for 30 minutes before coating with cornstarch.
- This dish is fantastic for meal prepping. Cook the chicken and rice, prepare the sauce, and chop the vegetables. Store them in separate containers and assemble just before eating to maintain freshness and texture.
Frequently Asked Questions
Can I make this Bang Bang Chicken Bowl vegetarian?
Absolutely! Simply substitute the chicken with 450 grams (1 pound) of extra-firm tofu, pressed and cubed, then coated and fried in the same manner. You could also use pan-fried tempeh or even crispy cauliflower florets.
How can I prepare components of the bowl ahead of time?
You can prepare the Bang Bang sauce up to 3 days in advance and store it in an airtight container in the refrigerator. The vegetables can be chopped and stored in the fridge a day ahead. The chicken is best fried fresh, but you can cut and coat it a few hours before cooking.
Is the Bang Bang sauce very spicy?
The spice level is easily customizable! The recipe suggests 15 milliliters (1 tablespoon) of sriracha, which provides a medium kick. You can reduce it to 5 milliliters (1 teaspoon) for a mild version or increase it to 30 milliliters (2 tablespoons) or more for extra heat, tasting as you go.
Nutrition Facts (Per Serving)
Per serving (estimated): Calories: ~550, Protein: ~34g, Fat: ~23g, Carbs: ~47g.
Allergy Information
Contains eggs (mayonnaise) and soy (sweet chili sauce, sriracha). For a gluten-free option, ensure cornstarch is pure and verify that your sweet chili sauce and sriracha brands are certified gluten-free. For a dairy-free version, use vegan mayonnaise or plain Greek yogurt as specified in the ingredient notes.
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