Bang Bang Chicken Bowl

When I first stumbled upon the Bang Bang Chicken Bowl recipe, I knew it would become a staple in my kitchen. Imagine succulent chicken pieces enveloped in a crispy coating, all bathed in a luscious spicy mayo—yes, please! It’s a comforting yet slightly exotic dish that’s perfect for busy weeknights or a relaxed family brunch. With its bold flavors and nutrients, this bowl becomes a feast not just for the taste buds but for the senses, making it a delightful choice for any occasion.

What Makes This Recipe Special

One of the standout features of the Bang Bang Chicken Bowl is how effortlessly it combines flavor, texture, and nutrition in one dish. The crispy chicken, fresh vegetables, and creamy sauce create a harmony that delights everyone at the dinner table. If you’re looking for a quick meal that doesn’t skimp on taste, you’ve found it! This recipe is also incredibly budget-friendly, appealing to both families and individuals.

“This Bang Bang Chicken Bowl is a lifesaver during busy weeks! Quick to assemble and packed with flavor, it’s been a hit with everyone in my family.” — A Happy Home Cook

Preparing Bang Bang Chicken Bowl

Creating this delectable dish involves a few simple steps that lead to a heavenly bowl of goodness. You’ll start by coating your chicken pieces with a seasoned cornstarch mix for that perfect crunch. While frying the chicken, you’ll whip up a spicy mayo sauce that adds a zing to the entire meal. The prep and cook time is under 30 minutes, making it an ideal recipe for those Mondays when cooking seems overwhelming!

Gather Your Ingredients

To make your Bang Bang Chicken Bowl, you’ll need the following essentials:

• 2 cups cooked jasmine rice
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 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
• 1/2 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 cup shredded lettuce
• 1 cup diced cucumber
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• Sesame seeds for garnish (optional)

Feel free to substitute jasmine rice with brown rice or a different grain if you’re looking for a healthier option. The same goes for the chicken: tofu or shrimp can easily take its place for a delightful twist.

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Step-by-Step Directions

1. In a large bowl, mix together the cornstarch, salt, black pepper, garlic powder, and paprika.
2. Toss the chicken pieces in the mixture until they are well coated.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Once hot, add the coated chicken pieces in a single layer. Fry for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat and set aside.
5. In a small bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Mix until smooth, adjusting the sriracha to your desired spice level.
6. To assemble your bowls, start with a base of jasmine rice. Top with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions.
7. Drizzle the spicy mayo sauce over your creation and sprinkle with sesame seeds if desired. Serve immediately.

Best Way to Serve

For a beautiful presentation, nestle your jasmine rice at the bottom of a deep bowl, then artfully layer the toppings. Consider adding slices of avocado for a creamy texture or crunchy peanuts for added crunch. Pair this dish with a light cucumber salad or a side of spring rolls to create a harmonious meal.

Storage Tips

If you happen to have leftovers (which is rare, but could happen!), store them in an airtight container in the refrigerator. They’ll stay fresh for about 2-3 days. When reheating, do so gently in a skillet to maintain the chicken’s crispiness. For food safety, make sure the chicken reaches 165°F before serving again.

Pro Chef Tips

1. To get an even crispier chicken, let the coated pieces sit for about 10 minutes before frying. This helps the coating adhere better.
2. Experiment with different sauces by substituting the sweet chili sauce with a teriyaki or a mustard-based dressing.
3. For a healthier version, consider baking the chicken instead of frying. Just coat it in oil and bake at 400°F for about 20 minutes.

Creative Twists

If you feel adventurous, try incorporating some regional ingredients. Add kimchi for a spicy Korean twist or lime juice and cilantro for a fresh Mexican flair. You can also make it vegetarian by substituting chicken with crispy chickpeas or marinated tofu.

Your Questions Answered

Q: How long does it take to prepare?
A: This Bang Bang Chicken Bowl takes about 30 minutes from start to finish.

Q: Can I prepare the chicken ahead of time?
A: Absolutely! You can coat and even fry the chicken ahead of time; just store it separately from the veggies and sauce until you’re ready to serve.

Q: What can I use instead of sriracha?
A: If you prefer a milder spice level, consider using ketchup or sweet chili sauce by itself as a flavorful alternative.

This Bang Bang Chicken Bowl is a true testament to the joy of cooking and sharing delightful meals with loved ones. Give it a try, and you’ll see why it deserves a permanent spot in your culinary repertoire!

Bang Bang Chicken Bowl

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• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

A comforting yet exotic bowl featuring crispy chicken pieces, fresh vegetables, and a spicy mayo sauce, perfect for busy weeknights and family brunches.

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Ingredients

Scale 1x2x3x

• 2 cups cooked jasmine rice
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 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
• 1/2 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 cup shredded lettuce
• 1 cup diced cucumber
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• Sesame seeds for garnish (optional)

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Instructions

1. In a large bowl, mix together the cornstarch, salt, black pepper, garlic powder, and paprika.
2. Toss the chicken pieces in the mixture until they are well coated.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Once hot, add the coated chicken pieces in a single layer. Fry for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat and set aside.
5. In a small bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Mix until smooth, adjusting the sriracha to your desired spice level.
6. To assemble your bowls, start with a base of jasmine rice. Top with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions.
7. Drizzle the spicy mayo sauce over your creation and sprinkle with sesame seeds if desired. Serve immediately.

Notes

For a healthier option, substitute jasmine rice with brown rice or tofu instead of chicken. Store leftovers in an airtight container for 2-3 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 bowl
• Calories: 560
• Sugar: 8g
• Sodium: 700mg
• Fat: 30g
• Saturated Fat: 5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 23g
• Cholesterol: 70mg

Keywords: Bang Bang Chicken, Chicken Bowl, Asian Cuisine, Quick Dinner, Family Meal