Description
Discover the ultimate bang bang chicken bowl recipe—crispy chicken, creamy sauce, and fresh veggies for a quick, satisfying meal. Try it tod
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite‑sized pieces
- 1 cup all‑purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup buttermilk (or milk + 1 tbsp lemon juice, let sit 5 min)
- Vegetable oil, for frying
Instructions
- Prep the chicken. In a shallow dish, whisk together flour, garlic powder, smoked paprika, salt, and pepper. In another bowl, pour the buttermilk. Dip each chicken piece first in the flour mixture, shaking off excess, then in the buttermilk, and back into the flour—this double‑coat ensures a crunchy exterior.
- Fry the chicken. Heat about 1/2 inch of vegetable oil in a large skillet over medium‑high heat. Once hot (a drop of water should sizzle), add the chicken in batches, being careful not to overcrowd. Fry for 3–4 minutes per side or until golden brown and cooked through (internal temp 165°F). Transfer to a paper‑towel‑lined plate to drain.
- Make the sauce. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, ginger, garlic, and sesame oil until smooth. Taste and adjust heat or sweetness as desired.
- Assemble the bowls. Divide the cooked rice among four bowls. Top each with a handful of shredded cabbage, sliced cucumber, and a few scallions. Place a generous portion of fried chicken on top.
- Dress and garnish. Drizzle the bang bang sauce over the chicken, then sprinkle toasted sesame seeds and fresh cilantro if using. Serve immediately while the chicken is still warm and crispy.
Notes
- Use a thermometer to ensure the oil stays around 350°F—too hot and the coating burns; too cool and the chicken absorbs oil.
- For a healthier twist, bake the coated chicken at 425°F for 20–25 minutes, flipping halfway, instead of frying.
- If you prefer a thicker sauce, whisk in a tablespoon of cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and simmer for a minute.
- Keep the rice warm in a low oven (200°F) while you finish the chicken to avoid cold grains.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: bang bang chicken bowl recipe