Description
Discover my ultimate bang bang chicken bowls recipe—crispy chicken, spicy mayo, fresh veggies, and rice for a quick, satisfying meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb), cut into 1‑inch strips
- 1 ½ cups jasmine rice
- 3 cups water
- ¼ cup all‑purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons neutral oil (canola or vegetable)
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- ½ cup sliced cucumber, thin rounds
- ¼ cup chopped fresh cilantro
- 2 tablespoons toasted sesame seeds
- For the Bang Bang Sauce:
- ¼ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tablespoons sriracha (adjust for heat)
- 1 tablespoon honey
- 1 teaspoon lime juice
- Pinch of salt
Instructions
- Cook the rice. Rinse the jasmine rice under cold water until the water runs clear. Combine rice and 3 cups water in a saucepan, bring to a boil, then reduce to a simmer, cover, and cook 12‑15 minutes until tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Prepare the sauce. While the rice cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and a pinch of salt in a small bowl. Taste and adjust heat or sweetness as desired. Set aside.
- Season the chicken. In a shallow dish, combine flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Toss the chicken strips until evenly coated; shake off excess.
- Cook the chicken. Heat the neutral oil in a large skillet over medium‑high heat. When the oil shimmers, add the chicken in a single layer. Cook 3‑4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate and let rest.
- Assemble the bowls. Divide the cooked rice among four deep bowls. Top each with equal portions of the crispy chicken, shredded cabbage, carrots, cucumber, and a sprinkle of cilantro.
- Drizzle and finish. Generously spoon the bang bang sauce over each bowl, then scatter toasted sesame seeds for a nutty crunch. Serve immediately.
Notes
- Dry the chicken. Pat the strips with paper towels before coating; excess moisture prevents a crisp crust.
- Don’t overcrowd the pan. Cook chicken in batches if needed; crowding drops the oil temperature and yields soggy pieces.
- Adjust sauce heat. If you prefer milder, start with 1 tablespoon sriracha and add more after tasting.
- Prep veggies ahead. Shredding cabbage and carrots the night before saves time and keeps them crisp.
- Use a rice cooker. If you have one, set it and forget it—perfect rice every time.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Lunch
- 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 bowls