Go Back
- 2 cups cooked jasmine rice - 1 pound chicken breast, diced - 1/2 cup cornstarch - 1/2 cup all-purpose flour - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon cayenne pepper - Salt and pepper, to taste - 1/4 cup vegetable oil, for frying - 1/2 cup mayonnaise - 1/4 cup sweet chili sauce - 1 tablespoon sriracha - 1 cup green onions, chopped - 1 cup shredded carrots - 1 avocado, sliced - Sesame seeds, for garnish The ingredients for the Bang Bang Chicken Bowl are fun and easy to use. You start with 2 cups of cooked jasmine rice. This rice is fluffy and has a lovely aroma. Next, use 1 pound of diced chicken breast for the protein. The chicken will soak up all the flavors. You will need cornstarch and all-purpose flour. Each of these helps make the chicken crispy. Garlic powder and onion powder add a nice kick. The cayenne pepper gives it a spicy touch, but you can adjust it to your taste. Remember to add salt and pepper to bring all the flavors together. For frying, you need 1/4 cup of vegetable oil. This will help the chicken turn golden brown. The creamy sauce is key to this dish. Mix 1/2 cup of mayonnaise with 1/4 cup of sweet chili sauce and 1 tablespoon of sriracha. This makes a tasty Bang Bang sauce. Don’t forget the fresh toppings! Use 1 cup of chopped green onions and 1 cup of shredded carrots. They add color and crunch. Finally, slice up 1 avocado and sprinkle sesame seeds for garnish. These ingredients make this bowl not just tasty but also beautiful! {{ingredient_image_1}} To make the Bang Bang sauce, start by mixing three simple ingredients. In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, and 1 tablespoon sriracha. Stir everything well until smooth and creamy. Set this aside for later. This sauce gives a sweet and spicy kick that makes the bowl special. Next, we will coat the chicken. In a separate bowl, mix 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, and a pinch of salt and pepper. This mixture will create a crunchy coating. Dredge the diced chicken breast in this dry mixture. Make sure each piece is well coated for extra crunch. Now it’s time to cook the chicken. Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the coated chicken pieces. Fry them for about 5 to 7 minutes. Cook until they turn golden brown and are cooked through. When done, remove them from the skillet and drain on paper towels to get rid of excess oil. As you assemble the bowl, start with a base of 2 cups of cooked jasmine rice. Then, add the crispy chicken on top. Drizzle the Bang Bang sauce generously over the chicken. For added color and crunch, top with 1 cup of shredded carrots, 1 cup of chopped green onions, and slices of 1 avocado. Finally, sprinkle sesame seeds over everything to finish. This bowl is not just tasty, it looks amazing too! To get that perfect crisp, use cornstarch and flour. This mix helps the chicken fry up nice and crunchy. Dredge the chicken pieces well. Make sure they are fully coated. Don’t rush the frying. Fry the chicken in hot oil for 5-7 minutes. Watch for a golden color. Drain the chicken on paper towels after frying. This step keeps them crispy. If you want more heat, add more cayenne pepper. Start with one teaspoon of cayenne. You can also adjust the sriracha in the Bang Bang sauce. Taste as you go. Remember, you can always add heat, but you can’t take it away. This way, you can make it just right for your taste. You can make the Bang Bang sauce a day before. Store it in the fridge in a sealed jar. The flavors will blend nicely overnight. You can also cook the chicken ahead of time. Just reheat it in the oven for a few minutes. This keeps the chicken crispy. Prepare your rice in advance too. This makes your meal quick and easy on busy days. Pro Tips Double Fry for Extra Crispiness: For an even crunchier chicken, fry the chicken pieces twice. First, fry until they are cooked through, then let them rest for a few minutes before frying again until golden brown. Customize Your Sauce: Feel free to adjust the sweetness and heat of the Bang Bang sauce by adding more sweet chili sauce or sriracha. Taste as you mix to find your perfect balance. Use Fresh Ingredients: Fresh green onions and ripe avocados will enhance the flavor and presentation of your bowl. Always opt for the freshest produce available. Serve Immediately: For the best experience, serve the bowls immediately after assembling. This ensures the chicken stays crispy and the ingredients remain fresh and vibrant. {{image_2}} You can easily make a vegan version of the Bang Bang Chicken Bowl. Instead of chicken, use crispy tofu or tempeh. These options soak up flavor well and add protein. Make sure to coat the tofu in the same dry mixture as the chicken. Fry it until it’s golden and crispy. The Bang Bang sauce works great with these vegan proteins. You can still enjoy jasmine rice, shredded carrots, green onions, and avocado for a colorful meal. For a gluten-free Bang Bang Chicken Bowl, swap the all-purpose flour with a gluten-free flour blend. You can use rice flour or almond flour too. Cornstarch is already gluten-free, so you can keep that. Be sure to read labels on sauces like mayonnaise and sweet chili sauce to avoid gluten. Enjoy your crispy chicken with the same tasty toppings, and you’ll have a delicious meal without gluten. Make your Bang Bang Chicken Bowl even more exciting with extra toppings. Try adding sliced radishes for a crunchy bite. Pickled cucumbers bring a nice tang. You can also toss in some edamame for added protein. Fresh herbs like cilantro or basil can add a burst of flavor. Feel free to mix and match based on your taste. The key is to have fun and enjoy your meal. To store leftovers, first let the bowl cool down. Place the rice, chicken, and toppings in separate airtight containers. This keeps everything fresh and tasty. Store the Bang Bang sauce in another container, too. Make sure to keep the sauce separate to avoid soggy chicken. You can keep these containers in the fridge. Reheat the chicken in a skillet over medium heat. This helps keep it crispy. For the rice, you can add a splash of water and cover it. Heat in the microwave for about one minute. If you want to reheat the sauce, use the microwave in short bursts. Stir often to avoid overheating. If stored properly, the Bang Bang Chicken Bowl lasts about three days in the fridge. The rice stays fresh for this time, but the chicken is best enjoyed earlier. Always check for any odd smells or changes in texture before eating. If you want to keep leftovers longer, consider freezing them. Bang Bang Chicken Bowl is a tasty meal with layers of flavor. It features crispy chicken over jasmine rice. The dish mixes textures with fresh veggies like carrots and avocado. The star is the Bang Bang sauce, a mix of mayonnaise, sweet chili sauce, and sriracha. This sauce adds a sweet and spicy kick that makes each bite exciting. Yes, you can easily adjust the spice level! If you love heat, add more cayenne pepper to the chicken coating. You can also increase the sriracha in the sauce. Start with a little, then taste and adjust until it's just right for you. Remember, spicy can be fun, but balance is key! If you want a different protein, try shrimp or tofu. Shrimp cooks fast and soaks up flavor well. Tofu is great for a plant-based option. Just make sure to press it to remove excess water. You can also use tempeh for a nutty twist. Each substitute will bring its own unique taste to the bowl! You've learned how to create a delicious Bang Bang Chicken Bowl. This dish uses simple ingredients like rice, chicken, and a tasty sauce. I shared tips for a crispy texture and ways to adjust spice levels. You can even try vegan and gluten-free options. Remember, store leftovers properly for the best flavor. Enjoy making this dish, and don't be afraid to experiment! Cooking should be fun and exciting.

Bang Bang Chicken Bowl

A delicious and spicy chicken bowl served over jasmine rice with a creamy Bang Bang sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4

Ingredients
  

  • 2 cups cooked jasmine rice
  • 1 pound chicken breast, diced
  • 1 2 cups cornstarch
  • 1 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • to taste Salt and pepper
  • 1 4 cup vegetable oil (for frying)
  • 1 2 cup mayonnaise
  • 1 4 cup sweet chili sauce
  • 1 tablespoon sriracha
  • 1 cup green onions, chopped
  • 1 cup shredded carrots
  • 1 whole avocado, sliced
  • for garnish Sesame seeds

Instructions
 

  • In a medium bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Mix well and set aside as your Bang Bang sauce.
  • In another bowl, mix the cornstarch, flour, garlic powder, onion powder, cayenne pepper, salt, and pepper.
  • Heat the vegetable oil in a large skillet over medium-high heat.
  • Dredge the diced chicken in the dry mixture, ensuring they are evenly coated.
  • Carefully add the coated chicken to the hot oil and fry until golden brown and cooked through, about 5-7 minutes. Remove from heat and drain on paper towels.
  • To assemble the bowls, start with a base of jasmine rice, then top with the crispy chicken.
  • Drizzle the Bang Bang sauce generously over the chicken.
  • Add shredded carrots, chopped green onions, and slices of avocado on top for color and freshness.
  • Finally, sprinkle sesame seeds over the bowl for an extra crunch.

Notes

Adjust the spice level by modifying the cayenne pepper and sriracha amounts.
Keyword bowl, chicken, rice, spicy