Description
This Bang Bang Chicken Bowl is a flavorful and colorful meal featuring crispy fried chicken coated in a zesty spicy mayo sauce, served over jasmine rice with fresh vegetables and garnished with sesame seeds. It’s a quick and satisfying dish perfect for a weeknight dinner or meal prep with options to substitute chicken with shrimp or tofu.
Ingredients
Scale
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (can substitute with shrimp or tofu)
- 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 (ensure oil is hot before adding chicken)
For the Rice and Toppings
- 2 cups cooked jasmine rice (can substitute with brown rice or quinoa)
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds to taste for garnish (optional)
For the Sauce
- 1/2 cup mayonnaise (can use non-fat mayonnaise or plain Greek yogurt)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
Instructions
- Prepare the Coating: In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in this seasoning mixture, making sure each piece is well coated to ensure a crispy exterior when fried.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot enough, carefully place the coated chicken pieces in a single layer. Cook for about 5-7 minutes, turning occasionally until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside to drain excess oil.
- Make the Sauce: In a small bowl, combine mayonnaise, sweet chili sauce, and sriracha. Mix until smooth and adjust the amount of sriracha according to your desired spice level for the sauce.
- Assemble the Bowl: Start with a base of cooked jasmine rice in each serving bowl. Top the rice with the fried chicken pieces, shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Finish and Serve: Drizzle the prepared spicy mayo sauce over the assembled bowl. Sprinkle sesame seeds over the top if desired. Serve immediately while the chicken is still crispy and the vegetables fresh.
Notes
- Store leftover cooked chicken in an airtight container in the refrigerator; consume within 3 days for best quality.
- Vegetables such as lettuce, cucumber, carrots, and green onions are best eaten within 1-2 days when stored refrigerated.
- For a healthier version, consider baking the chicken instead of frying or using non-fat mayonnaise or Greek yogurt in the sauce.
- Substitutions: Shrimp or tofu can be used in place of chicken to cater to dietary preferences or variety.
- Ensure the vegetable oil is sufficiently hot before frying to achieve a crispy outer texture and prevent sogginess.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of the recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
