Description
These Crispy Bang Bang Chicken and Rice Bowls are a delightful combination of crispy chicken coated in a sweet and spicy sauce, served over steamed rice with fresh avocado, cherry tomatoes, and cucumber slices. Drizzled with a creamy bang bang sauce, these bowls are bursting with flavor and texture.
Ingredients
Units
Scale
Bang Bang Sauce:
- 1/3 cup avocado oil mayonnaise or plain Greek yogurt
- 4 Tbsp sweet chili sauce
- 1 Tbsp honey
- 2 tsp sriracha or gochujang sauce
Bang Bang Chicken:
- 1 pound boneless skinless chicken thighs or breasts, chopped into 2-inch chunks
- 1 large egg
- 1 Tbsp milk or water
- 1/3 cup gluten-free all-purpose flour or all-purpose flour
- 1/3 cup tapioca flour or potato starch
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 4 to 5 Tbsp avocado oil for frying, as needed
For the Bowls:
- 3 to 4 cups steamed brown rice or white rice
- 1 to 2 large ripe avocados, sliced
- 1 cup cherry tomatoes
- 1/2 cucumber, thinly sliced*
Instructions
- Make the Bang Bang Sauce: Mix all sauce ingredients in a small bowl until well-combined. Refrigerate until ready to serve.
- Make the Sides for the Bowls: Prepare bowl ingredients in advance.
- Prepare the Crispy Chicken: Chop chicken, coat in egg mixture, then flour mixture. Fry in hot oil until golden brown and cooked through.
- Make Chicken and Rice Bowls: Add rice to a bowl, top with desired ingredients and crispy chicken. Drizzle with bang bang sauce and enjoy!
Notes
- You can also make a batch of Asian Cucumber Salad to spruce up the bowls with more spunk and flavor.
Nutrition
- Serving Size: 1 Bowl
- Calories: Approx. 550
- Sugar: 7g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg
