Description
A flavorful chicken bowl featuring crispy chicken bites tossed in creamy, spicy bang bang sauce, served over rice with fresh veggies for a delicious and balanced meal.
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper, to taste
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tbsp sriracha (adjust for spice level)
- 2 tbsp honey
- 3 cups cooked white rice
- 1 cup shredded carrots
- 1 cup shredded cabbage or coleslaw mix
- 1 cucumber, sliced
- Green onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Marinate chicken in buttermilk for at least 30 minutes (up to overnight).
- In a bowl, whisk flour, cornstarch, garlic powder, paprika, salt, and pepper.
- Heat oil in a skillet to 350°F (175°C). Dredge chicken pieces in flour mixture and fry until golden and crispy, about 5–6 minutes. Drain on paper towels.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey to make bang bang sauce.
- Toss fried chicken in the bang bang sauce until well coated.
- Assemble bowls with rice, carrots, cabbage, and cucumber.
- Top with bang bang chicken, green onions, and sesame seeds.
- Serve warm.
Notes
- For a lighter option, bake or air fry the chicken instead of deep frying.
- Adjust spice by adding more or less sriracha.
- Swap rice for quinoa or cauliflower rice for a healthier version.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Frying
- Cuisine: Asian-American