Bang Bang Chicken Bowls: Crispy Perfection
These Bang Bang Chicken Bowls deliver a symphony of textures and flavors, combining crispy chicken with fluffy rice and a creamy, spicy sauce. This restaurant-quality dish is easy to make at home, perfect for a weeknight dinner that feels like a treat.
Equipment
- Cutting board
- Knife
- Mixing Bowls
- Whisk
- Skillet or wok
- Spatula
- Measuring cups and spoons
- Serving bowls
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- ¼ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 cups cooked white or brown rice
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1-2 tablespoons Sriracha, to taste
- 1 tablespoon rice vinegar
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- Cut the chicken breasts into bite-sized pieces.
- In a bowl, toss the chicken with cornstarch, garlic powder, onion powder, salt, and pepper. Ensure each piece is well coated.
- Heat a skillet or wok over medium-high heat with oil. Once the oil is hot, add the chicken in a single layer.
- Cook for 5-7 minutes, flipping occasionally, until the chicken is golden brown and cooked through.
- While the chicken is cooking, prepare the sauce. In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and rice vinegar.
- Taste and adjust the spice level to your liking.
- Once the chicken is cooked, remove it from the skillet and place it in a clean bowl. Pour the Bang Bang sauce over the chicken and toss to coat evenly.
- Divide the cooked rice among bowls.
- Top with the Bang Bang chicken.
- Garnish with green onions and sesame seeds. Serve immediately.
Notes
For extra flavor, add a drizzle of sesame oil to the sauce. You can substitute chicken thighs for chicken breasts. Greek yogurt can be used in place of mayonnaise for a lighter sauce. Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat thoroughly before serving. To make ahead, prepare the chicken and sauce and store separately. Assemble the bowls just before serving.