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- 1 lb chicken breast, cut into bite-sized pieces - 1 cup buttermilk - 1 cup all-purpose flour - 1/2 cup cornstarch - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - Vegetable oil, for frying - 1/2 cup mayonnaise - 1/4 cup sweet chili sauce - 1 tablespoon sriracha (adjust for spice) - 1 teaspoon fresh lime juice - 1 cup cooked jasmine rice - 1 cup shredded cabbage (green and purple mix) - 1/2 cup cucumber, thinly sliced - 1/2 cup carrots, shredded - 1 green onion, thinly sliced - 1/4 cup fresh cilantro, chopped This dish is fun to make. You start with chicken and buttermilk. The buttermilk helps the chicken stay juicy. The coating adds crunch and flavor. You mix flour, cornstarch, and spices for a tasty crust. The sauce is creamy and sweet with a kick. You can adjust the sriracha for heat. The colorful toppings bring freshness. Jasmine rice makes a nice base for all these flavors. Each ingredient plays a special role. They work together to create a delicious meal. Enjoy making this Crispy Bang Bang Chicken Bowl! {{ingredient_image_2}} Start by cutting the chicken breast into bite-sized pieces. Place the chicken in a bowl and cover it with buttermilk. Make sure every piece is fully coated. Let it marinate for at least 30 minutes. For better flavor, consider marinating overnight. This makes the chicken tender and juicy. Next, grab a separate bowl. In this bowl, mix the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Stir well until everything blends nicely. This coating gives the chicken a crispy texture and great taste. After marinating, take the chicken from the buttermilk. Allow the extra liquid to drip off. Then, dip each piece in the flour mixture. Press lightly for a good coat. Shake off any extra flour to avoid clumps. Now it’s time to fry! Heat vegetable oil in a large pot or deep skillet. Aim for a temperature of about 350°F (175°C). Carefully add the chicken in small batches. Fry for about 5 to 7 minutes, until golden brown. Once cooked, place the chicken on a plate with paper towels. This helps soak up any extra oil. While the chicken fries, make the Bang Bang sauce. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice. Mix until smooth. Taste the sauce and adjust the sriracha for your spice level. This sauce adds a tasty kick! To assemble, start with jasmine rice in each bowl. This is the base for your meal. Next, add the crispy chicken on top. Layer it with shredded cabbage, cucumber slices, and shredded carrots. Finish with green onion and chopped cilantro for freshness. Finally, take your Bang Bang sauce and drizzle it generously over each bowl. If you love sauce, add a bit more for extra flavor. Enjoy your Crispy Bang Bang Chicken Bowl! Marinating chicken makes it juicy and tasty. Use buttermilk for the best results. Soak the chicken for at least 30 minutes. For even better flavor, marinate it overnight. This extra time lets the flavors soak in well. For crispy chicken, the coating is key. Mix all-purpose flour and cornstarch together. The cornstarch helps create a crunchier texture. Be sure to coat each piece well. Press down lightly to make sure the coating sticks. Fry the chicken in hot oil, around 350°F (175°C). This high heat seals in moisture and gives you that golden crust. The Bang Bang sauce can be mild or spicy. It’s made from mayonnaise, sweet chili sauce, and sriracha. Start with one tablespoon of sriracha for a kick. If you want more heat, add more sriracha gradually. Taste as you go to find your perfect spice level. Lime juice adds brightness to the sauce, so don’t skip it! Make your bowls pop with color. Use bright dishes to serve the chicken bowl. Layer each ingredient to show off the colors. Add fresh lime wedges and a drizzle of sauce on top. This makes the dish look and taste even better. A little garnish of cilantro or green onion brightens it up too. Pro Tips Marinate for Maximum Flavor: For the best flavor and tenderness, marinate the chicken overnight in the buttermilk. This allows the buttermilk to fully penetrate the meat, enhancing its juiciness. Optimal Frying Temperature: Use a kitchen thermometer to ensure your oil reaches 350°F (175°C) before frying. This temperature is crucial for achieving a crispy texture without absorbing too much oil. Coating Technique: Press the flour mixture onto the chicken firmly during dredging. This helps create a thicker, crunchier crust that stands up well during frying. Customize Your Sauce: Feel free to adjust the spice level of the Bang Bang sauce by increasing or decreasing the amount of sriracha. You can also add lime zest for an extra kick of freshness! {{image_4}} You can make this meal lighter without losing flavor. Start by using skinless chicken breast. Baking the chicken instead of frying can also cut calories. You can coat the chicken in whole wheat flour or almond flour for a healthier option. Swap the mayonnaise in the Bang Bang sauce for Greek yogurt. It adds creaminess with less fat. Feel free to play with the ingredients! Instead of jasmine rice, use brown rice or quinoa. This adds fiber and nutrients. You can change the veggies too. Try bell peppers, snap peas, or broccoli for crunch. For the sauce, you can mix in some honey with the sweet chili sauce for extra sweetness. If you want a plant-based meal, use tofu or tempeh instead of chicken. Marinate the tofu in the same buttermilk mixture, using a dairy-free option. For the Bang Bang sauce, swap the mayonnaise for a vegan mayo. You can also add extra veggies like roasted mushrooms or grilled eggplant for heartiness. To keep your Crispy Bang Bang Chicken Bowl fresh, store leftovers in an airtight container. Let the chicken cool down before placing it in the fridge. This helps prevent sogginess. You can store the chicken and rice separately from the veggies and sauce. They stay fresh for 3 to 4 days. When you're ready to enjoy leftovers, reheat the chicken in an oven. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet for about 10-15 minutes. This keeps the chicken crispy. You can also microwave the rice and veggies for quick heating. But avoid microwaving the chicken, as it may turn soggy. If you want to save some for later, freezing is a great option. Place cooled chicken and rice in freezer bags. Remove as much air as possible before sealing. You can freeze them for up to 3 months. Just remember, the sauce should be stored separately and not frozen. It can last in the fridge for a week or in the freezer for 2 months. When you're ready to eat, thaw everything in the fridge overnight before reheating. Enjoy your tasty meal again! Bang Bang sauce has four main ingredients. You need mayonnaise, sweet chili sauce, sriracha, and lime juice. First, mix the mayonnaise and sweet chili sauce. Then, add sriracha to taste. Finally, stir in lime juice for a zesty kick. This sauce adds creaminess and spice to your dish. Yes, you can use other meats. Shrimp, pork, or tofu work well. If you choose shrimp, make sure to adjust cooking time. For pork, cut it into bite-sized pieces like chicken. Tofu is a great plant-based option. Just press and marinate it before cooking. To make the dish gluten-free, swap all-purpose flour for gluten-free flour. Also, check your sweet chili sauce and sriracha for gluten-free labels. Ensure your soy sauce, if used, is gluten-free. These simple changes let you enjoy the meal without gluten. You can serve this bowl with a variety of sides. Try a simple salad or steamed veggies. Fresh avocado slices add creaminess too. You can also serve it with extra jasmine rice or quinoa. All these options pair well with the crispy chicken and sauce. In this blog post, we explored how to make a tasty Crispy Bang Bang Chicken Bowl. We covered key ingredients, step-by-step instructions, and helpful tips. You learned how to marinate chicken, prepare a crunchy coating, and make a flavorful bang bang sauce. Remember, you can customize it with different toppings or make it vegetarian. With these details, you can create a delicious meal that fits your taste. Enjoy making this dish and share it with friends! Your cooking skills will shine.

Crispy Bang Bang Chicken Bowl

A delicious bowl featuring crispy chicken, jasmine rice, and fresh vegetables topped with a spicy Bang Bang sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • to taste salt and pepper
  • for frying oil vegetable oil
  • 1 cup cooked jasmine rice
  • 1 cup shredded cabbage (a colorful mix of green and purple)
  • 1 2 cup cucumber, thinly sliced
  • 1 2 cup carrots, shredded
  • 1 1 green onion, thinly sliced
  • 1 4 cup fresh cilantro, chopped
  • 1 2 cup mayonnaise
  • 1 4 cup sweet chili sauce
  • 1 tablespoon sriracha (adjust according to your spice preference)
  • 1 teaspoon fresh lime juice

Instructions
 

  • In a bowl, submerge the chicken pieces in the buttermilk, ensuring they are fully coated. Allow them to marinate for at least 30 minutes.
  • In a separate mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, and a generous pinch of salt and pepper. Mix well until evenly blended.
  • Once marinated, remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing lightly to ensure a good coating. Shake off any surplus flour.
  • Heat vegetable oil in a large pot or deep skillet over medium-high heat, reaching approximately 350°F (175°C). Carefully add the chicken in batches to avoid overcrowding the pan. Fry for about 5-7 minutes or until golden brown and crispy. Once done, transfer the chicken to a plate lined with paper towels to absorb excess oil.
  • In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice until the mixture is smooth and well combined. Taste and adjust the sriracha level for desired spiciness.
  • Start by adding a generous scoop of cooked jasmine rice to each bowl, creating a comforting base. Layer the crispy chicken on top, followed by the vibrant shredded cabbage, refreshing cucumber slices, and colorful shredded carrots. Finish off by sprinkling with chopped green onion and cilantro for a burst of flavor.
  • Take your thoughtfully prepared Bang Bang sauce and generously drizzle it over each assembled bowl. Feel free to add extra sauce for those who like it a bit saucier.

Notes

Serve in colorful dishes and garnish with lime wedges for an eye-catching presentation.
Keyword bang bang sauce, bowl, chicken, crispy