Delight your taste buds with the BEST Bang Bang Chicken Bowl, a vibrant and flavorful dish perfect for any occasion! This recipe features crispy chicken coated in a spicy-sweet Bang Bang sauce, served over fluffy jasmine rice with fresh veggies. Quick and easy to make, it's ideal for busy weeknights. Click through to explore this delicious recipe and elevate your dinner game tonight! Enjoy every bite of this mouthwatering bowl!
1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
1 cup cornflour
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and freshly ground black pepper, to taste
1 cup buttermilk or a plant-based milk alternative
1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha sauce (adjust based on your spice preference)
2 cups cooked jasmine rice (feel free to use brown rice for a healthier alternative)
1 cup finely shredded cabbage (green or purple for color contrast)
1/2 cup cucumber, thinly sliced
1/4 cup green onions, finely chopped
Fresh cilantro leaves, for garnish
Lime wedges, for serving
![- 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces - 1 cup cornflour - 1 cup buttermilk or a plant-based milk alternative The chicken is the star of this dish. It needs to be juicy and tender. I prefer boneless, skinless chicken breasts for their ease of use. Dicing them into bite-sized pieces ensures every bite is packed with flavor. Cornflour is key to achieving that perfect crunch. It coats the chicken nicely and creates a crisp texture when fried. Buttermilk adds moisture and flavor. It also helps the cornflour stick to the chicken. If you want a dairy-free option, use a plant-based milk. - 1/2 cup mayonnaise - 2 tablespoons sweet chili sauce - 1 tablespoon sriracha sauce (adjust based on your spice preference) The sauce brings everything together. Mayonnaise gives it a creamy base. Sweet chili sauce adds a touch of sweetness and a hint of heat. Sriracha sauce is where you can adjust the spice. If you like it hot, add more. If not, keep it light. Mixing these three creates a rich and delicious sauce that makes the dish special. - 2 cups cooked jasmine rice (feel free to use brown rice for a healthier alternative) - 1 cup finely shredded cabbage (green or purple for color contrast) - 1/2 cup cucumber, thinly sliced - 1/4 cup green onions, finely chopped - Fresh cilantro leaves, for garnish - Lime wedges, for serving Fresh elements add crunch and color. Jasmine rice serves as a great base, but brown rice is a healthy choice. Cabbage gives a nice crunch, plus it looks great. You can choose green or purple for extra color. Cucumber slices add freshness. Chopped green onions bring a mild onion flavor. Fresh cilantro leaves add a nice aromatic touch. Finally, lime wedges give a zesty kick, brightening the whole dish. For a full recipe, refer to the [Full Recipe]. Coating the chicken Start by mixing the cornflour, smoked paprika, garlic powder, onion powder, salt, and pepper in a large bowl. This blend gives the chicken a great taste. In another bowl, pour in the buttermilk. Dip each chicken piece in the buttermilk, letting the extra drip off. Then, coat it in the cornflour mix. Make sure every side is covered. This is key for a crunchy finish. Frying technique Heat a large skillet over medium-high heat. Add enough oil to cover the pan's bottom. Wait until the oil shimmers. Then, add the coated chicken pieces. Do this in batches so they don't crowd each other. Fry them for about 5-7 minutes. Look for a golden brown color and make sure they are cooked through. When done, place the chicken on paper towels to drain the excess oil. Mixing instructions In a small bowl, combine mayonnaise, sweet chili sauce, and sriracha. Whisk these together until they form a smooth, creamy sauce. This sauce is what makes the dish special. Taste adjustments If you like things spicy, add more sriracha. If you want it milder, reduce the sriracha. Taste the sauce as you adjust. This way, you get the flavor just right for your taste. Layering ingredients Start by placing a scoop of cooked rice at the bottom of your bowl. Then, add a layer of crispy fried chicken on top. Next, pile on some shredded cabbage and sprinkle fresh cucumber slices around. Presentation tips Drizzle the Bang Bang sauce generously over everything. Make sure each ingredient gets a touch of that flavor. For a final touch, add chopped green onions and cilantro leaves on top. Serve the bowl with lime wedges on the side. This adds a fresh kick and looks great! To get that perfect crunch, coat the chicken well. First, dip each piece in buttermilk. Let the excess drip off. Then, roll the chicken in the cornflour mixture. Make sure every side is covered. This step is key for a crispy bite. For frying, I recommend using vegetable oil. It has a high smoke point. This means it can get hot without burning. You can also use peanut oil for a nutty flavor. Heat the oil until it shimmers. Fry the chicken in small batches. Overcrowding will make it soggy. Want it spicy? Adjust the sriracha in the sauce. Start with one tablespoon. Taste it, then add more if you want heat. You can also mix in some chili flakes for extra kick. For a milder version, use less sriracha. You can replace it with a bit of honey or omit it entirely. This way, you keep the sweetness without the heat. Consider using a mild sauce if you want a non-spicy option. If you want to prep ahead, cook the chicken in advance. Store it in the fridge until you're ready to eat. You can also make the sauce a day before. Just keep it in an airtight container. When reheating, use the oven if you can. This helps keep the chicken crispy. Preheat it to 375°F (190°C) and heat for about 10 minutes. If you use a microwave, the chicken may get soggy. So, stick to the oven if possible. {{image_4}} You can easily switch up the protein in your Bang Bang Chicken Bowl. If you want to substitute chicken, try using shrimp. Shrimp cooks quickly and adds a nice twist of flavor. Just coat and fry them like the chicken. For a vegetarian choice, use tofu. Firm tofu works best. Press it to remove excess water. Then, cut it into cubes, coat it, and fry until golden. This gives you a crunchy, tasty option that everyone can enjoy. Rice is a key part of this dish. You can use brown rice or jasmine rice. Brown rice is healthier and has a nutty taste. Jasmine rice is soft and fragrant, adding a lovely aroma to your bowl. If you want to try other grains, consider quinoa or farro. Quinoa packs protein and cooks fast. Farro has a chewy texture and adds a nice bite to the dish. Both options work well with the Bang Bang flavors. Garnishes can really elevate your bowl. You might add sliced radishes for a peppery crunch. Avocado adds creaminess and healthy fats. Chopped peanuts give a nice crunch and extra flavor. In terms of seasonal vegetables, think about using bell peppers or snap peas. These add color and fresh taste. Feel free to mix and match based on what you have. The more colorful, the better your bowl will look and taste! To keep your Bang Bang Chicken Bowl fresh, store leftovers in the fridge. Place the chicken and veggies in an airtight container. Make sure to separate the sauce from the other ingredients. This helps keep everything crisp. Your dish can last in the fridge for up to three days. You can also freeze it if you want to keep it longer. Just remember to use a freezer-safe container. The chicken may lose some crunch when thawed. When you reheat, the goal is to keep the chicken crispy. The stovetop is best for this. Heat a pan on medium and add a bit of oil. Once hot, add the chicken until it's warm. This keeps it nice and crunchy. If you use a microwave, place the chicken on a plate. Heat in short bursts, checking often. This method may not keep the crunch, but it’s quick. The Bang Bang Chicken Bowl lasts about three days in the fridge. If you freeze it, it can last up to three months. Look for signs of spoilage, like off smells or changes in texture. If the chicken feels slimy or looks discolored, it’s best to toss it. Keeping an eye on these signs helps you enjoy your meal safely. To make the BEST Bang Bang Chicken Bowl, start by prepping your ingredients. Dice your chicken into small pieces. Then, mix cornflour with spices like smoked paprika and garlic powder. Dip the chicken into buttermilk, then coat it in the cornflour mix. Fry the chicken until golden and crispy. Next, whip up the Bang Bang sauce. Combine mayonnaise, sweet chili sauce, and sriracha in a bowl. Once your chicken is ready, assemble your bowl. Start with rice, then add chicken, cabbage, and cucumber. Drizzle the sauce on top and garnish with green onions and cilantro. This process takes about 30 minutes. Yes, you can make a low-carb version of the Bang Bang Chicken Bowl. Use cauliflower rice instead of jasmine rice. You can also skip the cornflour coating for the chicken. Instead, season the chicken well and grill or bake it. This keeps the flavor while cutting down on carbs. If you need a buttermilk substitute, use plant-based milk. Almond milk or oat milk works well. Add a tablespoon of lemon juice or vinegar to make it sour. This mimics the tang of buttermilk. You can also use regular milk if you are not dairy-free. The spice level of the Bang Bang sauce can be adjusted. The sriracha adds heat, so use more or less based on your taste. For a milder sauce, reduce the sriracha and add more sweet chili sauce. If you want extra heat, you can add red pepper flakes or more sriracha. The Bang Bang Chicken Bowl combines tasty chicken, crispy veggies, and a zesty sauce. Each step, from frying to assembling, helps you craft the perfect dish. Don't forget to customize your spice level or explore different protein and grain options. With smart storage tips, your leftovers stay fresh for later. Enjoy this dish any day of the week, knowing it’s easy to make and full of flavor. Dive in and create your own delicious bowl!](https://tastednest.com/wp-content/uploads/2025/05/88a84a61-3a95-43cc-8365-1c235f402abd-300x300.webp)