Bang Bang Chicken Bowl

Crispy fried chicken tossed in creamy bang bang sauce, served over rice with fresh veggies ; the perfect balance of sweet, spicy, and comforting flavors in one bowl.

Print Pin

Course: Dinner, Main Course

Cuisine: Asian-Inspired, Fusion

Prep Time: 15

Cook Time: 15

Assembly: 5

Total Time: 35

Servings: servings

Calories: 520kcal

Cost: $15 (approx.)

Equipment

1 Deep frying pan or Dutch oven
1 Candy thermometer (optional)
Mixing bowls
1 Knife & Cutting Board
1 Wire rack or paper towels

Ingredients

Crispy Chicken

1 lb boneless, skinless chicken thighs cut into bite-sized pieces
1 cup all-purpose flour
0.5 cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon paprika
salt and pepper to taste
2 eggs beaten
vegetable oil for frying

Bang Bang Sauce

0.5 cup mayonnaise
0.25 cup sweet chili sauce
2 tablespoon sriracha sauce adjust to taste
1 tablespoon rice vinegar
1 teaspoon garlic powder

Bowl Assembly

2 cups cooked jasmine rice
1 cup shredded cabbage
1 medium cucumber sliced
1 carrot julienned
2 green onions chopped
sesame seeds for garnish
fresh cilantro leaves

Instructions

Whisk together mayo, sweet chili sauce, sriracha, vinegar, and garlic powder to make sauce.
Dip chicken in egg, then dredge in flour, cornstarch, and spices mixture.
Fry chicken in hot oil (350°F) until golden brown and cooked through.
Toss crispy chicken in prepared bang bang sauce until fully coated.
Assemble bowls with rice, chicken, cabbage, cucumber, carrot, and green onion.
Garnish with sesame seeds and cilantro. Drizzle with extra sauce if desired.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition