The aroma of crispy, golden chicken mingling with fresh vegetables is enough to make anyone’s mouth water. This Bang Bang Chicken Bowl Delight is a colorful, satisfying meal that can be whipped up in just under 30 minutes. Its delightful crunch paired with creamy dressing makes it an excellent choice for lunch or dinner in a hurry.
This recipe is perfect for busy weeknights when you need something quick yet flavorful. It also makes for delicious leftovers, so consider making a double batch to enjoy throughout the week.
Why You’ll Love This Recipe
- The crispy chicken coated in cornstarch adds an irresistible crunch to each bite.
- This dish comes together in just 30 minutes, perfect for busy evenings.
- Colorful veggies create not only a feast for the eyes but also a variety of textures.
- The zesty dressing with a hint of spice elevates the entire bowl.
What You’ll Need
Gather these ingredients to create your Bang Bang Chicken Bowl Delight.
For the Chicken
- 1 pound boneless skinless chicken breasts, diced (Can swap for shrimp or tofu)
- 1 cup cornstarch (Coat generously for best results)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (Fresh garlic adds more zest)
- 1 cup vegetable oil (Heat thoroughly for optimal frying)
For the Rice
- 2 cups jasmine rice (Brown rice or quinoa are healthy alternatives)
For the Salad
- 2 cups shredded lettuce (Other greens work if preferred)
- 1 cup diced cucumber
- 1 cup shredded carrots (Can use colorful veggies)
- 2 stalks chopped green onions
For the Dressing
- 1/2 cup mayonnaise (Can substitute with non-fat mayonnaise or Greek yogurt)
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha (Adjust to desired spice level)
Consider using Greek yogurt for a healthier dressing alternative.
Substitutions & Swaps
- Shrimp or tofu instead of chicken
- Brown rice or quinoa instead of jasmine rice
- Non-fat mayonnaise for lower calories
- Fresh garlic for a bolder flavor
How to Make It
Start with these simple steps to create your delicious bowl.
1. Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. Cook it in a rice cooker or on the stovetop according to package instructions.
2. Season the Chicken
In a bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Add the diced chicken and toss until well-coated.
3. Fry the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken in batches. Fry until golden brown and cooked through, about 6-8 minutes per batch. Drain on paper towels.
4. Mix the Dressing
In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your spice preference.
5. Assemble the Bowls
In each serving bowl, add a scoop of cooked jasmine rice as the base. Top with the crispy chicken, followed by shredded lettuce, cucumber, carrots, and green onions.
6. Drizzle the Dressing
Generously drizzle the prepared dressing over each bowl and serve immediately while hot.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, as the crispy chicken won’t retain texture.
Reheat: Microwave on medium heat for 2-3 minutes.
Tips for Best Results
- Ensure the oil is hot enough before frying to achieve a perfect crunch.
- Don’t overcrowd the pan while frying the chicken to maintain the temperature.
- Experiment with different veggies to keep the dish fresh and exciting.
- Serve immediately for the best texture in the chicken and veggies.
Serving Suggestions
- Pair it with a light cucumber salad for a refreshing side.
- Enjoy on a picnic or outdoor gathering for a bright and flavorful meal.
- Serve with extra sriracha on the side for those who love heat.
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