Description
How to make a sweet and spicy Bang Bang Chicken Bowl with crispy chicken and creamy sauce that’s an easy, satisfying dinner ready in just 30 minutes.
Ingredients
Scale
- For the Crispy Chicken & Bowl Base:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup jasmine rice
- 1/2 cup cornstarch
- 2 tbsp vegetable oil
- For the Creamy Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tbsp sriracha
- 1 tbsp honey
- 1 tbsp rice vinegar
- Seasonings:
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For Garnish:
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
Instructions
- Cook Rice & Prep: Start your jasmine rice according to package directions for fluffy perfection. Meanwhile, cut chicken breasts into 1-inch pieces. Season them with garlic powder, salt, and pepper, readying them for coating. This is the initial step for your Bang Bang Chicken Bowl.
- Mix Sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until beautifully smooth. This creamy Bang Bang sauce will be the star of your Bang Bang Chicken Bowl. Set it aside for later assembly.
- Coat Chicken: Place the seasoned chicken pieces into a bowl with the cornstarch. Toss well to ensure each piece is evenly coated. This cornstarch coating is crucial for achieving that irresistible crispiness for your Bang Bang Chicken Bowl.
- Fry Chicken: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Cook in batches if needed.
- Sauce Chicken: Once chicken is cooked, return it to the skillet. Pour the prepared Bang Bang sauce over the crispy chicken and toss gently to coat every piece. Ensure the chicken is fully enrobed in the delicious creamy sauce.
- Assemble & Garnish: Divide cooked jasmine rice among four bowls. Spoon the saucy Bang Bang Chicken mixture over the rice. Garnish generously with thinly sliced green onions and sesame seeds. Enjoy your satisfying Bang Bang Chicken Bowl Easy 30-Minute!
Notes
Don’t overcrowd the skillet when frying chicken; cook in batches for optimal crispiness.
Store leftovers in an airtight container in the refrigerator for 3-4 days; keep chicken and rice separate for best texture.
Boneless, skinless chicken thighs can be used instead of breasts; adjust cooking time slightly as needed.
Serve warm over fluffy jasmine rice, garnished with green onions and sesame seeds for best flavor.
Prepare the Bang Bang sauce 2-3 days ahead and refrigerate; cook chicken and rice just before serving.
**Allergy Information:** Eggs, Soy, Sesame, Gluten