Name: Bang Bang Chicken and Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian Fusion
Ingredients: Chicken Breasts or Boneless Thighs; Buttermilk; Cornstarch & All-Purpose Flour; Garlic Powder & Smoked Paprika; Salt and Pepper; Vegetable Oil; Mayonnaise; Sweet Chili Sauce & Sriracha; Honey & Rice Vinegar; Cooked Jasmine or Brown Rice; Mixed Greens, Cucumber, Carrot, Fresh Cilantro; Lime Wedges

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The air is rich with the sweet and spicy aroma of fried chicken tossed in a velvety bang bang sauce, and the colors of fresh veggies paint a cheerful picture in your bowl. Each bite of this Bang Bang Chicken and Rice Bowl boasts a delightful crunch, followed by a creamy heat that warms your soul. As the crispy chicken melds harmoniously with the tender rice, I’m transported back to a family gathering where laughter echoed, and plates were piled high with flavorful dishes. It’s not just a meal; it’s a memory wrapped in comfort.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Bang Bang Chicken and Rice Bowl
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Bang Bang Chicken and Rice Bowl

With a hint of sass and hands-on cooking that only takes about 45 minutes, this dish is perfect for any night of the week. Weeknight dinners, cozy meal-prep lunches, or even a delightful dish for sharing with friends—this bowl always hits the spot. Imagine savoring the blend of textures and flavors as you dig in, and don’t forget to have some lime on hand for that zesty finish! I can’t wait for you to try this Bang Bang Chicken and Rice Bowl.

Why You’ll Love This Recipe

Simple & Quick: Ready in under an hour, making dinner a breeze!
Irresistible Flavor: The balance of spicy, sweet, and creamy will make your taste buds dance.
Eye-Catching Appeal: These bowls are as fun to make as they are to eat—perfect for impressing guests.
Flexible Serving: Enjoy for dinner, a hearty lunch, or as a delicious meal prep option.
Diet-Friendly Options: Easily adapt this recipe for gluten-free or dairy-free diets.

Ingredients You’ll Need

Chicken Breasts or Boneless Thighs: Chicken is the star of this bowl, providing juicy, tender bites. Boneless thighs are a great choice if you prefer a little more richness and flavor.
Buttermilk: This adds moisture and tenderness to the meat. If you don’t have buttermilk, a mixture of milk and vinegar works well.
Cornstarch & All-Purpose Flour: These create a crispy coating for the chicken. You could also use rice flour for a gluten-free alternative.
Garlic Powder & Smoked Paprika: These spices provide layers of flavor; smoked paprika gives that irresistible depth.
Salt and Pepper: Essential for seasoning; adjust to your preference.
Vegetable Oil: For frying the chicken—that golden, crispy exterior requires plenty of oil.
Mayonnaise: The base of our bang bang sauce, adding creaminess. You can swap with Greek yogurt for a lighter option.
Sweet Chili Sauce & Sriracha: These give the sauce its distinctive sweet and spicy kick. Feel free to adjust to your heat preference.
Honey & Rice Vinegar: These balance the flavors, adding sweetness and tang.
Cooked Jasmine or Brown Rice: A fluffy base to soak up all the tasty sauce. Choose brown rice for a healthier option.
Mixed Greens, Cucumber, Carrot, Fresh Cilantro: Fresh veggies for crispness and color—feel free to swap in your favorites!
Lime Wedges: A squeeze of lime at the end brightens every bite perfectly.

How to Make Bang Bang Chicken and Rice Bowl

Marinate the Chicken: Start by placing your bite-sized chicken pieces in a bowl. Pour buttermilk over the chicken, ensuring all pieces are well-coated. Allow this to marinate for at least 15 minutes. This step is crucial for keeping your chicken tender and juicy during frying—trust me, you want every bit of that moisture!

Prep the Coating: In another shallow bowl, mix together cornstarch, all-purpose flour, garlic powder, smoked paprika, salt, and pepper. This mixture is your secret ticket to crispy perfection. Make sure all the dry ingredients are blended well to ensure an even coating on your chicken.

Fry the Chicken: Heat about an inch of vegetable oil in a frying pan over medium-high heat—about 350°F is ideal. Dredge each marinated chicken piece in the flour mixture, shaking off excess. Fry the chicken in batches for 3-4 minutes on each side until they’re golden brown and cooked through. Keep a close eye to avoid burning, and transfer them to paper towels for draining once done.

Make the Bang Bang Sauce: In a mixing bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Whisk until smooth and creamy. Taste and adjust the heat with more sriracha if you dare—this sauce is the soul of your Bang Bang Chicken and Rice Bowl!

Toss and Assemble: Right before serving, gently toss the crispy fried chicken in the bang bang sauce until all of it is well-coated. To assemble the bowls, start with a generous scoop of rice, top with shredded mixed greens, cucumber, and julienned carrots. Finish off with the glazed chicken, chopped cilantro, and a squeeze of fresh lime juice. Serve immediately and enjoy the explosion of flavors!

Storing & Reheating

For leftovers, store your Bang Bang Chicken and Rice Bowl in an airtight container at room temperature for 2 hours if you plan to eat them right away. Otherwise, refrigerate for up to 3 days. You can also freeze the chicken and sauce for up to 3 months. To reheat, pop it in the microwave for about 2 minutes or until heated through, making sure to maintain the chicken’s crunchiness. Note that freshness will decline over time; a quick sprinkle of fresh herbs or lime can help breathe life back into the dish!

Chef’s Helpful Tips

Ensure your oil is hot enough before frying to avoid greasy chicken; use a thermometer if needed.
Avoid overcrowding the pan while frying. Fry in small batches for perfectly crispy chicken every time.
If the sauce becomes too thick, add a dash of water to achieve your desired consistency.
For meal prep, keep the chicken and sauce separate until you’re ready to serve to maintain texture.
Try using leftover chicken or even tofu for a vegetarian twist—just toss it in the bang bang sauce for a quick lunch.

Making this Bang Bang Chicken and Rice Bowl is not just a dish—it’s an adventure in flavor and a delightful way to bring joy to your table. Whether it’s a cozy family dinner or a vibrant meal-prepping day, you can’t go wrong with this bowl of goodness. So gather your ingredients and let’s create something delicious together!

Recipe FAQs

Can I make this bowl ahead of time?

Absolutely! You can marinate the chicken a day ahead or even prepare the bang bang sauce in advance. Just store them separately to maintain freshness. When you’re ready, fry the chicken and assemble the bowl, and you’ll have a delicious meal in no time!

What can I substitute for buttermilk?

If you’re out of buttermilk, a quick mix of milk and vinegar or lemon juice works perfectly! Just combine one cup of milk with one tablespoon of vinegar or lemon juice and let it sit for about 5-10 minutes. This creates a similar acidity that helps tenderize the chicken.

Can I make this recipe gluten-free?

Yes, you can easily make it gluten-free by using certified gluten-free flour and cornstarch for the coating. For the sauce, check if your sweet chili sauce and mayonnaise are gluten-free, or opt for alternatives to ensure a safe and delicious meal!

How spicy is the bang bang sauce?

The level of spice in the bang bang sauce primarily depends on how much sriracha you choose to add. If you prefer a milder sauce, reduce the amount of sriracha or skip it entirely, as the sweet chili sauce already offers a nice peppery kick without overwhelming heat.