Description
This Bang Bang Chicken and Rice Bowl is a delightful mix of crispy chicken, fluffy rice, and colorful veggies, all drizzled with a creamy, spicy sauce. Perfect for quick dinners or meal prepping!
Ingredients
Scale
- 1 lb Chicken Breasts or Boneless Thighs
- 1 cup Buttermilk
- 1/2 cup Cornstarch
- 1/2 cup All-Purpose Flour
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Vegetable Oil
- 1/2 cup Mayonnaise
- 1/4 cup Sweet Chili Sauce
- 1 tbsp Sriracha
- 1 tbsp Honey
- 1 tbsp Rice Vinegar
- 2 cups Cooked Jasmine or Brown Rice
- 2 cups Mixed Greens
- 1/2 Cucumber, sliced
- 1 Carrot, julienned
- 1/4 cup Fresh Cilantro, chopped
- 2 Lime Wedges
Instructions
- Marinate the chicken in buttermilk for 15 minutes.
- Mix cornstarch, all-purpose flour, garlic powder, smoked paprika, salt, and pepper for the coating.
- Heat vegetable oil in a frying pan. Fry marinated chicken for 3-4 minutes on each side until golden brown.
- Combine mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar for the sauce.
- Toss fried chicken in the sauce and assemble the bowl with rice, veggies, and glazed chicken.
Notes
Store leftovers in an airtight container; refrigerate for up to 3 days.
Fry chicken in small batches for optimal crispiness.
You can use a milk and vinegar mixture as a buttermilk substitute.
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 8g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg