Description
A flavorful and spicy chicken bowl featuring crispy chicken pieces drizzled with creamy bang bang sauce, served over rice with fresh veggies for a balanced meal.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Vegetable oil for frying
- 2 cups cooked jasmine rice
- 1 cup shredded lettuce
- 1 cup shredded carrots
- 1 cucumber, sliced
- 2 green onions, chopped
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha
- 1 tablespoon honey
Instructions
- Marinate chicken pieces in buttermilk for 30 minutes.
- In a bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper.
- Heat vegetable oil in a skillet over medium-high heat. Dredge chicken in flour mixture and fry until golden brown and cooked through. Drain on paper towels.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey to make bang bang sauce.
- Assemble bowls with rice on the bottom, then top with lettuce, carrots, cucumber, and fried chicken.
- Drizzle generously with bang bang sauce and sprinkle with green onions before serving.
Notes
- For a lighter version, bake or air-fry the chicken instead of deep frying.
- You can substitute shrimp or tofu for the chicken.
- Adjust sriracha for desired spice level.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian-American