Bang Bang Chicken Bowl
A delicious and easy bowl featuring crispy chicken, creamy sauce, and fresh vegetables that's perfect for busy weeknights.
Ingredients
Chicken and Coating
- 1 lb Boneless skinless chicken breasts or thighs Slice into bite-sized pieces; thighs stay juicier.
- 1/3 cup Cornstarch For a light, crispy coating.
- 2 tbsp Olive oil or neutral oil For quick pan-frying.
Sauce
- 1/2 cup Mayonnaise Use light mayonnaise if preferred.
- 1/4 cup Sweet chili sauce Backbone of the sweet-spicy flavor.
- 1 tbsp Sriracha or chili paste Adjust to taste for more heat.
- 1 tbsp Honey or maple syrup Balances spice with sweetness.
Base and Toppings
- 2 cups Rice or quinoa For the base of the bowl.
- 1 cup Cucumber, sliced For fresh crunch.
- 1 cup Shredded carrots Adds color and texture.
- 1/2 cup Sliced green onions For garnish and flavor.
- 2 tbsp Sesame seeds For garnish.
- 1/4 cup Cilantro, chopped For garnish and aroma.
Instructions
Preparation
- Cook rice or quinoa according to package directions so it is fluffy and warm when you assemble.
- In a bowl whisk mayonnaise, sweet chili sauce, sriracha, honey, and a splash of soy sauce until glossy and dreamy. Taste and adjust.
Cooking
- Toss the chicken pieces in cornstarch until lightly dusted.
- Heat oil in a skillet over medium-high heat. Fry chicken in batches for 3 to 4 minutes per side until golden and cooked through.
- Return all chicken to the pan, add a few spoonfuls of sauce, and toss quickly so every piece gets a sticky coat.
Assembly
- Spoon rice into bowls, arrange the sauced chicken on top, and scatter cucumber, carrots, and green onions.
- Drizzle extra sauce and sprinkle sesame seeds and cilantro before serving.
Enjoy
- Savor the contrast of hot, spicy chicken and cool, crunchy vegetables.
Notes
For a lighter crunch, air-fry the chicken at 400°F for 10 to 12 minutes. You can also substitute chicken for crispy tofu or roasted cauliflower for a vegetarian option.