Description
A quick and flavorful Bang Bang Chicken Bowl featuring crispy chicken, fresh veggies, and a creamy sauce.
Ingredients
Scale
- 1 pound Boneless skinless chicken breasts (Optional: substitute with shrimp or tofu)
- 1/2 cup Cornstarch (For coating)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1/4 cup Vegetable oil (For frying)
- 3 cups Cooked jasmine rice (Optional: swap with brown rice or quinoa)
- 2 cups Shredded lettuce
- 1 cup Diced cucumber
- 1 cup Shredded carrots
- 1/2 cup Chopped green onions
- 2 tablespoons Sesame seeds (For garnish)
- 1/2 cup Mayonnaise (Optional: substitute with non-fat mayonnaise or Greek yogurt)
- 1/4 cup Sweet chili sauce
- 1–2 tablespoons Sriracha (Adjust according to spice preference)
Instructions
- Start by cutting the chicken breasts into bite-sized pieces.
- In a bowl, mix the cornstarch, salt, black pepper, garlic powder, and paprika.
- Dredge the chicken pieces in the cornstarch mixture until they’re well coated.
- Heat the vegetable oil in a large frying pan over medium-high heat.
- Add the coated chicken pieces in batches, and fry them until golden brown, about 5-7 minutes.
- Prepare your sauce by mixing mayonnaise, sweet chili sauce, and Sriracha until smooth.
- Assemble your bowls with a base of cooked jasmine rice and top with lettuce, cucumber, carrots, and green onions.
- Top with crispy chicken and drizzle over the creamy sauce, finishing with sesame seeds.
Notes
Don’t overcrowd the pan while frying the chicken. Adjust seasoning to your taste and prep your veggies in advance for a smoother cooking process.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Bang Bang Chicken, quick dinner, Asian bowl, family recipe