Bang Bang Chicken and Rice Bowl
The aroma of crispy fried chicken fills the air, mingling with the tangy-sweet notes of that luscious bang bang sauce, making it nearly impossible to resist. Each bite brings a delightful crunch followed by the creamy, spicy encasement of flavors that dance on your tongue. Picture a vibrant bowl brimming with fluffy rice, fresh vegetables, and those perfectly sauced chicken pieces. This Bang Bang Chicken and Rice Bowl is not just a meal; it’s an experience that invites you to slow down and savor each moment.
Table of Contents
I remember the first time I tasted a dish similar to this on a sun-soaked summer afternoon, gathered around the picnic table with friends, laughter spilling into the warm breeze. We devoured bowls like they were candy, blissfully forgetting about our diets and simply enjoying the deliciousness. Now, as the seasons change and the days grow shorter, this easy dish has become a go-to for weeknight dinners and packed lunches alike. If you’re ready to whip up a meal that’s both satisfying and bursting with flavor, let’s get started on this delightful journey of making your very own Bang Bang Chicken and Rice Bowl!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about 45 minutes, perfect for busy weeknights.
- Irresistible Flavor: A delightful combination of spicy, sweet, and creamy that tantalizes your taste buds.
- Eye-Catching Appeal: Bright colors from veggies make it a feast for the eyes as much as the palate.
- Flexible Serving: Great for lunch, dinner, or meal prep—this bowl suits any occasion.
- Diet-Friendly Options: Easy to substitute for gluten-free or dairy-free alternatives.
Ingredients You’ll Need
- Chicken Breasts or Boneless Thighs: The heart of this dish, cut into bite-sized pieces for tenderness. If you prefer dark meat, go for thighs for a richer flavor.
- Buttermilk: Essential for marinating, helping to keep the chicken juicy and tender. If you don’t have buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice.
- Cornstarch: This gives the chicken that beloved crispy coating. You can swap it with potato starch if needed.
- All-Purpose Flour: Helps to form the perfect outer crunch. Whole wheat flour could be a healthier alternative.
- Garlic Powder & Smoked Paprika: These spices add depth and warmth. Fresh garlic and regular paprika can work too.
- Vegetable Oil: Ideal for frying, giving that golden crispiness. Canola or peanut oil are great substitutes.
- Mayonnaise: Forms the creamy base of the bang bang sauce. For a lighter version, use Greek yogurt.
- Sweet Chili Sauce, Sriracha, Honey, Rice Vinegar: These bring the signature sweet and spicy notes to the sauce. Adjust cayenne pepper for more heat if desired.
- Jasmine or Brown Rice: Your bowl’s foundation; either variety works well, but jasmine rice gives a lovely aroma.
- Mixed Greens, Cucumber, Carrot: Fresh veggies to balance out the richness of the chicken. Feel free to swap in any veggies you love.
- Fresh Cilantro & Lime Wedges: These are for garnish, adding a fresh flavor and brightness to each bite.
How to Make Bang Bang Chicken and Rice Bowl
Marinate the Chicken: Begin by placing your chicken pieces in a bowl and covering them with buttermilk. Let the chicken soak for at least 15 minutes. This step is crucial for achieving a tender and juicy texture, so don’t skip it! The slight tang from the buttermilk also adds a nice flavor that complements the spices.
Prep the Coating: In a separate shallow bowl, mix together the cornstarch, all-purpose flour, garlic powder, smoked paprika, salt, and pepper. This combination creates the crunch that makes the chicken addictively good. The garlic and paprika will also infuse the chicken with a delightful flavor, so make sure it’s well mixed.
Fry the Chicken: Heat about one inch of vegetable oil in a pan over medium-high heat. Dredge each marinated chicken piece in your flour mixture, shaking off any excess. Carefully place the chicken in the hot oil, frying in batches for about 3-4 minutes per side or until golden brown and fully cooked. Transfer the golden nuggets to paper towels or a wire rack to drain excess oil. You’ll know they’re ready by their crisp exterior and inviting aroma!
Make the Bang Bang Sauce: In a mixing bowl, combine mayo, sweet chili sauce, sriracha, honey, and rice vinegar. Whisk until smooth and creamy. This sauce marries sweet and spicy flavors beautifully, and you can adjust the heat according to your preference. A little more sriracha if you’re bold, a bit less if you prefer milder flavors!
Toss and Assemble: Just before serving, toss your crispy fried chicken pieces gently in the bang bang sauce until they’re well coated. To assemble your bowls, start with a base of rice, layer in the fresh mixed greens, thinly sliced cucumber, and julienned carrot. Top it with the saucy chicken, sprinkle fresh cilantro on top, and finish off with lime wedges for an extra burst of flavor. Each bowl is not only beautiful but showcases a delightful medley of textures and tastes.
Storing & Reheating
To store your Bang Bang Chicken and Rice Bowl, place leftovers in an airtight container at room temperature for up to two hours before transferring to the fridge, where it can last for about 3 days. If you wish to keep it longer, consider freezing the chicken and sauce separately in airtight containers for up to 3 months. When ready to enjoy, simply reheat in the microwave for about 1-2 minutes or until warmed through. Note that the crispy texture of the chicken may soften when reheating, but a quick pan-fry can help refresh its crunch.
Chef’s Helpful Tips
- Avoid overcrowding the pan while frying; it can lead to soggy chicken instead of crispy perfection.
- Make sure your oil is hot enough before frying; a drop of flour should sizzle immediately.
- Letting the chicken rest on a wire rack after frying helps maintain its crispiness.
- To enhance flavors, marinate the chicken longer if you have time—up to a few hours if you want to really pack in the taste!
- Feel free to mix and match veggies. Bell peppers and snap peas can add a colorful crunch!
- For meal prep, assemble the bowls in advance but keep the sauce separate until serving for the best texture.
Every delicious bite of this Bang Bang Chicken and Rice Bowl is a reminder of how simple ingredients can come together to create something truly special. Enjoy the contrast of crunch and creaminess, the vibrant freshness of veggies, and the bold bang bang sauce. Don’t hesitate to experiment with your favorite ingredients or tweak the sauce to your preference—this dish is all about making it your own. Gather your family, share some laughs, and indulge in a meal that feels both comforting and exciting at the same time.
Recipe FAQs
Can I use different proteins besides chicken?
Absolutely! You can swap chicken for shrimp or even tofu for a vegetarian version. Just adjust the cooking times accordingly; shrimp cooks faster, while tofu should be pressed for the best texture and flavor.
Is the bang bang sauce too spicy?
The spice level can be adjusted to your taste! Start with less sriracha and gradually add more until you find your perfect balance. The sweetness from the chili sauce and honey helps mellow the heat, so feel free to play around!
Can I make this dish ahead of time?
Yes, the chicken and sauce can be made ahead! Just store them separately in airtight containers. When you’re ready to enjoy, you can reheat them and assemble right before serving for maximum freshness.
What can I use instead of rice?
If you’re looking for alternatives, try quinoa, cauliflower rice, or even noodles. Each choice might give a unique twist to your Bang Bang Chicken and Rice Bowl while maintaining the essence of the dish.
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📖 Recipe Card
Bang Bang Chicken and Rice Bowl
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Description
Savor the flavors of this Bang Bang Chicken and Rice Bowl, featuring crispy chicken, creamy bang bang sauce, and fresh veggies. This dish is ideal for quick dinners or meal prep, bringing irresistible taste with every bite.
Ingredients
- Chicken Breasts or Boneless Thighs
- Buttermilk
- Cornstarch
- All-Purpose Flour
- Garlic Powder
- Smoked Paprika
- Vegetable Oil
- Mayonnaise
- Sweet Chili Sauce
- Sriracha
- Honey
- Rice Vinegar
- Jasmine or Brown Rice
- Mixed Greens
- Cucumber
- Carrot
- Fresh Cilantro
- Lime Wedges
Instructions
- Marinate the chicken in buttermilk for at least 15 minutes.
- Prepare the coating by mixing cornstarch, flour, garlic powder, smoked paprika, salt, and pepper.
- Heat oil in a pan and fry chicken pieces for 3-4 minutes until golden brown.
- Make the bang bang sauce by whisking mayo, sweet chili sauce, sriracha, honey, and rice vinegar.
- Toss fried chicken in the bang bang sauce before serving.
- Assemble bowls with rice, veggies, and crispy chicken, garnished with cilantro and lime.
Notes
Allow the chicken to marinate longer for enhanced flavor.
Store leftovers in an airtight container for up to 3 days.
Use a wire rack to keep chicken crispy after frying.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10g
- Sodium: 870mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 95mg
