Description
A quick and flavor-packed chicken bowl featuring crispy chicken bites coated in creamy, spicy Bang Bang sauce, served over jasmine rice with crunchy vegetables.
Ingredients
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup buttermilk
1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper, to taste
Oil, for frying
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tbsp Sriracha (adjust to spice level)
1 tbsp honey
1 tsp rice vinegar
2 cups cooked jasmine rice
1 cup shredded purple cabbage
1/2 cup shredded carrots
1/4 cup chopped scallions
Sesame seeds, for garnish
Instructions
- Marinate the chicken pieces in buttermilk for at least 20 minutes or overnight in the refrigerator.
- In a separate bowl, combine cornstarch, flour, garlic powder, paprika, salt, and pepper.
- Heat oil in a deep skillet over medium heat.
- Dredge each marinated chicken piece in the flour mixture.
- Fry the chicken in batches for 3–4 minutes per side or until golden and cooked through. Drain on paper towels.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth.
- Toss the fried chicken pieces in the sauce until fully coated.
- To assemble bowls, layer jasmine rice, cabbage, carrots, and the sauced chicken.
- Garnish with chopped scallions and sesame seeds before serving.
Notes
For a seafood variation, substitute shrimp for chicken.
To reduce calories, bake or air fry the chicken instead of deep frying.
Try using quinoa or cauliflower rice for a lower-carb option.
Store leftovers in an airtight container for up to 3 days.
Keep sauce separate if prepping ahead to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 10g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
