Description
This Bang Bang Chicken and Rice Bowl is a quick, flavorful dish with crispy chicken, a creamy sauce, and fresh veggies, making it perfect for any meal.
Ingredients
Scale
- 1 lb Chicken Breasts or Boneless Thighs
- 1 cup Buttermilk
- 1/2 cup Cornstarch
- 1/2 cup All-Purpose Flour
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Vegetable Oil
- 1/2 cup Mayonnaise
- 1/4 cup Sweet Chili Sauce
- 1 tbsp Sriracha
- 1 tbsp Honey
- 2 tbsp Rice Vinegar
- 2 cups Cooked Jasmine or Brown Rice
- 2 cups Shredded Mixed Greens
- 1 medium Cucumber, sliced
- 1 medium Carrot, julienned
- 1/4 cup Fresh Cilantro, chopped
- 2 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 frying pan, dredge chicken in the dry mixture and fry until crispy.
- Make the Bang Bang sauce by whisking mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar.
- Toss fried chicken in the sauce, assemble bowls with rice, veggies, and top with sauced chicken.
Notes
You can substitute buttermilk with milk and vinegar if needed.
For a gluten-free option, use gluten-free flour and arrowroot powder.
Double-dip chicken for extra crispiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg