Bang Bang Chicken Bowls

$To make Bang Bang Chicken Bowls, you need some key items. Here’s a list of the main ingredients: - 2 boneless, skinless chicken breasts - 2 cups cooked jasmine rice - 1 cup shredded carrots - 1 cup sliced cucumbers - 1 avocado, sliced - ¼ cup green onions, chopped These ingredients form the base of your bowl. The chicken adds protein, while rice serves as a filling base. The veggies bring crunch and color, making it appealing. To make the chicken crispy and tasty, you will need: - 1 cup cornstarch - 2 eggs, beaten - 1 cup panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Vegetable oil for frying These items help season and coat the chicken. The cornstarch gives a crunch, while panko adds extra crispiness. The spices help create a flavor that shines through. For a final touch, use these toppings: - Sesame seeds for garnish - ½ cup mayonnaise - 3 tablespoons sweet chili sauce - 1 teaspoon sriracha (adjust for spice level) The sauce combines creamy and spicy flavors. Adding green onions and sesame seeds brings freshness and texture. These toppings complete the dish and make it look great! {{ingredient_image_2}} Start by slicing each boneless chicken breast into strips. Aim for strips about 1 inch wide. This size helps them cook evenly. Next, season the strips with salt and pepper. This adds flavor to the chicken. To bread the chicken, you need three bowls. In the first bowl, add 1 cup of cornstarch. In the second bowl, pour in 2 beaten eggs. In the third bowl, mix 1 cup of panko breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a bit of salt and pepper. This setup makes breading easy and efficient. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, it’s ready for frying. Add the breaded chicken strips to the skillet, but do not overcrowd the pan. Fry them for 4-5 minutes on each side. They should turn golden brown and be fully cooked. After frying, place the chicken strips on paper towels to drain extra oil. While the chicken fries, prepare the bang bang sauce. In a small bowl, whisk together ½ cup of mayonnaise, 3 tablespoons of sweet chili sauce, and 1 teaspoon of sriracha. Taste the sauce and adjust the sriracha based on your spice preference. This sauce is the star of the dish. To build your bowls, start with a generous scoop of warm jasmine rice in each bowl. Next, place the crispy fried chicken strips on top of the rice. Then, add shredded carrots, sliced cucumbers, and avocado slices. This creates a colorful and fresh base. Finally, drizzle the bang bang sauce over everything in the bowl. Finish with a sprinkle of chopped green onions and sesame seeds for a nice touch. This adds flavor and makes your bowl look great. Enjoy the burst of flavors in each bite! To make your chicken extra crispy, follow these steps: - Use cornstarch. Before you bread the chicken, coat it in cornstarch. This helps it stay crispy. - Dry the chicken. Pat the chicken strips dry with paper towels. This helps the breading stick. - Hot oil is key. Make sure the oil is hot before frying. It should shimmer. This gives the chicken a nice, golden color. - Do not overcrowd. Fry the chicken in batches. If you crowd the pan, the chicken won't crisp up. Presentation makes meals fun! Here are some tips: - Arrange neatly. Place the rice at the bottom, then add the chicken on top. - Add colors. Use bright veggies like shredded carrots and cucumbers. This makes the bowl pop. - Use slices. Slice the avocado and lay it flat in the bowl. This adds a nice touch. - Garnish well. Finish with green onions and sesame seeds for extra flair. If you want other ways to cook the chicken, try these: - Baking. Preheat your oven to 400°F. Place the breaded chicken on a baking sheet. Bake for 20-25 minutes. Flip halfway through for even cooking. - Air frying. Set your air fryer to 375°F. Cook the chicken for about 10-12 minutes. Check to ensure it's golden and cooked through. - Pan-frying. Use a non-stick skillet with less oil. Cook on medium heat, turning often to avoid burning. This method is healthier but still tasty. Pro Tips Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Double-Dip for Extra Crunch: For a thicker and crunchier coating, you can dip the chicken strips back into the egg and then again into the panko breadcrumbs before frying. Let the Chicken Rest: After frying, let the chicken strips rest on paper towels for a few minutes to maintain their crispiness and allow excess oil to drain. Customize Your Sauce: Feel free to adjust the sweetness or spiciness of the bang bang sauce by adding more sweet chili sauce or sriracha according to your taste preferences. {{image_4}} To make a lighter Bang Bang Chicken Bowl, swap a few ingredients. Use grilled chicken instead of fried. This keeps the flavor but cuts down on fat. You can also switch jasmine rice for brown rice or cauliflower rice. This adds fiber and nutrients. Instead of mayonnaise, use Greek yogurt for the sauce. It gives creaminess with fewer calories. If you want a vegetarian or vegan option, use tofu or tempeh. Press and cube the tofu before cooking. Marinate it in soy sauce and spices for flavor. Then, fry or bake until golden. For a vegan sauce, mix coconut cream, sweet chili sauce, and a bit of sriracha. This keeps the sweet and spicy taste without any animal products. The bang bang sauce is great, but you can change it up. Try a peanut sauce for a rich flavor. Just mix peanut butter, soy sauce, and a bit of lime juice. For a tangy twist, use a hoisin sauce mixed with sesame oil. Each sauce brings a new taste to your bowl. Feel free to explore and find your favorite! After enjoying your Bang Bang Chicken Bowls, store leftovers in an airtight container. Make sure to keep the chicken and sauce separate from the rice and veggies. This helps maintain their texture. Leftovers can last in the fridge for up to three days. To reheat, warm the rice in the microwave. Place it in a bowl with a splash of water. Cover it to keep it moist. Heat on high for about one minute. For the chicken, use a skillet over medium heat. Fry the chicken strips for three to four minutes until hot and crispy again. You can freeze both the chicken and the bang bang sauce. Place them in freezer-safe bags. Remove as much air as possible. You can keep them in the freezer for about three months. When you're ready to eat, thaw them overnight in the fridge. Reheat as described above for the best flavor and texture. Bang Bang Chicken is a tasty dish made with crispy chicken strips. These strips get coated in a crunchy layer of panko breadcrumbs. The name comes from its spicy sauce, which adds a kick to each bite. The sauce is creamy and sweet with a hint of heat. Yes, you can use chicken thighs instead of breasts. Thighs are juicy and have great flavor. They also stay moist when cooked. Just cut them into strips the same way you would with breasts for even cooking. If you don’t have panko, you can use regular breadcrumbs. You can also crush crackers or cereal for a crunchy coating. Just remember to season them well to keep the flavor. To make the sauce less spicy, reduce the amount of sriracha. You can start with half a teaspoon and taste it. If it's still too spicy, add more mayonnaise or sweet chili sauce to balance it out. Yes, you can prep some parts ahead of time. You can bread the chicken and store it in the fridge before frying. You can also make the sauce and keep it in the fridge. Just assemble the bowls when you're ready to eat. Bang Bang Chicken Bowls are fun and tasty. You learned about the key ingredients, step-by-step prep, and cooking tips. We explored healthy swaps and ways to store leftovers. This dish is flexible, so you can change things up as you like. Enjoy making your own bowls with these easy steps. You can impress friends and family with great food they will love. Get started in the kitchen and create your own Bang Bang Chicken Bowls today!$

A delicious and crispy chicken bowl served with jasmine rice and fresh vegetables, topped with a spicy bang bang sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Calories 600 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
1 cup cornstarch
2 pieces eggs, beaten
1 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
as needed vegetable oil for frying
2 cups cooked jasmine rice
1 cup shredded carrots
1 cup sliced cucumbers
1 piece avocado, sliced
¼ cup green onions, chopped
as needed sesame seeds for garnish
½ cup mayonnaise
3 tablespoons sweet chili sauce
1 teaspoon sriracha (adjust for spice level)

Instructions

Prepare the Chicken: Begin by slicing each boneless chicken breast into strips approximately 1 inch wide. Generously season the strips with salt and pepper to enhance the flavor.
Set Up the Breading Station: Arrange three bowls in a line. In the first bowl, place the cornstarch. In the second bowl, pour in the beaten eggs. In the third bowl, mix together the panko breadcrumbs, garlic powder, onion powder, salt, and pepper.
Bread the Chicken: Take each chicken strip and first coat it in the cornstarch, shaking off any excess. Next, dip the strip into the beaten eggs, letting any surplus drip back into the bowl. Finally, roll the chicken in the seasoned panko breadcrumb mixture, pressing lightly to ensure the coating adheres well.
Fry the Chicken: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. Once the oil is shimmering, carefully place the breaded chicken strips in the skillet, ensuring not to overcrowd the pan (you may need to fry in batches). Cook for 4-5 minutes on each side, or until the strips are golden brown and cooked through. Remove the cooked strips and place them on paper towels to drain the excess oil.
Make the Bang Bang Sauce: While the chicken is frying, prepare the bang bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha. Taste the sauce and adjust the sriracha quantity based on your desired level of heat.
Assemble the Bowls: Start by serving a generous scoop of warm jasmine rice as the base in each bowl. Arrange the crispy fried chicken strips on top, followed by the shredded carrots, sliced cucumbers, and avocado slices.
Drizzle and Garnish: Generously drizzle the bang bang sauce over the assembled bowl. Finally, sprinkle with chopped green onions and sesame seeds for a delightful finishing touch.

Notes

To make the bowls even more appealing, consider arranging the ingredients in sections for a colorful presentation. Serve immediately for the best texture and flavor.

Keyword bang bang sauce, bowl, chicken, fried chicken