Go Back
–+ servings
Bang bang chicken served over rice with mixed greens, cucumber slices, carrot ribbons, cilantro, and lime wedges on a white plate.
Print Recipe

Bang Bang Chicken and Rice Bowls

These Bang Bang Chicken and Rice Bowls are loaded with crispy chicken tossed in a creamy sweet-and-spicy sauce, served over fluffy rice with fresh veggies.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Dishes
Cuisine: American
Keyword: bang bang chicken and rice bowls
Servings: 2
Calories: 1120kcal
Author: Sarah Hayes

Ingredients

Crispy Chicken

  • 2 chicken breasts , cut into bite-sized pieces
  • 1/2 cup buttermilk
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • salt and pepper , to taste
  • vegetable oil , for frying

Bang Bang Sauce

  • 1/4 cup mayonnaise
  • 1 1/2 Tablespoons sweet chili sauce
  • 1 Tablespoon sriracha
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar

To Make a Bowl

  • 1 cup jasmine rice , cooked
  • 1 cup mixed salad greens
  • 1/2 cup cucumber , thinly sliced
  • 1 carrot , julienned or ribboned
  • fresh cilantro , chopped
  • lime wedges

Instructions

  • Marinate the chicken. Add the chicken pieces to a bowl and pour the buttermilk over top. Let them soak for at least 15 minutes while you prep the rest.
  • Mix the coating. In a shallow dish, whisk together the cornstarch, flour, garlic powder, smoked paprika, and a pinch of salt and pepper.
  • Coat and fry. Lift the chicken from the buttermilk, letting the excess drip off, then dredge each piece in the flour mixture until evenly coated. Heat about 1 inch of oil in a large skillet over medium high heat. Fry the chicken in batches for 3 to 4 minutes per side, or until golden, crispy, and cooked through. Transfer to a paper towel lined plate or rack to drain.
  • Make the bang bang sauce. Whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
  • Toss and assemble. Right before serving, toss the crispy chicken with the bang bang sauce.Build each bowl with a base of rice, mixed greens, cucumber, and carrot. Top with the sauced chicken and finish with cilantro and a squeeze of lime.

Notes

Add-ins: Could add in a pinch of ground ginger or splash of soy sauce as needed for the sauce. Try creamy avocado slices in the bowl for balance and red cabbage for crunch.
Best served right away but chicken, rice and veggies can be stored separately for up to 3 days in the refrigerator.

Nutrition

Calories: 1120kcal | Carbohydrates: 144g | Protein: 61g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 163mg | Sodium: 838mg | Potassium: 1272mg | Fiber: 4g | Sugar: 14g | Vitamin A: 5788IU | Vitamin C: 15mg | Calcium: 134mg | Iron: 4mg