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- 2 boneless, skinless chicken breasts - 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 - 2 cups cooked jasmine rice - 1 cup shredded carrots - 1 cup sliced cucumbers - 1 avocado, sliced - ¼ cup green onions, chopped - Sesame seeds for garnish To make Bang Bang Chicken Bowls, chicken is the star. Use boneless, skinless breasts for best results. You can slice these into strips. This helps them cook evenly. The breading adds crunch and flavor. Cornstarch helps the egg and breadcrumbs stick well. Panko breadcrumbs give a nice crispy texture. Adding fresh veggies makes the dish bright and colorful. Shredded carrots and cucumbers provide crunch. Sliced avocado adds creaminess. Green onions and sesame seeds on top make it look fancy. - ½ cup mayonnaise - 3 tablespoons sweet chili sauce - 1 teaspoon sriracha (adjust for spice level) The Bang Bang sauce is key to this dish. It combines mayonnaise, sweet chili sauce, and sriracha. This sauce brings heat and sweetness. Adjust the sriracha if you want more or less spice. - Alternative proteins: Use tofu or shrimp if you prefer. - Gluten-free options: Replace panko with gluten-free breadcrumbs. If you want a different protein, try shrimp or tofu instead of chicken. Both work well and taste great. For gluten-free needs, swap panko for gluten-free breadcrumbs. This keeps the meal tasty while fitting your diet. {{ingredient_image_1}} Slice each chicken breast into strips about 1 inch wide. I like to use a sharp knife for clean cuts. Season the strips with salt and pepper to enhance their flavor. Make sure to coat all sides evenly. Set up your breading station with three bowls. The first bowl holds cornstarch. The second bowl contains beaten eggs. The last bowl has panko breadcrumbs mixed with garlic powder, onion powder, salt, and pepper. This setup makes the breading easy and fun. Heat about ½ inch of vegetable oil in a skillet over medium-high heat. Once the oil is hot, carefully place the breaded chicken strips in the skillet. Do this in batches if needed. Fry each side for 4-5 minutes until golden brown. The chicken should be fully cooked. Remove the strips and drain them on paper towels. In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha. You can adjust the sriracha to control the spice level. Mix until smooth. This sauce adds a creamy and spicy kick to your bowls. Start with a base of warm jasmine rice in each bowl. Add the fried chicken strips on top. Then, layer shredded carrots, sliced cucumbers, and avocado. Drizzle the bang bang sauce generously over everything. Finally, sprinkle chopped green onions and sesame seeds for a nice finish. To ensure crispy chicken, follow these steps: - Use cornstarch as the first coating. This helps create a crunch. - Heat the oil to medium-high, around 350°F (175°C). Hot oil cooks the chicken fast. - Do not overcrowd the pan. Fry in batches for even cooking. - Fry each side for 4-5 minutes until golden and crispy. - Drain on paper towels to remove excess oil. This keeps the chicken crispy. You can adjust the spice level of your bang bang sauce easily: - Start with 1 teaspoon of sriracha. This adds a mild kick. - Taste the sauce and add more sriracha if you like heat. - Mix sweet chili sauce and mayonnaise first. This balances the flavors. - For a sweeter sauce, add more sweet chili sauce. - For a spicier sauce, increase the sriracha gradually. Preparing ingredients ahead of time makes cooking easier: - Slice the chicken and store it in the fridge. This saves time. - Prepare the veggies, like carrots and cucumbers, and keep them fresh. - You can mix the bang bang sauce a day in advance. - Cook the rice and store it in the fridge. Reheat it when ready to serve. - Keep everything organized for quick assembly when you’re hungry. Pro Tips Tip Title: Use a Meat Thermometer: Ensure your chicken is cooked thoroughly by checking that the internal temperature reaches 165°F (75°C) for optimal safety and juiciness. Tip Title: Perfectly Crispy Coating: For an extra crispy coating, double-dip your chicken strips by repeating the egg and breadcrumb process before frying. Tip Title: Spice Adjustment: If you prefer a milder sauce, start with less sriracha and gradually add more until you reach your desired heat level. Tip Title: Fresh Ingredients: Use fresh vegetables and ripe avocado for the best flavor and texture in your Bang Bang Chicken Bowls. {{image_2}} You can make Bang Bang Chicken Bowls vegetarian by using plant-based proteins. Tofu is a great choice. Press it to remove extra water, then cut it into strips. Coat the tofu in the same cornstarch, egg, and panko mix. Fry it until golden and crispy. You can also try tempeh or seitan for a different texture. These options keep the meal fun and flavorful. If you want a twist, try different sauces. A peanut sauce adds a nutty flavor. Simply mix peanut butter, soy sauce, and a bit of lime juice. For a zesty kick, use a lemon-garlic sauce. Combine lemon juice, olive oil, and minced garlic. You can also make it spicy with a spicy mayo. Just mix mayonnaise with hot sauce for a creamy heat. Bang Bang Chicken Bowls are great on their own, but you can enhance them. Serve with a fresh salad on the side. A simple cucumber and tomato salad complements the meal well. You can also add a side of steamed broccoli or snap peas for extra crunch. For a fun twist, try serving with crispy wonton chips for added texture. To store leftovers, let the chicken cool. Place it in an airtight container. Add the rice and veggies in separate containers. This helps keep everything fresh. Store in the fridge for up to three days. When reheating, I recommend using an oven. Preheat the oven to 375°F. Place the chicken on a baking sheet. Heat for about 10-15 minutes. This keeps the chicken crispy. You can also microwave, but it may get soggy. You can freeze the chicken and rice. For freezing, wrap the chicken in plastic wrap. Place the wrapped chicken in a freezer bag. Store for up to three months. Cooked rice can also freeze well. Just place it in a freezer bag and remove as much air as you can. Bang Bang Chicken is a fun dish with crispy chicken strips and a creamy sauce. The name comes from the mix of textures and flavors. It combines fried chicken with a spicy-sweet sauce, making it a favorite for many. This dish is often served in bowls with rice and veggies. It’s quick to make and filled with flavor, perfect for any meal. Yes, you can make Bang Bang Chicken gluten-free. Use gluten-free breadcrumbs instead of panko. For the sauce, ensure your sweet chili sauce is gluten-free. You can also swap cornstarch for a gluten-free flour blend to bread the chicken. These simple changes keep the dish tasty without gluten. You can easily adjust the spice level to fit your taste. Start with less sriracha in the sauce. If you want more heat, add a little extra sriracha. You can also add fresh chili slices on top for extra kick. Taste the sauce before using it to find your perfect heat. Many veggies work well with Bang Bang Chicken Bowls. Here are some great options: - Shredded carrots add crunch. - Sliced cucumbers provide freshness. - Avocado gives a creamy texture. - Bell peppers bring sweetness. - Broccoli offers a nice bite. Feel free to mix and match based on what's in season or what you love! In this blog post, we explored Bang Bang Chicken Bowls, starting with key ingredients like chicken, fresh veggies, and the flavorful Bang Bang sauce. I shared step-by-step instructions for making the dish, including tips for frying and customizing your spice level. You can even prepare vegetarian options or try different sauces. Remember, storage and reheating tips help keep your meal fresh. Now, it's time to gather your ingredients, get cooking, and enjoy this tasty dish. Your kitchen adventure awaits!

Bang Bang Chicken Bowls

A delicious and spicy chicken bowl served with jasmine rice and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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
  • for frying oil vegetable oil
  • 2 cups cooked jasmine rice
  • 1 cup shredded carrots
  • 1 cup sliced cucumbers
  • 1 piece avocado, sliced
  • 0.25 cup green onions, chopped
  • for garnish seeds sesame seeds
  • 0.5 cup mayonnaise
  • 3 tablespoons sweet chili sauce
  • 1 teaspoon sriracha

Instructions
 

  • Begin by preparing the chicken. Slice each chicken breast into strips about 1 inch wide. Season with salt and pepper.
  • Set up a breading station with three bowls: one with cornstarch, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, onion powder, salt, and pepper.
  • Dredge each chicken strip first in cornstarch, shaking off the excess. Then dip it in the beaten eggs, allowing any excess to drip off, and finally coat it in the panko breadcrumb mixture, pressing gently to adhere.
  • In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. Once hot, carefully place breaded chicken strips into the skillet (you may need to do this in batches). Fry for 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
  • While the chicken is cooking, prepare the bang bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha. Adjust the sriracha to taste based on your preferred spice level.
  • To assemble the bowls, start with a base of warm jasmine rice. Top with fried chicken strips, and then add shredded carrots, sliced cucumbers, and avocado.
  • Drizzle the bang bang sauce generously over the top and sprinkle with chopped green onions and sesame seeds for garnish.

Notes

Adjust the sriracha in the sauce for desired spice level.
Keyword chicken, easy, rice bowl, spicy