Description
This Crispy Bang Bang Chicken Bowl features tender, bite-sized chicken thighs coated in a flavorful cornstarch blend and fried to golden perfection. Served over fragrant jasmine or basmati rice, the bowl is topped with fresh shredded carrots, crisp cucumber slices, and scallions, all brought together with a creamy, spicy, and tangy Bang Bang sauce. A delightful combination of textures and vibrant flavors, perfect for a satisfying weeknight meal.
Ingredients
Scale
Chicken and Coating
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 cups vegetable oil for frying
Bowl Components
- 2 cups cooked rice (jasmine or basmati preferred)
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/4 cup chopped scallions
- 1 tablespoon sesame seeds (optional)
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
Instructions
- Prepare the coating. In a medium bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Mix these ingredients well to create a flavorful, even coating for the chicken.
- Coat the chicken. Lightly coat the bite-sized chicken pieces with the cornstarch mixture, pressing gently to ensure the coating adheres well. Shake off any excess cornstarch to avoid clumps during frying.
- Heat the oil. Pour the vegetable oil into a frying pan and heat it to 350°F (175°C) over medium-high heat. Maintaining this temperature will ensure a crispy and evenly cooked chicken.
- Fry the chicken. Carefully add the coated chicken pieces to the hot oil, frying in batches if necessary to avoid overcrowding. Fry until the chicken turns golden brown and crispy, about 5-6 minutes per batch, and fully cooked to an internal temperature of 165°F (74°C).
- Drain the chicken. Remove the fried chicken from the oil using a slotted spoon and place it onto a plate lined with paper towels to drain excess oil and keep it crisp.
- Make the Bang Bang sauce. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and well combined. This sauce delivers the signature creamy, spicy, and tangy flavor.
- Assemble the bowl. In a large serving bowl, spread the cooked rice evenly as the base layer.
- Add the chicken. Arrange the crispy fried chicken pieces over the rice for a hearty main layer.
- Add fresh toppings. Top the chicken and rice with shredded carrots, thinly sliced cucumber, and chopped scallions to add color, crunch, and freshness.
- Drizzle the sauce. Generously pour the prepared Bang Bang sauce over the assembled bowl to tie all the flavors together.
- Garnish and serve. Sprinkle sesame seeds on top if desired, then serve the Crispy Bang Bang Chicken Bowl immediately to enjoy the best flavors and textures.
Notes
- Use boneless chicken thighs for juicier, more flavorful meat that stays tender after frying.
- Maintain the oil temperature around 350°F to ensure crispiness without absorbing excess oil.
- Frying in batches prevents overcrowding which can cause steaming instead of crisping.
- Adjust the spiciness of the Bang Bang sauce by modifying the amount of sriracha according to your heat preference.
- This dish is best enjoyed fresh to keep the chicken crispy, but leftovers can be reheated in a hot oven or air fryer to regain crispiness.
