Description
This Crispy Bang Bang Chicken Rice Bowl is a delightful blend of crispy chicken and creamy, spicy sauce, making it a new favorite in your kitchen. It’s a comforting and satisfying meal that brings a restaurant-quality experience right to your table.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1/2 cup buttermilk (or milk + lemon juice/vinegar)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Neutral frying oil (vegetable oil, canola oil, or peanut oil)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1–2 tablespoons sriracha
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh lime juice
- 1/2 teaspoon sesame oil
- Cooked jasmine rice
- Cucumber (thinly sliced or julienned)
- Carrots (shredded or julienned)
- Fresh chopped cilantro
- Green onions (scallions, sliced thinly)
- Toasted sesame seeds
Instructions
- Start by patting your chicken thighs very dry with paper towels and cut them into roughly 1-inch bite-sized pieces.
- In a medium bowl, combine the chicken pieces with buttermilk, salt, and black pepper. Toss well to coat and let it marinate for at least 15-20 minutes at room temperature, or up to 30 minutes in the refrigerator.
- While the chicken marinates, prepare your dry dredging mixture by combining flour, cornstarch, garlic powder, paprika, salt, and black pepper in a shallow dish or large resealable bag. Whisk or shake well to combine.
- Working in batches, take the chicken pieces directly from the buttermilk mixture and drop them into the flour-cornstarch mixture, ensuring each piece is fully coated. Shake off any excess flour and place the coated chicken pieces on a wire rack set over a baking sheet.
- Heat about 1-2 inches of neutral frying oil in a large skillet or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C).
- Carefully add the chicken pieces to the hot oil, frying in batches for 4-6 minutes until golden brown and cooked through. Transfer the crispy chicken to a paper towel-lined plate to drain excess oil.
- While the chicken fries, prepare the Bang Bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey or maple syrup, lime juice, and sesame oil in a small bowl until smooth.
- Divide the cooked jasmine rice among serving bowls and arrange the crispy fried chicken pieces over the rice.
- Drizzle generously with the Bang Bang sauce and garnish with julienned cucumber, shredded carrots, chopped cilantro, sliced green onions, and toasted sesame seeds.
- Serve immediately and enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg
Keywords: For unbeatable crispiness, pat the chicken dry before marinating and let the coated chicken rest before frying. Adjust the sriracha in the Bang Bang sauce to your spice preference.