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Bang Bang Chicken Rice Bowl

Bang Bang Chicken Rice Bowl

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Ingredients
  

For the Crispy Chicken

  • 2 chicken breasts or boneless thighs cut into bite-sized pieces
  • ½ cup buttermilk 120 ml
  • ½ cup cornstarch 60 g
  • ½ cup all-purpose flour 60 g
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • Vegetable oil for frying

For the Bang Bang Sauce

  • ¼ cup mayonnaise 60 ml
  • 1½ tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tsp honey
  • 1 tsp rice vinegar

For the Bowl Base

  • 1 cup cooked jasmine or brown rice
  • 1 cup shredded mixed greens
  • ½ cup cucumber thinly sliced
  • 1 carrot julienned or ribboned
  • Fresh cilantro chopped
  • Lime wedges for garnish

Instructions
 

  • Start by placing your chicken pieces in a bowl and pouring over the buttermilk. Give it a quick stir to make sure everything is coated. Let it soak for at least 15 minutes.
    This step matters more than it seems. The buttermilk helps tenderize the chicken and gives the coating something to cling to later. Even a short soak makes a big difference, so don’t skip it if you can help it.
    Real-life tip: If you know dinner will be rushed, you can marinate the chicken earlier in the day and keep it covered in the fridge until you’re ready to cook.
  • In a shallow bowl or dish, mix together: cornstarch, flour, garlic powder, smoked paprika, salt, and pepper.
    This combo is what gives the chicken that light, crispy texture. The cornstarch keeps it airy, while the flour adds structure and color.
    Give it a good stir so everything is evenly mixed.
  • Remove the chicken from the buttermilk, letting the excess drip off, and dredge each piece in the flour mixture. Shake off any extra coating no need to overdo it.
  • Heat about 1 inch of oil in a pan over medium-high heat. Once the oil is hot (a small pinch of coating should sizzle right away), start frying the chicken in batches.
  • Cook for 3–4 minutes per side, turning once, until golden brown and cooked through.
    Kitchen wisdom: Crowding the pan lowers the oil temperature and makes the chicken soggy. A little patience here gives you much better results.
  • Transfer to paper towels or a rack to drain.
  • While the chicken rests, whisk together: mayonnaise, sweet chi li sauce, sriracha, honey, rice vinegar. Taste it and adjust if needed. More honey for sweetness. More sriracha for heat. A splash more vinegar if you like it tangy.
    This sauce is the heart of the dish. Creamy, sweet, spicy, and completely addictive.
  • Just before serving, toss the crispy chicken in the bang bang sauce. You want everything coated but still crispy.
  • To assemble each bowl: Start with a base of warm rice, add mixed greens, layer in cucumber and carrot, top with the sauced chicken. Finish with chopped cilantro and a squeeze of fresh lime. That final squeeze of lime brings everything together and brightens the whole bowl.