Name: Bang Bang Chicken Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: For the Chicken; 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces; 1 cup (120g) all-purpose flour (or gluten-free flour for dietary needs); 1 cup (120g) cornstarch; 1 tsp (5g) salt; 1 tsp (5g) black pepper; 1 tsp (5g) garlic powder; 2 large eggs, beaten; 1 cup (240ml) buttermilk; Vegetable oil, for frying (about 2 cups or 480ml, depending on pan size); For the Bang Bang Sauce; ½ cup (120g) mayonnaise; ¼ cup (60ml) sweet chili sauce; 2 tbsp (30ml) sriracha (adjust for spice preference); 1 tbsp (15ml) honey; 1 tbsp (15ml) lime juice; For the Bowl; 2 cups (400g) cooked jasmine rice (or brown rice); 1 cup (150g) shredded carrots; 1 cup (150g) sliced cucumber; 1 avocado, sliced; 2 cups (100g) mixed greens (spinach, arugula, or lettuce); 2 tbsp (10g) chopped green onions; 1 tbsp (8g) sesame seeds (optional, for garnish)

Description

Whether you crave a quick weeknight dinner or a crowd-pleasing dish for gatherings, this recipe offers versatility and bold taste

Ingredients

Scale

For the Chicken

1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup (120g) all-purpose flour (or gluten-free flour for dietary needs)

1 cup (120g) cornstarch

1 tsp (5g) salt

1 tsp (5g) black pepper

1 tsp (5g) garlic powder

2 large eggs, beaten

1 cup (240ml) buttermilk

Vegetable oil, for frying (about 2 cups or 480ml, depending on pan size)

For the Bang Bang Sauce

½ cup (120g) mayonnaise

¼ cup (60ml) sweet chili sauce

2 tbsp (30ml) sriracha (adjust for spice preference)

1 tbsp (15ml) honey

1 tbsp (15ml) lime juice

For the Bowl

2 cups (400g) cooked jasmine rice (or brown rice)

1 cup (150g) shredded carrots

1 cup (150g) sliced cucumber

1 avocado, sliced

2 cups (100g) mixed greens (spinach, arugula, or lettuce)

2 tbsp (10g) chopped green onions

1 tbsp (8g) sesame seeds (optional, for garnish)

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Instructions

Prepare the Chicken: Cut chicken breasts into 1-inch cubes for even cooking. Pat dry with paper towels to ensure the coating adheres.

Set Up the Breading Station: In a shallow bowl, combine flour, cornstarch, salt, pepper, and garlic powder. In another bowl, whisk eggs and buttermilk until smooth for a crispy crust.

Coat the Chicken: Dip each chicken piece into the buttermilk mixture, letting excess drip off. Dredge in the flour mixture, pressing lightly for an even coating. Place coated pieces on a plate.

Notes

Prep and Cook Efficiency: The Bang Bang Chicken Bowl takes 20 minutes to prep and 20 minutes to cook, totaling 40 minutes for 4 servings. To save time, use pre-cooked rice or rotisserie chicken, and prepare the sauce and veggies in advance.

Dietary Flexibility: This dish suits various diets with modifications—use gluten-free flour for a gluten-free option or swap chicken for tofu for a vegetarian version. Adjust sriracha in the sauce for spice preference.

Storage Tips: Store chicken, sauce, rice, and vegetables separately in airtight containers. Refrigerate for up to 3 days or freeze chicken for 2 months. Reheat chicken at 375°F (190°C) to maintain crispiness.

Nutritional Snapshot: Per serving (1 bowl), expect ~620 kcal, 32g protein, 32g fat, 52g carbs, and 4g fiber. Values vary by ingredient brands; reduce mayo or use grilled chicken for a lighter option.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying, Assembling
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl (1/4 of recipe)
Calories: 620 kcal
Sugar: 620 kcal
Sodium: 780mg
Fat: 32g
Saturated Fat: 6g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 32g
Cholesterol: 115mg