Bang Bang Chicken Bowl Recipe
It's crispy chicken in a spicy-creamy sauce, served over rice or grains and topped with delightful bits of fresh vegetables.
Ingredients
- For the Chicken:
- 1.5 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour or gluten-free flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Cooking spray or 2 tbsp olive oil for baking or frying
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise or Greek yogurt for a lighter option
- 1/4 cup sweet chili sauce
- 2 tbsp sriracha adjust for spice preference
- 1 tbsp honey
- 1 tsp rice vinegar
- For the Bowl:
- 2 cups cooked jasmine rice quinoa, or cauliflower rice
- 1 cup shredded carrots
- 1 cucumber thinly sliced
- 1 avocado sliced
- 2 green onions chopped
- Sesame seeds for garnish
- Optional: edamame red cabbage, or pickled radish
Instructions
- In a bowl, add chicken parts to buttermilk and leave for 20 minutes (longer, up to a maximum of 4 hours, will make chicken juicier).
- In a shallow dish combine flour, panko, black garlic powder, smoked paprika, salt, and pepper.
- Remove the chicken from buttermilk and drain. Dredge the chicken in the flour mixture.
- Preheat oven to 400°F (200°C), place chicken on a parchment-lined baking sheet, spray with cooking spray and bake for 20-25 minutes, flipping halfway through, until golden and cooked through with internal temperature reaching 165°F.
- Heat oil in a skillet over medium heat and fry chicken 3-4 mins on each side until crispy.
- Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl, adjusting seasoning to taste.
- Divide out the rice, ad chicken, shredded carrot and cucumber, avocado, and green onions into 4 bowls. Bang bang sauce drizzle and top with sesame seed sprinkles.