Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 cup cornstarch or flour (for coating)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Oil for frying (vegetable or canola)
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp honey or sugar
- 1 tsp rice vinegar or lime juice (optional)
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 1/2 cup shredded red cabbage (optional)
- Green onions and sesame seeds (for garnish)
Instructions
- In a bowl, combine the chicken pieces and buttermilk. Let it marinate for at least 15 minutes or overnight in the fridge.
- In a small bowl, mix mayo, sweet chili sauce, sriracha, honey, and vinegar or lime juice. Adjust to taste and set aside.
- In another bowl, mix cornstarch (or flour), salt, garlic powder, and paprika.
- Remove chicken from marinade, let excess drip off. Dredge chicken in the flour mixture until well coated.
- Heat oil in a skillet over medium-high heat. Fry chicken pieces in batches for 3–4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
- Divide cooked rice into bowls. Top with crispy chicken, shredded carrots, cucumber, and cabbage.
- Drizzle bang bang sauce over everything. Finish with green onions and sesame seeds.
Notes
Double-dip the chicken for extra crispiness. Let it rest on a wire rack instead of paper towels to stay crunchy. Adjust heat and sweetness in the sauce to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 9g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: bang bang chicken, spicy chicken bowl, easy dinner, crispy chicken, rice bowl