Bang Bang Chicken Rice Bowl
Crispy fried chicken tossed in creamy, sweet-spicy bang bang sauce served over fluffy jasmine rice with fresh cucumber and scallions. This restaurant-style bang bang chicken rice bowl delivers addictive flavors and satisfying crunch in every bite.
Prep Time : 20 min
Cook Time : 15 min
Servings : 4
20 min
15 min
4
Ingredients
For the Bang Bang Chicken
• 600g boneless, skinless chicken breasts, cut into bite-sized pieces — this one on Amazon
• 120g all-purpose flour
• 60g cornstarch
• 2 large eggs, beaten
• 150g panko breadcrumbs — this one on Amazon
• 5g salt
• 3g black pepper
• 2g garlic powder
• Vegetable oil for frying
For the Bang Bang Sauce
• 120g mayonnaise
• 60g Thai sweet chili sauce — this one on Amazon
• 30g Sriracha sauce — this one on Amazon
• 15ml rice vinegar
• 5g honey
For the Rice
• 250g jasmine rice, uncooked
• 375ml water
• pinch of salt
For the Bowl
• 200g cucumber, thinly sliced
• 40g scallions, sliced
• 20g sesame seeds for garnish
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Directions
- Prepare the Chicken Coating Station
Set up three shallow bowls: one with 120g all-purpose flour mixed with 60g cornstarch, 5g salt, 3g black pepper, and 2g garlic powder; one with 2 beaten eggs; and one with 150g panko breadcrumbs. Cut 600g chicken breasts into bite-sized pieces. - Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs almost clear. Combine rice with 375ml water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. - Make the Bang Bang Sauce
Whisk together 120g mayonnaise, 60g Thai sweet chili sauce, 30g Sriracha sauce, 15ml rice vinegar, and 5g honey in a medium bowl until smooth and well combined. Set aside. - Bread the Chicken
Working with a few pieces at a time, coat chicken in the flour mixture, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Finally, press into panko breadcrumbs, ensuring even coating on all sides. Place breaded pieces on a wire rack. - Fry the Chicken
Heat 5cm of vegetable oil in a large, heavy-bottomed pot or deep skillet to 175°C. Fry chicken in batches, without overcrowding, for 5-6 minutes until golden brown and internal temperature reaches 75°C. Transfer to a paper towel-lined plate to drain. - Toss and Assemble
Place fried chicken in a large bowl and pour bang bang sauce over top. Toss gently to coat evenly. Divide cooked jasmine rice among four bowls. Top with bang bang chicken, sliced cucumber, sliced scallions, and sesame seeds.
*Notes :
- For extra crispy chicken, refrigerate breaded pieces for 15 minutes before frying. The chilling helps the coating adhere better and prevents it from separating during cooking.
- Adjust the spice level by varying the amount of Sriracha in the sauce. Start with less if serving to those sensitive to heat, or add more for extra kick.
- Store leftover sauce and chicken separately to maintain the crispy texture. Reheat chicken in a 200°C oven for 5-7 minutes to restore crispiness.
Nutrition Facts
( per serving )
Calories
~840 kcal
Protein
57 g
Fat
26 g
Carbs
97 g
Calories
~840 kcal
Protein
57 g
Fat
26 g
Carbs
97 g
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Bang Bang Chicken Rice Bowl
Ingredients
Method
- Set up three shallow bowls: one with 120g all-purpose flour mixed with 60g cornstarch, 5g salt, 3g black pepper, and 2g garlic powder; one with 2 beaten eggs; and one with 150g panko breadcrumbs. Cut 600g chicken breasts into bite-sized pieces.
- Rinse the jasmine rice under cold water until the water runs almost clear. Combine rice with 375ml water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- Whisk together 120g mayonnaise, 60g Thai sweet chili sauce, 30g Sriracha sauce, 15ml rice vinegar, and 5g honey in a medium bowl until smooth and well combined. Set aside.
- Working with a few pieces at a time, coat chicken in the flour mixture, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Finally, press into panko breadcrumbs, ensuring even coating on all sides. Place breaded pieces on a wire rack.
- Heat 5cm of vegetable oil in a large, heavy-bottomed pot or deep skillet to 175°C. Fry chicken in batches, without overcrowding, for 5-6 minutes until golden brown and internal temperature reaches 75°C. Transfer to a paper towel-lined plate to drain.
- Place fried chicken in a large bowl and pour bang bang sauce over top. Toss gently to coat evenly. Divide cooked jasmine rice among four bowls. Top with bang bang chicken, sliced cucumber, sliced scallions, and sesame seeds.