Description
A bold and flavorful dish combining crispy fried chicken bites coated in a creamy, spicy bang bang sauce, served over fluffy rice with fresh, crunchy vegetables for a satisfying and easy-to-make meal.
Ingredients
Chicken
- 2 chicken breasts, cubed
- 1/2 cup cornstarch
- Oil for frying (vegetable or canola oil recommended)
Bang Bang Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon honey
Assembly
- 2 cups cooked rice
- 1 cup shredded lettuce or cabbage
- 1 carrot, julienned
Instructions
- Prepare the chicken: Pat the cubed chicken breasts dry and then coat each piece evenly with cornstarch to create a light, crispy coating when fried.
- Fry the chicken: Heat oil in a deep pan or skillet over medium-high heat. Fry the cornstarch-coated chicken pieces until they are crispy and golden brown, about 5-7 minutes. Remove and drain on paper towels to remove excess oil.
- Make the bang bang sauce: In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth and well combined.
- Coat the chicken: Toss the fried chicken pieces in the prepared bang bang sauce, making sure each piece is fully coated with the creamy, spicy sauce.
- Assemble the bowls: Divide the cooked rice evenly into serving bowls. Top with shredded lettuce or cabbage, julienned carrot, and the sauced chicken pieces.
- Serve: Serve the bowls immediately to enjoy the crispy texture and bold flavors at their best.
Notes
- Adjust the spice level by increasing or decreasing the amount of sriracha used in the sauce.
- For a lighter alternative, you can bake or air-fry the chicken instead of frying.
- Add toasted sesame seeds on top for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
