Bang Bang Chicken Bowls

$- 2 boneless, skinless chicken breasts - 1 cup cornstarch - 1 cup buttermilk (or non-dairy yogurt if dairy-free) - 1 cup panko breadcrumbs - 1/2 cup mayonnaise - 2 tablespoons sweet chili sauce - 1 tablespoon sriracha (adjust to taste) - 1 tablespoon honey - 4 cups cooked jasmine rice - 2 cups shredded napa cabbage - 1 cup shredded carrots - 1 green onion, chopped - Garnishes: sesame seeds and fresh cilantro For a tasty Bang Bang Chicken Bowl, you need a blend of fresh and crunchy ingredients. The chicken is the star here. You’ll want to start with boneless, skinless chicken breasts. Cut them into thin strips for quick cooking and easy eating. Cornstarch helps create a crispy crust when fried. Use buttermilk, or a non-dairy yogurt, to soak the chicken before breading. This step adds flavor and moisture. Next, you need panko breadcrumbs. They give a nice crunch that contrasts with the tender chicken. For the sauce, mix mayonnaise, sweet chili sauce, sriracha, and honey. This sauce is sweet, spicy, and creamy. You can adjust the spice by adding more or less sriracha. For the bowls, you need cooked jasmine rice as your base. This rice is fluffy and pairs well with the other ingredients. Add shredded napa cabbage for a fresh crunch, and shredded carrots for sweetness. Don't forget chopped green onions for a nice bite. Finally, sprinkle sesame seeds and fresh cilantro on top for added flavor and color. With these ingredients, you can create a delicious meal that your family will love! - Seasoning Start by slicing the chicken breasts into thin strips. Season the strips with salt and pepper. This step gives the chicken flavor right from the start. - Bread the Chicken Set up a breading station with three bowls: one for cornstarch, one for buttermilk, and one for panko breadcrumbs. Dip each chicken strip first in cornstarch. Then, coat it in buttermilk. Finally, roll it in panko breadcrumbs. Make sure each piece is well-covered for a crunchy finish. - Frying Method Heat oil in a large skillet until it's about half an inch deep. Use medium-high heat for best results. Once hot, add the breaded chicken strips in batches. Fry each strip for about 3-4 minutes on each side. Look for a golden brown color to know they are done. - Ensuring Crispiness After frying, let the chicken drain on paper towels. This helps keep the chicken crispy and removes excess oil. - Layering Ingredients In each bowl, start with a base of cooked jasmine rice. This will soak up the flavors. Next, add shredded napa cabbage and shredded carrots for crunch and color. - Drizzling the Sauce Generously drizzle the Bang Bang sauce over the chicken and veggies. This sauce is key for adding flavor. - Final Touches Top your bowls with chopped green onions, sesame seeds, and fresh cilantro. These ingredients add flavor and make the dish look beautiful. Serve warm and enjoy your delicious Bang Bang Chicken Bowls! - Breading Techniques: Start with clean hands. Dip each chicken strip first in cornstarch. Then, coat it in buttermilk. Finally, roll it in panko breadcrumbs. Make sure every bit is covered. This helps to get that crunchy texture. - Optimal Oil Temperature: Use a deep skillet and fill it with oil to about half an inch. Heat the oil to medium-high. You can test it by dropping a small piece of bread in. If it sizzles, it’s ready! Fry the chicken strips for 3 to 4 minutes on each side. This gives them a nice, golden brown color. - Spice Level Customization: The sauce is key to bringing flavor. If you want more heat, add more sriracha. If you prefer it milder, use less. Taste as you go to find your perfect balance. - Gluten-Free and Dairy-Free Options: If you need a gluten-free meal, replace panko with crushed rice cereal. For a dairy-free option, use non-dairy yogurt instead of buttermilk. Both swaps keep the dish tasty! - Colorful Bowl Selection: Choose bowls that pop! Bright colors showcase the dish's vibrant ingredients. A deep bowl lets you layer everything nicely. - Garnishing Techniques: Sprinkle chopped green onions on top. Add sesame seeds for crunch. A few fresh cilantro leaves add a nice touch. You could even add a lime wedge for a zesty look! {{image_2}} You can enhance your Bang Bang Chicken Bowls with more veggies. Try adding bell peppers, snap peas, or zucchini. These veggies add color and crunch. You can also use leafy greens like spinach or kale for extra nutrients. To change the taste, use different seasonings. Add garlic powder or ginger for a kick. You can also drizzle a little soy sauce for a savory touch. Mix and match to find your favorite flavors. If you want a change from chicken, try tofu or shrimp. Tofu is a great plant-based option. Cut it into bite-sized pieces and marinate it in the sauce. For shrimp, just peel and devein them. Cooking times will vary. Tofu takes about 5-7 minutes to crisp up. Shrimp cooks faster, around 2-3 minutes per side. Make sure they are pink and opaque before serving. Jasmine rice is great, but you can switch it up. Try brown rice for more fiber. Quinoa is another healthy choice. It cooks quickly and adds protein. Cauliflower rice is an excellent low-carb option. It cooks fast and absorbs flavors well. You can also mix grains for a unique texture. Each option brings its own taste and health benefits to your bowl. - Refrigeration Guidelines: Let the Bang Bang Chicken Bowls cool down first. Then, put them in an airtight container. They will stay fresh for up to three days in the fridge. - Freezing Instructions: For longer storage, freeze the chicken and veggies separately. Use freezer-safe bags or containers. They can last for up to three months. - Methods for Best Texture: Use an oven or air fryer to reheat. This keeps the chicken crispy. For rice and veggies, microwave them in short bursts. Stir in between to heat evenly. - Common Mistakes to Avoid: Don’t reheat everything together. It can make the chicken soggy. Avoid high heat, as that can dry out the chicken. - Duration for Best Quality: The chicken bowls taste best within three days when stored in the fridge. Frozen versions are best used within three months. - Signs of Spoilage: Look for any off smells or changes in color. If the chicken feels slimy, it’s time to throw it out. Always trust your senses when checking food freshness. Bang Bang Sauce is a creamy and spicy sauce that adds flavor to your dish. It has a mix of mayonnaise, sweet chili sauce, sriracha, and honey. This sauce is smooth, tangy, and has a kick of heat. It balances well with the crispy chicken and fresh veggies in the bowl. Yes, you can prepare Bang Bang Chicken Bowls ahead of time. Cook and cool the chicken strips first. Then, store them in the fridge. Keep the veggies and rice separate for freshness. When you’re ready to eat, just reheat the chicken and assemble the bowl. This method saves time and is great for meal prep. You can find Bang Bang Chicken Bowls in many Asian fusion restaurants. Look for places that focus on Thai or Chinese cuisine. Some casual dining spots also offer this dish. Check local food blogs or restaurant guides for recommendations. In this article, we explored how to create delicious Bang Bang Chicken Bowls. We discussed the key ingredients, including chicken, rice, and flavorful sauces. You learned step-by-step instructions for preparation, cooking, and assembly. We shared tips for crispiness and customization. There are also variations for different tastes and diets. Now you can enjoy a tasty meal at home. Try different ingredients and make it your own! Get creative with leftovers for even more fun options.$

Dive into a delicious adventure with these Bang Bang Chicken Bowls! This easy recipe features crispy chicken strips coated in a flavorful sauce over a bed of jasmine rice, napa cabbage, and carrots. Perfect for busy weeknights, these bowls take just 40 minutes to make. Click through to explore the full recipe and elevate your dinner game with this tasty dish that’s sure to impress everyone at your table!

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Ingredients

2 boneless, skinless chicken breasts

1 cup cornstarch

1 cup buttermilk (or non-dairy yogurt if dairy-free)

1 cup panko breadcrumbs

1/2 cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon sriracha (adjust to taste)

1 tablespoon honey

4 cups cooked jasmine rice

2 cups shredded napa cabbage

1 cup shredded carrots

1 green onion, chopped

Sesame seeds for garnish

Fresh cilantro for garnish

Salt and pepper to taste

Instructions

Prepare the Chicken: Begin by slicing the chicken breasts into thin strips. Season them with salt and pepper.

Breading Station: Set up a breading station with three bowls: one with cornstarch, one with buttermilk, and one with panko breadcrumbs.

Bread the Chicken: Dip each chicken strip first into the cornstarch, then into the buttermilk, and finally coat with panko breadcrumbs. Make sure each strip is fully covered for a crispy texture.

Fry the Chicken: In a large skillet, heat enough oil (about 1/2 inch) over medium-high heat. Once hot, carefully add the breaded chicken strips in batches. Fry until golden brown and cooked through, approximately 3-4 minutes per side. Remove and drain on paper towels.

Make the Bang Bang Sauce: In a bowl, combine mayonnaise, sweet chili sauce, sriracha, and honey. Mix until smooth. Adjust spice levels as desired.

Prepare the Bowls: In each serving bowl, start with a base of cooked jasmine rice. Top with shredded napa cabbage, shredded carrots, and crispy chicken strips.

Drizzle the Sauce: Generously drizzle the Bang Bang sauce over the chicken and veggies.

Garnish: Finish by sprinkling chopped green onion, sesame seeds, and fresh cilantro on top for added flavor and visual appeal.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: Serve in colorful bowls to highlight the vibrant colors of the ingredients. Consider a wedge of lime on the side for an extra zest.