Get ready to transform your weeknight dinners with this incredibly delicious Crispy Bang Bang Chicken Bowl, a quick and satisfying recipe that brings restaurant-quality flavors right to your kitchen. This easy-to-follow guide will help you create a vibrant and flavorful meal that’s perfect for any occasion.
Key Ingredients for Crispy Bang Bang Chicken Bowl
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- Vegetable oil, for frying (about 2-3 inches in a pot or deep fryer)
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha (or more, to taste)
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey or maple syrup
- 1/4 teaspoon smoked paprika (optional, for extra depth)
- For Serving:
- Cooked white or brown rice, for serving
- Shredded lettuce or a bed of mixed greens
- Sliced green onions
- Toasted sesame seeds
- Julienne-cut carrots
- Cucumber slices
How to Make Crispy Bang Bang Chicken Bowl
This Crispy Bang Bang Chicken Bowl is your answer to a fuss-free yet incredibly flavorful meal that comes together in under 45 minutes. The magic lies in the perfectly crispy chicken coated in a luscious, spicy-sweet Bang Bang sauce, all served over fluffy rice for a truly satisfying experience. This dish is simple to prepare, making it ideal for busy weeknights or when you’re craving something special without the restaurant price tag.
Step-by-Step Instructions
- Prepare the Chicken Coating: In a shallow dish, whisk together the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. In a second shallow dish, whisk the eggs until well combined. In a third shallow dish, place the Panko breadcrumbs.
- Coat the Chicken: Dredge each piece of chicken first in the seasoned flour mixture, ensuring it’s fully coated. Tap off any excess flour. Then, dip the floured chicken into the beaten eggs, letting any excess drip off. Finally, press the chicken firmly into the Panko breadcrumbs, making sure each piece is thoroughly coated. Repeat this process for all the chicken pieces. This triple-coating ensures maximum crispiness.
- Fry the Chicken: Heat about 2-3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken pieces in batches, being careful not to overcrowd the pot. Fry for 4-6 minutes, flipping halfway through, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Drain the Chicken: Once cooked, remove the crispy chicken from the hot oil using a slotted spoon and place it on a wire rack set over a baking sheet to drain any excess oil. This helps maintain its crispiness.
- Make the Bang Bang Sauce: While the chicken is frying or draining, prepare the sauce. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, rice vinegar, honey (or maple syrup), and smoked paprika (if using) until smooth and well combined. Taste and adjust Sriracha for your desired level of heat.
- Assemble the Bowls: Spoon a generous serving of cooked rice into each bowl. Top with a bed of shredded lettuce or mixed greens. Arrange the crispy fried chicken pieces over the greens and rice.
- Sauce and Garnish: Drizzle a generous amount of the Bang Bang sauce over the chicken and rice. Garnish with sliced green onions, toasted sesame seeds, julienne-cut carrots, and cucumber slices. Serve immediately and enjoy your homemade Crispy Bang Bang Chicken Bowl!
Why You’ll Love This Crispy Bang Bang Chicken Bowl
This Crispy Bang Bang Chicken Bowl is an absolute showstopper, delivering that irresistible crunch with every bite, similar to your favorite takeout but so much better. The star of the show is undoubtedly the incredibly crispy chicken, coated in a tantalizing sweet and spicy Bang Bang sauce that’s bursting with flavor. Making this at home is a fantastic way to save money compared to ordering in, and the vibrant toppings like fresh green onions, crunchy carrots, and cooling cucumber add a delightful contrast that elevates the entire dish. Prepare to be amazed by the simplicity and the sheer deliciousness!
Forget expensive restaurant bills; this recipe proves you can create restaurant-worthy meals right in your own kitchen for a fraction of the cost. The combination of the perfectly fried chicken, the creamy and zesty sauce, and the fresh, crisp toppings creates a symphony of textures and tastes that will have everyone asking for seconds. So, why wait? Gather your ingredients and dive into making this amazing Crispy Bang Bang Chicken Bowl – your taste buds will thank you!
Storing and Reheating Tips
To store any leftover Crispy Bang Bang Chicken Bowl, it’s best to separate the components to maintain their quality. Store the uneaten cooked chicken in an airtight container in the refrigerator for up to 3-4 days. The Bang Bang sauce can also be stored separately in an airtight container for up to 5 days, or even longer if made in larger batches. Leftover rice can be stored in a separate airtight container for 3-4 days.
When it comes to reheating, for the crispiest chicken, it’s recommended to gently reheat it in a hot oven (around 375°F or 190°C) on a baking sheet until warmed through, or use an air fryer. This helps to revive the crispiness lost in refrigeration. The rice can be reheated in the microwave or on the stovetop. Drizzle with fresh sauce and add fresh garnishes before serving for the best taste experience. You can also freeze the cooked chicken pieces (without sauce) in a freezer-safe bag for up to 2-3 months, reheating them as described above.
Final Thoughts
This Crispy Bang Bang Chicken Bowl is a testament to how simple ingredients can create an explosion of flavor and texture. It’s a satisfying, budget-friendly meal that’s perfect for any night of the week, so go ahead and give it a try!
Crispy Bang Bang Chicken Bowl
Ingredients
Equipment
Method
- In a shallow dish, whisk together the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. In a second shallow dish, whisk the eggs until well combined. In a third shallow dish, place the Panko breadcrumbs.1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 2 large eggs, beaten, 1 cup Panko breadcrumbs
- Dredge each piece of chicken first in the seasoned flour mixture, ensuring it’s fully coated. Tap off any excess flour. Then, dip the floured chicken into the beaten eggs, letting any excess drip off. Finally, press the chicken firmly into the Panko breadcrumbs, making sure each piece is thoroughly coated. Repeat this process for all the chicken pieces. This triple-coating ensures maximum crispiness.1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- Heat about 2-3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken pieces in batches, being careful not to overcrowd the pot. Fry for 4-6 minutes, flipping halfway through, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).Vegetable oil, for frying
- Once cooked, remove the crispy chicken from the hot oil using a slotted spoon and place it on a wire rack set over a baking sheet to drain any excess oil. This helps maintain its crispiness.
- While the chicken is frying or draining, prepare the sauce. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, rice vinegar, honey (or maple syrup), and smoked paprika (if using) until smooth and well combined. Taste and adjust Sriracha for your desired level of heat.1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon Sriracha, 1 teaspoon rice vinegar, 1/2 teaspoon honey or maple syrup, 1/4 teaspoon smoked paprika
- Spoon a generous serving of cooked rice into each bowl. Top with a bed of shredded lettuce or mixed greens. Arrange the crispy fried chicken pieces over the greens and rice.Cooked white or brown rice, Shredded lettuce or a bed of mixed greens
- Drizzle a generous amount of the Bang Bang sauce over the chicken and rice. Garnish with sliced green onions, toasted sesame seeds, julienne-cut carrots, and cucumber slices. Serve immediately and enjoy your homemade Crispy Bang Bang Chicken Bowl!Sliced green onions, Toasted sesame seeds, Julienne-cut carrots, Cucumber slices