Introduction
This Fiery Bang Bang Chicken Rice Bowl is a spicy, savory, and satisfying meal that brings together crispy chicken bites, fluffy rice, fresh veggies, and a creamy, spicy Bang Bang sauce — all topped with a crispy chili garlic oil that adds an addictively crunchy kick. It’s perfect for spice lovers and those who enjoy vibrant, Asian-inspired fusion bowls. Every bite delivers crunch, creaminess, heat, and umami in perfect balance.
📝 Ingredients
For the Crispy Chicken
- 500g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup buttermilk (or ½ cup milk + 1 tbsp vinegar/lemon juice)
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp white pepper (or black pepper)
- Oil, for frying
Bang Bang Sauce
- ½ cup mayonnaise (Japanese mayo preferred)
- 2 tbsp Thai sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tsp honey or sugar
- 1 tsp lime juice (optional)
Crispy Chili Garlic Oil
- ½ cup neutral oil (vegetable or canola)
- 3 tbsp finely chopped garlic (about 6 cloves)
- 2 tbsp crushed red chili flakes
- 1 tsp soy sauce
- Pinch of sugar
- Salt to taste
For the Bowl
- 2 cups cooked jasmine rice or sushi rice
- 1 cucumber, thinly sliced or julienned
- 1 carrot, shredded or julienned
- 1 cup shredded red cabbage (optional)
- 2 green onions, chopped
- Sesame seeds, for garnish
- Fresh cilantro or basil (optional)
🔪 Instructions & Method
Step 1: Marinate the Chicken
- In a bowl, combine chicken pieces and buttermilk. Let it marinate for at least 30 minutes, or up to overnight in the fridge.
Step 2: Make the Bang Bang Sauce
- In a small bowl, whisk together:
- Mayo, sweet chili sauce, sriracha, honey, and lime juice.
- Mix until smooth and set aside. Taste and adjust spiciness or sweetness to your liking.
Step 3: Make Crispy Chili Garlic Oil
- In a small saucepan, add oil and heat over medium-low.
- Add the chopped garlic and stir frequently until golden brown — be careful not to burn it.
- Turn off the heat and immediately stir in chili flakes, soy sauce, a pinch of sugar, and salt to taste.
- Let it cool. The garlic should be crispy and the oil fragrant and spicy.
Step 4: Fry the Chicken
- In a shallow bowl, combine cornstarch, flour, salt, garlic powder, and pepper.
- Remove chicken from marinade and dredge each piece in the flour mixture, pressing to coat well.
- Heat oil in a deep pan or fryer to 175°C / 350°F.
- Fry the chicken in batches until golden and crispy (about 4–6 minutes per batch). Drain on paper towels.
Step 5: Assemble the Bowls
- In each serving bowl:
- Start with a layer of warm rice.
- Top with fresh cucumber, carrots, and cabbage.
- Add crispy fried chicken pieces.
- Drizzle generously with Bang Bang sauce.
- Spoon over the crispy chili garlic oil (be generous if you like it fiery!).
- Garnish with green onions, sesame seeds, and herbs if using.
✅ Tips & Variations
- Healthier Version: Use grilled or air-fried chicken.
- Vegan Version: Substitute chicken with crispy tofu or cauliflower.
- More Heat? Add extra sriracha or a splash of chili oil directly into the sauce.
💥 Final Bite
The Fiery Bang Bang Chicken Rice Bowl is a flavor bomb: creamy, crispy, spicy, and refreshing all in one. It’s a meal prep favorite and a showstopper for guests who love bold flavors and spicy flair. One bite and you’ll crave it every week.