Original Post: https://www.evolvingtable.com/bang-bang-chicken-bowls/
Bang Bang Chicken Bowls
These Bang Bang Chicken Bowls get their flavor from a whole lot more than just the sauce. The chicken soaks in soy sauce, lime juice, garlic, and ginger before it's tossed in cornstarch and pan-fried until crispy, then coated in a sweet and spicy 5-minute bang bang sauce and piled over rice with all the fresh veggies.
Servings: 5 servings
Equipment
- Large Non-Stick Skillet
Ingredients
For the Crispy Bang Bang Chicken
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice from 1 lime
- 2 garlic cloves, minced
- 1 teaspoon finely minced fresh ginger
- ½ teaspoon salt
- 1 ½ pounds boneless, skinless chicken thighs cut into 1-inch pieces
- ⅓ cup cornstarch
- 2 tablespoons avocado oil
For the Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2-3 teaspoons sriracha optional
- 2 teaspoons soy sauce or tamari
- 2 teaspoons lime juice from ½ lime
For the Bowls
- 3 to 4 cups cooked white rice
- 1 cup shredded carrots
- 1 cup thinly sliced red cabbage
- 1 cup sliced cucumber
- 1 large avocado, peeled, pitted, sliced
- 1 cup shelled edamame optional
- Fresh cilantro, finely chopped optional
- Green onions, chopped, green parts only optional
Instructions
- Whisk together the soy sauce, lime juice, garlic, ginger, and ½ teaspoon salt in a large bowl. Add the chicken and toss to coat. Marinate for at least 15 minutes, or up to 2 hours.
- Remove the chicken from the marinade, letting any excess drip off. Place half of the chicken in a large bowl, sprinkle with half of the cornstarch, then add the remaining chicken and cornstarch. Toss until evenly coated, shaking off any excess.
- Heat the avocado oil in a large skillet over medium-high. Once the oil is shimmering, add half of the chicken in a single layer, being careful not to crowd the skillet. Cook for 7-10 minutes, turning every 2-3 minutes, until golden brown, crispy, and cooked through to 165°F. Transfer to a wire rack and repeat with the remaining chicken.
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha (if using), soy sauce, and lime juice. Add half of the sauce to the chicken and toss until evenly coated. Set aside the remaining sauce for serving.
- Divide the cooked rice among 5 bowls, then top each with the chicken, carrots, red cabbage, cucumber, avocado, and edamame, if using. Drizzle with the reserved Bang Bang Sauce. Serve with cilantro and green onions, if desired.
Video
Notes
Chicken: Boneless, skinless chicken thighs stay juicier than breasts at high heat and won’t dry out, and they render enough of their own fat that the marinade skips oil entirely. Cut the pieces close to 1 inch so they cook evenly.
Sweet chili sauce: Frank’s RedHot, Mae Ploy, and Thai Kitchen all work, and the spice level varies by brand.
Spice level: Adjust the sriracha to taste, 2 teaspoons for milder and 3 for extra kick. For picky eaters, keep the sauce mild and let everyone add more to their own bowl.
Rice: Any cooked white rice works, and jasmine or basmati are both great. For extra flavor, swap in coconut milk rice.
To cook in the air fryer: Preheat to 400°F. Add half of the coated chicken in a single layer and cook for 10-12 minutes, shaking the basket halfway through, until golden, crispy, and cooked to 165°F. Repeat with the remaining chicken.
Make it gluten-free: Use tamari in place of soy sauce and confirm your sweet chili sauce and sriracha are gluten-free. The cornstarch coating is already gluten-free.
Make the sauce ahead: The bang bang sauce genuinely gets better as it sits. Make it up to 5 days ahead and keep it in an airtight container in the refrigerator, or just mix it up while the chicken marinates.
Storage and reheating: Store the chicken, rice, and toppings separately in airtight containers in the refrigerator for up to 3-4 days, and slice the avocado fresh so it doesn’t brown. Reheat the chicken in a skillet over medium to bring the crispiness back, since the microwave will soften the coating.
Freezing: I don’t recommend freezing this one. The cornstarch coating loses its crisp when the chicken thaws and turns soft no matter how you reheat it, so it’s worth making fresh.
Nutrition
Calories: 673kcal | Carbohydrates: 54g | Protein: 34g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 1230mg | Potassium: 891mg | Fiber: 6g | Sugar: 10g | Vitamin A: 4606IU | Vitamin C: 19mg | Calcium: 76mg | Iron: 3mg
