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- 2 boneless, skinless chicken breasts - 1 cup cornstarch - 1 cup buttermilk (or non-dairy yogurt for a dairy-free option) - 1 cup panko breadcrumbs - 1/2 cup mayonnaise - 2 tablespoons sweet chili sauce - 1 tablespoon sriracha (adjust to your preferred spice level) - 1 tablespoon honey - 4 cups cooked jasmine rice - 2 cups shredded napa cabbage - 1 cup shredded carrots - 1 green onion, finely chopped - Sesame seeds, for garnish - Fresh cilantro, for garnish - Salt and pepper, to taste You can change this recipe to fit your taste. Here are some ideas: - Add sliced bell peppers or cucumber for crunch. - Use brown rice instead of jasmine rice for a hearty base. - Try different proteins, like shrimp or tofu, for variety. - Swap mayo for Greek yogurt for a tangy twist. This recipe serves four people. Each bowl has about: - Calories: 550 - Protein: 35g - Carbs: 65g - Fat: 20g - Fiber: 4g Knowing the nutrition helps you enjoy this dish while staying aware of your diet. Adjust the ingredients as needed to meet your goals. Start by cutting the chicken breasts into thin strips. Aim for pieces about one inch wide. This size helps them cook evenly. Next, sprinkle some salt and pepper on the strips. This simple step enhances the chicken's flavor. Set up your breading station with three shallow bowls. Fill the first bowl with cornstarch. Pour buttermilk into the second bowl. In the third, add panko breadcrumbs. Take a chicken strip and dip it in the cornstarch. Ensure it is well-coated. Next, move it to the buttermilk and let any extra drip off. Finally, roll the strip in the panko breadcrumbs. Press down slightly to make sure it sticks. Repeat this process for all the chicken strips. You want them all crispy and golden. Pour enough oil into a large skillet to cover the bottom by about half an inch. Heat the oil over medium-high heat until it shimmers. Carefully add the breaded chicken strips, but do not overcrowd the pan. Fry them for about three to four minutes on each side. Look for a golden brown color and ensure they are cooked through. Once done, place the chicken on paper towels. This helps soak up any extra oil. Enjoy the crunchy texture you created! - 1/2 cup mayonnaise - 2 tablespoons sweet chili sauce - 1 tablespoon sriracha - 1 tablespoon honey To make the Bang Bang sauce, start by measuring the ingredients. In a medium bowl, mix the mayonnaise, sweet chili sauce, sriracha, and honey. Use a whisk to blend until smooth. The sauce should be creamy and well combined. Taste it to see if you like the flavor. If you want it spicier, add more sriracha. If you prefer it milder, you can reduce the sriracha or add more mayonnaise. Adjusting spice levels is easy! If you love heat, add extra sriracha a little at a time. Keep tasting as you go. For less spice, use less sriracha. You can also balance spice with more honey or mayonnaise. This way, you get the flavor you love while controlling heat. {{image_4}} Start with a bowl of jasmine rice. This rice is soft and fluffy. Next, add a layer of shredded napa cabbage. The cabbage adds crunch and freshness. Then, pile on some shredded carrots for color. Finally, top it all with crispy chicken strips. Make sure the chicken is golden and hot. This layered look makes the bowl inviting and fun. Take your Bang Bang sauce and drizzle it over the chicken and veggies. Use a spoon or squeeze bottle for control. Let the sauce run down the sides, creating a beautiful flow. This adds flavor and makes the dish more appealing. Remember, the sauce is creamy and has a sweet kick. To finish, sprinkle chopped green onion over the bowl. This adds a pop of color and flavor. Next, add a handful of sesame seeds. They bring a nutty taste and nice texture. Lastly, toss on some fresh cilantro leaves for a fresh touch. If you like, serve with a lime wedge for extra zest. This garnish not only looks good but also brightens the dish. To get crispy fried chicken, use every step wisely. Start by cutting chicken into thin strips. This helps them cook faster and evenly. Season them with salt and pepper. The cornstarch gives a nice crunch. Be sure to coat each strip well. The buttermilk adds flavor and moisture. Finish with panko breadcrumbs for extra crispiness. Fry them in hot oil, but don’t overcrowd the pan. This keeps the oil hot and helps chicken cook evenly. You can easily adjust this recipe for different diets. For a dairy-free option, use non-dairy yogurt instead of buttermilk. You can also swap chicken for tofu or tempeh for a vegetarian version. If you're gluten-free, replace panko breadcrumbs with gluten-free bread crumbs. This way, everyone can enjoy the Bang Bang Chicken Bowls. These bowls are great for casual meals or special events. For a family dinner, serve them in colorful bowls. Add lime wedges for a zesty touch. If hosting friends, you can set up a DIY station. Let guests build their own bowls. This makes it fun and interactive. For a picnic, prepare the bowls ahead. Just pack the sauce separately to keep everything fresh. If you want a vegetarian version, swap chicken for crispy tofu. Cut firm tofu into strips, then coat with cornstarch and panko like the chicken. Fry the tofu until golden brown. For a low-carb option, use cauliflower rice instead of jasmine rice. This change keeps the dish light but still flavorful. To store leftovers, place the chicken and veggies in separate airtight containers. This method helps keep everything fresh. Refrigerate for up to three days. Avoid mixing the sauce with the chicken until ready to eat. This keeps the chicken crispy. To reheat, use an oven for crispiness. Preheat your oven to 350°F (175°C). Place chicken on a baking sheet for about 10 minutes. You can also use a microwave but be careful. The chicken may turn soft. For veggies and rice, heat in the microwave for one minute, stirring halfway. Enjoy your delicious Bang Bang Chicken Bowls! Bang Bang sauce is a creamy mix. It has four main ingredients: - Mayonnaise - Sweet chili sauce - Sriracha - Honey This sauce blends sweet and spicy flavors. You can adjust the spice with more or less sriracha. It adds a zesty kick to your chicken bowls. Yes, you can prepare parts of the Bang Bang Chicken Bowls ahead of time. Cook the chicken and rice in advance. Store them in separate containers in the fridge. You can also slice the veggies like napa cabbage and carrots early. Just assemble the bowls right before serving for the best taste. To add more heat, increase the sriracha in the sauce. You can also sprinkle red pepper flakes on top. Another option is to add sliced fresh jalapeños. Feel free to adjust according to your spice level. Enjoy experimenting with flavors! Bang Bang Chicken Bowls are easy and fun to make. We covered key ingredients, step-by-step cooking, and how to assemble delicious bowls. You can also customize flavors and textures to fit your needs. In the end, these bowls are more than a meal; they are a tasty experience. Whether you stick to classic recipes or try variations, enjoy every bite. Share them, and let others taste the fun.

Bang Bang Chicken Bowls

Indulge in the mouthwatering Bang Bang Chicken Bowls that combine crispy chicken, vibrant veggies, and a creamy sauce! This easy recipe is perfect for a comforting meal any night of the week. With just a few simple steps, you can create a dish that's both delicious and visually stunning. Ready to wow your taste buds? Click through to explore the full recipe and make this delightful bowl today!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup cornstarch

1 cup buttermilk (or non-dairy yogurt for a dairy-free option)

1 cup panko breadcrumbs

1/2 cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon sriracha (adjust to your preferred spice level)

1 tablespoon honey

4 cups cooked jasmine rice

2 cups shredded napa cabbage

1 cup shredded carrots

1 green onion, finely chopped

Sesame seeds, for garnish

Fresh cilantro, for garnish

Salt and pepper, to taste

Instructions
 

Prepare the Chicken: Begin by cutting the chicken breasts into thin strips, roughly 1 inch wide. Season the strips with a sprinkle of salt and pepper to enhance the flavor.

    Set Up the Breading Station: Create an efficient breading station by arranging three shallow bowls side by side. Fill the first bowl with cornstarch, the second bowl with buttermilk, and the third bowl with panko breadcrumbs.

      Bread the Chicken: Take each seasoned chicken strip and dip it into the cornstarch, ensuring it is well-coated. Next, transfer the strip to the buttermilk, allowing any excess to drip off. Finally, roll the chicken in the panko breadcrumbs, pressing slightly to adhere evenly. Repeat this process until all strips are breaded for a crispy finish.

        Fry the Chicken: In a large skillet, pour enough oil to cover the bottom with about 1/2 inch of oil and heat over medium-high heat until shimmering. Carefully add the breaded chicken strips in batches without overcrowding the pan. Fry for approximately 3-4 minutes on each side or until the strips are golden brown and cooked through. Once done, remove the chicken and place it on paper towels to drain excess oil.

          Make the Bang Bang Sauce: In a medium bowl, combine the mayonnaise, sweet chili sauce, sriracha, and honey. Use a whisk to blend them until the mixture is smooth and creamy, then taste and adjust the spice level as desired.

            Assemble the Bowls: For each serving, start with a generous base of cooked jasmine rice in a bowl. Top it with a portion of shredded napa cabbage followed by shredded carrots and the crispy chicken strips.

              Drizzle the Sauce: Generously drizzle the prepared Bang Bang sauce over the chicken and vegetables, allowing it to cascade beautifully down the sides.

                Garnish: For a final touch, sprinkle the chopped green onion, sesame seeds, and fresh cilantro over the top to enhance both flavor and visual appeal.

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

                    - Presentation Tips: Serve the bowls in vibrant, colorful dishes to accentuate the assorted hues of the ingredients. Adding a wedge of lime on the side not only looks appealing but also provides a fresh zesty kick to the dish.