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A bowl of crispy Bang Bang Chicken over jasmine rice with cucumbers and carrots.

Bang Bang Chicken Bowl

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 685
Ingredients Method

Ingredients
  

  • 700 g boneless skinless chicken breasts, cut into 2cm cubes
  • 65 g cornstarc h
  • 5 g kosher salt
  • 2 g ground black pepper
  • 120 ml vegetable oil for shallow frying
  • 125 ml mayonnais e
  • 60 ml Thai sweet chili sauce
  • 15 ml Sriracha sauce
  • 5 ml hone y
  • 600 g cooked jasmine rice
  • 150 g shredded carrots
  • 150 g thinly sliced English cucumber
  • 30 g sliced green onions
  • 10 g toasted sesame seeds

Method
 

  1. Combine mayonnaise, sweet chili sauce, Sriracha, and honey in a bowl; whisk until the emulsion is homogenous and set aside.
  2. In a large mixing bowl, dredge chicken cubes in cornstarch, salt, and pepper until each piece is isolated and fully coated.
  3. Heat vegetable oil in a heavy-bottomed skillet to 175°C (350°F).
  4. Fry the chicken in batches to maintain oil temperature, cooking for approximately 3-4 minutes per side until the exterior is golden-brown and the internal temperature reaches 74°C (165°F).
  5. Transfer the cooked chicken to a wire rack or paper towels to drain excess lipid.
  6. In a clean bowl, toss the warm chicken with 50% of the prepared sauce until evenly glazed.
  7. Apportion 150g of cooked rice into each of the four serving bowls.
  8. Arrange the glazed chicken, shredded carrots, and sliced cucumbers atop the rice base.
  9. Drizzle the remaining sauce over the components and garnish with green onions and sesame seeds.