Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 2 tablespoons sriracha sauce
- 3 cups cooked rice
- 1 cup shredded lettuce
- 1/2 cup diced cucumber
- 1/4 cup sliced green onions
- Sesame seeds for garnish
Instructions
- In a large bowl, marinate the diced chicken in buttermilk for at least 30 minutes.
- In a separate bowl, mix the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
- Heat oil in a deep skillet or fryer over medium-high heat.
- Remove the chicken from the buttermilk and dredge each piece in the flour mixture, shaking off excess.
- Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.
- In a small bowl, combine mayonnaise, sweet chili sauce, and sriracha to create the Bang Bang sauce.
- To assemble the bowls, place a scoop of rice at the bottom, top with crispy chicken, lettuce, cucumber, and green onions.
- Drizzle with Bang Bang sauce and sprinkle with sesame seeds.
- Serve immediately and enjoy!
Notes
- For extra crunch, double fry the chicken.
- Adjust the level of spiciness by varying the amount of sriracha.
- This recipe works well with shrimp or tofu as alternatives to chicken.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg