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Bang Bang Chicken Bowls with Creamy Sweet Chili Sauce finished recipe

Bang Bang Chicken Bowls with Creamy Sweet Chili Sauce

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 chicken bowls
Ingredients Method

Ingredients
  

For the Rice
  • 11/2 cups (285 g) long-grain white rice rinsed until the water runs mostly clear
  • 21/4 cups (530 ml) water
  • 1/4 teaspoon fine sea salt
For the Bang Bang Sauce
  • 1/2 cup (115 g) mayonnaise
  • 1/4 cup (60 ml) sweet chili sauce
  • 1 tablespoon (15 ml) fresh lime juice
  • 1 to 2 teaspoons (5 to 10 ml) sriracha according to preferred heat level
  • 1 teaspoon (5 ml) honey
For the Chicken
  • 11/2 pounds (680 g) boneless skinless chicken breasts, cut into 1-inch (2.5-cm) pieces
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 cup (32 g) cornstarch
  • 2 tablespoons (30 ml) neutral cooking oil divided
For the Bowls
  • 2 cups (140 g) finely shredded green or red cabbage
  • 1 medium cucumber (200 g) thinly sliced
  • 1 cup (110 g) shredded carrots
  • 2 green onions (30 g) thinly sliced
  • 1/4 cup (10 g) chopped fresh cilantro
  • 1 tablespoon (9 g) sesame seeds optional
  • 1 lime cut into wedges, optional

Method
 

Method
  1. Cook the Rice: Combine the rinsed rice, water, and ¼ teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 15 to 18 minutes, or until the water is absorbed and the rice is tender.
  2. Rest and Fluff the Rice: Remove the saucepan from the heat and leave it covered for 5 minutes. Fluff the rice gently with a fork. It should be tender with separate grains rather than wet or sticky.
  3. Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, sriracha, and honey until smooth. Taste and add the remaining sriracha for more heat. Refrigerate the sauce while preparing the chicken.
  4. Season the Chicken: Pat the chicken pieces dry with paper towels. Place them in a large bowl and add the salt, garlic powder, smoked paprika, and black pepper. Toss until evenly seasoned.
  5. Coat the Chicken: Sprinkle the cornstarch over the seasoned chicken and toss until every piece has a thin, dry coating. If thick patches of cornstarch remain, continue tossing until they are evenly distributed.
  6. Heat the Skillet: Heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-high heat. The oil should shimmer but not smoke.
  7. Cook the First Batch: Add half of the chicken in a single layer, leaving space between the pieces. Cook for 3 to 4 minutes without moving it, then turn and cook for another 3 to 4 minutes. The outside should be golden and lightly crisp.
  8. Cook the Remaining Chicken: Transfer the first batch to a clean plate. Add the remaining 1 tablespoon (15 ml) oil and cook the rest of the chicken in the same way. The thickest pieces must reach an internal temperature of 165°F (74°C).
  9. Sauce the Chicken Lightly: Return all the cooked chicken to the skillet over low heat. Add about one-third of the bang bang sauce and toss for 30 seconds, just until the chicken is lightly coated. Do not simmer the sauce, or it may become oily.
  10. Prepare the Bowl Toppings: Divide the shredded cabbage, sliced cucumber, shredded carrots, green onions, and cilantro into four portions.
  11. Assemble the Bowls: Divide the warm rice among four bowls. Top each serving with the bang bang chicken and prepared vegetables.
  12. Finish and Serve: Drizzle the remaining bang bang sauce over the bowls. Garnish with sesame seeds and serve with lime wedges, if desired.

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