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The Ultimate Guide to Crispy Bang Bang Chicken Rice Bowls

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The Ultimate Bang Bang Chicken Rice Bowl combines crispy, cornstarch-coated chicken thighs with a creamy, sweet-spicy glaze, atop savory stir-fried jasmine rice loaded with turkey bacon, peas, and carrots. Each bowl is garnished with green onions and sesame seeds, offering a balanced meal that’s both indulgent and simple enough for a weeknight dinner.

Ingredients

Scale

For the chicken:

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil, divided

For the fried rice:

  • 3 cups cooked and cooled jasmine rice
  • 3 tablespoons turkey bacon, diced
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 cup frozen peas and carrots, thawed
  • 2 large eggs, lightly beaten
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste

For the bang bang sauce:

  • ¼ cup mayonnaise
  • 2 tablespoons honey
  • 2 tablespoons sriracha sauce (adjust to taste)
  • 1 teaspoon rice vinegar

For garnish:

  • Sliced green onions
  • Sesame seeds

Instructions

Toss the chicken pieces with cornstarch, salt, and pepper until evenly coated. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and cooked through, about 5–6 minutes. Remove the chicken from the pan and set aside.

Add the remaining tablespoon of oil to the pan. Add the diced turkey bacon and cook until crisp, then stir in the minced garlic and chopped onion and sauté until fragrant and translucent.

Push the aromatics to one side of the pan, pour in the beaten eggs on the other side, and scramble until just set. Combine with the aromatics.

Add the cooked rice and the peas and carrots, breaking up any clumps of rice with a spatula. Stir in the soy sauce, oyster sauce, and sesame oil. Season with salt and pepper to taste and stir-fry until everything is heated through.

Return the cooked chicken to the pan and toss to combine. Remove from heat.

Whisk together the mayonnaise, honey, sriracha, and rice vinegar until smooth. Drizzle the bang bang sauce over the fried rice or serve it on the side for dipping.

Garnish with sliced green onions and sesame seeds before serving.

 

 

Notes

  • Prep tip: Pat chicken completely dry before coating for optimal crispness.

  • Make-ahead: Prepare sauce and rice up to two days in advance; store chicken separately.

  • Spice control: Adjust sriracha quantity or serve sauce on the side for customization.

  • Substitutions: See ingredient swaps for gluten-free, vegan, or low-fat options.

  • Serving suggestion: Pair with a crisp cucumber salad or pickled vegetables to cut through richness.

Find it online: https://claradelish.com/the-ultimate-guide-to-crispy-bang-bang-chicken-rice-bowls/