Homemade Bang Bang Chicken Crispy Rice Salad
Delight in the fusion of flavors with our Homemade Bang Bang Chicken Crispy Rice Salad. This vibrant dish combines crispy rice, tender spiced chicken, and a refreshing medley of vegetables, all drizzled with a creamy, sweet, and spicy Bang Bang sauce. Perfect for a satisfying lunch or a light dinner, this salad is a creative twist on classic American flavors with an Asian-inspired flair.
🛒Ingredients
- 1 cup jasmine rice
- 2 cups water
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cucumber, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds
🔧Kitchen Tools Needed
- medium saucepan
- baking sheet
- large bowl
- large skillet
- small bowl
- spatula
📝Instructions
- 1
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork and spread the rice onto a baking sheet to cool.
- 2
In a large bowl, combine the chicken strips with cornstarch, salt, black pepper, smoked paprika, and garlic powder. Toss to coat evenly.
- 3
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet and set aside.
- 4
In the same skillet, without adding more oil, add the cooled rice in a single layer. Press down slightly with a spatula. Cook until the bottom is golden and crispy, about 5 minutes. Flip and cook the other side for another 5 minutes. Transfer to a large serving bowl.
- 5
In a small bowl, whisk together mayonnaise, sriracha sauce, sweet chili sauce, honey, and lime juice to make the Bang Bang sauce.
- 6
In the serving bowl with the crispy rice, add the cooked chicken, shredded carrots, red bell pepper, cucumber, cilantro, and green onions. Drizzle with the Bang Bang sauce and toss gently to combine.
- 7
Sprinkle with sesame seeds before serving.
🥗Nutrition Information
⚡Calories per serving: 520
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use brown rice instead of jasmine rice?
Yes, you can use brown rice, but it will alter the texture and cooking time. Ensure the rice is cooked and cooled properly before crisping.
Is there a substitute for sriracha sauce?
If sriracha is unavailable, you can use a similar hot sauce or adjust the heat level by using less or more, depending on your preference.
