Crispy Rice Bang Bang Bowls
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A quick and flavorful weeknight meal featuring pan-fried jasmine rice topped with crispy chicken and a creamy, spicy bang bang sauce.
- Time
- 25 minutes
- Equipment
- Stovetop, oven, and air fryer
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Cook the popcorn chicken in an air fryer or oven according to the package directions until they are very crispy and golden brown.
In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and chili crisp (if using) until smooth to create the bang bang sauce.
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
Add the chilled jasmine rice to the skillet, pressing it down into an even layer. Let it fry undisturbed for 4-5 minutes until the bottom is golden and crispy.
Break up the rice slightly and flip to crisp the other side for another 2-3 minutes, then remove from heat.
Divide the crispy rice into bowls.
Top the rice with the crispy popcorn chicken and diced cucumbers.
Drizzle a generous amount of the bang bang sauce over each bowl.
Garnish with sliced green onions and serve immediately.
Notes
Leftover rice is essential for this recipe; fresh rice is too moist and will not crisp up properly. If you don't have leftover rice, cook a batch and spread it on a sheet pan to chill in the fridge for at least 2 hours before frying.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 693
- Protein
- 18 g
- Carbs
- 54 g
- Fat
- 45 g
- Fiber
- 2 g
Where the calories come from
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