Bang Bang Chicken Crispy Rice (Printable Version)
Crispy rice meets tender chicken in this vibrant Asian-inspired salad with creamy spicy Bang Bang sauce and fresh vegetables.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon soy sauce
03 - 1 teaspoon sesame oil
04 - 1 clove garlic, minced
05 - Salt and pepper, to taste
→ Crispy Rice
06 - 2 cups cooked jasmine rice (day-old, cold)
07 - 2 tablespoons vegetable oil
08 - 1/4 teaspoon salt
→ Bang Bang Sauce
09 - 1/4 cup mayonnaise
10 - 2 tablespoons sweet chili sauce
11 - 1 tablespoon Sriracha (or to taste)
12 - 1 teaspoon honey
13 - Juice of 1/2 lime
→ Salad
14 - 1 cup shredded romaine lettuce
15 - 1 cup shredded purple cabbage
16 - 1 large carrot, julienned
17 - 1/2 cucumber, thinly sliced
18 - 2 green onions, sliced
19 - 1/4 cup fresh cilantro, chopped
→ Toppings
20 - 2 tablespoons roasted peanuts, chopped
21 - 1 tablespoon sesame seeds
# How To Make:
01 - Combine chicken breasts with soy sauce, sesame oil, minced garlic, salt, and pepper in a bowl. Let sit for at least 15 minutes to absorb flavors.
02 - Heat vegetable oil in a large skillet over medium-high heat. Press cold cooked rice into an even layer and sprinkle with salt. Cook undisturbed for 6–8 minutes until the bottom is golden and crisp. Flip or stir to crisp additional surfaces, cooking another 4–6 minutes. Remove from heat and cool slightly.
03 - Grill or pan-sear marinated chicken over medium-high heat for 6–7 minutes per side until cooked through. Let rest 5 minutes, then slice thinly.
04 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice in a small bowl until smooth and well combined.
05 - Arrange lettuce, cabbage, carrot, cucumber, green onions, and cilantro on a large platter or in four bowls. Scatter crispy rice over the vegetables and add sliced chicken.
06 - Drizzle Bang Bang sauce generously over the salad. Garnish with chopped peanuts and sesame seeds. Serve immediately for optimal texture and crunch.
# Expert Advice:
01 -
- The crispy rice adds this incredible texture contrast that takes salad from boring to absolutely crave-worthy
- You get that restaurant quality Bang Bang sauce without needing a dozen specialty ingredients
02 -
- Using day-old refrigerated rice is absolutely crucial or you'll end up with steamed mush instead of crispy golden bites
- Let the chicken rest before slicing or all those juices will run out leaving you with dry meat
03 -
- If your rice isn't quite old enough spread it on a baking sheet at 300 degrees for 15 minutes to dry it out before frying
- Double the sauce recipe and keep it in the fridge for quick weeknight stir-fries or vegetable dip