Description
A vibrant salad featuring tender bang bang chicken, colorful vegetables, and addictive crispy rice for a satisfying crunch in every bite.
Ingredients
Scale
- For the Crispy Rice:
- 2 cups cooked short-grain sushi rice, chilled
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for pan-frying
- For the Bang Bang Chicken:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (or more, to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon honey (or maple syrup)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- For the Salad:
- 4 cups mixed greens (such as romaine, spinach, or spring mix)
- 1 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts or cashews, for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions
- 1. Prepare the Crispy Rice: In a medium bowl, combine the chilled cooked sushi rice with cornstarch, salt, and pepper. Mix gently until the rice is evenly coated. Heat about 1/2 inch of vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully add spoonfuls of the rice mixture to the skillet, pressing them down slightly to form patties about 1/2 inch thick. Do not overcrowd the pan; cook in batches if necessary. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove the crispy rice patties from the skillet and place them on a wire rack set over a baking sheet to drain. You can gently break them into smaller, more manageable pieces once they’ve cooled slightly.
- 2. Marinate the Chicken: In a small bowl, combine the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Toss to coat evenly and let marinate for at least 15 minutes.
- 3. Make the Bang Bang Sauce: In another bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, garlic powder, and ginger powder until smooth and well combined. Taste and adjust seasoning, adding more sriracha for extra heat or honey for sweetness, as desired.
- 4. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a clean skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes.
- 5. Assemble the Salad: In a large bowl, combine the mixed greens, shredded red cabbage, shredded carrots, and sliced green onions.
- 6. Combine and Serve: Add the cooked chicken to the prepared Bang Bang sauce and toss to coat. Add the crispy rice pieces to the salad bowl. Drizzle the sauced chicken over the salad ingredients. Gently toss everything together to combine. Garnish with chopped peanuts or cashews and sesame seeds, if using.
Notes
Store leftover crispy rice in an airtight container at room temperature for up to 2 days; reheat in oven or toaster oven to restore crispness. Sauced chicken and salad components can be stored separately in the refrigerator for up to 3 days. Assemble just before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 700mg
- Fat: 30g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g