Bang Bang Chicken Crispy Rice Salad (Printable)
Tender chicken meets crispy rice in a vibrant bowl with creamy Bang Bang sauce, fresh vegetables, and perfect crunch.
# What You'll 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 freshly ground black pepper to taste
→ Crispy Rice
06 - 2 cups cooked jasmine rice, day-old and refrigerated
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, adjust to taste
12 - 1 teaspoon honey
13 - Fresh juice from 1/2 lime
→ Salad Vegetables
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, diagonally sliced
19 - 1/4 cup fresh cilantro leaves, chopped
→ Toppings
20 - 2 tablespoons roasted peanuts, roughly chopped
21 - 1 tablespoon sesame seeds
# Directions:
01 - Combine chicken breasts with soy sauce, sesame oil, minced garlic, salt, and pepper in a bowl. Ensure chicken is evenly coated, then let marinate at room temperature for 15 minutes to develop flavor.
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 bottom is golden and crispy. Flip or stir to crisp additional surfaces, cooking another 4-6 minutes. Remove from heat and set aside to cool slightly.
03 - Grill or pan-sear marinated chicken over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F and meat is cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
04 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and fresh lime juice in a small bowl until completely smooth and emulsified. Adjust Sriracha quantity for desired spice level.
05 - Arrange romaine lettuce, purple cabbage, carrot, cucumber, green onions, and cilantro on a large serving platter or divide among four individual bowls. Distribute crispy rice evenly across the top, then arrange sliced chicken over the rice.
06 - Drizzle Bang Bang sauce generously over the salad. Sprinkle with chopped roasted peanuts and sesame seeds. Serve immediately while rice retains maximum crunch and texture.
# Expert Tips:
01 -
- The contrast between hot crispy rice and cool crisp vegetables creates this incredible texture dance in every bite
- That Bang Bang sauce hits every note—creamy, sweet, spicy, tangy—and youll want to put it on everything afterward
- It looks like something from a restaurant but comes together in under an hour, even with the rice crisping step
02 -
- Day-old rice is the secret weapon—fresh rice contains too much moisture and will steam instead of crisp
- The rice will seem like its taking forever to crisp, but that patient wait transforms it into something extraordinary
- Dont skip resting the chicken after cooking—I learned this the hard way with dry, disappointing slices
03 -
- If your rice isnt a day old, spread cooked rice on a baking sheet and freeze for 30 minutes before crisping
- A cast iron skillet creates the best crispy rice crust, but any heavy-bottomed pan works