Crispy Rice Bang Bang Bowls
Crispy Rice Bang Bang Bowls are the perfect mix of cozy crunch and fresh flavor. Golden, chili-crisp rice pairs with crisp veggies, tender chicken or shrimp, and a creamy, sweet-spicy bang bang sauce that ties it all together. It’s colorful, crave-worthy, and easy enough for a weeknight — but fun enough to feel a little special.
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Crispy Rice Bang Bang Bowls
Serves 4 people
Ingredients
Crispy Rice
- 1 packet instant jasmine rice cooked
- 1 teaspoon or less sesame oil
- 1 –2 teaspoons soy sauce
- 1 –2 tablespoons chili crisp to taste
Protein
- Chicken tenders or popcorn shrimp (air-fried)
Bang Bang Sauce
- ¼ cup sweet chili sauce
- ½ cup mayonnaise
- 1 –2 teaspoons sriracha depending on heat preference
- Juice of ½ lime
Bowl Toppings
- Shredded iceberg lettuce
- Grated carrots
- English cucumber sliced
- Red onion thinly sliced
- Avocado sliced
Equipment
- 1 9×13 baking sheet
- 1 Air Fryer
- 1 Mixing bowl
Shop Equipment
Instructions
- Preheat oven to 425°F. Cook the instant jasmine rice according to the package instructions and set aside.
- In a mixing bowl, combine the cooked jasmine rice, sesame oil, soy sauce, and chili crisp. Mix well.
- Spread the rice mixture in an even layer on a 9×13 baking sheet.
- Bake for 25 minutes, stirring halfway through, until golden and crispy.
- While the rice cooks, prepare chicken tenders or popcorn shrimp in the air fryer according to package directions.
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice to make the bang bang sauce.
- Once cooked, cut chicken tenders into bite-size pieces and toss with a small splash of sweet chili sauce.
- Assemble bowls.
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