Bang Bang Chicken Crispy Rice Salad (Print View)

Crispy rice meets tender chicken in this vibrant Asian-American fusion bowl with fresh vegetables and spicy creamy sauce.

# 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 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 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, sliced
19 - 1/4 cup fresh cilantro, chopped

→ Toppings

20 - 2 tablespoons roasted peanuts, chopped
21 - 1 tablespoon sesame seeds

# How To Make It:

01 - In a bowl, combine chicken breasts with soy sauce, sesame oil, minced garlic, salt, and pepper. Let sit for at least 15 minutes to absorb flavors.
02 - In a large skillet over medium-high heat, add vegetable oil. Press the cold cooked rice into an even layer and sprinkle with salt. Let cook undisturbed for 6–8 minutes until the bottom is golden and crisp. Flip or stir to crisp more surfaces, cooking another 4–6 minutes. Remove from heat and let cool slightly.
03 - Grill or pan-sear the marinated chicken over medium-high heat for 6–7 minutes per side or until cooked through. Let rest for 5 minutes, then slice thinly against the grain.
04 - In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth and well combined. Adjust heat level to preference.
05 - On a large platter or in four individual bowls, arrange lettuce, cabbage, carrot, cucumber, green onions, and cilantro as the base. Scatter the crispy rice on top, then add sliced chicken.
06 - Drizzle the Bang Bang sauce generously over the salad. Garnish with chopped peanuts and sesame seeds. Serve immediately while the rice remains crispy for optimal texture contrast.

# Expert Hints:

01 -
  • The crispy rice creates this incredible crunch that keeps you coming back for just one more bite
  • That Bang Bang sauce hits every single flavor note—creamy, sweet, spicy, and tangy all at once
  • You get to eat something that feels like takeout but is actually packed with fresh vegetables
02 -
  • The rice absolutely must be cold and at least a day old, or it will turn into a gummy mess instead of getting crispy
  • Resist the urge to stir the rice while it crisps—letting it form a golden crust is the whole point
  • The sauce can be made up to three days ahead and actually tastes better after the flavors meld
03 -
  • Pound your chicken to even thickness before marinating so it cooks evenly throughout
  • If you do not have day-old rice, spread freshly cooked rice on a baking sheet and freeze it for 30 minutes before frying

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