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Bang Bang Chicken Crispy Rice Salad

A vibrant and flavorful salad combining crispy rice, tender chicken, fresh veggies, and a creamy bang bang sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Salad
Cuisine: Asian, Fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 cups cooked jasmine rice, chilled Day-old rice is ideal for that perfect crispiness.
  • 2 tablespoons vegetable oil Canola or avocado oil works well.
  • 2 pieces chicken breasts, cooked and shredded Use rotisserie chicken for a quick option.
  • 1/2 cup mayonnaise High-quality mayo like Hellmann's is recommended.
  • 2 tablespoons sweet chili sauce Thai Kitchen or House of Tsang recommended.
  • 1 tablespoon sriracha sauce Adjust for spice level.
  • 1 tablespoon rice vinegar Adds acidity.
  • 1 teaspoon sugar Simple granulated sugar works.
  • 1 cup shredded cabbage Green cabbage recommended for crunch.
  • 1/2 cup shredded carrots Adds sweetness and color.
  • 2 stalks green onions, sliced For freshness.
  • 1/4 cup cilantro leaves For brightness.
  • 1 piece lime, cut into wedges For serving.
  • to taste Salt & pepper Use freshly cracked pepper.

Method
 

Crisp the Rice
  1. In a large nonstick skillet, heat the vegetable oil over medium-high heat until shimmering.
  2. Add the chilled jasmine rice and press it down gently with a spatula to create an even layer.
  3. Cook, undisturbed, for 5-7 minutes until the bottom turns a rich golden brown and develops a crisp crust.
  4. Carefully flip sections of the rice for another 3-4 minutes until evenly crisped.
Prepare the Bang Bang Sauce
  1. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and sugar until smooth and creamy.
Toss the Chicken
  1. In a separate bowl, toss the shredded chicken in half of the prepared sauce, ensuring every piece is evenly coated.
Make the Vegetable Slaw
  1. In a clean bowl, combine the shredded cabbage, shredded carrots, sliced green onions, and cilantro.
  2. Season with salt and pepper and toss thoughtfully.
Assemble the Salad
  1. On serving plates, divide the crispy rice.
  2. Heap the crunchy vegetable slaw on top, followed by the sauced chicken.
  3. Drizzle with the remaining sauce for extra creaminess, and garnish with fresh lime wedges.
Serve Immediately
  1. Serve the salad immediately to maintain the crispy texture.

Notes

This salad can be customized easily; for a vegetarian option, substitute chicken with tofu or chickpeas. For maximum crispiness, ensure your rice is thoroughly chilled before cooking. Store in an airtight container in the fridge for up to 4 days.