Crispy Chicken Rice Bowls With Spicy Mayo

Why these crispy chicken bowls are everything.

If you’re making them right away, these bowls take a little more time than your average 20-minute dinner, but most of the cooking is hands-off. But I like to make the mayo and cucumber salad ahead of time, then cook the chicken and rice before we’re ready to eat.

• All texture. We’re talking salty chicken, crispy rice and dumplings, and creamy sriracha mayo. If you’re into food with a big texture, this is a bowl you’ll appreciate!
• Great taste. The chicken thighs are on point, the dumplings are sweet and nutritious, the rice is spiked with chili, and the mayo is drizzled with sriracha.
• Perfect for leftovers. Use leftover rice or chicken to make things even easier.

What you need

There are four parts to these crispy chicken and rice bowls, but each uses simple ingredients. Scroll down to the recipe card for exact measurements.

Refined rice

• Cooked jasmine rice – Cold, day-old rice is best because it tastes better.
• Sesame oil – Toasted sesame oil adds a nutty flavor.
• Tamari – If you don’t need the recipe to be gluten free, soy sauce will work.
• Chili garlic crisp – I love the chili from Trader Joe’s because it has a little bit of onion in it.
• Rice wine vinegar – Make sure it’s unseasoned, which means no added sugar.

Crispy Chicken Thighs;

• Boneless skinless chicken thighs – You can use chicken breasts, but I like chicken thighs because they are so juicy and tender.
• olive oil – It helps dry the chicken and helps the spices stick.
• Seasons – You need garlic powder, cumin, coriander, smoked paprika, sea salt, black pepper and dried parsley.

Asian cucumber salad;

• Pumpkins – I like seedless mini pumpkins like Persian pumpkins.
• Red onion and bell pepper – Add color, flavor and crunch.
• Rice wine vinegar – For a bright, dirty punch.
• Mar – To balance vinegar.
• Sesame seeds – You can use black, white or a mixture of both.
• Fried sesame oil – For that amazing diet.
• Red pepper flakes – Feel free to adjust the size to your preferences.
• Sea salt – A little salt grows cucumbers.

Sriracha May:

• Mayonnaise – The cream base for the sauce. Use Kewpi mayo for an authentic Asian vibe.
• Sriracha – Add more or less depending on your heat preference.

• Optional decorations – Chopped avocado and green onion.

Tips for dry chicken and rice bowls

You’ll find instructions for each component on their own recipe pages, but here are some tips for putting it all together.

• Start with leftover rice. Freshly cooked rice has more moisture, which makes it difficult to clean. Rice frozen overnight is perfect.
• Give everything a soft spot. Spread the rice evenly and do not overcrowd the air-conditioning basket with the chicken. Food needs space for air to circulate.
• Make it multitasking. Put the rice in the oven first, then the chicken. While both are cooking, you can prepare the pumpkin salad and spicy mayo.
• Keep the pumpkin salad separately for cooking. If you’re making these dishes, store the pumpkin salad separately so the dressing doesn’t splash over the rice.

Variable thoughts

Want to change things up? Here are some inspirations:

• Try another soup. Boom Boom soup It will be great!
• Add more vegetables. Shredded carrots, edamame, shredded cabbage or steamed broccoli all work well.
• Change the protein. Try making bowls Honey garlic fried shrimp Or Salmon bites.
• Add fresh herbs. Cilantro, basil (especially Thai basil!), and mint all work well.

Storage and reheating

• Refrigerator: Store the chicken, brown rice, Asian courgette salad, and spicy mayo in separate airtight containers in the refrigerator. The chicken, rice, and mayo will keep for 4 days, and the cucumber salad will keep for 2 to 3 days.
• to reheat; Heat the chicken in an air-cooled oven at 375 degrees F. Reheat the rice in the oven or in an air fryer. Then add the lettuce and mayonnaise.

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