I enjoy this recipe because it’s the perfect mix of crispy, creamy, and fresh. The contrast between the crunchy rice and the soft chicken makes every bite interesting. I also like how customizable it is depending on what I have on hand. It works great as a filling lunch or a light dinner, and I find it easy to prepare ahead of time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup uncooked rice 2 tbsp olive oil 2 tbsp soy sauce 1 tbsp chili oil 5 chicken tenders 3 baby cucumbers 1 medium carrot, julienned ½ red onion (pickled or regular) 1 avocado ¼ cup cilantro ¼ cup mayo ¼ cup greek yogurt ¼ cup sweet chili sauce 1 tbsp sriracha (skip if I’m spice sensitive) 1 lime, juiced sesame seeds (for topping)
Directions
I start by cooking the rice and letting it cool. Once cooled, I spread it on a parchment-lined baking sheet, drizzle it with olive oil, soy sauce, and chili oil, then mix everything well. I bake it at 425°F for 30 to 45 minutes, flipping halfway through until it becomes crispy to my liking.
While the rice bakes, I cook the chicken tenders on another baking sheet according to the package instructions. Sometimes I toss them in a bit of sweet chili sauce for extra flavor, then cut them into small pieces.
Next, I prepare the vegetables by slicing the cucumbers, julienning the carrot, cutting the onion into thin half moons, cubing the avocado, and mincing the cilantro. I add everything to a large salad bowl.
For the dressing, I mix together the mayo, Greek yogurt, sweet chili sauce, sriracha, and fresh lime juice until smooth.
Finally, I add the cooked chicken and crispy rice to the bowl, pour the dressing over everything, and toss well. I finish by sprinkling sesame seeds on top before serving.
Servings and timing
This recipe serves 4 people. Prep time: 15 minutes Cooking time: 45 minutes Total time: 1 hour
Variations
I sometimes switch up the protein and use grilled chicken, shrimp, or even tofu for a different twist. When I want more crunch, I add shredded cabbage or lettuce. If I prefer a milder version, I skip the sriracha and reduce the chili oil. I also like adding mango or edamame for extra flavor and texture.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. I find that the rice may lose some crispiness over time, so I like to reheat it in the oven or a skillet to bring back some crunch. I usually keep the dressing separate if I plan to store it, so the salad stays fresh longer.
FAQs
Can I make the crispy rice ahead of time?
I can prepare the crispy rice ahead and store it in an airtight container. I like reheating it in the oven to restore its crunch before using.
Can I use leftover rice?
Yes, I often use leftover rice for convenience. I just make sure it’s cooled and slightly dried out so it crisps up nicely in the oven.
Is this recipe very spicy?
It has a mild kick from the sriracha and chili oil, but I can easily adjust the spice level by reducing or omitting them.
Can I make this dairy-free?
I can replace the Greek yogurt with a dairy-free alternative or use all mayo to keep the dressing creamy without dairy.
What can I use instead of chicken?
I like using shrimp, tofu, or even grilled beef as alternatives. It works well with many different proteins.
Conclusion
I keep coming back to this bang bang chicken crispy rice salad because it’s satisfying, flavorful, and easy to customize. The mix of crispy rice, tender chicken, and creamy dressing creates a dish that feels special without being complicated. It’s one of those recipes I enjoy making again and again.
Crispy rice, juicy chicken, and a creamy sweet spicy bang bang sauce make this fresh salad irresistible and perfect for lunch or dinner.
Author:Sarah
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:Serves 4
Category:Salad
Method:Baking
Cuisine:Asian-Inspired
Ingredients
1 cup uncooked rice
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp chili oil
5 chicken tenders
3 baby cucumbers
1 medium carrot, julienned
½ red onion (pickled or regular)
1 avocado
¼ cup cilantro
¼ cup mayonnaise
¼ cup Greek yogurt
¼ cup sweet chili sauce
1 tbsp sriracha (optional)
1 lime, juiced
Sesame seeds (for topping)
Instructions
Cook the rice according to package instructions. Let it cool, then spread onto a parchment-lined baking sheet. Toss with olive oil, soy sauce, and chili oil. Bake at 425°F (220°C) for 30–45 minutes, flipping halfway, until crispy.
Bake the chicken tenders on a separate sheet according to package instructions. Optionally toss in sweet chili sauce, then cut into bite-sized pieces.
Prepare the vegetables: slice cucumbers, julienne the carrot, slice onion into half-moons, cube avocado, and mince cilantro. Add everything to a large salad bowl.
In a small bowl, whisk together mayonnaise, Greek yogurt, sweet chili sauce, sriracha (if using), and lime juice to make the dressing.
Add the cooked chicken and crispy rice to the salad bowl. Pour the dressing over, toss well, and garnish with sesame seeds. Serve immediately.
Notes
Adjust sriracha to control spice level.
For extra crunch, let the rice bake longer until deeply golden.
Pickled onions add extra tang and balance the sweetness of the dressing.
Best served fresh to maintain crispiness of the rice.
