This chicken crispy rice salad is insanely delicious. Crunchy baked rice, crispy chicken tenders, fresh vegetables, and the best yogurt bang bang dressing that is creamy, spicy, and so dang addictive.
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The crispy rice is the star. It goes into the oven seasoned with sesame oil, chili crunch, and soy sauce and comes out golden, crunchy, and so good you will want to eat it straight off the pan. Add the bang bang dressing, and suddenly a salad feels like the most satisfying meal of the week.
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How to make (VIDEO)
How to make (PICTURES)
- Step 1: Bake the rice until golden and crispy.
- Step 2: Make the bang bang dressing
- Step 3: Assemble the salad.
- Step 4: Dress the salad and enjoy!
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Bang Bang Chicken Crispy Rice Salad
Ingredients
Equipment
Method
- Make the crispy rice. Preheat oven to 425°F. In a bowl toss cold leftover rice with avocado oil, sesame oil, chili crunch, and soy sauce until evenly coated. Spread in a single layer on a parchment-lined baking sheet. Bake for 30 minutes, tossing once halfway through, until golden and crispy. Set aside to cool slightly.2 cups leftover cooked rice, 1 tablespoon avocado oil, 1 tablespoon sesame oil, 1 tablespoon chili crunch, 1 tablespoon soy sauce
- Cook the chicken. Place frozen chicken tenders on a separate baking sheet. Bake at 375°F for 20 minutes or until cooked through and golden. Cut into pieces.8 pieces frozen chicken tenders
- Make the dressing. Add yogurt, Kewpie mayo, sriracha, sweet chili sauce, and lemon juice to a blender. Blend until smooth. Add water one tablespoon at a time until you reach a pourable consistency.½ cup plain yogurt, ¼ cup Kewpie mayo, 3 tablespoons sriracha, 3 tablespoons sweet chili sauce, 2 tablespoons lemon juice, 2 tablespoons water to thin
- Assemble. Arrange red cabbage, cucumber, edamame, bell pepper, and avocado in a bowl. Top with crispy rice and sliced chicken tenders.1 cup Red cabbage, 1 cup Cucumber, 1 cup Edamame, 1 cup Bell pepper, 1 Avocado
- Dress and serve. Drizzle bang bang dressing generously over the bowl. Serve immediately so the crispy rice stays crunchy.
Notes
- Cold leftover rice is essential. Freshly cooked rice has too much moisture and will steam instead of crisp. Day old rice straight from the fridge makes the crunchiest result.
- Do not skip tossing the rice halfway through baking. It ensures even crispiness on all sides and prevents the bottom from burning.
- Dress right before eating. The crispy rice loses its crunch quickly once dressed. Assemble and dress just before serving.
- Kewpie mayo is worth it. If you have never tried it, this salad is your excuse. It is richer and slightly sweeter than regular mayo and it makes the dressing noticeably better.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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