Why Make This Recipe
Bang Bang Chicken Casserole is a delicious blend of flavors that’s perfect for a busy weeknight dinner. It combines tender chicken, spicy Sriracha, and creamy sauce all baked together with fluffy rice. This dish is not only easy to make, but it’s also a crowd-pleaser that your family will love. The bang bang sauce adds the perfect touch of sweetness and heat that makes this casserole stand out.
How to Make Bang Bang Chicken Casserole
Ingredients
- 2 lb. boneless, skinless chicken thighs, cut into bite-size pieces
- 1 teaspoon onion powder
- 4 tablespoon Sriracha chile sauce, divided
- 3 tablespoon soy sauce, divided
- 2 tablespoon finely chopped garlic, divided
- 3 tablespoon all-purpose flour
- 3 tablespoon neutral oil (such as canola)
- 1 cup uncooked white jasmine rice
- 1/4 cup, plus 2 tablespoon sweet chili sauce, divided
- 1 tablespoon rice vinegar, divided
- 2 cups chicken broth
- 1 cup mayonnaise
- 1/2 cup thinly sliced scallions
- Sesame seeds
Directions
- Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, toss together chicken, onion powder, 2 tablespoons Sriracha, 2 tablespoons soy sauce, and 1 tablespoon garlic until well mixed. Sprinkle with flour until completely coated.
- Heat oil in a large cast-iron skillet over medium-high heat until it shimmers. Add the chicken in an even layer, working in two batches if needed. Cook for about 6 minutes, flipping halfway, until the chicken is browned. Transfer the chicken to a plate and do not wipe the skillet clean. Repeat with the remaining chicken.
- Lower the heat to medium and stir in the rice, 2 tablespoons sweet chili sauce, 1 1/2 teaspoons rice vinegar, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon garlic. Cook for about 2 minutes until the rice is fragrant and lightly toasted.
- Stir in the broth and bring to a boil. Remove from the heat and place the chicken on top. Cover with a tight-fitting lid or aluminum foil.
- Bake in the preheated oven for 22 to 25 minutes until the rice is tender and cooked through.
- While baking, whisk together mayonnaise, remaining 1/4 cup sweet chili sauce, 2 tablespoons Sriracha, and 1 1/2 teaspoons rice vinegar until smooth. Transfer to a squeeze bottle or a resealable plastic bag and cut off a small corner.
- Drizzle the casserole with the bang bang sauce as desired. Garnish with scallions and sesame seeds.
How to Serve Bang Bang Chicken Casserole
Once your casserole is baked and garnished, serve it hot right from the oven. This dish is perfect on its own or paired with a fresh salad for a complete meal. Make sure to provide extra bang bang sauce on the side for those who like a little more kick!
How to Store Bang Bang Chicken Casserole
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can also freeze it for up to 2 months. To reheat, simply warm it in the oven or microwave until heated through.
Tips to Make Bang Bang Chicken Casserole
- Make sure to coat the chicken evenly with flour to help create a crispy texture.
- For extra flavor, marinate the chicken in the sauces for at least 30 minutes before cooking.
- If you prefer brown rice, adjust the cooking time as it may take longer than white jasmine rice.
Variation
You can customize this recipe by adding vegetables such as peas, bell peppers, or broccoli for extra nutrition. If you’re looking for a lighter option, you can use chicken breast instead of thighs.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken thighs, but make sure to thaw them completely before starting the recipe for even cooking.
What can I serve with Bang Bang Chicken Casserole?
This casserole can be served on its own, but it also pairs well with steamed vegetables or a simple green salad.
Is there a vegetarian version of this dish?
Yes, you can substitute the chicken with tofu or chickpeas and follow the same instructions for a delicious vegetarian meal.
Bang Bang Chicken Casserole
Ingredients
Chicken and Marinade
- 2 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 1 teaspoon onion powder
- 4 tablespoon Sriracha chile sauce, divided
- 3 tablespoon soy sauce, divided
- 2 tablespoon finely chopped garlic, divided
- 3 tablespoon all-purpose flour Coat chicken evenly for crispiness.
Casserole Base
- 3 tablespoon neutral oil (such as canola) For frying the chicken.
- 1 cup uncooked white jasmine rice Can substitute with brown rice.
- 1/4 cup sweet chili sauce, divided
- 2 tablespoon rice vinegar, divided
- 2 cups chicken broth
Toppings and Sauce
- 1 cup mayonnaise
- 1/2 cup thinly sliced scallions For garnish.
- Sesame seeds to taste For garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large bowl, toss together chicken, onion powder, 2 tablespoons Sriracha, 2 tablespoons soy sauce, and 1 tablespoon garlic until well mixed. Sprinkle with flour until completely coated.
Cooking Chicken
- Heat oil in a large cast-iron skillet over medium-high heat until it shimmers.
- Add the chicken in an even layer, working in two batches if needed. Cook for about 6 minutes, flipping halfway, until the chicken is browned.
- Transfer the chicken to a plate and do not wipe the skillet clean. Repeat with the remaining chicken.
Assembling Casserole
- Lower the heat to medium and stir in the rice, 2 tablespoons sweet chili sauce, 1 1/2 teaspoons rice vinegar, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon garlic. Cook for about 2 minutes until the rice is fragrant and lightly toasted.
- Stir in the broth and bring to a boil. Remove from the heat and place the chicken on top. Cover with a tight-fitting lid or aluminum foil.
- Bake in the preheated oven for 22 to 25 minutes until the rice is tender and cooked through.
Making Bang Bang Sauce
- While baking, whisk together mayonnaise, remaining 1/4 cup sweet chili sauce, 2 tablespoons Sriracha, and 1 1/2 teaspoons rice vinegar until smooth. Transfer to a squeeze bottle or a resealable plastic bag and cut off a small corner.
Serving
- Drizzle the casserole with the bang bang sauce as desired. Garnish with scallions and sesame seeds.