Description
Tangy Buffalo Chicken Bowls with crispy chicken, bright sauce, and cooling blue cheese, ready in 35 minutes.
Ingredients
Scale
- 680 g boneless, skinless chicken thighs or breasts, cut into 2–3 cm pieces
- 60 g cornstarch (1/2 cup)
- 10 g kosher salt (1 3/4 tsp)
- 2 g black pepper (1 tsp)
- 60 ml neutral oil for frying (1/4 cup)
- 120 ml hot sauce (1/2 cup)
- 30 g unsalted butter (2 tbsp)
- 720 g cooked grain (rice, quinoa, or farro)
- 120 g celery, thinly sliced (1 cup)
- 1 medium carrot, grated (optional)
- 60–80 g blue cheese or ranch dressing (1/2–3/4 cup)
- Green onions and chopped parsley for garnish
- Lime wedges for serving (optional)
Instructions
- Prepare chicken and coating by patting dry and tossing with cornstarch, salt, and pepper.
- Heat oil in a pan over medium-high until shimmering.
- Crisp the chicken in batches until golden and cooked through.
- Make buffalo sauce by combining hot sauce and butter in the skillet.
- Toss cooked chicken in the sauce to coat evenly.
- Build the bowls with grains, chicken, celery, carrot, and blue cheese or ranch.
Notes
For maximum crispiness, avoid crowding the pan and let chicken rest on a rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 5g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg