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Close up shot of bite-sized Cajun chicken pieces with a textured orange-red crust on a bed of jasmine rice.

Crispy Cajun Chicken Rice Bowl with Creamy Spicy Mayo

A high-protein Crispy Cajun Chicken Rice Bowl featuring deeply seared chicken breast with a dark red spice crust, served over fluffy jasmine rice and drizzled with a thick, pale-orange spicy mayo.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Cajun
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Bowl Components
  • 1 1/2 cups (285g) Jasmine Rice Rinsed until water runs clear
  • 2 1/4 cups (530ml) Water For steaming rice
  • 1 lb (454g) Chicken Breast Cut into bite-sized pieces
  • 2 tbsp (14g) Cajun Seasoning Ensure it contains smoked paprika
  • 2 tbsp (30ml) Avocado Oil Or other high-smoke point oil
  • 1/2 cup (115g) Mayonnaise Full fat preferred
  • 1 tbsp (15ml) Sriracha Adjust for heat
  • 3 large Green Onions Thinly sliced into rounds
  • 1 tsp (2g) Dried Red Chili Flakes For extra heat and color

Equipment

  • 1 Heavy-bottomed skillet or Cast Iron Pan Essential for achieving a deep sear.
  • 1 Medium Pot with Lid For steaming the jasmine rice.
  • 1 Fine Mesh Strainer To rinse the rice.

Method
 

Prepare the Jasmine Rice
  1. Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs clear to remove excess starch.
  2. Combine rice and water in a pot; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Let sit off-heat for 5 minutes before fluffing with a fork into individual grains.
Cook the Cajun Chicken
  1. Pat chicken pieces dry. Toss with Cajun seasoning and salt until a heavy, dark red coating forms.
  2. Heat oil in a skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side until a textured, dark red and orange crust forms.
Assemble the Bowls
  1. Whisk mayo and sriracha until smooth and pale-orange.
  2. Divide rice into shallow dishes. Top with chicken pieces. Drizzle mayo in a zigzag pattern and garnish with sliced green onions and red chili flakes.

Notes

Ensure the pan is screaming hot before adding chicken to get that signature crust.
Use a squeeze bottle for the mayo to get the perfect professional zigzag look.