Description
A flavorful Bang Bang Chicken Bowl featuring crispy chicken tossed in a creamy, spicy-sweet sauce served over rice with fresh veggies.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup cornstarch
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha
- 2 cups cooked jasmine rice
- 1 cup shredded lettuce
- 1 cup shredded carrots
- 1/2 cup sliced cucumber
- 2 green onions, chopped
- 2 tablespoons vegetable oil (for frying)
- Salt and pepper to taste
Instructions
- Prepare a breading station with three bowls: cornstarch, beaten eggs, and panko breadcrumbs.
- Season chicken pieces with salt and pepper, then coat each piece in cornstarch, dip in egg, and coat with panko.
- Heat oil in a skillet over medium heat. Fry chicken until golden brown and cooked through, about 5–7 minutes. Drain on paper towels.
- In a small bowl, mix mayonnaise, sweet chili sauce, and sriracha to make the bang bang sauce.
- Toss the fried chicken in the sauce until well coated.
- Assemble bowls by dividing rice among serving bowls. Top with lettuce, carrots, cucumber, and bang bang chicken.
- Garnish with chopped green onions and extra drizzle of sauce if desired. Serve immediately.
Notes
- For a lighter version, bake or air-fry the chicken instead of deep frying.
- Adjust the sriracha to control the spice level.
- Use brown rice or quinoa for a healthier base.
- Can be made with shrimp instead of chicken for variety.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion