Description
A flavorful and spicy chicken bowl featuring crispy chicken tossed in creamy, sweet, and spicy bang bang sauce, served over rice with fresh veggies.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup cucumber, sliced
- 2 green onions, sliced
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- Salt and pepper to taste
- Oil for frying
Instructions
- In a bowl, combine mayonnaise, sweet chili sauce, sriracha, and honey to make the bang bang sauce. Set aside.
- Season chicken pieces with salt and pepper.
- Set up a breading station: flour in one bowl, beaten eggs in another, and panko in a third.
- Dip each chicken piece first in flour, then egg, then coat with panko.
- Heat oil in a deep skillet or fryer to 350°F (175°C). Fry chicken pieces until golden brown and cooked through, about 4-5 minutes. Drain on paper towels.
- Toss fried chicken in the prepared bang bang sauce until well coated.
- Divide cooked rice into bowls. Top with bang bang chicken, shredded carrots, cucumber slices, and green onions.
- Serve immediately and enjoy!
Notes
- For a healthier option, bake the breaded chicken at 425°F (220°C) for 15-20 minutes instead of frying.
- Customize veggies with bell peppers, edamame, or avocado.
- Adjust sriracha to control the spice level.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Fried
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 12g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg