Description
This vibrant Bang Bang Chicken Bowl recipe features crispy fried chicken pieces coated in a sweet and spicy bang bang sauce, served over a bed of fluffy cooked rice and topped with fresh shredded carrots, cucumber slices, and green onions. Perfect for a flavorful and satisfying meal, this dish blends a crunchy texture with a creamy, tangy sauce for an irresistible combination.
Ingredients
Scale
Chicken and Breading
- 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
- Oil for frying
Rice and Vegetables
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup cucumber, sliced
- 2 green onions, sliced
Bang Bang Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Prepare the Bang Bang Sauce: In a bowl, mix together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth and well combined. Set this sauce aside for coating the chicken later.
- Season the Chicken: Lightly season the bite-sized chicken pieces with salt and pepper to enhance flavor before breading.
- Set Up Breading Station: Arrange three separate bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs to create an efficient breading process.
- Bread the Chicken: Dip each chicken piece first into the flour, shaking off excess, then into the beaten eggs, and finally coat thoroughly with panko breadcrumbs. This triple coating ensures a crispy exterior when fried.
- Fry the Chicken: Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the breaded chicken pieces until they turn golden brown and are cooked through, approximately 4-5 minutes. Remove and drain on paper towels to eliminate excess oil.
- Coat Chicken with Sauce: Toss the freshly fried chicken pieces in the prepared bang bang sauce ensuring each piece is evenly coated with the creamy, spicy dressing.
- Assemble the Bowls: Distribute the cooked rice evenly into four bowls. Top each bowl with the sauced bang bang chicken, shredded carrots, cucumber slices, and sliced green onions to add freshness and crunch.
- Serve: Serve the bowls immediately while the chicken is crispy and warm. Enjoy this flavorful and colorful Bang Bang Chicken Bowl as a satisfying meal.
Notes
- For a healthier alternative, use brown rice instead of white rice.
- Adjust the amount of sriracha in the sauce to control the heat level according to your preference.
- If preferred, chicken thighs offer a juicier texture compared to breasts.
- Ensure oil temperature stays steady at 350°F to achieve a perfect fry without greasy chicken.
- Leftover bang bang sauce can be stored in the refrigerator for up to 3 days.
