Description
This Bang Bang Chicken Bowl features crispy fried chicken pieces coated in panko breadcrumbs, served over a bed of seasoned rice and fresh vegetables, and topped with a creamy, spicy Bang Bang sauce. The dish combines crunchy textures with a tangy, creamy sauce making it a flavorful and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and Breading
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Sauce
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha sauce
Bowl Ingredients
- 2 cups cooked rice (white or brown)
- 2 cups shredded cabbage or coleslaw mix
- 1 carrot, julienned
- 1/2 cup edamame beans, shelled
- 2 green onions, sliced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- Sesame seeds for garnish
Instructions
- Prepare Breading Stations: In a shallow dish, mix the all-purpose flour with salt and pepper. In a second dish, place the beaten egg. In a third dish, fill with panko breadcrumbs. This setup will facilitate the breading process for the chicken pieces.
- Bread the Chicken: Dredge the chicken pieces first in the flour mixture, then dip them into the beaten egg, and finally coat evenly with panko breadcrumbs. Press the breadcrumbs gently onto the chicken to ensure they stick well, creating a crispy crust after frying.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium heat. Fry the chicken pieces in batches, cooking for about 4-5 minutes per side until they turn golden brown and are thoroughly cooked through. Remove the chicken and drain excess oil on paper towels.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, Greek yogurt, sweet chili sauce, and sriracha sauce until smooth. Adjust the amount of sriracha if you prefer a milder or spicier sauce. Set aside the creamy Bang Bang sauce for drizzling.
- Prepare the Rice and Vegetables: In a large bowl, combine cooked rice, shredded cabbage or coleslaw mix, julienned carrot, shelled edamame, and sliced green onions. Drizzle with soy sauce and sesame oil, then toss well to evenly coat the ingredients.
- Assemble the Bowls: Divide the rice and vegetable mixture evenly among serving bowls. Top each bowl with the crispy fried chicken pieces.
- Add the Sauce: Generously drizzle the creamy Bang Bang sauce over the chicken and rice mixture for a rich and tangy flavor boost.
- Garnish and Serve: Sprinkle sesame seeds and additional green onions on top for garnish. Serve these bowls immediately to enjoy the combination of crisp textures and creamy sauce.
Notes
- The chicken should be cooked to an internal temperature of 165°F (74°C) for safety.
- Use either white or brown rice according to preference.
- For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- The Bang Bang sauce can be adjusted in spice level by varying the amount of sriracha.
- Leftover chicken and sauce can be stored separately in the refrigerator for up to 2 days.
- Vegetable oil is preferred for frying due to its high smoke point.
