Description
Bang Bang Chicken Bowl – Spicy chicken, crunchy veggies, and creamy sauce come together in this quick, comforting, and crowd-pleasing dish.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- ½ cup (60g) cornstarch
- 2 large eggs, beaten
- 1 cup (120g) panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons vegetable oil for cooking
- ½ cup (115g) mayonnaise
- ¼ cup (60ml) sweet chili sauce
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 3 cups (570g) cooked jasmine rice
- 2 cups (60g) fresh lettuce, chopped
- 1 cup (100g) shredded carrots
- 1 cucumber, thinly sliced
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Lime wedges, for serving
Instructions
- Step 1: Prepare the Bang Bang Sauce In a medium bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Whisk until smooth and well-incorporated. Taste and adjust the spice level by adding more sriracha if desired. Set aside at room temperature to allow the flavors to develop while you prepare the rest of the dish.
- Step 2: Bread the Chicken Set up your breading station with three separate shallow dishes. Place cornstarch in the first dish, beaten eggs in the second, and panko breadcrumbs seasoned with salt and pepper in the third. Pat chicken pieces dry with paper towels to ensure the coating adheres properly. Dredge each chicken piece first in cornstarch, then dip in egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
- Step 3: Cook the Chicken Heat vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, cook the breaded chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a paper towel-lined plate to absorb excess oil.
- Step 4: Toss with Sauce Transfer the crispy chicken to a large bowl. Drizzle with about ⅔ of the bang bang sauce and gently toss until pieces are evenly coated. Reserve the remaining sauce for drizzling over the assembled bowls.
- Step 5: Assemble the Bang Bang Chicken Bowls Divide cooked rice among four bowls. Arrange lettuce, carrots, and cucumber slices around the rice. Place the sauced chicken in the center of each bowl. Drizzle with remaining bang bang sauce, then sprinkle with green onions and sesame seeds. Serve with lime wedges on the side for a fresh, citrusy finish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 12g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg