Description
This Bang Bang Chicken Bowl features crispy fried chicken pieces tossed in a creamy, spicy Bang Bang sauce, served over a bed of fluffy rice and fresh, crunchy vegetables. Garnished with sesame seeds and green onions, it’s a vibrant and flavorful dish perfect for a satisfying meal that’s both colorful and delicious.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 egg, beaten
- Salt and pepper to taste
- Vegetable oil for frying
Bang Bang Sauce
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha sauce
Rice and Vegetables
- 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
Garnish
- Sesame seeds for garnish
- Additional green onions, optional
Instructions
- Prepare Coating Stations: In a shallow dish, mix the flour with salt and pepper. Place the beaten egg in a separate dish, and the panko breadcrumbs in another.
- Coat the Chicken: Dredge each chicken piece first in the flour mixture, then dip it in the beaten egg, and finally coat it thoroughly with the panko breadcrumbs, pressing gently to ensure the coating sticks well.
- Fry Chicken: Heat vegetable oil in a large skillet over medium heat. Fry the chicken pieces in batches, cooking each side for about 4-5 minutes until golden brown and fully cooked. Remove and drain on paper towels to remove excess oil.
- Make Bang Bang Sauce: In a small bowl, whisk together mayonnaise, Greek yogurt, sweet chili sauce, and sriracha sauce until smooth. Adjust the spicy level according to your preference.
- Prepare Rice and Vegetables: In a large bowl, combine the cooked rice, shredded cabbage, julienned carrot, shelled edamame, and sliced green onions. Drizzle with soy sauce and sesame oil, then toss well to evenly combine all ingredients.
- Assemble Bowls: Divide the rice and vegetable mixture equally among serving bowls. Top each bowl with the crispy fried chicken pieces.
- Add Sauce: Generously drizzle the creamy Bang Bang sauce over the chicken and rice mixture for bold flavor.
- Garnish: Sprinkle sesame seeds over the top and add extra green onions if desired to enhance the flavor and presentation.
- Serve: Serve immediately while the chicken is crispy and enjoy the delightful combination of spicy, creamy, crispy, and fresh flavors and textures.
Notes
- Use chicken breasts for lean, tender meat, but chicken thighs can be substituted for juicier results.
- To keep the chicken crispy, avoid overcrowding the skillet when frying.
- Adjust the amount of sriracha in the sauce to control the heat level.
- Brown rice can be used instead of white rice for a nuttier flavor and more fiber.
- This recipe can be made gluten-free by using gluten-free flour and breadcrumbs.
- Leftover Bang Bang sauce can be refrigerated for up to 3 days and used as a dip or spread.
