Description
This Bang Bang Chicken Bowl combines crispy fried chicken pieces coated in panko breadcrumbs with a creamy, spicy Bang Bang sauce. Served over a fresh and colorful bed of rice, shredded cabbage, julienned carrots, edamame, and green onions, this dish offers a delightful blend of textures and bold flavors in an easy-to-prepare bowl meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and Coating
- 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
Rice Bowl Base
- 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 the Coating Stations: In a shallow dish, combine the flour, salt, and pepper. In a second shallow dish, place the beaten egg. In a third shallow dish, place the panko breadcrumbs. These will be used for dredging the chicken pieces sequentially to ensure a crispy coating.
- Coat the Chicken: Take the bite-sized chicken pieces and first dredge them thoroughly in the flour mixture, shaking off any excess. Then dip each piece into the beaten egg to moisten it, and finally press into the panko breadcrumbs to coat completely. Make sure the breadcrumbs adhere well for maximum crispiness.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium heat until shimmering. Fry the coated chicken pieces in batches, avoiding overcrowding, cooking each side for about 4-5 minutes or until golden brown and cooked through. Remove the pieces and drain on paper towels to remove excess oil.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, Greek yogurt, sweet chili sauce, and sriracha sauce until the mixture is smooth. Taste and adjust the spiciness by adding more sriracha if desired. This creamy sauce will add a vibrant flavor to the dish.
- Prepare the Rice Bowl Base: In a large bowl, combine the cooked rice, shredded cabbage or coleslaw mix, julienned carrot, shelled edamame beans, and sliced green onions. Drizzle with soy sauce and sesame oil, then toss everything gently but thoroughly to evenly distribute flavors and combine ingredients.
- Assemble the Bowls: Divide the rice and vegetable mixture evenly into serving bowls. Top each bowl generously with the crispy fried chicken pieces.
- Add Sauce and Garnish: Drizzle the prepared Bang Bang sauce generously over the chicken and rice mixture to coat and flavor each bite. Garnish with a sprinkle of sesame seeds and additional green onions if using, enhancing both texture and visual appeal.
- Serve Immediately: Serve the Bang Bang Chicken Bowls right away while the chicken is still crispy and the sauce fresh for the best taste experience. Enjoy the delicious combination of creamy, spicy, crispy, and fresh elements in every bite.
Notes
- The chicken pieces should be cut uniformly to ensure even cooking.
- If preferred, air frying the chicken can be a lighter alternative to deep frying.
- Adjust the amount of sriracha in the sauce for more or less heat according to your taste.
- Use brown rice for a healthier, fiber-rich option.
- Prepare components in advance to save time during assembly.
- Vegetable oil with a high smoke point is ideal for frying to achieve the perfect crispiness.
- Make sure not to overcrowd the pan while frying to maintain proper oil temperature and crispiness.
