Description
This Bang Bang Chicken Bowl combines crispy fried chicken bites coated in crunchy panko breadcrumbs with a creamy, spicy Bang Bang sauce. Served over a bed of rice and fresh vegetables like shredded cabbage, carrot, and edamame, it’s a vibrant and flavorful meal perfect for a satisfying lunch or dinner.
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
Sauce
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha sauce
Bowl Base and Toppings
- 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 the Coating: In a shallow dish, combine the flour with salt and pepper. Prepare a second dish with the beaten egg, and a third dish with panko breadcrumbs. This setup will allow you to bread the chicken efficiently.
- Bread the Chicken: Dredge each piece of chicken first in the flour mixture, then dip into the beaten egg, and finally coat with panko breadcrumbs, pressing gently to ensure the coating sticks well.
- 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 golden brown and cooked through. Once done, remove the chicken and drain on paper towels to remove excess oil.
- Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, Greek yogurt, sweet chili sauce, and sriracha until smooth. Taste and adjust the spice level to your preference.
- Prepare the Bowl Base: In a large bowl, combine cooked rice, shredded cabbage, julienned carrot, shelled edamame, and sliced green onions. Drizzle with soy sauce and sesame oil, then toss well to evenly mix the flavors.
- Assemble the Bowls: Divide the rice and vegetable mixture evenly into serving bowls. Top each bowl with the crispy fried chicken pieces.
- Add the Sauce: Generously drizzle the creamy Bang Bang sauce over the top of the chicken and rice mixture for a flavorful finishing touch.
- Garnish and Serve: Sprinkle sesame seeds and additional green onions over the bowls for extra crunch and flavor. Serve immediately.
- Enjoy: Savor the delightful combination of crispy chicken, creamy spicy sauce, and fresh vegetable medley in each bite.
Notes
- You can substitute the chicken with tofu or shrimp for different protein options.
- Adjust the sriracha quantity in the sauce to make it milder or spicier according to preference.
- Use brown rice for a healthier, higher-fiber option.
- If you prefer baking over frying, the breaded chicken can be baked at 400°F for 20-25 minutes, flipping halfway through.
- Ensure the oil is hot enough before frying to get a crispy coating without the chicken absorbing too much oil.
