Description
Bang Bang Chicken Bowls are a vibrant, flavorful dish featuring crispy fried chicken coated in a creamy, spicy bang bang sauce, served over a bed of fluffy rice with fresh shredded carrots, cucumber slices, and green onions. This easy-to-make recipe offers a perfect balance of spicy, sweet, and crunchy textures that make for a satisfying and colorful meal.
Ingredients
Scale
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- Oil for frying
For the Bang Bang Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
For Serving
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup cucumber, sliced
- 2 green onions, sliced
Instructions
- Prepare the Bang Bang Sauce: In a bowl, combine mayonnaise, sweet chili sauce, sriracha, and honey. Mix well until smooth and set aside for later.
- Season the Chicken: Season the bite-sized chicken pieces with salt and pepper evenly to enhance flavor.
- Set Up Breading Stations: Arrange three bowls – one with flour, one with beaten eggs, and one with panko breadcrumbs – ready for breading the chicken.
- Bread the Chicken: Dip each piece of chicken first into the flour to coat lightly, then into the beaten eggs to moisten, and finally into the panko breadcrumbs to cover thoroughly.
- Fry the Chicken: Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the breaded chicken pieces in batches for about 4-5 minutes or until golden brown and fully cooked inside. Drain the fried chicken on paper towels to remove excess oil.
- Coat with Sauce: Toss the hot fried chicken pieces in the prepared bang bang sauce until each piece is well coated with the creamy, spicy sauce.
- Assemble the Bowls: Divide the cooked rice into serving bowls and top with the coated bang bang chicken, shredded carrots, cucumber slices, and sliced green onions for freshness and crunch.
- Serve: Serve immediately while the chicken is crispy and the flavors are fresh. Enjoy your flavorful Bang Bang Chicken Bowls!
Notes
- Use boneless, skinless chicken thighs for juicier meat, or chicken breasts for leaner dish.
- Adjust sriracha quantity based on your preferred spice level.
- For a crispier texture, make sure the oil is hot enough before frying.
- Drain fried chicken well on paper towels to avoid sogginess.
- Leftover bang bang sauce can be stored in the refrigerator for up to 3 days.
- Brown rice can be used instead of white rice for a healthier option.
