Description
A fresh, crispy, sweet-spicy chicken bowl layered with rice, vegetables, and homemade Bang Bang sauce.
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt & pepper, to taste
- 2 tablespoons vegetable oil or cooking spray
Rice
- 1 cup jasmine or sushi rice
- 2 cups water or chicken broth
- Pinch of salt
Bowl Toppings
- 1 cup shredded lettuce
- ½ cup shredded carrots
- ½ cucumber, thinly sliced
- 2 green onions, chopped
Bang Bang Sauce
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon honey or sugar
- 1 teaspoon rice vinegar or lime juice
Instructions
- Cook the Rice:
Rinse rice until water runs clear. Combine rice, water or broth, and salt in a pot. Bring to a boil, cover, reduce heat, and simmer for 12–15 minutes. Fluff and set aside. - Prepare Chicken:
Slice chicken into bite-size pieces. Set up bowls with flour, beaten eggs, and panko mixed with garlic powder, paprika, salt, and pepper. - Bread Chicken:
Coat each piece in flour → egg → panko. Place on a plate. - Cook Chicken:
Heat oil in a skillet over medium heat. Cook chicken for 4–6 minutes until crisp and golden.
Air fryer: Cook at 400°F for 10–12 minutes, flipping halfway. - Make Sauce:
Mix mayonnaise, sweet chili sauce, sriracha, honey, and vinegar until smooth. - Assemble:
Add rice to bowls, top with lettuce, carrots, cucumber, crispy chicken, and green onions. Drizzle with Bang Bang sauce.
Notes
- For extra crispiness, chill breaded chicken pieces 10 minutes before cooking.
- Use Greek yogurt instead of mayo for a lighter sauce.
- Swap rice for cauliflower rice or mixed greens for a low-carb bowl.
- Add lime juice for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes