Bang Bang Chicken Bowl (Printer-Friendly)
Crispy chicken pairs with tangy chili sauce, crisp vegetables, and rice for a truly flavorful bowl.
# What You’ll Need to Cook:
→ For the chicken
01 -
450 g chicken breast, cut into bite-sized pieces
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
120 g all-purpose flour
05 -
2 eggs, beaten
06 -
60 ml oil, for frying
07 -
60 g panko breadcrumbs
→ For the bang bang sauce
08 -
120 g mayonnaise
09 -
60 ml sweet chili sauce
10 -
30 ml sriracha sauce
→ For serving
11 -
320 g cooked rice
12 -
60 g shredded lettuce
13 -
50 g sliced cucumber
14 -
50 g shredded carrots
# Steps to Prepare:
01 -
Season the chicken pieces with salt and pepper.
02 -
Dredge the chicken in all-purpose flour, dip into the beaten eggs, and coat thoroughly with panko breadcrumbs.
03 -
Heat oil in a frying pan over medium heat. Fry the coated chicken pieces until golden brown and fully cooked, then transfer to a paper towel-lined plate.
04 -
Combine mayonnaise, sweet chili sauce, and sriracha in a small bowl, whisking until smooth.
05 -
Portion cooked rice into serving bowls and top with shredded lettuce, sliced cucumbers, and shredded carrots.
06 -
Arrange the crispy chicken on top of the vegetables and rice, drizzle generously with bang bang sauce, and serve immediately.
# Extra Cooking Tips:
01 -
To tailor the heat level, vary the amount of sriracha in the sauce.
02 -
For a lighter dish, bake the breaded chicken at 200°C until cooked and crisp instead of frying.
03 -
Additional vegetables such as bell peppers or avocado can be included for extra flavour and nutrition.