Description
This Bang Bang Chicken Bowl features crispy panko-coated chicken paired with a creamy, spicy Bang Bang sauce. Served over a fresh vegetable and rice salad tossed with sesame oil and soy sauce, it’s a satisfying dish balancing heat, crunch, and freshness all in one bowl — perfect for a flavorful weeknight meal.
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
Bang Bang Sauce
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha sauce
Rice and Vegetables
- 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 sliced green onions (optional)
Instructions
- Prepare Coating Stations: In a shallow dish, combine the flour, salt, and pepper. Place the beaten egg in a separate dish, and the panko breadcrumbs in a third dish.
- Coat Chicken: Dredge each chicken piece first in the flour mixture, then dip into the beaten egg, and finally coat thoroughly with panko breadcrumbs. Press gently so the panko adheres well.
- Fry Chicken: Heat vegetable oil in a large skillet over medium heat. Fry the breaded chicken pieces in batches until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels to remove excess oil.
- Make Bang Bang Sauce: In a small bowl, whisk together mayonnaise, Greek yogurt, sweet chili sauce, and sriracha until smooth. Taste and adjust the level of spiciness as desired.
- Prepare Rice and Veggies: In a large bowl, combine cooked rice, shredded cabbage, julienned carrot, shelled edamame, and sliced green onions. Drizzle soy sauce and sesame oil over the mixture and toss well to combine.
- Assemble Bowls: Divide the rice and vegetable mixture evenly into serving bowls. Top each bowl with the crispy fried chicken pieces.
- Add Sauce: Generously drizzle the creamy Bang Bang sauce over the chicken and rice mixture in each bowl.
- Garnish: Sprinkle sesame seeds and additional sliced green onions on top for extra flavor and crunch.
- Serve: Serve immediately while the chicken is still warm and crispy. Enjoy the delightful combination of textures and flavors!
Notes
- Use white or brown rice based on preference; brown rice adds extra fiber.
- Adjust the amount of sriracha to control the spice level of the Bang Bang sauce.
- To keep chicken extra crispy, do not overcrowd the pan while frying.
- Substitute Greek yogurt with sour cream if desired for a different creamy tang.
- Leftover Bang Bang sauce can be refrigerated for up to 3 days.
