Description

This Bang Bang Chicken Bowl combines crispy fried chicken pieces with a creamy, spicy Bang Bang sauce atop a fresh and vibrant bed of rice and vegetables. Featuring a crunchy panko coating and a flavorful mix of shredded cabbage, julienned carrots, edamame, and green onions, this bowl offers a satisfying balance of textures and flavors perfect for a quick and delicious meal.

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

Bowl Components

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

Bang Bang Sauce

1/4 cup mayonnaise
1/4 cup Greek yogurt
2 tbsp sweet chili sauce
1 tbsp sriracha sauce

Garnish

Sesame seeds for garnish
Additional green onions (optional)

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Instructions

Prepare Coatings: In a shallow dish, mix the all-purpose flour with salt and pepper. In a separate dish, beat the egg. In a third dish, place the panko breadcrumbs.
Coat Chicken: Dredge each chicken piece first in the flour mixture, then dip into the beaten egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
Fry Chicken: Heat vegetable oil in a large skillet over medium heat. Fry the chicken pieces in batches, cooking each side for about 4-5 minutes until golden brown and cooked through. Remove and drain on paper towels.
Make Bang Bang Sauce: Whisk together the mayonnaise, Greek yogurt, sweet chili sauce, and sriracha sauce in a small bowl until smooth. Adjust spiciness to taste.
Prepare Rice and Vegetables: In a large bowl, combine cooked rice, shredded cabbage, julienned carrot, shelled edamame, and sliced green onions. Drizzle with soy sauce and sesame oil, tossing well to combine all ingredients evenly.
Assemble Bowls: Divide the rice and vegetable mixture evenly among serving bowls. Top each with a generous portion of the crispy fried chicken pieces.
Add Sauce: Drizzle the creamy Bang Bang sauce generously over the chicken and rice mixtures in each bowl.
Garnish and Serve: Sprinkle sesame seeds and additional green onions on top for garnish. Serve immediately to enjoy the blend of textures and flavors.

Notes

The chicken can be baked instead of fried for a healthier option, but frying provides the best crispiness.
Use brown rice for a healthier, higher fiber version.
Adjust the sriracha in the sauce to control the heat level.
To make the recipe gluten-free, substitute panko breadcrumbs and flour with gluten-free alternatives.
This dish is best served immediately to enjoy the crisp texture of the chicken.