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Bang Bang Chicken Rice Bowl Recipe

4.4 from 62 reviews

A flavorful Bang Bang Chicken Rice Bowl featuring crispy fried chicken bites coated in panko breadcrumbs, served over a bed of warm rice and fresh vegetables, topped with a spicy and creamy bang bang sauce. Perfect for a quick and satisfying meal with a combination of textures and sweet-spicy flavors.

Ingredients

Scale

Chicken

  • 1 lb chicken breast, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • Oil for frying

Sauce

  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce
  • 2 tbsp sriracha sauce

Rice Bowl

  • 2 cups cooked rice
  • 1 cup shredded lettuce
  • ½ cup sliced cucumbers
  • ½ cup shredded carrots

Instructions

  1. Season the chicken: Season the bite-sized chicken pieces evenly with salt and pepper to enhance their natural flavor.
  2. Coat the chicken: Dredge each chicken piece in all-purpose flour, ensuring full coverage, then dip into the beaten eggs, and finally coat with panko breadcrumbs to create a crispy exterior once fried.
  3. Fry the chicken: Heat oil in a frying pan over medium heat. Fry the coated chicken pieces in batches until they are golden brown and cooked through, about 4 to 6 minutes per batch. Drain excess oil by placing the fried chicken on paper towels.
  4. Prepare the bang bang sauce: In a small bowl, combine mayonnaise, sweet chili sauce, and sriracha sauce. Mix thoroughly to create a creamy, sweet, and spicy bang bang sauce.
  5. Assemble the rice bowls: In serving bowls, start by layering the cooked rice, then add shredded lettuce, sliced cucumbers, and shredded carrots. Top with the crispy fried chicken pieces.
  6. Drizzle and serve: Generously drizzle the prepared bang bang sauce over the assembled rice bowls. Serve warm and enjoy the perfect balance of crispy, fresh, and spicy flavors.

Notes

  • For extra crispiness, double-dip chicken pieces by repeating the egg and panko step before frying.
  • Use a thermometer to keep oil temperature around 350°F (175°C) for perfect frying.
  • Substitute brown rice or cauliflower rice for a healthier option.
  • Adjust sriracha amount in the sauce to control spiciness level.
  • Leftover bang bang sauce can be stored in the refrigerator for up to 3 days.

Keywords: Bang Bang Chicken, Chicken Rice Bowl, Crispy Chicken, Spicy Sauce, Asian Fusion, Fried Chicken, Quick Dinner