Bang Bang Chicken Rice Bowl Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American-Asian Fusion
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
- Season the chicken: Season the bite-sized chicken pieces evenly with salt and pepper to enhance their natural flavor.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://recipeswithmia.com/bang-bang-chicken-rice-bowl-recipe/
