Description
Bang Bang Chicken Bowl: Juicy chicken, crunchy veggies, and spicy sauce make this quick and satisfying meal a crowd-pleaser. Flavor-packed and easy to make!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch chunks
- ½ cup (60g) all-purpose flour
- 2 large eggs, beaten
- 1½ cups (150g) panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons (30ml) vegetable oil for cooking
- ½ cup (120g) mayonnaise
- 2 tablespoons (30ml) sweet chili sauce
- 1 tablespoon (15ml) sriracha sauce (adjust to taste)
- 1 tablespoon (15ml) honey
- 1 teaspoon rice vinegar
- 2 cups (370g) cooked jasmine rice
- 2 cups (200g) shredded purple cabbage
- 1 cup (100g) shredded carrots
- 1 cucumber, thinly sliced
- 2 green onions, sliced diagonally
- 1 tablespoon sesame seeds
- Lime wedges for serving
Instructions
- Step 1: Prepare the Chicken Start by patting your chicken pieces dry with paper towels – this ensures the coating will stick properly. Set up your dredging station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs. Dip each chicken piece first in the flour (shaking off excess), then in the egg mixture, and finally coat thoroughly with panko, pressing gently to adhere. Place the coated chicken on a plate and let it rest for 5 minutes to set the coating.
- Step 2: Cook the Chicken Heat vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, add the chicken pieces to the hot oil, leaving space between each piece. Cook for 3-4 minutes per side until they develop a beautiful golden-brown crust and reach an internal temperature of 165°F (74°C). Transfer the cooked chicken to a paper towel-lined plate to absorb excess oil while you finish cooking the remaining batches.
- Step 3: Make the Bang Bang Sauce While the chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a medium bowl until smooth and well combined. Take a small taste and adjust the heat level by adding more sriracha if you prefer a spicier Bang Bang Chicken Bowl, or more honey if you’d like to tone down the heat. The sauce should have a beautiful pale orange color and a consistency that will coat the back of a spoon.
- Step 4: Coat the Chicken Once all chicken is cooked, transfer the pieces to a large bowl. Pour about three-quarters of the bang bang sauce over the chicken and gently toss until each piece is evenly coated. Reserve the remaining sauce for drizzling over the assembled bowls. The warm chicken will slightly thin the sauce, creating the perfect consistency that clings to every bite.
- Step 5: Assemble Your Bowl Start with a base of jasmine rice in each serving bowl. Arrange the crispy sauced chicken pieces on one side of the rice. Create a colorful composition by adding neat portions of shredded purple cabbage, carrots, and cucumber slices around the bowl. Sprinkle sliced green onions and sesame seeds over everything for a professional finish. Serve each Bang Bang Chicken Bowl with a wedge of lime and the reserved bang bang sauce on the side for an extra flavor boost.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 12g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg