Description
This Easy Bang Bang Chicken Bowl is a delightful fusion of crispy chicken, vibrant veggies, and a creamy, spicy sauce. It’s perfect for a quick weeknight dinner or an impressive meal for guests.
Ingredients
Scale
- For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper, to taste
- Oil for frying (vegetable or canola)
- For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2–3 tbsp sweet chili sauce (adjust for desired sweetness)
- 1–2 tsp Sriracha sauce (adjust for desired heat)
- 1 tsp lime juice
- Salt, to taste
- For the Bowl:
- 2 cups cooked jasmine rice (or rice of your choice)
- 2 cups mixed greens (spinach, arugula, or lettuce)
- 1 cup shredded carrots
- 1 cup cucumber, sliced
- ½ cup green onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Chicken: Start by cutting the chicken breasts into bite-sized pieces, about 1-inch cubes. This will ensure they cook evenly and quickly. Season with salt and pepper. Set aside.
- Set Up Breading Station: In three separate shallow bowls, place the flour in the first bowl, whisk the eggs in the second bowl, and combine the panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper in the third bowl.
- Bread the Chicken: Take each piece of chicken, first dredge it in the flour, ensuring it's fully coated. Shake off any excess flour, then dip it into the beaten eggs, allowing any excess egg to drip back into the bowl. Finally, coat the chicken in the panko mixture, pressing gently to adhere. Repeat this process until all chicken pieces are breaded.
- Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable or canola oil over medium-high heat. To test if the oil is ready, drop a few breadcrumbs into the oil; they should sizzle and bubble immediately.
- Fry the Chicken: Carefully place the breaded chicken pieces into the hot oil in a single layer, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until golden brown and cooked through, with an internal temperature of 165°F (74°C). Avoid moving them too much while frying; let them develop a nice crust.
- Make the Bang Bang Sauce: While the chicken is frying, prepare the sauce. In a bowl, mix together the mayonnaise, sweet chili sauce, Sriracha, lime juice, and a pinch of salt. Taste and adjust the sweetness and heat to your liking.
- Assemble the Bowl: Once the chicken is cooked, place a generous serving of cooked jasmine rice at the bottom of your bowls. Top with mixed greens, shredded carrots, and sliced cucumber. Then, add the crispy chicken on top.
- Add Sauce and Garnish: Drizzle the Bang Bang sauce generously over the chicken. Finish with chopped green onions, sesame seeds, and lime wedges for serving. Enjoy your delicious bowl!
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 200 mg
Keywords: For the crispiest chicken, make sure your oil is hot enough before adding the chicken. If the oil isn't hot, the chicken will absorb too much oil and become soggy.