Description
This Bang Bang Chicken Bowl combines crispy, spicy chicken bites with a flavorful creamy bang bang sauce served over a fresh bed of rice and crisp vegetables. Perfectly balanced with sweet chili, sriracha heat, and crunchy textures, this dish makes an easy, satisfying meal ready in just 35 minutes.
Ingredients
Scale
Chicken and Coating
- 1 lb chicken breast or tenders
- 1/2 cup cornstarch or all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 to 2 tablespoons sriracha
Bowl Components
- 2 cups cooked jasmine or basmati rice
- 1 cup shredded lettuce or cabbage
- 1/2 cup julienned carrots
- 1/2 cup sliced cucumber
- 2 tablespoons chopped green onions
- 1 teaspoon sesame seeds
Instructions
- Prepare the chicken: Cut chicken into bite-sized pieces and pat them dry to ensure the coating sticks properly.
- Set up dredging stations: Arrange three bowls—one with cornstarch or flour, one with beaten eggs, and one with panko breadcrumbs for coating.
- Coat the chicken: Dip each piece of chicken first into the flour, then into the egg, and finally coat thoroughly with panko breadcrumbs.
- Cook the chicken: For oven method: Bake the coated chicken at 400°F (204°C) for 20 to 25 minutes until golden and cooked through. For air fryer method: Air fry at 390°F (199°C) for 12 to 15 minutes, flipping halfway through for even crispiness.
- Make the bang bang sauce: In a bowl, mix mayonnaise, sweet chili sauce, and sriracha until smooth and creamy. Adjust sriracha to your preferred spice level.
- Assemble the bowls: In serving bowls, layer the cooked jasmine or basmati rice, shredded lettuce or cabbage, julienned carrots, and sliced cucumber evenly.
- Add the chicken: Place the crispy cooked chicken on top of the vegetable and rice base in each bowl.
- Finish with sauce and garnishes: Drizzle the bang bang sauce generously over the chicken. Garnish with chopped green onions and a sprinkle of sesame seeds.
- Serve: Serve the bowls warm for a satisfying meal packed with crunchy, spicy, and fresh flavors.
Notes
- You can choose to bake or air fry the chicken depending on your equipment and preference.
- Adjust the amount of sriracha in the bang bang sauce to control the spice level.
- For a gluten-free option, use gluten-free panko and cornstarch instead of flour.
- Leftover bang bang sauce can be stored in the refrigerator for up to 3 days.
- Make sure to flip the chicken halfway through air frying to achieve even crispiness on all sides.
