Description
A crispy, saucy, and veggie-packed chicken bowl served over rice, with a creamy, spicy bang bang sauce that adds the perfect balance of crunch, spice, and freshness.
Ingredients
- Chicken breast, cut into bite-sized pieces
- All-purpose flour
- Eggs, beaten
- Panko breadcrumbs
- Mayonnaise
- Sweet chili sauce
- Sriracha sauce
- Cooked rice
- Shredded lettuce
- Sliced cucumbers
- Shredded carrots
- Salt and pepper
- Oil for frying
Instructions
- Prepare the chicken: Season the chicken pieces with salt and pepper, then set up a breading station—flour, beaten eggs, and panko. Dredge each piece through these in order.
- Fry the chicken: Heat oil in a frying pan over medium heat and fry the chicken until golden brown—about 4–5 minutes per side. Transfer them to a paper towel-lined plate to drain.
- Make the Bang Bang sauce: While the chicken rests, whisk together mayonnaise, sweet chili sauce, and sriracha until creamy. Adjust the sriracha for your preferred heat level.
- Assemble the bowls: Layer cooked rice in bowls, top with lettuce, cucumbers, and carrots, then mound the chicken on top. Drizzle the bang bang sauce generously over everything.
- Serve immediately, enjoying the mix of textures and flavors.
Notes
- For a gluten-free version, use GF breadcrumbs and flour.
- For a low-carb version, substitute cauliflower rice for the cooked rice.
- For a vegetarian version, swap chicken for crispy tofu or tempeh.
- Feel free to add extra veggies like bell peppers, snap peas, edamame, or cabbage.
- For more heat, add extra sriracha or a pinch of cayenne.
- To add an herb-infused flavor, stir fresh cilantro or basil into the sauce at the end.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
