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Crispy Bang Bang Chicken Bowl

A flavor explosion of crispy chicken and a creamy, spicy sauce, perfect for family gatherings or cozy nights in.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast, cut into bite-size pieces
  • 1 cup All-Purpose Flour (or gluten-free flour as a substitute)
  • 1/2 cup Cornstarch
  • 2 Eggs, beaten
  • 2 cups Bread Crumbs (Panko for extra crunch)
  • 1 teaspoon Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper
  • Vegetable Oil, for frying
For the Bang Bang Sauce
  • 1/2 cup Mayonnaise
  • 1/4 cup Sweet Chili Sauce
  • 1 tablespoon Sriracha (adjust to taste)
For Serving
  • 2 cups Rice, cooked (white or brown)
  • Toppings (optional): avocado slices, chopped green onions, sesame seeds, cucumber slices, and cilantro

Method
 

Preparation
  1. Begin by cutting the chicken breast into bite-sized pieces, ensuring they are evenly sized for uniform cooking.
  2. In one bowl, mix flour, cornstarch, salt, garlic powder, onion powder, and black pepper. In a second bowl, beat the eggs. In a third bowl, place the bread crumbs.
  3. Dip each piece of chicken into the flour mixture, then the beaten eggs, and finally coat with the bread crumbs. Set aside on a baking tray.
Cooking
  1. Heat the vegetable oil in a deep pan over medium-high heat. Carefully place the breaded chicken in the hot oil, frying in batches if necessary.
  2. Cook for 3-4 minutes on each side or until golden brown and cooked through. Drain on paper towels.
Sauce and Assembly
  1. In a small bowl, mix the mayonnaise, sweet chili sauce, and sriracha. Adjust the spice level to your liking.
  2. Start with a base of rice, layer on the crispy chicken, and generously drizzle with the Bang Bang sauce. Finish with your choice of toppings.

Notes

To retain crispiness, store sauce and toppings separate from the assembled chicken bowl in an airtight container in the refrigerator for up to 3 days. Reheat chicken on a baking sheet at 350°F (175°C) for 10-15 minutes.