Description
A crispy and flavorful chicken bowl topped with creamy sweet and spicy bang bang sauce, served over rice with fresh veggies for a satisfying meal.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp honey
- 2 cups cooked jasmine rice
- 1 cup shredded cabbage or coleslaw mix
- 1/2 cup sliced cucumber
- 1/2 cup shredded carrots
- 2 green onions, chopped
- Vegetable oil, for frying
Instructions
- Marinate chicken pieces in buttermilk for at least 30 minutes.
- In a shallow bowl, mix flour, panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
- Dip chicken pieces into beaten eggs, then coat evenly in the breadcrumb mixture.
- Heat oil in a skillet over medium-high heat and fry chicken until golden brown and crispy, about 5–6 minutes per batch. Drain on paper towels.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey to make the bang bang sauce.
- Assemble bowls with rice, cabbage, cucumber, carrots, and crispy chicken.
- Drizzle bang bang sauce over the chicken and garnish with chopped green onions.
- Serve immediately and enjoy.
Notes
- You can air-fry the chicken instead of deep-frying for a lighter version.
- Adjust the sriracha amount based on your spice preference.
- Try swapping rice with quinoa or cauliflower rice for a healthier option.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion