Bang Bang Chicken Bowl with Crispy Chicken and Spicy Sauce
By Jonah Pike
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Level
Easy
I make bang bang chicken bowls for mealtime․ I add chicken to bowls of rice and other vegetables like carrots and cucumbers․ Green onions and sesame seeds are also added as toppings․ If you're concerned about combining toppings‚ allow diners to make their own bowls․
I cut the chicken into 1-inch pieces and pat them dry with paper towels before bread crumbs․ Pieces of breaded chicken fried in an empty pan have nicely browned sides‚ but too many pieces in the pan prevent browning of the chicken and coating because of steaming․ The largest of my pans is the best pan for this recipe․ If necessary‚ I fry the chicken in two or more batches․
The sauce can be prepared in a small bowl during the time it takes to heat the pan․ Reserve one-third of the sauce to serve with the chicken‚ I like to have extra sauce to dip the chicken in․ I don't toss the chicken with sauce until it's time to assemble the bowls so the sauce doesn't make the chicken soggy․
Rice is placed at the bottom of the bowl‚ and I like to place chicken in the middle and vegetables around․ Serve rice and chicken with reserved sauce at the table as a garnish or dip․ Send lunch leftovers separately so you can serve chicken‚ rice‚ and vegetables with reserved sauce․
Why you'll love this recipe
- It serves four people‚ so they don't all have to eat both cucumbers and edamame in the same serving․
- The chicken is fried in oil in a flat-bottomed pan to give it a browned coating without using a deep fryer․
- Use the extra sauce on the table so customers who want spicier rice can add sauce․
- Dinner can feature the rice you have․
- Chicken‚ sauce‚ rice‚ and vegetables are all components that can be packaged separately for lunch․
- Sriracha can be served at a lower spice level for kids and at a higher level for everyone else․
Ingredients
- •1 ½ lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
- •½ cup cornstarch
- •1 tsp garlic powder
- •½ tsp paprika
- •salt
- •black pepper
- •1 large egg (lightly beaten)
- •3 tbsp avocado oil (or other high-heat oil)
- •½ cup mayonnaise
- •¼ cup sweet chili sauce
- •1 tbsp sriracha (1-2 tbsp, to taste)
- •1 tsp rice vinegar
- •4 cups cooked rice (for serving)
- •1 cup shredded carrots
- •1 cup sliced cucumber
- •½ cup shelled edamame
- •2 tbsp sliced green onions (for garnish)
- •1 tsp sesame seeds (for garnish)
Instructions
- 1
Whisk the mayonnaise, sweet chili sauce, sriracha, and rice vinegar in a small bowl until smooth. Set the sauce aside.
- 2
Pat the chicken cubes dry. Combine the cornstarch, garlic powder, paprika, salt, and black pepper in a shallow dish, and put the beaten egg in a separate bowl.
- 3
Dip each chicken piece in the egg, let the excess drip off, then coat it fully in the cornstarch mixture.
- 4
Heat the avocado oil in a large skillet over medium-high heat. Cook the chicken in a single layer for 3-4 minutes per side, until golden brown and cooked through, working in batches if needed. Transfer it to a wire rack.
- 5
Put the cooked chicken in a large bowl. Drizzle about two-thirds of the bang bang sauce over it and toss gently to coat.
- 6
Divide the cooked rice among four bowls. Add the sauced chicken, carrots, cucumber, and edamame. Garnish with green onions and sesame seeds, then serve immediately with the remaining sauce.
FAQ
Nutrition (per serving)
Calories
650
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