Bang Bang Chicken Bowl (Print-Friendly Version)
Crispy chicken, creamy chili sauce, rice, and fresh veggies create bold flavor in every bite.
# What You’ll Need to Make This:
→ Protein and Coating
01 -
450 g chicken breast, cut into bite-sized pieces
02 -
Salt and freshly ground black pepper, to taste
03 -
120 g all-purpose flour
04 -
2 large eggs, beaten
05 -
60 g panko breadcrumbs
06 -
Vegetable oil, for frying
→ Sauce
07 -
120 g mayonnaise
08 -
60 ml sweet chili sauce
09 -
30 ml sriracha sauce
→ Base and Vegetables
10 -
320 g cooked white rice
11 -
50 g shredded lettuce
12 -
50 g sliced cucumbers
13 -
50 g shredded carrots
# How to Prepare:
01 -
Evenly season the chicken breast pieces with salt and pepper.
02 -
Dredge each chicken piece in all-purpose flour, dip into beaten eggs, and coat thoroughly with panko breadcrumbs.
03 -
Heat vegetable oil in a frying pan over medium heat. Fry the coated chicken until golden brown and cooked through, turning as needed. Drain on paper towels.
04 -
In a small bowl, combine mayonnaise, sweet chili sauce, and sriracha. Whisk until smooth to create the bang bang sauce.
05 -
In serving bowls, arrange a base of cooked rice. Top with shredded lettuce, sliced cucumbers, and shredded carrots.
06 -
Place the crispy chicken pieces on top of the vegetables and drizzle generously with the bang bang sauce. Serve immediately.
# Extra Tips:
01 -
Adjust the heat level of the bang bang sauce by altering the sriracha quantity to suit personal preference.
02 -
For a lighter option, bake the coated chicken at 200°C for 20–25 minutes, turning once, instead of frying.
03 -
Additional vegetables such as bell peppers or avocado can enhance both flavour and texture.