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.