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Delicious Bang Bang Chicken Bowl Recipe

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A delightful experience filled with flavors and textures that will please everyone at your table.

Ingredients

Scale
  • 2boneless skinless chicken breasts
  • 0.5 cupall-purpose flour
  • 2large eggs beaten
  • 1 cuppanko breadcrumbs
  • 0.5 teaspoongarlic powder
  • 0.5 teaspoonpaprika
  • Salt and pepper to taste
  • 2 tablespoonsvegetable oil or cooking spray
  • 1 cupjasmine or sushi rice
  • 2 cupswater or chicken broth
  • Pinch of salt
  • 1 cupshredded lettuce
  • 0.5 cupshredded carrots
  • 0.5cucumber thinly sliced
  • 2green onions chopped
  • 0.25 cupmayonnaise
  • 2 tablespoonssweet chili sauce
  • 1 tablespoonsriracha
  • 1 teaspoonhoney or sugar
  • 1 teaspoonrice vinegar or lime juice

Instructions

  1. Start by rinsing the jasmine rice under cold water until the water runs clear; this removes excess starch and ensures fluffy grains. In a saucepan, combine the rinsed rice with 2 cups of water or chicken broth along with a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for approximately 15 minutes or until the liquid is absorbed and the rice is tender. After cooking, let the rice rest off the heat for an additional 5 minutes, resulting in a perfect fluffy texture.
  2. While the rice cooks, take your boneless chicken breasts and slice them lengthwise into thinner cutlets. This helps them cook evenly and more quickly. Season both sides liberally with salt, pepper, garlic powder, and paprika to infuse flavor throughout the chicken. Depending on your spice preference, you can adjust the paprika level for more heat.
  3. Now it’s time to dredge the seasoned chicken. Start by placing the flour in one bowl, the beaten eggs in another, and the panko breadcrumbs in a third. First, coat each chicken cutlet in flour, tapping off excess. Then dip it into the beaten eggs, allowing any extra egg to drip off before finally coating it with panko breadcrumbs. Press gently on the breadcrumbs to ensure they adhere well; this will give your chicken that beloved crispy texture.
  4. In a large frying pan, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, carefully add the coated chicken cutlets. Cook for about 3-4 minutes on each side until golden brown and crispy. Alternatively, if you prefer an air fryer, set it to 400°F and cook for 12-15 minutes, flipping halfway through for even cooking. Once cooked, let the chicken rest on a plate before slicing it into bite-size pieces.
  5. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey (or sugar), and rice vinegar (or lime juice) until the mixture is smooth and creamy. Taste and adjust the seasoning based on your heat preference. This sauce ties everything together in the bowl, providing that signature bang bang flavor!
  6. Now that all your components are ready, it’s time for assembly! In a bowl, start with a generous scoop of fluffy jasmine rice as the base. Top it with shredded lettuce, shredded carrots, and cucumber slices for a refreshing crunch. Finally, add the sliced crispy chicken on top. Drizzle generously with the bang bang sauce and garnish with chopped green onions for an extra pop of flavor and color.
  7. Your Bang Bang Chicken Bowl is ready to enjoy! Serve immediately for the best experience or prepare the components separately for meal prep for the week. Just keep the sauce aside until it’s time to serve to maintain the crispness of the chicken and freshness of the vegetables.

Notes

Ensure the oil is hot enough for frying to get that crispy texture without being overly greasy. Feel free to add more vegetables or adjust quantities based on personal preference or seasonal availability.

Nutrition

Find it online: https://mykitchenstorie.com/delicious-bang-bang-chicken-bowl-recipe/