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Bang Bang Chicken Rice Bowl

Sticky Bang Bang Chicken Rice Bowls Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 710
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast
  • 1 large egg
  • 1 cup panko breadcrumbs
  • 3 tbsp neutral oil
  • 3 tbsp mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tsp honey
  • 1 tsp rice vinegar
  • ¼ tsp salt
  • 2 cups cooked white rice
  • ½ cup diced cucumber
  • ½ avocado
  • 2 scallions

Method
 

  1. Cut the chicken into bite-sized chunks. Beat the egg in one bowl, and mix panko with salt in another. Dip each piece in egg, then press into panko to coat.
  2. Heat the oil in a large skillet over medium until shimmering. Fry the chicken in a single layer for about 4 minutes per side until golden and crisp. Work in batches if needed.
  3. In a separate bowl, whisk the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
  4. Divide warm rice between bowls, top with cucumber and avocado, toss the hot chicken in the sauce, pile it on the rice, and scatter scallions on top. Drizzle any remaining sauce over each bowl.

Notes

For extra-crispy chicken, let the coated pieces sit on a wire rack for 5 minutes before frying. If using chicken thighs, they cook through in about the same time as long as they’re cut to the same size.