Ingredients
1 lb chicken breast, cut into bite-sized pieces
1 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
1/2 cup mayonnaise
1/4 cup sweet chili sauce
2 tbsp sriracha sauce
2 cups cooked rice
1 cup shredded lettuce
1/2 cup sliced cucumbers
1/2 cup shredded carrots
Salt and pepper to taste
Oil for frying
Instructions
-
Season the chicken: Season chicken pieces with salt and pepper.
-
Prepare the breading: Dredge the chicken in flour, dip it in beaten eggs, and coat with panko breadcrumbs.
-
Fry the chicken: Heat oil in a frying pan over medium heat and fry the chicken until golden brown and cooked through, about 4-5 minutes per side.
-
Make the sauce: In a small bowl, mix mayonnaise, sweet chili sauce, and sriracha sauce to make the Bang Bang Sauce.
-
Assemble the bowl: In serving bowls, layer cooked rice, shredded lettuce, sliced cucumbers, and shredded carrots.
-
Add the chicken and sauce: Top with fried chicken pieces and drizzle generously with Bang Bang Sauce.
-
Serve: Serve immediately while hot and enjoy!
Notes
-
Leftover components of the dish (chicken, rice, veggies, and sauce) should be stored separately in airtight containers in the fridge for up to 3-4 days. This will help maintain the crispiness of the chicken and prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600 kcal
- Sugar: 10g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80 mg