Description
A vibrant bowl featuring crispy, tender chicken tossed in a creamy, spicy bang bang sauce, served over fluffy jasmine rice with fresh vegetables for a balanced and flavorful meal.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup jasmine rice, rinsed
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/2 cup cornstarch
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Cook the jasmine rice according to package instructions and set aside, keeping warm.
- In a bowl, mix mayonnaise, sweet chili sauce, sriracha, and honey to make the bang bang sauce. Set aside.
- Season chicken pieces with salt and pepper. Dredge each piece in cornstarch, dip in beaten eggs, then coat in panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 4-5 minutes per batch. Drain on paper towels.
- Toss the crispy chicken in the bang bang sauce until evenly coated.
- Assemble bowls by dividing rice among four bowls. Top with bang bang chicken, cucumber, carrot, bell pepper, and green onions. Serve immediately.
Notes
You can customize the seasonings to taste.