Bang Bang Chicken Bowl
This Bang Bang Chicken Bowl is a delicious and satisfying dish featuring crispy chicken tossed in a creamy, spicy sauce, served over a bed of rice with fresh vegetables. It's perfect for a quick weeknight dinner or meal prep for the week.
Equipment
- 1 large skillet or frying pan
- 1 pot for cooking rice
- 1 mixing bowl
- 1 whisk
- 1 baking sheet (optional for baking chicken)
- 1 spatula
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 large egg
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 2 tablespoons vegetable oil
- 2 cups cooked rice (white or brown)
- 1 cup chopped broccoli
- 1 cup shredded carrots
- 4 pcs green onions, sliced
- ½ cup mayo
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- to taste salt and pepper
- optional as desired sesame seeds for garnish
Instructions
- Begin by cooking the rice according to package instructions and set it aside to cool.
- In a mixing bowl, whisk together the buttermilk and egg. In another bowl, season flour with salt and pepper. Place panko breadcrumbs in a third bowl.
- Dip each piece of chicken in the flour, shaking off excess. Then, dip in the buttermilk mixture and finally coat with panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken pieces in batches, frying until golden brown and cooked through, about 4-5 minutes per side. Remove from skillet and place on a paper towel-lined plate to drain excess oil.
- In a small bowl, mix together the mayo, sweet chili sauce, and sriracha until well combined to create the Bang Bang sauce.
- In serving bowls, layer the cooked rice with broccoli, shredded carrots, and green onions. Top with crispy chicken and drizzle generously with the Bang Bang sauce.
- Garnish with sesame seeds if desired and serve immediately.
Notes
For a lighter version, you can bake the breaded chicken at 400°F (200°C) on a baking sheet lined with parchment paper for 20-25 minutes instead of frying.
Feel free to customize the vegetables based on your preference or seasonal availability.
This dish can be stored in the refrigerator for up to 3 days, making it great for meal prepping.