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Flavorful Bang Bang Chicken Bowl

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A quick and easy chicken bowl featuring crispy fried chicken, fresh veggies, and a creamy, spicy bang bang sauce. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450g), cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1/2 cup (60g) cornstarch or all-purpose flour (for crispy coating)
  • 2 large eggs, beaten
  • Vegetable oil, for frying (enough to shallow fry the chicken)
  • 1/3 cup (80ml) mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha or preferred hot sauce
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar or lime juice
  • 2 cups cooked jasmine rice or brown rice (about 400g cooked)
  • 1 cup shredded cabbage or coleslaw mix
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced cucumber
  • 2 green onions, sliced
  • Fresh cilantro leaves, for garnish (optional)
  • Sesame seeds, for garnish

Instructions

  1. Season the bite-sized chicken pieces with salt and pepper.
  2. Set up a dredging station with one bowl holding the beaten eggs and another bowl with cornstarch or flour.
  3. Dip each piece of chicken first into the eggs, then coat thoroughly in the cornstarch.
  4. Heat about 1/4 inch (6mm) of vegetable oil in a skillet over medium-high heat until shimmering (about 350°F / 175°C).
  5. Fry the chicken pieces in batches for 3-4 minutes per side until golden and cooked through.
  6. Remove chicken to a paper towel-lined plate to drain excess oil.
  7. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl until smooth and creamy. Blend if desired for extra smoothness.
  8. Cook rice according to package instructions (about 15-20 minutes). Fluff with a fork and keep warm.
  9. Prepare veggies: shred cabbage, slice cucumber and green onions, shred carrots.
  10. Divide cooked rice evenly between bowls.
  11. Arrange shredded cabbage, carrots, and cucumber over the rice.
  12. Top each bowl with crispy fried chicken pieces.
  13. Drizzle generously with bang bang sauce.
  14. Garnish with sesame seeds and chopped cilantro. Serve immediately.

Notes

Pat chicken dry before coating for best crispiness. Use cornstarch for a lighter, crispier crust. Fry in batches to avoid overcrowding and maintain oil temperature. Sauce can be blended for smoothness. For gluten-free, use gluten-free cornstarch and check chili sauce. For dairy-free, use vegan mayonnaise.

Nutrition

Keywords: bang bang chicken, chicken bowl, quick dinner, easy recipe, crispy chicken, spicy sauce, weeknight meal, meal prep

Find it online: https://cooltastes.com/flavorful-bang-bang-chicken-bowl-recipe-easy-quick-meal-idea/