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Crispy Bang Bang Chicken Bowl Recipe with Easy Spicy Mayo Sauce

Crispy Bang Bang Chicken Bowl - featured image
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A quick and satisfying crispy chicken bowl with a creamy, spicy mayo sauce, fresh veggies, and rice, perfect for weeknight meals or casual gatherings.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450g), cut into bite-sized pieces
  • 1 cup all-purpose flour (120g)
  • 2 large eggs, beaten, room temperature
  • 1 cup panko breadcrumbs (90g)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Vegetable oil for frying (can use avocado oil)
  • ½ cup mayonnaise (about 120ml)
  • 2 tablespoons sriracha sauce (30ml)
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon lime juice (freshly squeezed)
  • Pinch of salt
  • 2 cups cooked jasmine rice or brown rice (about 400g)
  • 1 cup shredded lettuce or shredded cabbage
  • 1 medium carrot, julienned or shredded
  • ½ cucumber, thinly sliced
  • 2 green onions, chopped
  • Fresh cilantro leaves for garnish (optional)
  • Sesame seeds for garnish (optional)

Instructions

  1. Pat the chicken pieces dry with paper towels to remove moisture. Season lightly with salt and pepper.
  2. Set up dredging stations: bowl 1 with flour mixed with garlic powder, paprika, salt, and pepper; bowl 2 with beaten eggs; bowl 3 with panko breadcrumbs.
  3. Dip each chicken piece into the flour mixture, shaking off excess, then into the eggs, and finally coat thoroughly with panko breadcrumbs, pressing lightly.
  4. Heat about 1 inch of oil in a skillet over medium-high heat to 350°F (175°C).
  5. Fry chicken pieces in batches for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C).
  6. Drain fried chicken on a wire rack or paper towels to keep crust crispy.
  7. Whisk together mayonnaise, sriracha, honey, lime juice, and a pinch of salt to make the spicy mayo sauce. Adjust heat and sweetness to taste.
  8. Divide cooked rice between bowls. Arrange shredded lettuce, carrots, cucumber slices, and green onions on top.
  9. Place crispy chicken pieces over the veggies.
  10. Drizzle spicy mayo sauce generously over the chicken. Garnish with sesame seeds and fresh cilantro if desired.
  11. Serve immediately for best texture and flavor.

Notes

Pat chicken dry before dredging for better crispiness. Maintain oil temperature around 350°F to avoid greasy or burnt crust. Fry in small batches to keep oil temperature steady. Drain chicken on wire rack to keep crust crispy. Sauce flavors deepen if chilled for a few hours. For a healthier option, bake chicken at 425°F for 20 minutes flipping halfway, though it will be less crispy. Store chicken separately from rice and veggies for leftovers and reheat in oven to maintain crispiness.

Nutrition

Keywords: crispy chicken bowl, bang bang chicken, spicy mayo sauce, quick dinner, weeknight meal, fried chicken, comfort food

Find it online: https://tastytuck.com/crispy-bang-bang-chicken-bowl-recipe-with-easy-spicy-mayo-sauce/