Description
A bold and flavorful bang bang chicken bowl featuring crispy chicken, fresh vegetables, and a creamy sweet-spicy sauce served over rice or quinoa.
Ingredients
- 500g chicken breast or tenders, cut into bite-sized pieces
- 1/2 cup cornstarch or flour
- 2 eggs, beaten
- 1 cup breadcrumbs or panko
- Oil for frying
- 2 cups cooked rice or quinoa
- 2 cups lettuce or shredded cabbage
- 1 cup carrots, shredded
- 1 cucumber, sliced
- 2 tbsp green onions, chopped
- For the bang bang sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1–2 tbsp sriracha (to taste)
- 1 tbsp honey or sugar
Instructions
- Prepare the chicken by coating pieces in cornstarch or flour.
- Dip coated chicken into beaten eggs.
- Coat with breadcrumbs or panko.
- Heat oil in a pan and fry chicken until golden and crispy, about 5–7 minutes.
- Alternatively, bake or air-fry for a lighter version.
- In a bowl, mix mayonnaise, sweet chili sauce, sriracha, and honey to make the sauce.
- Assemble bowls with a base of rice or quinoa.
- Add lettuce, carrots, cucumber, and green onions.
- Top with cooked chicken.
- Drizzle bang bang sauce generously over the bowl.
- Serve immediately.
Notes
- Adjust sriracha to control spice level.
- Use Greek yogurt instead of mayonnaise for a lighter sauce.
- Add peanuts or crispy onions for extra crunch.
- Use grilled chicken for a healthier option.
- Store components separately to maintain texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 9g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
