Description
This Bang Bang Chicken Bowl is a vibrant, flavorful dish featuring crispy baked chicken coated in a spicy-sweet bang bang sauce served over fragrant jasmine rice with fresh veggies and herbs. A perfect balance of crunchy textures and tangy, creamy flavors makes it a delightful meal that’s easy to prepare and satisfying for any occasion.
Ingredients
Scale
Chicken and Coating
- 1 lb (450g) boneless, skinless chicken breasts
- 1 cup (125g) panko breadcrumbs
- 1/2 cup (60g) all-purpose flour
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup (240ml) buttermilk
Bang Bang Sauce
- 1/2 cup (120ml) mayonnaise
- 1/4 cup (60ml) sweet chili sauce
- 2 tbsp sriracha sauce
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp lime juice
Bowl Ingredients
- 3 cups (450g) cooked jasmine rice
- 1 cup (150g) shredded carrots
- 1 cup (150g) sliced cucumbers
- 1 cup (150g) purple cabbage, shredded
- 1/4 cup (40g) diced green onions
- Fresh cilantro, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prepare for baking the chicken.
- Prepare Chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces for even cooking and easy coating.
- Set Up Breading Stations: In one bowl, mix together the buttermilk, garlic powder, paprika, salt, and black pepper. In separate bowls, place the flour, beaten eggs, and panko breadcrumbs respectively to create a breading station.
- Bread the Chicken: Dip each chicken piece first into the flour, then into the beaten eggs, and finally coat with panko breadcrumbs. Arrange the coated chicken pieces evenly on the prepared baking sheet.
- Bake the Chicken: Bake the coated chicken in the preheated oven for 20-25 minutes, flipping halfway through for even browning, until golden and cooked through.
- Make Bang Bang Sauce: While the chicken bakes, whisk together mayonnaise, sweet chili sauce, sriracha, honey, soy sauce, and lime juice in a bowl to create the spicy-sweet sauce.
- Combine Chicken and Sauce: When the chicken is cooked, remove it from the oven and allow it to cool slightly. Toss the chicken pieces with the bang bang sauce until they are thoroughly coated.
- Assemble Bowls: Divide the cooked jasmine rice equally into four bowls as the base for the dish.
- Add Toppings: Top each bowl with the sauced chicken, shredded carrots, sliced cucumbers, and shredded purple cabbage for a fresh and crunchy texture.
- Garnish: Sprinkle diced green onions and fresh cilantro on top to add bright, herbal notes and a pop of color.
- Serve: Serve immediately while the chicken is still warm and enjoy your delicious Bang Bang Chicken Bowl.
Notes
- You can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar if needed.
- For a spicier kick, add extra sriracha to the bang bang sauce.
- Make sure to flip the chicken halfway during baking to get a uniformly crispy texture.
- Use fresh and crisp vegetables to enhance the bowl’s textures and flavors.
- This recipe can be meal prepped by storing components separately and assembling before serving.
