Name: Bang Bang Chicken Bowl: A Flavor-Packed Dish That Will Wow Your Taste Buds
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 boneless, skinless chicken breasts (or thighs for a juicier option); 1 cup all-purpose flour; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp paprika; Salt and pepper to taste; 2 large eggs; 1 cup panko breadcrumbs (for extra crispiness); Vegetable oil for frying; 1/2 cup mayonnaise; 2 tbsp sweet chili sauce; 1 tbsp sriracha sauce (adjust to taste for spice level); 1 tbsp rice vinegar; 1 tsp honey (optional, for a touch of sweetness); Salt to taste; 2 cups cooked white or brown rice; 1 cup shredded cabbage (for crunch); 1/2 cup sliced cucumbers; 1/4 cup sliced green onions; 1/4 cup chopped cilantro; Sesame seeds for garnish (optional)

Description

This Bang Bang Chicken Bowl is the perfect combination of crispy chicken, fresh vegetables, and a creamy, spicy sauce. With layers of flavor and a satisfying crunch, it’s a dish that can be enjoyed for lunch or dinner. The sweet, tangy, and spicy Bang Bang Sauce brings everything together, making each bite absolutely irresistible. Whether you’re cooking for yourself or a crowd, this bowl will quickly become a favorite. Let’s dive into how you can make this delicious meal!

Ingredients

Scale

2 boneless, skinless chicken breasts (or thighs for a juicier option)
1 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
Salt and pepper to taste
2 large eggs
1 cup panko breadcrumbs (for extra crispiness)
Vegetable oil for frying

For the Bang Bang Sauce:

1/2 cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha sauce (adjust to taste for spice level)
1 tbsp rice vinegar
1 tsp honey (optional, for a touch of sweetness)
Salt to taste

For the bowl:

2 cups cooked white or brown rice
1 cup shredded cabbage (for crunch)
1/2 cup sliced cucumbers
1/4 cup sliced green onions
1/4 cup chopped cilantro
Sesame seeds for garnish (optional)

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Instructions

Prepare the Chicken: Slice the chicken breasts (or thighs) into strips or leave them whole, depending on your preference.
Coat the Chicken: In one bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, place the panko breadcrumbs. Coat each chicken piece in flour, dip in eggs, and then coat in breadcrumbs.
Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches for 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and salt. Adjust seasoning to taste.
Assemble the Bowl: In each bowl, start with a base of rice. Add shredded cabbage, sliced cucumbers, and green onions. Top with the fried chicken and drizzle generously with the Bang Bang Sauce. Garnish with chopped cilantro and sesame seeds.

Notes

For added crunch, sprinkle chopped walnuts or almonds over the pears before baking.
These baked pears can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold.
If you prefer, substitute the feta cheese with blue cheese for a stronger flavor profile.

Prep Time: 10 minutes
Cook Time: 25 minutes