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Crispy Bang Bang Chicken Bowl Recipe

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★★★★★

4.3 from 32 reviews

This Crispy Bang Bang Chicken Bowl features golden-baked, breaded chicken breasts served over fluffy jasmine or basmati rice, all drizzled with a creamy, spicy bang bang sauce made from mayonnaise, sweet chili sauce, and sriracha. Garnished with fresh green onions, this dish is a satisfying blend of textures and flavors perfect for a weeknight dinner or casual meal.

Ingredients

Scale

Chicken and Coating

  • 4 boneless, skinless chicken breasts (about 1 lb)
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 2 large eggs

Sauce

  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce
  • 1 tbsp sriracha sauce (adjust to taste)

Additional

  • 2 green onions (finely chopped)
  • 2 cups jasmine or basmati rice (cooked)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
  2. Prepare Coating Bowls: Set up three separate bowls—one with seasoned all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs for breading the chicken.
  3. Coat Chicken: Take each chicken breast and first coat it thoroughly in the flour, then dip it into the egg wash, and finally press it into the panko breadcrumbs until fully coated.
  4. Bake Chicken: Place the breaded chicken breasts on a baking sheet lined with parchment paper or foil. Bake in the preheated oven for 25-30 minutes until they turn golden brown and reach an internal temperature of 165°F (75°C).
  5. Prepare Bang Bang Sauce: While the chicken is baking, mix together mayonnaise, sweet chili sauce, and sriracha in a bowl until smooth and well combined. Adjust the sriracha to suit your preferred spice level.
  6. Assemble Bowls: Place cooked jasmine or basmati rice into bowls, top each with a crispy chicken breast, drizzle generously with the bang bang sauce, and garnish with finely chopped green onions.

Notes

  • You can use chicken tenders or thighs if preferred but adjust cooking time accordingly.
  • For extra crispiness, lightly spray the coated chicken with cooking oil before baking.
  • The bang bang sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • Adjust the amount of sriracha in the sauce to fit your heat preference.
  • Make sure the chicken reaches an internal temperature of 165°F (75°C) to ensure it’s fully cooked.

Keywords: crispy chicken bowl, bang bang chicken, baked chicken breast, Asian-inspired chicken, spicy mayo chicken

Find it online: https://foodiecara.com/crispy-bang-bang-chicken-bowl-recipe/