Description

Indulge in a culinary delight with the Crispy Bang Bang Chicken Bowl. This dish features tender, crispy chicken coated in a spicy and tangy sauce, paired with fluffy rice and vibrant vegetables. It’s the perfect balance of flavors and textures that transforms any weeknight into a special occasion. Easy to prepare and customizable, this recipe will impress your family and friends!

Ingredients

Scale

3 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup all-purpose flour
1 large egg
1 cup panko breadcrumbs
2 cups cooked long-grain rice (white or brown)
1 cup fresh vegetables (bell peppers, carrots)
1/4 cup mayonnaise
2 tbsp sriracha sauce
1 tbsp honey
1 tbsp fresh lime juice

Instructions

Preheat your oven to 400°F (200°C).
Prepare the crispy coating: In one bowl, mix flour with salt and pepper. In another bowl, beat the egg until frothy. In a third bowl, place panko breadcrumbs.
Dip each chicken breast in flour, then egg, followed by panko breadcrumbs for maximum crunch.
Arrange coated chicken breasts on a parchment-lined baking sheet and bake for 20-25 minutes until golden brown, flipping halfway through.
While the chicken bakes, whisk together mayonnaise, sriracha sauce, honey, and lime juice in a small bowl.
Once cooked, slice the chicken into strips and assemble bowls: layer rice at the bottom, top with sliced chicken and fresh veggies, drizzling generously with sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: Approximately 1 bowl (300g)
Calories: 540
Sugar: 6g
Sodium: 780mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 2g
Protein: 32g
Cholesterol: 120mg

Keywords: For added flavor, marinate the chicken for at least 30 minutes before coating. Customize this dish by swapping chicken for tofu or shrimp and try different sauces like teriyaki or sweet chili. Store leftovers in an airtight container for up to three days; reheat in an oven at 350°F to maintain crispiness.