Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tbsp sriracha sauce
- 2 cups cooked rice
- 1 cup shredded lettuce
- ½ cup sliced cucumbers
- ½ cup shredded carrots
- Salt and pepper, to taste
- Oil for frying
Instructions
- Season the chicken pieces with salt and pepper.
- Dredge each piece in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- Heat oil in a frying pan over medium heat and fry the chicken until golden brown (about 4–6 minutes per batch). Drain on paper towels.
- In a small bowl, mix mayonnaise, sweet chili sauce, and sriracha to make the bang bang sauce.
- In serving bowls, layer cooked rice first, followed by veggies and crispy chicken. Drizzle with the bang bang sauce.
- Serve warm and enjoy!
Notes
For best results, use room-temperature eggs and dry panko. Adjust sriracha for personal heat preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg