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Description
A flavorful and easy-to-make chicken bowl with crispy chicken, a creamy spicy sriracha mayo sauce, and fresh toppings over rice.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 1 cup cooked rice
- 1/2 cup shredded lettuce
- 1/4 cup shredded carrots
- 2 tablespoons chopped green onions
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon soy sauce
Instructions
- In a shallow dish, combine cornstarch, flour, salt, and pepper.
- Dip chicken pieces into the beaten egg, then dredge in the cornstarch mixture, ensuring each piece is fully coated.
- Heat 1 inch of vegetable oil in a large skillet over medium-high heat.
- Fry chicken pieces in batches until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.
- While the chicken is frying, whisk together all ingredients for the Bang Bang Sauce in a small bowl.
- Assemble the bowls: Divide cooked rice among serving bowls. Top with shredded lettuce, shredded carrots, and crispy chicken.
- Drizzle generously with Bang Bang Sauce and garnish with chopped green onions.
Notes
- For a healthier option, bake the chicken instead of frying. Toss coated chicken with a little oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
- Adjust sriracha amount in the sauce to your spice preference.
- Feel free to add other vegetables like cucumber, bell peppers, or edamame.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 15g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 7g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg