Description

Indulge in the delightful fusion of flavors with this Crispy Bang Bang Chicken Bowl. Tender, juicy chicken is coated in a crunchy panko layer and tossed in a spicy-sweet sauce that tantalizes your taste buds. Perfect for a quick weeknight meal or an impressive dish for guests, this recipe is as versatile as it is delicious. Customize it to your spice preference and elevate your dining experience with vibrant garnishes. Enjoy a mouthwatering adventure in every bite!

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup panko breadcrumbs
1 cup all-purpose flour
2 large eggs
4 green onions, chopped
2 tbsp Sriracha sauce (adjust to taste)
3 tbsp honey
2 tbsp soy sauce (low-sodium preferred)
1 tsp garlic powder
2 tbsp cornstarch
Salt and pepper to taste
Oil for frying

Instructions

Cut chicken into bite-sized pieces; season with salt and pepper.
Set up three bowls: one with flour, one with beaten eggs, and one with panko mixed with cornstarch.
Dredge each piece of chicken in flour, dip into egg, then coat thoroughly in the panko mixture.
Heat oil in a skillet over medium-high heat; fry chicken until golden brown and crispy (about 5 minutes per side).
In a separate bowl, mix Sriracha, honey, soy sauce, and garlic powder until smooth.
Toss fried chicken in the sauce until evenly coated.
Serve over rice or salad greens and garnish with chopped green onions.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (approximately 350g)
Calories: 540
Sugar: 12g
Sodium: 850mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 36g
Cholesterol: 120mg

Keywords: For enhanced crunchiness, double-coat your chicken. Feel free to customize vegetables based on seasonal availability—bell peppers or broccoli pair wonderfully! Store leftovers in an airtight container for up to three days; reheat in the oven for best results.