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Crispy Bang Bang Chicken Bowl: Takeout Flavor at Home

Close-up of crispy, glazed Bang Bang Chicken pieces served over white rice with steamed broccoli and carrots.
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Create restaurant-quality Crispy Bang Bang Chicken featuring juicy chicken pieces tossed in a creamy, sweet, and spicy sauce. Serve this flavorful chicken over rice and vegetables for an easy weeknight dinner or impressive appetizer.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or tenders, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • Vegetable oil, for frying
  • Cooked white rice, for serving
  • Steamed or fresh vegetables (broccoli, carrots, bell peppers), for serving

Instructions

  1. Prepare the chicken dredge: In one shallow dish, combine the flour, salt, pepper, and garlic powder. In a second dish, place the beaten eggs. In a third dish, place the Panko breadcrumbs.
  2. Dredge the chicken pieces first in the flour mixture, shaking off excess. Dip the floured chicken into the egg, letting excess drip off. Finally, coat thoroughly in the Panko breadcrumbs, pressing lightly so they adhere.
  3. Heat about 1 inch of vegetable oil in a large, heavy-bottomed skillet over medium-high heat to 350°F (175°C).
  4. Carefully place the breaded chicken pieces into the hot oil, ensuring you do not overcrowd the pan. Fry in batches for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature of 165°F or 74°C).
  5. Remove the crispy chicken from the oil using a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
  6. Prepare the Bang Bang Sauce: In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha (adjust to your spice preference), 1 tablespoon honey or maple syrup, and 1 teaspoon rice vinegar until smooth and creamy.
  7. Place the hot, crispy chicken into the bowl with the sauce. Gently toss until all pieces are evenly coated in the creamy spicy chicken sauce.
  8. Assemble the Bang Bang Chicken Bowl: Divide the cooked rice among serving bowls. Top the rice with fresh or steamed vegetables. Arrange the sauced, crispy chicken on top.
  9. Serve immediately for a flavorful chicken recipe that rivals takeout.

Notes

  • For a gluten-free bang bang chicken option, substitute the all-purpose flour with gluten-free flour blend and use gluten-free panko breadcrumbs.
  • To make this an appetizer, serve the sauced chicken pieces on toothpicks or as Bang Bang Chicken Tenders.
  • If you prefer not to fry, you can bake the coated chicken at 400°F (200°C) for 15-20 minutes, flipping halfway, or air fry until crispy.

Nutrition

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