Servings: 4 to 5 Bowls
Crispy Bang Bang Chicken and Rice Bowls
These easy chicken and rice bowls feature mouth-watering crispy chicken and fresh veggies tied together in a delicious creamy sweet sauce for an unforgettable meal.
Ingredients
Bang Bang Sauce:
- 1/3 cup avocado oil mayonnaise or plain Greek yogurt
- 4 Tbsp sweet chili sauce
- 1 Tbsp honey
- 2 tsp sriracha or gochujang sauce
Bang Bang Chicken:
- 1 pound boneless skinless chicken thighs or breasts chopped into 2 inch chunks
- 1 large egg
- 1 Tbsp milk or water
- ⅓ cup gluten-free all-purpose flour or all-purpose flour
- ⅓ cup tapioca flour or potato starch
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp paprika
- 4 to 5 Tbsp avocado oil for frying as needed
For the Bowls
- 3 to 4 cups steamed brown rice or white rice
- 1 to 2 large ripe avocados sliced
- 1 cup cherry tomatoes
- 1/2 cucumber thinly sliced*
Instructions
Make the Bang Bang Sauce:
- In order to make bang bang sauce, all we do is mix all of the ingredients in a small bowl until they are well-combined. Cover the bowl with plastic wrap (or use an airtight container) and refrigerate until you’re ready to serve the bowls.
Make the Sides for the Bowls:
- Prepare any bowl ingredients in advance so that by the time the chicken is finished cooking, you can serve it fresh off the frying pan for the best results.
- Steam rice, chop veggies, and make any other necessary preparations for your bowls.
Prepare the Crispy Chicken:
- Chop the chicken into small bite sized pieces on a cutting board using a sharp knife.
- In a mixing bowl, whisk together the egg and milk until well-combined.
- On a plate, or in a bowl, mix together all of the dry ingredients (flours and seasonings).
- Drop several pieces of chicken into the egg mixture to coat, then transfer them to the flour mixture and toss to coat them in flour. Transfer to a plate and repeat for the remaining chicken.
- Heat the oil in a large skillet over high heat and wait for a few minutes to allow it to become sizzling hot. I like using a 12-inch nonstick skillet. You can test whether or not the oil is ready for frying by carefully flicking a small amount of water at it. If it immediately sizzles and evaporates, it’s ready.
- Transfer the breaded chicken to the hot oil in a single layer using tongs. If you’re using a 12-inch skillet, you should be able to do this in one batch. Smaller skillets will require a couple batches. Cook for 3 to 5 minutes, or until the first side is golden brown. Flip the pieces of chicken and cook for another 3 to 5 minutes, or until they are fully golden brown and cooked through. Check the chicken for doneness by inserting an instant thermometer into one of the pieces. Chicken is fully cooked once it reaches an internal temperature of 165 degrees Fahrenheit.
- Transfer the cooked crispy chicken to a plate and finish compiling the bowls.
Make Chicken and Rice Bowls:
- Add your desired amount of cooked rice to a big bowl, followed by your desired toppings (I do cherry tomatoes, cucumber salad, red onion, and avocado and sometimes kimchi), and crispy bang bang chicken.
- Drizzle your desired amount of bang bang sauce over the bowls and enjoy!
Notes
*You can also make a batch of Asian Cucumber Salad to spruce up the bowls with more spunk and flavor.
Nutrition
Serving: 1bowl (of 4), Calories: 783kcal, Carbohydrates: 80g, Protein: 35g, Fat: 34g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 21g, Cholesterol: 125mg, Sodium: 553mg, Fiber: 10g, Sugar: 11g