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If you're searching for a dish that perfectly balances crispy chicken, fresh vegetables, and a punchy sauce, look no further than Bang Bang Chicken Bowls. This delightful recipe brings together succulent, breaded chicken served over a vibrant mix of fresh produce, all drizzled with a creamy, spicy sauce that will tantalize your taste buds. Originating from Asian cuisine, Bang Bang Chicken has gained immense popularity in home cooking, capturing the hearts of food enthusiasts for its flavorful profile and satisfyingly crunchy texture.

Bang Bang Chicken Bowls

Savor the flavors of these Bang Bang Chicken Bowls! Perfectly breaded and fried chicken sits atop a bed of rice, accompanied by vibrant veggies like carrots, cucumber, and avocado. Drizzle on a creamy Bang Bang sauce for that delightful sweet and spicy kick. This dish is not only delicious but also visually stunning, making it perfect for meal prep or a quick family dinner. Quick to make and packed with flavor, it’s a must-try recipe!
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Ingredients
  

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

1 cup cornstarch

2 large eggs, beaten

1 cup panko breadcrumbs

Vegetable oil for frying

Salt and pepper, to taste

2 cups cooked rice (jasmine or brown rice)

1 cup shredded carrots

1 cup sliced cucumber

1 avocado, sliced

½ cup edamame, shelled

¼ cup chopped green onions

¼ cup chopped fresh cilantro

Sesame seeds, for garnish

For the Bang Bang Sauce:

½ cup mayonnaise

¼ cup sweet chili sauce

1 tablespoon sriracha (adjust for heat)

1 teaspoon lime juice

Salt to taste

Instructions
 

Prepare the Bang Bang Sauce: In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and a pinch of salt. Adjust the heat and sweetness to your liking. Set aside.

    Coat the Chicken: In a large bowl, season the chicken pieces with salt and pepper. Set up a breading station: place the cornstarch in one dish, the beaten eggs in another, and the panko breadcrumbs in a third dish.

      Bread the Chicken: Dredge each piece of chicken in cornstarch, shaking off any excess. Dip it into the beaten eggs, then coat evenly with panko breadcrumbs. Set aside.

        Fry the Chicken: In a large skillet, heat vegetable oil over medium-high heat (about 1/2 inch deep). Once hot, carefully add the chicken pieces in batches, avoiding overcrowding the pan. Fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

          Assemble the Bowls: Start by layering cooked rice in the bottom of each bowl. Arrange the fried chicken on top and then add the shredded carrots, sliced cucumber, avocado slices, and edamame around the chicken.

            Drizzle with Sauce: Generously drizzle the Bang Bang sauce over the chicken and veggies.

              Garnish and Serve: Top with chopped green onions, fresh cilantro, and a sprinkle of sesame seeds. Serve immediately and enjoy!

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4