Description
Crispy chicken drizzled with sweet-spicy bang bang sauce over fluffy rice? This 30-minute dinner will make you forget all about takeout.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- ½ cup (60g) cornstarch
- 2 large eggs, beaten
- 1 teaspoon (5g) salt
- ½ teaspoon (2g) black pepper
- 3 tablespoons (45ml) vegetable oil for cooking
- ½ cup (120g) mayonnaise
- 3 tablespoons (45g) sweet chili sauce
- 1–2 tablespoons (15-30g) sriracha sauce
- 1 tablespoon (15ml) honey
- 1 tablespoon (15ml) rice vinegar
- 1 teaspoon (5ml) lime juice
- 3 cups (570g) cooked rice (white or brown)
- 1 cup (150g) shredded carrots
- 1 cup (100g) thinly sliced cucumber
- 1 cup (150g) sliced red bell pepper
- ½ cup (50g) sliced green onions
- 2 tablespoons (30g) sesame seeds
- Lime wedges for serving
Instructions
- Prepare all ingredients. Cook rice according to package instructions. Slice vegetables and set aside. Whisk together all bang bang sauce ingredients in a medium bowl until smooth and well combined.
- Pat chicken pieces dry with paper towels. Season with salt and pepper. Place cornstarch in a shallow bowl and beaten eggs in another. Dip each chicken piece first in cornstarch, shaking off excess, then into beaten eggs.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer, working in batches if needed. Cook for 3-4 minutes per side until golden brown and fully cooked (165°F/74°C). Transfer to a paper towel-lined plate.
- Place cooked chicken in a large bowl and drizzle with about two-thirds of the bang bang sauce. Gently toss until all pieces are evenly coated. Reserve remaining sauce for serving.
- Assemble bowls by placing a portion of rice in each serving bowl. Arrange sauce-coated chicken and prepared vegetables around the rice. Drizzle with remaining bang bang sauce, then sprinkle with green onions and sesame seeds. Serve immediately with lime wedges.