This is a rice bowl with oven-baked crispy chicken, shredded lettuce, diced tomatoes and green onions, finished with a drizzle of bang bang sauce, a mix of mayonnaise, sweet chili sauce, sriracha and lime juice. The chicken is coated in flour, egg and panko, like fried chicken, but it bakes on a parchment-lined sheet.
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It serves 4 and takes 40 minutes, with 15 minutes of prep and 25 of baking. The sauce is stirred together while the chicken is in the oven.
What Goes in the Bowl
The full amounts are on the recipe card at the bottom.
- Chicken (1 pound boneless, skinless thighs): cut into bite-sized pieces. Thighs stay juicy.
- The coating: ½ cup of all-purpose flour, 2 large beaten eggs and 1 cup of panko. The panko is mixed with garlic powder (1 teaspoon), onion powder (1 teaspoon), paprika (½ teaspoon), salt and pepper.
- Jasmine rice (2 cups, cooked): a fragrant base for the bowls.
- Toppings: 1 cup of shredded lettuce, 1 cup of diced tomatoes and ½ cup of sliced green onions.
- Bang bang sauce: ¼ cup of mayonnaise, 2 tablespoons of sweet chili sauce, 1 tablespoon of sriracha and 1 tablespoon of lime juice.
Coating and Baking the Chicken
Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Put the panko mixture in one shallow bowl, the flour in a second and the beaten eggs in a third. Dredge each piece of chicken in the flour and shake off the excess, dip it in the egg, then press it into the panko. Set the pieces on the baking sheet.
Bake for 20 to 25 minutes, until golden brown and cooked through, flipping the pieces halfway through so they crisp on both sides.
While the chicken bakes, whisk the mayonnaise, sweet chili sauce, sriracha and lime juice in a small bowl and adjust the heat to taste. To assemble, divide the rice among four bowls, add the chicken, lettuce, tomatoes and green onions, drizzle with the sauce and serve right away.
Tips
- Use a thermometer. The chicken is done at an internal temperature of 165°F (75°C).
- Adjust the heat. Use less sriracha for a milder sauce and more, or a pinch of cayenne pepper, for a hotter one. Taste as you go.
- Prep ahead. Bake the chicken and make the sauce in advance and store them separately in the refrigerator. Reheat the chicken in the oven for a few minutes to restore the crunch, then assemble the bowls.
Ways to Change It
- Chicken breasts: a leaner option than thighs. Breasts may cook a little faster, so adjust the baking time.
- Avocado or corn: avocado slices or corn add texture and flavor.
- Tofu: for a vegetarian bowl, cube crispy tofu, coat it in the same panko mixture and bake until golden.
- Lighter sauce: Greek yogurt can replace the mayonnaise. Lemon juice can replace the lime juice.
What to Serve With It
Steamed broccoli or asparagus with a squeeze of lemon juice or a sprinkle of Parmesan makes an easy side. Cauliflower rice can stand in for the jasmine rice, since it soaks up the sauce well. For a drink, try sparkling water with a splash of lime.
Nutrition per Bowl
One bowl has 550 calories, 25 grams of fat (4 grams saturated), 45 grams of carbohydrates, 2 grams of fiber, 5 grams of sugar, 30 grams of protein and 600 milligrams of sodium.
FAQ
Can I make it ahead of time?
Yes. Prepare the chicken and the sauce in advance and keep them in separate airtight containers in the refrigerator. Reheat the chicken in the oven for a few minutes and assemble the bowls with fresh toppings.
How can the spice level be adjusted?
For a milder bowl, use less sriracha in the sauce. For more heat, add more sriracha or a pinch of cayenne pepper.
What can replace the sauce ingredients?
Greek yogurt instead of mayonnaise gives a lighter sauce. For the sweet chili sauce, mix erythritol or another sweetener with chili paste. Lemon juice works in place of lime juice.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Crispy Bang Bang Chicken Bowl: Your New Favorite Recipe!
Ingredients
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
In another bowl, place the flour. In a third bowl, add the beaten eggs.
Dredge each piece of chicken in flour, shaking off the excess, then dip in the beaten eggs, and finally coat with the panko mixture. Place the coated chicken on the prepared baking sheet.
Bake the chicken for 20-25 minutes, or until golden brown and cooked through, flipping halfway through for even crispiness.
While the chicken is baking, prepare the Bang Bang sauce by mixing mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl. Adjust the spice level to your preference.
To assemble the bowls, divide the cooked jasmine rice among four bowls. Top with crispy chicken, shredded lettuce, diced tomatoes, and sliced green onions.
Drizzle the Bang Bang sauce over the top of each bowl and serve immediately.
Notes
For a healthier option, substitute the chicken thighs with chicken breasts and bake instead of frying.
You can also add avocado slices or corn for extra flavor and texture.
For a vegetarian version, replace the chicken with crispy tofu.
Nutrition
| Serving Size | 1 bowl |
|---|---|
| Calories | 550 calories |
| Sugar Content | 5g |
| Sodium Content | 600mg |
| Fat Content | 25g |
| Saturated Fat Content | 4g |
| Unsaturated Fat Content | 15g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 45g |
| Fiber Content | 2g |
| Protein Content | 30g |
| Cholesterol Content | 200mg |