Description
A vibrant and crunchy chicken bowl tossed in a spicy-sweet creamy sauce served over jasmine rice.
Ingredients
1 lb chicken breast or thighs
1 cup buttermilk
1 cup panko breadcrumbs
1/2 cup all-purpose flour
2 tablespoons cornstarch
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup oil for frying
2 cups cooked jasmine or white rice
1/2 cup sliced cucumber
1/2 cup shredded carrots
1/3 cup chopped purple cabbage
1/3 cup chopped romaine lettuce
2 tablespoons chopped green onions
1/4 cup mayonnaise
1 tablespoon sriracha
1 tablespoon honey
1 teaspoon rice vinegar
Instructions
Step 1: Whisk the mayonnaise, sriracha, honey, and rice vinegar in a small bowl until smooth to create the bang bang sauce.
Step 2: Combine the buttermilk and egg in one shallow dish, and the flour, cornstarch, panko, salt, and pepper in a second dish.
Step 3: Dredge the chicken pieces first in the buttermilk mixture, then thoroughly coat in the seasoned flour mixture.
Step 4: Fry the chicken in hot oil over medium-high heat until golden brown and cooked through (about 6-8 minutes total).
Step 5: Toss the fried chicken in the bang bang sauce until fully coated.
Step 6: Serve the chicken over rice with the cucumber, carrots, cabbage, and lettuce. Garnish with green onions.
Notes
For an even crispier chicken, double-dredge the pieces in the buttermilk and flour mixture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal
- Sugar: 12g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg
