Description
A vibrant and satisfying crunchy chicken bowl recipe featuring golden panko-crusted chicken, fresh vegetables, and a zesty lime dressing over a bed of fluffy rice.
Ingredients
1.5 lbs chicken breast, cut into 1-inch pieces
1 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs, beaten
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp salt
2 cups cooked jasmine rice
1 cup shredded purple cabbage
1 avocado, sliced
1/2 cup edamame, shelled
2 tbsp olive oil (for pan frying)
Optional: Sriracha mayo or lime crema for drizzling
Instructions
Step 1: Set up three shallow bowls for your dredging station. Place flour in the first, beaten eggs in the second, and panko mixed with garlic powder, paprika, and salt in the third.
Step 2: Coat each chicken piece in flour, then dip in the egg, and finally press into the panko mixture until fully coated. This is the foundation of our crunchy chicken bowl recipe.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and cook for 3-4 minutes per side until golden brown and cooked through.
Step 4: Alternatively, air fry the chicken at 400°F (200°C) for 12 minutes, shaking the basket halfway through to ensure maximum crunch for your crunchy chicken bowl recipe.
Step 5: Divide the cooked rice among four bowls. Top with the crispy chicken, shredded cabbage, avocado slices, and edamame.
Step 6: Drizzle with your choice of sauce and serve immediately while the chicken is at its crispiest.
Notes
For the best results, do not crowd the pan when frying the chicken. Crowding leads to steaming rather than frying, which will ruin the crunch in your crunchy chicken bowl recipe.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Cuisine: American/Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 85mg
