Ingredients
Equipment
Method
- Cut chicken into bite-sized pieces and season both sides with salt and pepper so the meat has flavor before breading.
- Set up three shallow bowls with flour in the first, beaten eggs in the second, and panko in the third to create an efficient breading station.
- Coat each chicken piece in flour, dip in egg letting excess drip off, then press firmly into panko until completely covered so the breading sticks during frying.
- Heat oil in a large skillet over medium high heat until a breadcrumb sizzles immediately when dropped in.
- Fry chicken in batches without crowding for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer cooked chicken to a paper towel lined plate to drain excess oil while you finish the remaining batches.
- Whisk together mayonnaise, sweet chili sauce, and sriracha in a bowl until smooth and creamy, tasting to adjust heat level.
- Divide cooked rice among four bowls and arrange shredded cabbage and carrots on one side of each bowl.
- Toss crispy chicken with bang bang sauce immediately before serving so the breading stays crunchy instead of absorbing moisture and getting soggy.
- Top each bowl with sauced chicken, drizzle with extra sauce, and garnish with sliced green onions and sesame seeds before serving immediately.
Nutrition
Notes
Sauce the chicken at the very last second before serving or the breading gets soggy. I learned this the hard way after six failed attempts where I sauced too early and lost all that crispy texture. Keep components separate until plating for best results.