Ingredients
Equipment
Method
- Prepare the sauce first. In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar until smooth. Set the sauce aside.
- Set up your dredging station. Place the flour, salt, and pepper in a shallow dish. In a separate shallow dish, place the beaten egg.
- Dredge the chicken pieces. Dip each piece of chicken first into the flour mixture, shaking off any excess. Then dip it into the egg, letting any extra drip off.
- Cook the chicken. Heat the vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 4 to 6 minutes per side, until golden brown and cooked through. You may need to cook in batches.
- Coat the chicken. Remove the cooked chicken from the skillet and place it in a clean bowl. Pour about half of the prepared Bang Bang sauce over the chicken and toss gently to coat all pieces evenly. Add more sauce if needed, reserving some for drizzling.
- Assemble the bowls. Divide the cooked rice among four serving bowls. Top the rice with shredded lettuce or cabbage mix.
- Serve immediately. Top the greens with the sauced Bang Bang chicken. Drizzle the remaining sauce over the top. Garnish with sesame seeds and sliced green onions.
Notes
If you prefer baked chicken, you can bake the coated chicken at 400°F (200°C) for about 15 to 20 minutes, flipping halfway through, before tossing with the sauce.