Ingredients
Equipment
Method
- Set up a dredging station. Place flour, salt, and pepper in one shallow dish. In a second dish, whisk the eggs and milk together. In a third dish, place the panko breadcrumbs.
- Dredge the chicken pieces first in the flour mixture, shaking off excess. Dip the floured chicken into the egg mixture, letting excess drip off. Finally, coat the chicken thoroughly in the panko breadcrumbs, pressing lightly so they adhere.
- Heat the vegetable oil in a large skillet over medium-high heat. When the oil is shimmering, carefully add the chicken in a single layer, working in batches if necessary to avoid crowding the pan. Fry for 3 to 4 minutes per side until golden brown and cooked through.
- Remove the cooked chicken from the skillet and place it on a wire rack or paper towel-lined plate to drain excess oil.
- While the chicken cooks, prepare the sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
- To assemble the bowls, divide the cooked rice among four bowls. Top the rice with shredded lettuce or cabbage.
- Place the crispy chicken pieces over the greens. Drizzle a generous amount of the Bang Bang sauce over the chicken. Garnish with sliced green onions before serving.
Nutrition
Notes
You can bake or air fry the chicken instead of pan-frying if you prefer less oil. For baking, use an oven preheated to 400°F (200°C) and cook for 15 to 20 minutes, flipping halfway through.