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Crispy Bang Bang Chicken and Rice Bowls

Crispy breaded chicken tossed with a sweet-spicy bang bang sauce, served over steamed rice with fresh vegetables.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1/3 cup avocado oil mayonnaise or plain Greek yogurt
  • 4 Tbsp sweet chili sauce
  • 1 Tbsp honey
  • 2 tsp sriracha or gochujang sauce
  • 1 lb boneless skinless chicken thighs or breasts chopped into 2-inch chunks
  • 1 large egg
  • 1 Tbsp milk or water
  • 1/3 cup gluten-free all-purpose flour or all-purpose flour
  • 1/3 cup tapioca flour or potato starch
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 4 to 5 Tbsp avocado oil for frying or as needed
  • 3 to 4 cups steamed brown rice or white rice
  • 1 to 2 large ripe avocados sliced
  • 1 cup cherry tomatoes
  • 1/2 c cucumber thinly sliced

Instructions

  • Make the bang bang sauce: whisk together mayonnaise (or Greek yogurt), sweet chili sauce, honey, and sriracha (or gochujang) in a small bowl until smooth. Cover and refrigerate until serving.
  • Prepare bowls: steam rice, slice avocados, halve or quarter cherry tomatoes, and thinly slice the cucumber so everything is ready before frying the chicken.
  • Chop the chicken into 2-inch bite-sized pieces on a cutting board.
  • In a bowl, whisk the egg with the tablespoon of milk or water until combined.
  • On a plate or shallow bowl, combine both flours, garlic powder, sea salt, black pepper, and paprika; mix well.
  • Working in batches, dip several chicken pieces into the egg mixture to coat, then transfer to the flour mixture and toss to evenly coat. Place coated pieces on a plate and repeat with remaining chicken.
  • Heat 4 to 5 tablespoons avocado oil in a large 12-inch skillet over medium-high heat until shimmering; to test, carefully flick a drop of water—if it sizzles, the oil is ready.
  • Add the breaded chicken to the hot oil in a single layer (work in batches if necessary). Cook 3 to 5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
  • Transfer cooked chicken to a plate lined with paper towel briefly to drain, then finish compiling bowls.
  • Assemble each bowl with steamed rice, sliced avocado, cherry tomatoes, cucumber, and crispy chicken. Drizzle desired amount of bang bang sauce over the top and serve immediately.

Equipment

  • Large 12-inch Skillet
  • Mixing Bowls
  • Cutting board and sharp knife
  • Plate or shallow bowl for dredging
  • Tongs
  • Measuring Cups and Spoons
  • Digital Thermometer

Notes

  • You can make the bang bang sauce up to 1 day ahead.
  • Use either chicken thighs or breasts depending on preference.
  • Work in batches when frying to avoid overcrowding the pan.
  • Check chicken doneness with a digital thermometer—165°F (74°C).
  • Thinly slice cucumber for best texture in the bowls.