Ingredients
Scale
- 2 boneless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1 cup panko bread crumbs
- Salt and pepper to taste
- 2 tablespoons oil for frying
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- Cooked white rice
- Chopped green onions and sesame seeds for garnish
- Fresh vegetables like bell peppers and cucumbers
Instructions
- Prepare the chicken: Season chicken pieces with salt and pepper. Dip in beaten eggs, then coat in cornstarch mixed with panko breadcrumbs.
- Fry the chicken: Heat oil in a skillet over medium-high heat. Fry chicken until golden and cooked through, about 5-7 minutes. Drain on paper towels.
- Make the sauce: Mix mayonnaise, sriracha, honey, and rice vinegar in a bowl until smooth.
- Assemble the bowl: Place cooked rice in a bowl, top with fried chicken pieces, drizzled with the spicy sauce, and garnish with green onions, sesame seeds, and fresh vegetables.
Notes
- Adjust the sriracha for spiciness preference. You can substitute with other hot sauces.
- Serve immediately for the crispiest texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Frying, Mixing
- Cuisine: Asian Inspired
- Diet: Gluten-Free if gluten-free soy sauce used
Nutrition
- Serving Size: 1 bowl
- Calories: 650 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg