Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil (for frying)
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha (adjust to taste)
- Cooked rice or quinoa (for serving)
- Chopped green onions and sesame seeds (for garnish)
Instructions
- Cut chicken into bite-sized pieces and marinate in buttermilk for at least 15 minutes.
- Prepare a breading station with seasoned flour and panko breadcrumbs.
- Coat chicken pieces in the flour, then the panko breadcrumbs.
- Heat vegetable oil in a skillet over medium-high heat.
- Fry chicken in batches for 5-7 minutes until golden brown and cooked through.
- Mix mayonnaise, sweet chili sauce, and Sriracha to create the bang bang sauce.
- Assemble bowls with rice or quinoa, top with chicken and drizzle with sauce.
- Garnish with green onions and sesame seeds, then serve hot.
Notes
- Adjust the amount of Sriracha in the sauce according to your spice preference.
- Make sure not to overcrowd the pan while frying to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free flour and breadcrumbs)
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg