Description
A crispy, creamy, and spicy harmony of house-fried chicken, fresh vegetables, and a house-made sweet-spicy sauce over fluffy rice. A flavorful, handheld meal perfect for lunch or dinner.
Ingredients
1 lb boneless, skinless chicken breasts, cut into strips
1 cup all-purpose flour
2 large eggs, lightly beaten
1/2 cup panko breadcrumbs
2 tablespoons vegetable oil (for frying)
1 cup cooked jasmine rice
1/2 cup shredded carrots
1/4 cup finely chopped cucumber
1/4 cup chopped bell peppers
2 tablespoons chopped fresh cilantro
1/4 cup mayonnaise
1 tablespoon honey
1 tablespoon Sriracha (adjust for spice)
1 teaspoon rice vinegar
1/4 teaspoon garlic powder
Sea salt, to taste
Instructions
In a shallow bowl, mix flour, 1/2 teaspoon garlic powder, and 1/4 teaspoon sea salt.
Dip chicken strips into egg, then coat evenly in flour mixture, shaking off excess.
Place panko in a third bowl. Press coated chicken into panko for a double coating.
Heat oil in a large skillet over medium-high heat. Fry chicken in batches until golden and crispy (4-5 minutes), draining on paper towels.
In a small bowl, whisk mayonnaise, honey, Sriracha, rice vinegar, and remaining garlic powder. Adjust seasoning.
To serve, layer rice in bowls. Top with fried chicken, fresh vegetables, and a dollop of sauce. Garnish with cilantro.
Notes
Replace chicken with tofu or tempeh for a plant-based version.
Use non-alcoholic beer or skip the egg wash for a crispier coating.
Store leftovers in an airtight container for up to 2 days (keep sauce separate to maintain crispiness).
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg