Crispy Sweet Chili Chicken Rice Bowl
This crispy sweet chili chicken rice bowl combines golden fried chicken tossed in a tangy-sweet homemade sauce with fluffy jasmine rice and fresh toppings like mango, avocado, and crunchy veggies for a balanced meal that’s quick, memorable, and satisfying.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ½ lbs Boneless Skinless Chicken Breast cubed
- Salt & Pepper for seasoning
- ¼ cup Corn Starch for coating chicken
- ¼ cup Vegetable Oil for frying crispy chicken pieces
- ¼ cup Rice Vinegar adds tangy bite to sauce
- ¼ cup Sugar balances the spiciness
- ¼ cup Water for thinning out the sauce
- 1 – 1 ½ tablespoon Sambal Oelek for that sweet chili kick
- ¼ teaspoon Grated Fresh Ginger to freshen up the flavor
- ½ tablespoon Cornstarch for slurry
- ½ tablespoon Water for slurry
- 2 cups Cooked Jasmine Rice
- ½ English Cucumber sliced thinly
- 1 cup Cooked Edamame
- 1 Avocado diced
- 1 Mango peeled and diced
- 1 Radish sliced thin
- 1 teaspoon Sesame Seeds for garnish (optional)
Instructions
Instructions
- Season cubed chicken with salt and pepper.
- Toss chicken pieces in cornstarch until evenly coated.
- Heat vegetable oil in skillet over medium-high heat. Fry chicken in batches until golden and cooked through.
- In a small saucepan, combine rice vinegar, sugar, water, sambal oelek, and grated ginger. Bring to a low simmer.
- Mix cornstarch and water together to make a slurry. Stir into simmering sauce and cook for 2–3 minutes until thick.
- Remove sauce from heat and let cool slightly.
- Toss crispy chicken in sweet chili sauce until evenly coated.
- Serve over bowls of jasmine rice.
- Top each bowl with cucumber, edamame, avocado, mango, and radish. Sprinkle sesame seeds if desired.
Notes
Store cooked chicken and sauce separately from rice and fresh toppings for best reheating and texture. Reheat rice with a splash of water for fluffiness.