📖 Instructions

1. **Prepare the Chicken:** Begin by patting your chicken breasts completely dry with paper towels. This is a crucial step for crispy chicken! Slice each breast horizontally into two thinner cutlets, then cut these into 1-inch bite-sized pieces. Set aside in a medium bowl.
2. **Set up Breading Station:** Prepare three shallow dishes. In the first, add the all-purpose flour. In the second, whisk the eggs with a splash of water until well combined. In the third, pour the panko breadcrumbs. Season the flour and panko lightly with salt and black pepper.
3. **Bread the Chicken:** Working in batches, dredge each chicken piece first in the flour, shaking off any excess. Then, dip it into the egg wash, allowing extra to drip off. Finally, coat thoroughly in the panko breadcrumbs, pressing gently to ensure they adhere. Place the breaded chicken pieces on a clean plate or wire rack.
4. **Prepare the Bang Bang Sauce:** In a small saucepan or microwave-safe bowl, combine the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and a pinch of garlic powder. Whisk until perfectly smooth and well combined. If using a saucepan, heat gently over low heat for 2-3 minutes, stirring constantly, just until warmed through and slightly thinned. If microwaving, heat for 30-45 seconds, stirring halfway.
5. **Cook the Rice:** While preparing the chicken and sauce, cook your jasmine rice according to package instructions. Typically, this involves combining 1 cup of rice with 1.5 cups of water in a pot, bringing it to a boil, then reducing heat to low, covering, and simmering for 15-20 minutes until water is absorbed and rice is tender. Fluff with a fork.
6. **Fry the Chicken:** Heat about 1 inch of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small piece of panko should sizzle immediately when dropped in. Carefully add breaded chicken pieces in batches, being careful not to overcrowd the pan, which can lower the oil temperature and result in soggy chicken.
7. **Achieve Golden Crispiness:** Fry the chicken for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature of 165°F or 74°C). Use tongs to flip and remove. Transfer the fried chicken to a plate lined with paper towels to drain any excess oil. Repeat with remaining chicken batches.
8. **Coat the Chicken:** In a large mixing bowl, gently toss the crispy fried chicken pieces with about two-thirds of the prepared Bang Bang sauce until each piece is evenly coated and glistening. Reserve the remaining sauce for drizzling.
9. **Assemble the Bowls:** Divide the cooked jasmine rice among your serving bowls. Arrange the sauced Bang Bang chicken over the rice. Garnish generously with chopped green onions and a sprinkle of sesame seeds. Drizzle any remaining Bang Bang sauce over the top as desired.
10. **Serve Immediately:** Serve your delicious Bang Bang Chicken Bowls immediately and prepare for a flavor explosion! You can also offer extra sriracha on the side for those who like a little more heat.