Sticky Chicken Rice Bowl
Sticky Chicken Rice Bowl is the perfect combination of tender rice and baked chicken bites covered in a thick sticky sauce and it is sure to be your new favorite sweet and spicy chicken recipe. A quick and easy Asian chicken recipe, this Sticky Chicken Rice Bowl is ready to serve up in just 30 minutes!
Ingredients
- 3 large chicken breasts
- 3 large eggs beaten
- 1 1/2 cups Panko breadcrumbs
- 1 cup honey
- 1 cup brown sugar
- 2/3 cup balsalmic vinegar
- 3 tablespoons hoisen sauce optional
- 2/3 cup soy sauce
- 8 - 10 cloves garlic minced
- 3 tablespoons fresh ginger grated - about 2 inch nubbie
- 4 cups water
- 4 cups instant white rice
- 6 scallions scallions chopped
- 2 tablespoons sesame seeds
- 1 - 2 tablespoons sriracha more or less to taste
Instructions
- To make your Sticky Chicken Rice Bowl, start by preheating your oven to 400 degrees, rinsing your chicken breasts under cold water and then patting them dry. Cut them into bite sized pieces and set aside. Add eggs to a medium sized bowl and beat to break them up. Add panko breadcrumbs to a separate bowl and then working in batches, coat your chicken pieces in the eggs and then the breadcrumbs, lightly pressing the breadcrumbs to make sure all sides are covered and coated. Move the coated chicken pieces to a baking sheet either sprayed with non-stick spray, covered in parchment paper or lined with a cooking rack. Bake for 15-20 minutes.
- While your chicken is baking, in a large sized sauce pan, add honey, brown sugar, soy sauce, hoisen sauce, balsalmic vinegar, garlic, ginger and sriracha. Bring to a gentle boil over medium high heat, stirring often. Reduce temperature down to medium and simmer while your chicken is baking.
- Next, add your sesame seeds to a small sautee pan and heat over medium high heat, stirring continously. This will only take a few minutes and you want to be sure not to burn them. Keem stirring them until they toast in color and start to become fragrant. Remove them from the pan and to a small bowl to serve them up in.
- Next move to the rice. Add water to a large pot and bring to a boil. Stir in the instant rice, cover and remove from the heat. Let sit for 5 mintues and then fluff rice with a fork. Chop up your scallions and then when your chicken has finished cooking, remove them from the oven and add them to the sticky sauce. Stir to combine and be sure to coat the chicken pieces completely in the sticky sauce. Now you are ready to make your Sticky Chicken Rice Bowl. Spoon rice into the bottom of your bowl, top with the sticy chicken and then garnish with scallions and toasted sesame seeds.
Notes
- I listed hoisen sauce as optional as I have made this recipe using hoisen sauce and without using it and myself, did not notice a huge difference. If you have it on hand, use it. If not, it's not necessary making a special trip to the store for it.
- If you prefer to use brown rice instead of white rice, feel free to use it instead just follow the cooking instructions for that particular type of rice.
- You can use either Panko breadcrumbs or regular breadcrumbs. Panko will be crunchier but both work just fine.
- Go as wild or tame with the sriracha as you personally like. I enjoy breathing fire so start small when adding it to your sauce :)