Viral Crispy Rice Salad with Sweet Chili Chicken
Viral Crispy Rice Salad with Sweet Chili Chicken
Ingredients
For the Sweet Chili Chicken
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil, for frying, or as needed
- 1/4 cup sweet chili sauce
For the Vegetables & Add-ins
- 1 cucumber, thinly sliced
- 3 green onions, finely chopped
- 1 avocado, diced
- 1 cup shelled edamame, thawed if frozen
For the Creamy Dressing
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, or to taste
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon granulated sugar
- 1 tablespoon water
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, combine the cooked white rice, soy sauce, 2 tablespoons sweet chili sauce, and sesame oil. Mix well until all rice grains are evenly coated.
⏱️ 3 min
- 3
Spread the seasoned rice in a single, even layer on the prepared baking sheet. Bake for 20-25 minutes, or until the rice is golden brown and crispy, stirring halfway through.
⏱️ 25 min•🌡️ 400
- 4
While the rice bakes, prepare the chicken. Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs. Dredge each chicken piece first in flour, then in egg, and finally coat thoroughly with panko.
⏱️ 7 min
- 5
Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken pieces and fry for 3-4 minutes per side, or until golden brown and cooked through. Alternatively, air fry at 375°F (190°C) for 10-12 minutes, flipping halfway. Drain on a paper towel-lined plate.
⏱️ 10 min
- 6
Once chicken is cooked, toss it with 1/4 cup sweet chili sauce until evenly coated. Set aside.
⏱️ 2 min
- 7
Prepare the creamy dressing: In a small bowl, whisk together mayonnaise, sriracha, rice vinegar, lime juice, granulated sugar, and water until smooth.
⏱️ 3 min
- 8
In a large mixing bowl, combine the sliced cucumber, chopped green onions, diced avocado, and shelled edamame.
⏱️ 3 min
- 9
Add the sweet chili chicken and the crispy rice to the bowl with the vegetables.
⏱️ 1 min
- 10
Pour the creamy dressing generously over all the ingredients. Toss thoroughly with tongs until everything is well mixed and coated.
⏱️ 2 min
- 11
Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Crispy Rice Salad with Sweet Chili Chicken
For the Sweet Chili Chicken
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil, for frying, or as needed
- 1/4 cup sweet chili sauce
For the Vegetables & Add-ins
- 1 cucumber, thinly sliced
- 3 green onions, finely chopped
- 1 avocado, diced
- 1 cup shelled edamame, thawed if frozen
For the Creamy Dressing
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, or to taste
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon granulated sugar
- 1 tablespoon water
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, combine the cooked white rice, soy sauce, 2 tablespoons sweet chili sauce, and sesame oil. Mix well until all rice grains are evenly coated.
⏱️ 3 min - 3
Spread the seasoned rice in a single, even layer on the prepared baking sheet. Bake for 20-25 minutes, or until the rice is golden brown and crispy, stirring halfway through.
⏱️ 25 min•🌡️ 400 - 4
While the rice bakes, prepare the chicken. Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs. Dredge each chicken piece first in flour, then in egg, and finally coat thoroughly with panko.
⏱️ 7 min - 5
Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken pieces and fry for 3-4 minutes per side, or until golden brown and cooked through. Alternatively, air fry at 375°F (190°C) for 10-12 minutes, flipping halfway. Drain on a paper towel-lined plate.
⏱️ 10 min - 6
Once chicken is cooked, toss it with 1/4 cup sweet chili sauce until evenly coated. Set aside.
⏱️ 2 min - 7
Prepare the creamy dressing: In a small bowl, whisk together mayonnaise, sriracha, rice vinegar, lime juice, granulated sugar, and water until smooth.
⏱️ 3 min - 8
In a large mixing bowl, combine the sliced cucumber, chopped green onions, diced avocado, and shelled edamame.
⏱️ 3 min - 9
Add the sweet chili chicken and the crispy rice to the bowl with the vegetables.
⏱️ 1 min - 10
Pour the creamy dressing generously over all the ingredients. Toss thoroughly with tongs until everything is well mixed and coated.
⏱️ 2 min - 11
Serve immediately and enjoy!
⏱️ 1 min