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Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

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.

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.

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.

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.

Once chicken is cooked, toss it with 1/4 cup sweet chili sauce until evenly coated. Set aside.

Prepare the creamy dressing: In a small bowl, whisk together mayonnaise, sriracha, rice vinegar, lime juice, granulated sugar, and water until smooth.

In a large mixing bowl, combine the sliced cucumber, chopped green onions, diced avocado, and shelled edamame.

Add the sweet chili chicken and the crispy rice to the bowl with the vegetables.

Pour the creamy dressing generously over all the ingredients. Toss thoroughly with tongs until everything is well mixed and coated.

Serve immediately and enjoy!


Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

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.

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.

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.

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.

Once chicken is cooked, toss it with 1/4 cup sweet chili sauce until evenly coated. Set aside.

Prepare the creamy dressing: In a small bowl, whisk together mayonnaise, sriracha, rice vinegar, lime juice, granulated sugar, and water until smooth.

In a large mixing bowl, combine the sliced cucumber, chopped green onions, diced avocado, and shelled edamame.

Add the sweet chili chicken and the crispy rice to the bowl with the vegetables.

Pour the creamy dressing generously over all the ingredients. Toss thoroughly with tongs until everything is well mixed and coated.

Serve immediately and enjoy!
