A satisfying rice bowl loaded with crunchy chicken, fresh vegetables, fluffy rice, and a bold tangy homemade sauce.

Scale

For the Chicken

1½ pounds boneless skinless chicken thighs

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

1 cup flour

½ cup cornstarch

2 eggs

2 tablespoons milk

2 cups panko breadcrumbs

Oil for frying

For the Sauce

¼ cup soy sauce

2 tablespoons rice vinegar

2 tablespoons honey

1 tablespoon lime juice

1 tablespoon sesame oil

2 teaspoons grated ginger

2 cloves garlic minced

1 tablespoon chili sauce optional

1 tablespoon cornstarch

3 tablespoons water

For Serving

3 cups cooked jasmine rice

1 cup shredded carrots

1 cucumber sliced

1 cup purple cabbage

1 avocado sliced

2 green onions sliced

1 tablespoon sesame seeds

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Season chicken with salt, pepper, garlic powder, and paprika.

Coat chicken in flour mixture, egg wash, and panko.

Fry until golden and crispy.

Simmer sauce ingredients and thicken with cornstarch slurry.

Assemble bowls with rice, vegetables, and crispy chicken.

Drizzle with tangy sauce and garnish before serving.

For a lighter option, use an air fryer or bake the chicken.

Store sauce separately for meal prep.

Add extra vegetables for even more texture and nutrition.