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–+ servings
Crispy pieces of chicken covered in a homemade sweet chili sauce are accompanied by mango, cucumber, edamame, radishes, and jasmine rice

Crispy Sweet Chili Chicken Rice Bowl

Print Recipe
Full of delicious ingredients,this chicken rice bowl is sure to satisfy! The bowl features crispy chicken that is tossed in a homemade sweet chili sauce, jasmine rice, mango, edamame, cucumber, and radishes.
Course Lunch, Main Course
Cuisine Asian
Keyword Chicken, chicken breasts, chili chicken, crispy chicken, edamame, mango, rice bowl
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Bowls

Ingredients

Crispy Chicken

  • 1 ½ lbs Boneless Skinless Chicken Breast, cubed
  • Salt & Pepper
  • 1/4 cup Corn Starch
  • 1/4 cup Vegetable Oil, for frying

Sweet Chili Sauce

  • 1/4 cup Rice Vinegar
  • 1/4 cup Sugar
  • 1/4 cup Water
  • 1 – 1 ½ tbsp Salam Oelek
  • 1/4 tsp Grated Fresh Ginger
  • 1/2 tbsp Cornstarch
  • 1/2 tbsp Water

Sweet Chili Crispy Chicken Bowls

  • 2 cups Cooked Jasmine Rice
  • 1/2 English Cucumber, sliced thinly
  • 1 cup cooked Edamame
  • 1 Avocado, diced
  • 1 Mango, peeled and diced
  • 1 Radish, sliced thin
  • (Optional) 1 tsp Sesame Seeds, for garnish

Instructions

Crispy Chicken

  • Heat a large frying pan over medium-high heat with the ¼ cup of oil. Pat the chicken dry, then salt and pepper all sides of the pieces. Place chicken cubes into a large Ziploc bag with the cornstarch, shake vigorously to coat the chicken pieces with the corn starch. Remove pieces from bag and lightly shake to dust off any excess cornstarch.
  • Working in batches, place the coated chicken pieces into the hot oil and fry. Allow the pieces to form a golden crust on one side before flipping, then when the other side begins to turn golden, remove the pieces onto a plate fitted with a paper towel to absorb the excess oil. Set aside and finish the other batches (I do this in 3-4 batches).

Sweet Chili Sauce

  • Add vinegar, sugar, ¼ cup water, salam oelek, and grated ginger to a small sauce pan. Heat over medium-high heat and bring to a boil. Reduce heat to medium and boil for 2-3 minutes. 
  • Mix together the cornstarch and ½ tbsp of water, then add to the boiling sauce. Mix together and continue cooking until the sauce has thickened nicely. Set aside to cool slightly.

Sweet Chili Crispy Chicken Bowls

  • Toss crispy chicken and sweet chili sauce together. Add 1/4 of sweet chili crispy chicken to each bowl, along with 1/4 of each of the other ingredients.