Bang Bang Chicken with Fluffy White Rice

1.Rinse the white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2.While the rice is cooking, prepare the chicken. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.

3.Set up a breading station: In one bowl, place the cornstarch. In a second bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.

4.Dredge each piece of chicken in cornstarch, shaking off the excess, then dip it into the beaten eggs, and finally coat it with panko breadcrumbs, pressing gently to adhere the breadcrumbs.

5.In a large skillet or frying pan, heat oil over medium-high heat. Once hot, add the breaded chicken pieces in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken and place it on a paper towel-lined plate to drain excess oil.

6.In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha to create the bang bang sauce.

7.Once the chicken is cooked, toss it in the bang bang sauce until well coated.

8.To serve, place a generous scoop of fluffy white rice on each plate, top with the bang bang chicken, and garnish with chopped green onions.