Ingredients
For the Crispy Rice
- 3 cups cooked, cold jasmine rice
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 ½ tbsp sesame oil
- 1 tbsp olive oil
For the Bang Bang Sauce
- 180 ml plain Greek yoghurt
- 29 g Kewpie mayonnaise
- 3 tbsp sweet chilli sauce
- 1–2 tbsp sriracha (to taste)
- 1 tbsp soy sauce
- 1 tsp lime juice
For the Crispy Chicken
- 500 g chicken breast, cut into bite-sized pieces
- 60 g plain flour
- 2 eggs, beaten
- 90 g panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & pepper to taste
- Olive oil spray
For the Salad
- 3 cups shredded wombok (Napa cabbage)
- 1 cucumber, diced
- 3 spring onions, sliced
- 1 cup shelled edamame, thawed
- 1 avocado, diced
- Large handful coriander, roughly chopped
To Garnish
- 9 g sesame seeds
- Extra spring onion or chilli slices (optional)
Method
For the Crispy Rice
Preheat oven to 220°C fan-forced.
Toss rice with soy sauce, vinegar, sesame oil and olive oil until evenly coated.
Spread onto a lined baking tray in a thin, even layer (this is key for crunch).
Bake 25–30 minutes, stirring once halfway, until golden and crispy. Let cool slightly, it crisps more as it sits.
For the Bang Bang Sauce
Whisk the yoghurt, mayonnaise, sweet chilli sauce, sriracha, soy sauce and lime juice in a bowl until smooth (or use a stick blender).
Taste and adjust heat (more sriracha = more kick). Set aside.
For the Crispy Chicken
Set up 3 bowls:
Flour mixed with garlic powder, paprika, salt & pepper
Beaten eggs
Panko breadcrumbs
Coat chicken in flour → egg → breadcrumbs, pressing crumbs on well.
Cook option 1 (pan): Shallow fry in a hot pan with oil for 3–4 minutes per side until golden and cooked through.
Cook option 2 (air fryer): Spray well with oil and cook 200°C for 12–15 minutes, turning halfway (this is my preferred option).
To serve
In a large bowl, combine wombok, cucumber, edamame, spring onion, coriander and avocado.
Add crispy rice and chicken.
Drizzle over the Bang Bang sauce and gently toss. You want it coated but still textured.
Top with sesame seeds and extra spring onion.
