Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Season the chicken pieces with salt, pepper, garlic powder, and paprika.
- Dredge each piece of chicken in flour, dip in eggs, and coat with panko breadcrumbs.
- Place the coated chicken on a baking sheet and bake for 20-25 minutes until golden and crispy.
- In a small bowl, mix mayonnaise, sriracha, and soy sauce to create the spicy mayo.
- To assemble, place cooked rice in a bowl, top with crispy chicken, and drizzle with spicy mayo.
- Garnish with chopped green onions and serve immediately.
Nutrition
Notes
Chicken Prep: I like to cut the chicken breast into even-sized strips or bite-sized pieces so they all cook at the same speed and stay juicy inside while getting crispy outside.
Panko Variation: For an extra crunchy crust, I sometimes toast the panko breadcrumbs in a dry skillet for a minute or two before coating the chicken.
It adds a lovely golden color and a deeper crunch.
Make Ahead: You can prep the spicy mayo and even bread the chicken a few hours ahead.
Just keep the coated chicken in the fridge on a tray, uncovered, so the coating stays dry and crispy when it bakes.
Common Mistake: Don't skip the flour step.
It helps the egg stick to the chicken, which keeps the panko coating from sliding off during baking.
I learned this the hard way when I ended up with bare chicken.
Storage: Leftovers keep well in the fridge for up to two days.
To reheat, I recommend using an air fryer or a hot oven to bring back the crispiness rather than a microwave, which makes the coating soggy.
Serving Suggestion: I love adding a handful of fresh greens or a quick cucumber salad under the rice for a refreshing crunch that balances the rich spicy mayo.
Equipment Alternative: If you don't have a baking sheet, a shallow casserole dish works fine.
Just make sure the chicken pieces aren't touching, so the heat can circulate and crisp them up evenly.
