Crispy Rice Chili Chicken Bowl

If you’re looking for a meal that’s packed with fresh flavours, plenty of texture, and comes together in under 45 minutes, these Crispy Chili Chicken Rice Bowls are about to become a new favourite.

The crispy rice is the star of the show. Tossed with soy sauce, sesame oil, and chili crisp before baking, it develops irresistible golden edges that add the perfect crunch to every bite. Paired with juicy, seasoned chicken, crisp cucumbers, creamy avocado, edamame, and a smoky, spicy yogurt sauce, every forkful is loaded with flavour.

To finish, we sprinkled everything with Seto Fumi Furikake, which adds a delicious savoury, nutty umami flavour that takes these bowls to the next level.

Whether you’re making dinner for the family or prepping lunches for the week, these bowls are fresh, satisfying, and packed with protein. Plus, they’re incredibly easy to customize with your favourite vegetables or extra chili crisp if you like a little more heat!

Crispy Rice Chili Chicken Bowl

These Crispy Chili Chicken Rice Bowls are packed with fresh vegetables, juicy seasoned chicken, crispy oven-baked rice, and a creamy chili sauce that brings everything together. They're quick enough for a weeknight dinner while still feeling fresh, satisfying, and full of texture.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Servings 3

Calories 510 kcal

Ingredients

  

Crispy Rice

• 150 g cooked basmati rice
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp chili crisp

Chicken

• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 tsp cornstarch
• 1 tsp MSG
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Bowls

• 2 baby cucumbers thinly sliced
• 1 avocado diced
• 1 cup shelled edamame
• 2 green onions sliced

Creamy Chili Sauce

• 3 tbsp plain Greek yogurt
• 2 tbsp light mayonnaise
• 1 tsp chili crisp
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Garnish

• Seto Fumi Furikake for serving

Instructions

 

• Preheat your oven to 400°F (200°C).
• In a baking dish, toss the cooked basmati rice with the soy sauce, sesame oil, and chili crisp until evenly coated. Spread into an even layer and bake for 25 minutes, stirring halfway through, until the rice is crispy and golden around the edges.
• While the rice bakes, toss the chicken with the cornstarch, MSG, garlic powder, salt, and pepper until evenly coated.
• Heat a drizzle of oil in a large skillet over medium-high heat. Cook the chicken for 6–8 minutes, stirring occasionally, until golden brown and cooked through.
• In a small bowl, whisk together the Greek yogurt, light mayonnaise, chili crisp, smoked paprika, salt, and pepper until smooth.
• Divide the sliced cucumbers, avocado, edamame, green onions, and cooked chicken evenly among three bowls.
• Top each bowl with the crispy rice and drizzle generously with the creamy chili sauce.
• Finish with a generous sprinkle of Seto Fumi Furikake and an extra spoonful of chili crisp if desired.

Video

https://www.instagram.com/p/DbYhmu1uUW0/

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