Bang Bang Chicken Bowl (Printable Version)
Crispy chicken tossed in sweet-spicy sauce, served over rice with fresh vegetables for a quick, flavorful meal.
# Ingredients:
→ Protein
01 -
1 lb boneless, skinless chicken thighs
→ Breading
02 -
1/2 cup cornstarch or all-purpose flour
03 -
1 large egg
04 -
1/2 tsp salt
05 -
1/4 tsp black pepper
06 -
1/2 tsp garlic powder
→ Bang Bang Sauce
07 -
1/2 cup mayonnaise
08 -
1/4 cup sweet chili sauce
09 -
1-2 tbsp sriracha (to taste)
10 -
1 tsp rice vinegar or lime juice
→ Bowl Components
11 -
2 cups cooked jasmine or brown rice
12 -
1/2 cup shredded carrots
13 -
1/2 cup cucumber slices
14 -
1/2 cup shredded purple cabbage
15 -
2 green onions, chopped
16 -
1 tbsp toasted sesame seeds
17 -
Neutral oil for frying
# Steps:
01 -
Cut chicken thighs into bite-sized chunks and thoroughly pat dry with paper towels.
02 -
In a mixing bowl, season chicken pieces with salt, pepper, and garlic powder, ensuring even coating.
03 -
Create a breading station with beaten egg in one bowl and cornstarch or flour in another.
04 -
Dip seasoned chicken pieces in beaten egg, then thoroughly coat in cornstarch or flour.
05 -
Heat oil in a pan or preheat air fryer to 200°C (400°F). Cook chicken in batches until crispy and golden brown, about 3-4 minutes per side in a pan or 10-12 minutes in an air fryer.
06 -
In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and rice vinegar or lime juice until smooth.
07 -
Toss the crispy chicken pieces in the Bang Bang sauce until evenly coated.
08 -
Arrange cooked rice as a base in each serving bowl. Top with shredded carrots, cucumber slices, and purple cabbage.
09 -
Add the sauce-coated chicken to each bowl. Drizzle with any remaining Bang Bang sauce and garnish with chopped green onions and toasted sesame seeds.
# Notes:
01 -
For a lighter version, you can bake the chicken at 220°C (425°F) for 15-18 minutes instead of frying.