Description
A bold and satisfying meal featuring crispy chicken tossed in a creamy-spicy Bang Bang sauce, served over fluffy rice with a medley of crunchy, fresh vegetables. Perfect for weeknight dinners or meal prep.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1/2 cup cornstarch or all-purpose flour
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1–2 tbsp sriracha (to taste)
- 1 tsp rice vinegar or lime juice
- 2 cups cooked jasmine or brown rice
- 1/2 cup shredded carrots
- 1/2 cup cucumber slices
- 1/2 cup shredded purple cabbage
- 2 green onions, chopped
- 1 tbsp toasted sesame seeds
- Neutral oil for frying
Instructions
- Cut chicken into bite-sized chunks and pat dry.
- In a bowl, season chicken with salt, pepper, and garlic powder.
- Set up a breading station with beaten egg and cornstarch or flour.
- Dip chicken in egg, then coat in starch/flour.
- Heat oil in a pan or preheat air fryer to 400°F (200°C).
- Cook chicken in batches until crispy and golden (3-4 min per side or 10-12 min in air fryer).
- In a bowl, whisk together mayo, sweet chili sauce, sriracha, and vinegar or lime juice.
- Toss chicken in the Bang Bang sauce.
- Assemble bowls with rice as base. Top with carrots, cucumber, cabbage, and chicken.
- Drizzle extra sauce and garnish with green onions and sesame seeds.