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If you're looking to spice up your weeknight dinners or impress guests at your next gathering, Bang Bang Chicken Bowls are sure to be a hit. This dish has swiftly gained popularity for good reason; it brings together a medley of flavors and textures that create a delightful dining experience. Originating from Asian-inspired cuisine, Bang Bang Chicken is known for its crispy chicken thighs coated in a rich, creamy, and slightly spicy sauce. The beauty of this recipe lies not only in its taste but also in its versatility, making it perfect for various occasions—be it a casual family meal, a potluck, or a festive celebration.

Bang Bang Chicken Bowls

Get ready to dive into these delicious Bang Bang Chicken Bowls! This easy recipe features crispy, breaded chicken thighs, perfectly seasoned and fried to golden perfection. Served over a bed of fluffy jasmine rice, topped with fresh veggies like carrots and red cabbage, and drizzled with a creamy, spicy Bang Bang sauce, this dish is a flavor-packed meal everyone will love. Perfect for any night of the week, it's sure to become a family favorite!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup cornstarch

1 cup buttermilk

1 cup panko breadcrumbs

1 tablespoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

3 tablespoons vegetable oil (for frying)

For the Bang Bang Sauce:

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tablespoon Sriracha (adjust to taste)

1 teaspoon lime juice

For the Bowl:

2 cups cooked jasmine rice

1 cup shredded carrots

1 cup red cabbage, finely shredded

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Chicken: Start by cutting the chicken thighs into bite-sized pieces. Season with salt, pepper, garlic powder, and paprika.

    Breading Station: Set up your breading station with three bowls. In the first bowl, add cornstarch. In the second bowl, place the buttermilk. In the third bowl, mix the panko breadcrumbs with a pinch of salt and pepper.

      Coat the Chicken: Dredge each piece of chicken in the cornstarch, shaking off excess. Next, dip it in buttermilk, allowing the excess to drip off. Finally, coat it with the panko breadcrumbs, pressing down to make sure it sticks well.

        Fry the Chicken: Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken pieces in batches, frying for about 4-5 minutes per side until golden brown and cooked through. Remove and drain on paper towels.

          Make the Bang Bang Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and lime juice until smooth. Adjust the heat level to your preference by adding more Sriracha if desired.

            Assemble the Bowls: In serving bowls, start with a base of jasmine rice. Top with the crispy fried chicken, shredded carrots, and red cabbage. Add avocado slices and drizzle generously with the Bang Bang sauce.

              Garnish and Serve: Finish your bowls with fresh cilantro and lime wedges on the side for a fresh burst of flavor.

                Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4