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To truly appreciate the Bang Bang Chicken Bowl, it's essential to understand its roots. The dish originates from Chinese cuisine, where it is known as "Bang Bang Ji," translating to "pounded chicken." The name is derived from the traditional preparation method, where chicken is pounded to achieve the desired texture before being cooked. Bang Bang Chicken has a rich history, often associated with the Sichuan province of China, known for its bold flavors and vibrant spices.

Bang Bang Chicken Bowl

Savor the explosion of flavors in this Bang Bang Chicken Bowl! Start with tender, marinated chicken thighs coated in a crispy layer, then top it with jasmine rice, crunchy veggies, and a creamy, spicy Bang Bang sauce. Perfect for a quick weeknight dinner, this dish combines ease with deliciousness. Fresh cilantro and a squeeze of lime elevate it even further! Try it today for a meal that’s sure to impress and satisfy.
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup corn starch

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon cayenne pepper (adjust to taste)

½ teaspoon salt

½ teaspoon black pepper

½ cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon Sriracha (adjust for spice)

2 cups cooked jasmine rice

1 cup shredded carrots

1 cup red cabbage, thinly sliced

½ cup chopped green onions

¼ cup fresh cilantro, chopped

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Add the chicken thighs, ensuring they are well-coated. Cover and marinate for at least 30 minutes in the refrigerator.

    Prepare the Crunchy Coating: In a shallow dish, add the corn starch. Remove marinated chicken from the fridge and let the excess buttermilk drip off. Dredge each piece in the corn starch, pressing gently to ensure an even coating.

      Fry the Chicken: In a large skillet, heat enough oil over medium-high heat to cover the bottom of the pan (about ¼ inch deep). Once hot, carefully add the coated chicken thighs in batches, cooking for about 4-5 minutes on each side until golden brown and cooked through. Remove and place on paper towels to drain excess oil.

        Make the Bang Bang Sauce: In a separate bowl, mix together the mayonnaise, sweet chili sauce, and Sriracha until well combined. Adjust the spiciness according to your preference.

          Assemble the Bowls: For each serving, start with a base of cooked jasmine rice. Top with a generous portion of the crispy chicken. Add shredded carrots, red cabbage, and a sprinkle of green onions and cilantro. Drizzle with the Bang Bang sauce generously.

            Garnish and Serve: Serve lime wedges on the side for an extra burst of flavor. Enjoy your delicious Bang Bang Chicken Bowl!

              Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Servings: 4