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Bang Bang Chicken Bowls have burst onto the culinary scene as a delightful fusion of flavors and textures, offering a satisfying meal that pleases both the palate and the eye. This dish features juicy, crispy chicken paired with a medley of fresh vegetables, all drizzled with a creamy, spicy sauce that elevates every bite. The balance of crunch from the chicken and the freshness of the veggies makes these bowls not just a meal but an experience.

Bang Bang Chicken Bowls

Indulge in these irresistible Bang Bang Chicken Bowls! Crispy baked chicken thighs coated in a flavorful panko and spice mixture are paired with fluffy jasmine rice, vibrant shredded carrots, and crunchy cabbage. Drizzle with a creamy, zesty Bang Bang sauce for a spicy kick. Perfect for weeknight dinners or meal prep, this dish is as delicious as it is colorful. Easy to make and absolutely satisfying, your taste buds will thank you!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup cornstarch

2 eggs, beaten

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon paprika

Salt and pepper to taste

¼ cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon sriracha (adjust to taste)

4 cups cooked jasmine rice

1 cup shredded carrots

1 cup cabbage, shredded

½ cup green onions, sliced

Fresh cilantro, for garnish

Sesame seeds, for garnish

1 tablespoon vegetable oil

Instructions
 

Prepare the Chicken: Begin by preheating your oven to 400°F (200°C). Cut the chicken thighs into bite-sized pieces. In one bowl, mix the cornstarch with some salt and pepper. In another bowl, place the beaten eggs, and in a third bowl, combine the panko breadcrumbs, garlic powder, onion powder, paprika, and a pinch of salt.

    Coat the Chicken: Dip each piece of chicken first into the cornstarch, shaking off the excess, then into the beaten eggs, followed by the panko mixture, ensuring each piece is well-coated.

      Bake the Chicken: Place the coated chicken pieces on a baking sheet lined with parchment paper. Drizzle or mist with a little vegetable oil. Bake in the preheated oven for about 25 minutes, or until golden brown and crispy, flipping halfway through.

        Make the Bang Bang Sauce: While the chicken is baking, mix together the mayonnaise, sweet chili sauce, and sriracha in a small bowl until smooth. Adjust the spice level by adding more sriracha if desired.

          Assemble the Bowls: Once the chicken is done, remove it from the oven. Start by adding a scoop of jasmine rice to each bowl. Top with a handful of shredded cabbage and carrots.

            Add the Chicken: Place a generous portion of the crispy Bang Bang chicken on top of the rice and vegetables.

              Garnish: Drizzle the Bang Bang sauce over the chicken. Top with sliced green onions, fresh cilantro, and a sprinkle of sesame seeds for extra crunch.

                Serve and Enjoy: Serve immediately while the chicken is hot and crispy. Enjoy your flavorful Bang Bang Chicken Bowls!

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