Description
A vibrant and flavorful bowl featuring crispy, golden chicken tossed in a creamy sweet and spicy bang bang sauce, served over rice with fresh vegetables for a satisfying meal.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tbsp sriracha sauce
- 1 tbsp honey
- 1 tsp lime juice
- 2 cups cooked white rice
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1 tbsp sesame seeds for garnish
Instructions
1. Prepare the Crust:
- In a bowl, marinate chicken pieces in buttermilk for at least 15 minutes.
- In another bowl, mix flour, garlic powder, paprika, salt, and pepper. Dredge marinated chicken in the flour mixture until fully coated.
- Heat vegetable oil in a deep skillet over medium-high heat. Fry chicken in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice to make the bang bang sauce.
- Toss the crispy chicken in half of the bang bang sauce until evenly coated.
- Assemble bowls by dividing cooked rice among four bowls. Top with shredded cabbage, carrots, and the saucy chicken.
- Drizzle with remaining sauce, then garnish with green onions and sesame seeds. Serve immediately.
Notes
You can customize the seasonings to taste.