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🍚 Bang Bang Chicken Bowl: A Flavor Explosion for Beginner Cooks


  • Author: Hannah

Ingredients

For the crispy chicken:

  • ▪️ 1½ lbs boneless chicken breasts or thighs (cut into bite-sized pieces)

  • ▪️ ¾ cup buttermilk (or ½ cup yogurt + ¼ cup milk)

  • ▪️ 1 cup cornstarch

  • ▪️ ½ cup all-purpose flour

  • ▪️ 1 tsp garlic powder

  • ▪️ 1 tsp salt

  • ▪️ ½ tsp black pepper

  • ▪️ Oil for frying or air frying

For the bang bang sauce:

  • ▪️ ½ cup mayonnaise

  • ▪️ 2–3 tbsp sweet chili sauce

  • ▪️ 1 tbsp sriracha (or to taste)

  • ▪️ 1 tbsp honey (optional for sweetness)

  • ▪️ 1 tsp rice vinegar or lime juice

For the bowls:

  • ▪️ 2 cups cooked jasmine or white rice

  • ▪️ 1 cup shredded purple cabbage

  • ▪️ 1 cup julienned carrots

  • ▪️ 1 avocado, sliced

  • ▪️ 2 green onions, chopped

  • ▪️ Sesame seeds and cilantro for garnish


Instructions

  • Marinate chicken: In a bowl, mix chicken pieces with buttermilk. Let sit for at least 20 minutes (or up to 4 hours in the fridge).

  • Mix coating: In another bowl, combine cornstarch, flour, garlic powder, salt, and pepper.

  • Dredge chicken: Remove chicken from marinade and coat in the dry mix. Shake off excess.

  • Fry or air-fry:

    • To fry: Heat oil in a skillet and fry chicken until golden brown and crispy (about 3–5 minutes per side).

    • To air-fry: Spray coated chicken with oil and cook at 400°F for 12–14 minutes, flipping halfway.

  • Make bang bang sauce: Whisk together mayo, chili sauce, sriracha, honey (if using), and vinegar or lime juice.

  • Toss chicken in sauce or drizzle over top just before serving.

 

  • Assemble bowls: Add rice to bowls, top with cabbage, carrots, avocado, and chicken. Drizzle with extra sauce and garnish with green onions, sesame seeds, and cilantro.