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.