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Bang Bang Chicken Bowls are a delightful culinary creation that marries succulent chicken with an explosion of flavors and textures. This dish is not just a meal; it’s an experience that brings together tender chicken, vibrant vegetables, and a creamy, spicy sauce that leaves your taste buds wanting more. The beauty of Bang Bang Chicken Bowls lies in their simplicity and versatility, making them a favorite among home cooks and food enthusiasts alike.

Bang Bang Chicken Bowls

Create a delicious and satisfying meal with these Bang Bang Chicken Bowls! Featuring juicy, crispy chicken thighs coated in a flavorful blend, these bowls are all about that crunchy, spicy goodness. Nestled on a bed of jasmine rice, with fresh mixed greens, shredded carrots, and a drizzled Bang Bang sauce, this dish is perfect for lunch or dinner. Easy to make and customizable, it’s a must-try for your next family meal. Enjoy this burst of flavors and textures!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Salt and pepper to taste

Oil for frying (vegetable or peanut oil)

1 cup cooked jasmine rice

2 cups mixed greens (such as spinach, kale, and arugula)

1 cup shredded carrots

1/2 cup sliced green onions

1/2 cup chopped cilantro

1/2 cup Bang Bang sauce (see below for recipe)

Bang Bang Sauce Ingredients:

1/2 cup mayonnaise

2-3 tbsp sweet chili sauce

1 tbsp sriracha (adjust for spiciness)

1 tbsp lime juice

Salt to taste

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs and buttermilk. Cover and refrigerate for at least 1 hour, or up to overnight for maximum tenderness.

    Prepare the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and a pinch of salt. Adjust the spice levels to your preference. Set aside.

      Coat the Chicken: In a shallow dish, mix together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge each piece in the flour mixture, ensuring an even coat.

        Fry the Chicken: Heat about 1 inch of oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken thighs (working in batches if necessary) and fry for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should be 165°F or 75°C). Remove and let drain on paper towels.

          Assemble the Bowls: In each bowl, add a base of cooked jasmine rice. Top with mixed greens, shredded carrots, and fried chicken. Drizzle generously with the Bang Bang sauce, and garnish with sliced green onions and chopped cilantro.

            Serve and Enjoy: Serve warm and enjoy the flavorful crunch of the Bang Bang Chicken Bowls!

              Prep Time: 20 minutes | Total Time: 1 hour 30 minutes (including marination) | Servings: 4 bowls