Description
A vibrant bowl featuring crispy, golden chicken tossed in a creamy sweet chili sauce, served over rice with fresh veggies for a satisfying meal.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp sriracha
- 1 tsp lime juice
- 2 cups cooked jasmine rice
- 1 cup shredded cabbage
- 1/2 cup sliced cucumber
- 1/4 cup chopped cilantro
- 1 tbsp toasted sesame seeds
Instructions
1. Prepare the Crust:
- Marinate chicken pieces in buttermilk for 30 minutes. In a bowl, mix flour, garlic powder, paprika, salt, and pepper.
- Heat oil in a deep skillet to 350°F (175°C). Dredge chicken in flour mixture, shaking off excess, and fry for 5-7 minutes until golden and cooked through. Drain on paper towels.
- Whisk mayonnaise, sweet chili sauce, sriracha, and lime juice in a bowl to make the Bang Bang sauce. Toss fried chicken in half the sauce.
- Assemble bowls: divide rice among bowls, top with cabbage, cucumber, and crispy chicken. Drizzle with remaining sauce and garnish with cilantro and sesame seeds.
Notes
You can customize the seasonings to taste.