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The Bang Bang Chicken Bowl is not just a meal; it’s an experience that tantalizes the taste buds. Each ingredient plays a vital role in creating a balanced dish that offers both texture and flavor. Let’s dive deeper into the components that make this bowl a standout.

Bang Bang Chicken Bowl

Indulge in this delicious Bang Bang Chicken Bowl that combines crispy fried chicken with fresh veggies and aromatic jasmine rice. Perfectly marinated and breaded, the succulent chicken is fried to golden perfection and drizzled with a creamy, spicy Bang Bang sauce. With layers of shredded lettuce, diced cucumbers, and carrots, this bowl is both satisfying and full of flavor. Easy to make, it’s ideal for weeknight dinners or meal prep! Enjoy this tasty dish that's sure to impress!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1/2 cup cornstarch

1/2 cup buttermilk

1 cup panko breadcrumbs

1/2 cup mayonnaise

1/4 cup sweet chili sauce

2 tablespoons sriracha (adjust for spice level)

1 tablespoon soy sauce

1 tablespoon lime juice

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

4 cups cooked jasmine rice

1 cup shredded lettuce

1 cup diced cucumbers

1/2 cup shredded carrots

2 green onions, sliced

Sesame seeds for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine buttermilk, salt, and pepper. Add the chicken thighs, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

    Prepare the Breading Station: Set up three bowls: one with cornstarch, one with the marinated chicken, and one with panko breadcrumbs mixed with garlic powder and onion powder.

      Bread the Chicken: Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in cornstarch, then dip it back into the buttermilk, and finally coat it thoroughly with panko breadcrumbs. Place the breaded chicken on a plate.

        Fry the Chicken: In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken pieces in batches for about 4-5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

          Make the Bang Bang Sauce: In a mixing bowl, combine mayonnaise, sweet chili sauce, sriracha, soy sauce, and lime juice. Stir well until smooth and creamy. Adjust the spice level with more sriracha if desired.

            Assemble the Bowls: In serving bowls, add a base of jasmine rice. Top with shredded lettuce, diced cucumbers, shredded carrots, and the crispy fried chicken. Drizzle generously with the Bang Bang sauce.

              Garnish and Serve: Sprinkle sliced green onions and sesame seeds on top for garnish. Serve immediately and enjoy the fresh, spicy, and crispy flavors!

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4