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If you’re searching for a dish that combines vibrant flavors, satisfying textures, and visual appeal, look no further than Bang Bang Chicken Bowls. This popular meal has captured the hearts—and taste buds—of food enthusiasts around the world. With its tantalizing combination of crispy chicken, fresh vegetables, and a creamy, spicy sauce, Bang Bang Chicken Bowls offer a culinary experience that is both delightful and indulgent.

Bang Bang Chicken Bowls

Indulge in these mouth-watering Bang Bang Chicken Bowls! Crispy fried chicken thighs are layered over fluffy jasmine rice and topped with crunchy red cabbage, fresh cucumber, and creamy avocado. Drizzle with a delectable homemade Bang Bang sauce for a burst of flavor. Perfect for a weeknight dinner, this recipe is easy to make and sure to please everyone at the table. Ready in 40 minutes, it’s the ultimate comfort meal! Don't forget the lime wedges for a zesty kick.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

Salt and pepper, to taste

1 cup corn starch

2 large eggs, beaten

1 cup panko breadcrumbs

Vegetable oil, for frying

1 cup cooked jasmine rice

1 cup shredded red cabbage

1 cup diced cucumber

1 avocado, sliced

2 green onions, chopped

1/4 cup fresh cilantro, chopped

Lime wedges, for serving

For the Bang Bang Sauce:

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tablespoon sriracha (adjust for spice level)

1 teaspoon garlic powder

1 teaspoon lime juice

Instructions
 

Prepare the Chicken: Season the chicken thighs with salt and pepper. Set up a breading station with three bowls: one for corn starch, one for the beaten eggs, and one for panko breadcrumbs.

    Bread the Chicken: Dredge each chicken thigh in corn starch, shaking off the excess. Dip into the beaten eggs, allowing any excess to drip off, and finally coat with panko breadcrumbs, pressing gently to adhere the coating.

      Fry the Chicken: In a large skillet, heat vegetable oil over medium heat (about 1/2 inch deep). Once hot, add the breaded chicken thighs in batches to avoid overcrowding. Fry for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove and place on a paper towel-lined plate to absorb excess oil.

        Make the Bang Bang Sauce: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, garlic powder, and lime juice. Whisk until smooth and well-combined.

          Assemble the Bowls: In serving bowls, layer cooked jasmine rice as the base. Top with shredded red cabbage, diced cucumber, and slices of avocado. Chop the fried chicken into bite-sized pieces and place on top.

            Finish with Sauce and Garnishes: Drizzle a generous amount of Bang Bang sauce over each bowl. Garnish with chopped green onions and fresh cilantro, and serve with lime wedges on the side.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4