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Bang Bang Chicken Bowls are a delightful fusion dish that blends the vibrant, spicy flavors of Asian cuisine with the comforting elements of a hearty meal. This dish has surged in popularity due to its irresistible taste and the balance it brings to the table. Featuring tender chicken, fluffy rice, fresh vegetables, and a mouthwatering sauce, Bang Bang Chicken Bowls cater to both taste buds and nutritional needs. The appeal of this dish lies in its harmonious balance of flavors and textures, making it a favorite among food enthusiasts and health-conscious eaters alike.

Bang Bang Chicken Bowls

Indulge in these Bang Bang Chicken Bowls that are bursting with flavor! Marinate tender chicken thighs in buttermilk, coat them in a crispy blend of flour and spices, then fry to golden perfection. Serve over fluffy jasmine rice and top with fresh veggies, creamy avocado, and a zesty homemade Bang Bang sauce. Garnished with cilantro and sesame seeds, these bowls are a delicious and satisfying meal for any night of the week. Perfect for sharing or meal prep!

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 paprika

1/2 tsp cayenne pepper (adjust for spice level)

Salt and pepper to taste

Oil for frying (vegetable or canola)

3 cups cooked jasmine rice

1 cup shredded carrots

1 cup cucumber, thinly sliced

1 avocado, sliced

1/4 cup chopped fresh cilantro

1/4 cup sesame seeds (for garnish)

Bang Bang Sauce:

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tbsp sriracha (adjust for spice level)

1 tsp lime juice

Instructions
 

Marinate the Chicken: Place the chicken thighs in a large bowl and cover with buttermilk. Let it marinate for at least 1 hour, or up to overnight in the refrigerator for maximum tenderness.

    Prepare the Coating: In a separate bowl, mix the flour, cornstarch, garlic powder, paprika, cayenne pepper, salt, and pepper.

      Heat the Oil: In a deep skillet or frying pan, heat about 1 inch of oil over medium-high heat until it reaches 350°F (175°C).

        Fry the Chicken: Remove the chicken from the buttermilk and let excess liquid drip off. Dredge each piece in the flour mixture, ensuring it's fully coated. Carefully place the chicken in the hot oil (in batches as necessary) and fry until golden brown and cooked through, about 6-8 minutes per side. Use a meat thermometer to ensure an internal temperature of 165°F (75°C). Drain on paper towels.

          Make the Bang Bang Sauce: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, and lime juice. Mix until smooth. Adjust the sriracha to your desired heat level.

            Assemble the Bowls: Divide the cooked jasmine rice among serving bowls. Top each bowl with fried chicken pieces, shredded carrots, cucumber slices, and avocado. Drizzle generously with the Bang Bang sauce.

              Garnish: Finish with chopped cilantro and sesame seeds for added flavor and crunch.

                Serve: Serve warm and enjoy your delicious Bang Bang Chicken Bowls!

                  Prep Time: 15 mins | Total Time: 1 hr 10 mins | Servings: 4