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The origins of Bang Bang Chicken can be traced back to Chinese cuisine, where it has roots in the Sichuan region. Traditionally, this dish features shredded chicken tossed in a spicy and tangy sauce, often served cold. The name "Bang Bang" is derived from the sound of a wooden stick used to tenderize the chicken before cooking, but in modern interpretations, it has evolved into various forms, including the popular bowl version that features a delightful array of accompaniments.

Bang Bang Chicken Bowls

Savor the deliciousness of Bang Bang Chicken Bowls with this easy recipe! Juicy, breaded chicken thighs are complemented by a creamy bang bang sauce, served over fluffy jasmine rice and topped with vibrant veggies like shredded cabbage and cucumbers. Perfect for a satisfying meal, this dish combines the crunch of panko with the zing of sriracha, all garnished with sesame seeds and fresh cilantro. Ideal for any night of the week!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup corn starch

2 large eggs

1 cup panko breadcrumbs

Salt and pepper to taste

1 cup mayonnaise

3 tablespoons sweet chili sauce

1 tablespoon sriracha (adjust for spice level)

4 cups cooked jasmine rice

2 cups shredded cabbage (green and purple mix)

1 cup sliced cucumbers

1/2 cup sliced green onions

Sesame seeds for garnish

Fresh cilantro for garnish

Instructions
 

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

    Bread the Chicken: Dredge each chicken thigh first in corn starch, shaking off any excess. Then dip it into the beaten eggs, and finally coat it with panko breadcrumbs. Ensure the chicken is well covered.

      Cook the Chicken: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once hot, add the breaded chicken in batches, cooking for about 4-5 minutes per side or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain any excess oil.

        Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the seasoning according to your taste.

          Assemble the Bowls: In each serving bowl, place a generous scoop of cooked jasmine rice as the base. Top with shredded cabbage, sliced cucumbers, and the breaded chicken.

            Drizzle the Sauce: Drizzle a liberal amount of the Bang Bang sauce over each bowl, allowing it to cover the chicken and veggies.

              Garnish: Sprinkle sesame seeds and sliced green onions over the top. Add fresh cilantro for a pop of color and flavor.

                Serve and Enjoy: Serve immediately while the chicken is warm and crispy!

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 bowls