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One of the most captivating aspects of Bang Bang Chicken Bowls is their complex flavor profile. The dish expertly balances spicy, sweet, and savory notes that create a delightful explosion of taste in every bite. The crispy chicken, paired with the crunchy freshness of vegetables and the richness of the sauce, results in a harmonious blend that keeps you coming back for more.

Bang Bang Chicken Bowls

Create a delicious and satisfying meal with these Bang Bang Chicken Bowls! Featuring flavorful marinated chicken thighs, crispy and golden from frying, served on a bed of rice and topped with fresh veggies like shredded cabbage and cucumbers. Drizzle with a creamy Bang Bang sauce for that irresistible kick. Perfect for a weeknight dinner or meal prep, this recipe is easy to follow and packed with flavor. Your taste buds will thank you!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup cornstarch

1 cup buttermilk

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

Salt and pepper to taste

Vegetable oil (for frying)

2 cups cooked rice (white or brown)

1 cup shredded cabbage (green or red)

1 cup diced cucumbers

1/2 cup sliced green onions

1/4 cup chopped cilantro

1/2 cup Bang Bang sauce (store-bought or homemade)

For Homemade Bang Bang Sauce:

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tbsp Sriracha (adjust to taste)

1 tsp lime juice

Instructions
 

Prepare the Chicken: In a large bowl, combine the buttermilk with garlic powder, onion powder, paprika, salt, and pepper. Add the chicken thighs and let them marinate for at least 30 minutes (up to overnight in the refrigerator for best flavor).

    Make the Bang Bang Sauce (if homemade): In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and lime juice until smooth and well combined. Set aside.

      Coat the Chicken: After marination, remove the chicken from the buttermilk mixture, letting the excess drip off. Dredge each piece in cornstarch, ensuring an even coating.

        Fry the Chicken: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, carefully add the coated chicken thighs. Fry for 5-7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a paper towel-lined plate to drain any excess oil.

          Assemble the Bowl: In serving bowls, layer the cooked rice as the base, then top with shredded cabbage, diced cucumbers, and fried chicken pieces. Drizzle generously with Bang Bang sauce.

            Garnish: Finish with sliced green onions and chopped cilantro. You can add extra sauce on top if desired.

              Serve: Enjoy your Bang Bang Chicken Bowls warm, with additional lime wedges on the side for a zesty kick!

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4