Bang Bang Chicken Bowls

Discover the ultimate comfort food with these Bang Bang Chicken Bowls! This flavorful dish features crispy, fried chicken thighs marinated in buttermilk, served over jasmine rice and topped with fresh mixed greens, cucumbers, and shredded carrots. Drizzle with a zesty homemade Bang Bang sauce for an extra kick. Perfect for meal prep or a cozy dinner, these bowls are as delicious as they are satisfying! Enjoy each bite and indulge in this twist on classic flavors.

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Ingredients

1 lb boneless, skinless chicken thighs

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust to taste)

1/2 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil for frying

1 cup cooked jasmine rice

2 cups mixed greens (spinach, arugula, or lettuce)

1/2 cup sliced cucumbers

1/4 cup chopped green onions

1/4 cup shredded carrots

Sesame seeds for garnish

For the Bang Bang Sauce:

1/2 cup mayonnaise

1 tablespoon sweet chili sauce

1 tablespoon sriracha (adjust for spiciness)

1 teaspoon honey

1 teaspoon rice vinegar

Instructions

Marinate the Chicken: In a medium bowl, combine chicken thighs and buttermilk. Cover and refrigerate for at least 1 hour or overnight for best results.

Prepare the Coating: In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.

Make the Bang Bang Sauce: In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until well combined. Adjust seasoning if desired. Set aside.

Heat the Oil: In a large skillet or frying pan, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering.

Dredge the Chicken: Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing to coat thoroughly.

Fry the Chicken: Once the oil is hot, carefully add the coated chicken thighs in batches (do not overcrowd the pan). Fry for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a paper towel-lined plate to drain excess oil.

Assemble the Bowls: In serving bowls, place a scoop of cooked jasmine rice at the bottom. Top with mixed greens, sliced cucumbers, shredded carrots, and crispy Bang Bang chicken.

Drizzle and Garnish: Generously drizzle Bang Bang sauce over the bowls and sprinkle with chopped green onions and sesame seeds.

Serve: Enjoy your Bang Bang Chicken Bowls warm for a delicious meal!

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4 servings