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In today's culinary landscape, vibrant and flavor-packed meals have taken center stage. Among these delightful dishes, Bang Bang Chicken Bowls stand out as a perfect fusion of textures and tastes that excite the palate. This dish features crispy chicken complemented by a creamy and spicy sauce, fresh vegetables, and a wholesome base of jasmine rice or quinoa. As we dive into this article, you'll discover how to recreate this irresistible meal at home while exploring its cultural origins and the essential ingredients that make it so special.

Bang Bang Chicken Bowls

Try these flavorful Bang Bang Chicken Bowls for a deliciously satisfying meal! Perfectly marinated and fried chicken thighs are served over a bed of jasmine rice or quinoa, topped with crunchy veggies like carrots, cucumber, and red cabbage. Drizzle on a creamy, spicy Bang Bang sauce for an extra kick. Garnish with avocado and fresh cilantro for a pop of freshness. Easy to make and packed with flavor, this dish is sure to please your taste buds!
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Ingredients
  

For the Chicken:

1 lb (450 g) boneless, skinless chicken thighs

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

Oil for frying

For the Bang Bang Sauce:

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tablespoon sriracha (or more to taste)

1 teaspoon lime juice

Salt to taste

For the Bowls:

2 cups cooked jasmine rice or quinoa

1 cup shredded carrots

1 cup chopped cucumber

1 cup shredded red cabbage

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a bowl, soak the chicken thighs in buttermilk for at least 30 minutes to tenderize (or overnight for best results). The buttermilk helps to keep the chicken juicy and flavorful.

    Prepare the Bang Bang Sauce: In a separate bowl, mix together mayonnaise, sweet chili sauce, sriracha, lime juice, and a pinch of salt. Adjust the sriracha to your desired spice level. Set aside.

      Coat the Chicken: After marination, remove the chicken from the buttermilk, allowing excess to drip off. In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Dredge each chicken thigh in the flour mixture, ensuring it is evenly coated.

        Fry the Chicken: Heat oil in a large skillet over medium-high heat. Once hot, 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 or 75°C). Remove and let drain on paper towels.

          Assemble the Bowls: In bowls, layer the cooked jasmine rice or quinoa as the base. Top with fried chicken pieces, then add shredded carrots, cucumber, and red cabbage. Arrange avocado slices on top.

            Drizzle the Sauce: Generously drizzle the Bang Bang sauce over the bowls.

              Garnish and Serve: Finish with fresh cilantro and lime wedges on the side for an extra kick of flavor.

                Prep Time: 15 Minutes | Total Time: 1 Hour | Servings: 4