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If you're looking to elevate your meal game with a dish that bursts with flavor while remaining healthy, the Bang Bang Chicken Bowl is the perfect choice. This vibrant bowl combines crispy, well-seasoned chicken with fresh vegetables and a creamy, spicy sauce that tantalizes the taste buds. Originating from the popular Bang Bang Shrimp appetizer, this dish has made its way into home kitchens and trendy restaurants, earning its place as a favorite among food enthusiasts.

Bang Bang Chicken Bowl

Elevate your dinner game with this delicious Bang Bang Chicken Bowl! Crispy, breaded chicken thighs served over a bed of jasmine rice, vibrant mixed greens, and juicy cherry tomatoes make for a colorful and flavorful dish. Topped with creamy Bang Bang sauce and fresh avocado, it’s a perfect blend of textures and tastes. Quick to prepare, this bowl is great for busy nights and sure to impress family and friends. Try it and savor the explosion of flavors!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Vegetable oil for frying

1 cup cooked jasmine rice

1 cup mixed salad greens (arugula, spinach, romaine)

1 cup cherry tomatoes, halved

1 avocado, sliced

¼ cup scallions, chopped

¼ cup cilantro, chopped

For the Bang Bang Sauce:

½ cup mayonnaise

3 tablespoons sweet chili sauce

1 tablespoon Sriracha (adjust for spice preference)

1 teaspoon lime juice

Instructions
 

Prepare the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and lime juice until smooth. Set aside.

    Prepare the Chicken: Season the chicken thighs with salt, pepper, garlic powder, and onion powder.

      Dredge the Chicken: In a three-station setup, place the flour in one shallow dish, the beaten eggs in a second, and panko breadcrumbs in a third.

        Dip each chicken thigh first into the flour (coat), then into the egg (drench), and finally into the panko breadcrumbs (press firmly to coat).

          Fry the Chicken: Heat vegetable oil in a large skillet over medium heat. Carefully add the breaded chicken thighs in batches and fry for about 5-7 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.

            Assemble the Bowl: In serving bowls, layer ½ cup of jasmine rice, followed by a handful of mixed greens, halved cherry tomatoes, and sliced avocado.

              Cut the Chicken: Slice the fried chicken thighs into strips and arrange over the salad.

                Drizzle with Sauce: Generously drizzle the Bang Bang sauce over the top and garnish with chopped scallions and cilantro.

                  Prep Time: 15 min | Total Time: 40 min | Servings: 4