Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast or thighs, cut into 1-inch bite-sized pieces
  • 2 tablespoons cornstarch (or all-purpose flour)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil (for pan-frying)
  • ½ cup (120ml) mayonnaise or plain Greek yogurt (for a lighter option)
  • 2 tablespoons sweet chili sauce (like Mae Ploy)
  • 1 tablespoon sriracha (adjust to taste; some like it hot!)
  • 1 tablespoon honey or granulated sugar
  • 1 teaspoon rice vinegar or lime juice (optional, for a touch of tang)
  • 2 cups cooked jasmine rice or basmati rice (or quinoa/cauliflower rice for a healthier twist)
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 cup cucumber, sliced or diced
  • ½ avocado, sliced (optional, but highly recommended)
  • 2 green onions, chopped
  • 1 tablespoon sesame seeds or chopped cilantro (for garnish)

Instructions:

  1. Prepare rice according to package instructions or your preferred method. Set aside.
  2. In a small bowl, whisk together mayonnaise (or yogurt), sweet chili sauce, sriracha, honey (or sugar), and rice vinegar (or lime juice), if using. Taste and adjust seasoning to your liking. Remember, you can always add more spice!
  3. Season chicken pieces with salt and pepper.
  4. Toss the seasoned chicken in cornstarch (or flour) until lightly coated. This helps it get nice and crispy.
  5. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces in a single layer (work in batches if necessary) and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
  6. Remove chicken from heat and toss with 2-3 tablespoons of the Bang Bang Sauce, ensuring each piece is well coated.
  7. Divide the cooked rice among 4 bowls.
  8. Arrange shredded carrots, red cabbage, cucumber, and avocado (if using) artfully over the rice.
  9. Top each bowl with the saucy Bang Bang chicken.
  10. Drizzle with additional Bang Bang Sauce (if desired) and garnish with chopped green onions, sesame seeds, or cilantro. Serve immediately.