Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 large egg, beaten
  • 1/4 cup whole milk
  • 3 tbsp avocado oil for pan-frying
  • 1/2 cup mayonnaise
  • 1/3 cup Thai sweet chili sauce
  • 1.5 tbsp Sriracha
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 3 cups cooked jasmine rice
  • 2 cups shredded purple cabbage
  • 1 large cucumber, sliced into half-moons
  • 2 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1/4 cup fresh cilantro for garnish

Instructions:

  1. In a medium bowl, whisk the egg and milk together. In a separate bowl, combine the flour, cornstarch, smoked paprika, garlic powder, salt, and pepper.
  2. Pat the chicken cubes completely dry with paper towels. Dip chicken pieces into the egg wash, then dredge thoroughly in the flour-cornstarch mixture, pressing firmly to ensure a thick coating.
  3. In a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, rice vinegar, and honey until the sauce is smooth and emulsified.
  4. Heat oil in a large heavy-bottomed skillet over medium-high heat. Fry the chicken in batches for 5-6 minutes, turning occasionally until golden brown and the internal temperature reaches 165°F (74°C).
  5. Transfer fried chicken to a wire cooling rack for 2 minutes to allow steam to escape. This prevents the coating from becoming soggy.
  6. Toss the crispy chicken in a large bowl with the bang bang sauce until evenly glazed.
  7. Assemble the bowls by layering 3/4 cup cooked rice, shredded cabbage, and cucumber. Top with a generous portion of bang bang chicken and garnish with green onions, sesame seeds, and cilantro.