Ingredients
Scale
- 1 lb boneless chicken thighs, cut into strips
- 1/2 cup cornstarch
- 2 tbsp vegetable oil
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha sauce
- 1 tsp rice vinegar
- 1 cucumber, sliced
- 1 carrot, julienned
- Cooked jasmine rice, for serving
- Sesame seeds and chopped green onions, for garnish
Instructions
- Preheat oil in a skillet over medium-high heat.
- Coat chicken strips in cornstarch, shaking off excess.
- Fry chicken in hot oil until golden and crispy, about 6-8 minutes. Drain on paper towels.
- In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and rice vinegar to make the Bang Bang sauce.
- Toss the cooked chicken in the sauce until well coated.
- Assemble bowls with rice, chicken, sliced cucumbers, and carrots.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- You can use chicken breasts instead of thighs for a leaner option.
- Adjust Sriracha for more or less heat.
- Serve immediately for best crispy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Frying, Tossing
- Cuisine: Asian-inspired
- Diet: Gluten-Free (if using gluten-free soy sauce)
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg