Ingredients
- 1 lb boneless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup flour
- 1/2 cup cornstarch
- Salt, pepper, and paprika (for seasoning)
- Oil for frying (or spray if baking/air frying)
- 1/2 cup mayonnaise or Greek yogurt
- 2 tablespoons sweet chili sauce
- 2 tablespoons Sriracha (adjust to taste)
- 1 teaspoon rice vinegar or lime juice
- 1/2 teaspoon garlic powder
- Base: jasmine rice, brown rice, cauliflower rice, or shredded lettuce
- Toppings: shredded carrots, sliced cucumber, chopped scallions, avocado, sesame seeds, fresh cilantro
Instructions
- Season chicken with salt, pepper, and paprika. Optional: marinate in buttermilk or yogurt for 30 minutes.
- Coat chicken pieces in a mix of flour and cornstarch.
- Cook using your preferred method: fry in oil until golden, bake at 425°F for 20–25 minutes, or air fry at 400°F for 10–12 minutes.
- In a bowl, mix mayonnaise (or yogurt), sweet chili sauce, Sriracha, vinegar/lime juice, and garlic powder until smooth.
- Prepare bowl base: cook rice or use greens, and arrange in a serving bowl.
- Add crispy chicken on top and drizzle generously with bang bang sauce.
- Finish with desired toppings and serve immediately or pack for meal prep.
Notes
To meal prep, store sauce separately from chicken and base to maintain crispiness. For a lighter option, use grilled chicken and cauliflower rice. This sauce also pairs well with tofu, shrimp, or veggies, making it easy to customize.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop / Oven / Air Fryer
- Cuisine: Asian Fusion