Ingredients:

  • lbs Chicken Breast, cut into 1-inch bite-sized pieces
  • /2 cup All-Purpose Flour
  • /2 cup Cornstarch (or Potato Starch)
  • teaspoon Salt
  • /2 teaspoon Black Pepper
  • teaspoon Sweet Paprika
  • large Egg, lightly beaten
  • Cooking Spray (or Oil)
  • /2 cup Mayonnaise (Full-fat recommended)
  • /4 cup Sweet Chili Sauce
  • tablespoons Sriracha (or Gochujang)
  • tablespoon Rice Vinegar
  • tablespoon Honey (or Maple Syrup)
  • /2 teaspoon Garlic Powder
  • cup dry Jasmine or Basmati Rice
  • cups Green Cabbage, thinly shredded
  • cup Carrots, shredded or julienned
  • stalks Scallions, thinly sliced
  • tablespoon Toasted Sesame Seeds
  • Cilantro, roughly chopped (optional garnish)

Instructions:

  1. Cook rice according to package directions. While rice cooks, whisk together all Bang Bang Sauce ingredients (mayo, sweet chili sauce, sriracha, rice vinegar, honey, garlic powder) in a small bowl; set aside. Shred cabbage and carrots for the slaw; thinly slice scallions.
  2. Prepare the dredge: In the first shallow bowl, combine flour, cornstarch, salt, pepper, and paprika. In the second bowl, whisk the egg.
  3. Coat the chicken: Dredge each piece of raw chicken first in the egg mixture, allowing excess to drip off, then thoroughly coat in the flour/cornstarch mixture, pressing lightly so the coating adheres. Place coated pieces on a lined baking sheet.
  4. Cook the chicken (Baking Method): Lightly spray the coated chicken pieces generously with cooking spray or drizzle with oil. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden brown and cooked through (internal temperature 165°F/74°C). Alternatively, air fry at 375°F (190°C) for 12–15 minutes.
  5. While the chicken cooks, toss the shredded cabbage and carrots with a squeeze of lime juice, a drizzle of rice vinegar, and a pinch of salt to create a bright slaw.
  6. Sauce the chicken: Once chicken is cooked, transfer the hot pieces to a large bowl. Pour about 3/4 of the prepared Bang Bang Sauce over the chicken and gently toss until every piece is fully coated.
  7. Build the bowls: Divide the cooked rice among four serving bowls. Top the rice generously with the saucy Bang Bang Chicken.
  8. Garnish and Serve: Top each bowl with a portion of the crunchy slaw, a sprinkle of the scallions, toasted sesame seeds, and a final drizzle of any remaining sauce. Serve immediately.