Description
This Bang Bang Chicken recipe is an easy and flavorful bowl meal featuring crispy, pan-fried chicken coated in a creamy, spicy sauce, served alongside sautéed carrots and cabbage over jasmine rice with fresh cucumber and lime. It’s perfect for a quick weeknight dinner or meal prep, combining crispy texture with fresh vegetables and a deliciously tangy, sweet, and spicy sauce.
Ingredients
Chicken and Coating
- 1/4 cup tapioca starch (or potato starch)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 1/2 pounds boneless skinless chicken breasts, cubed (about 3 cups)
- 2 Tablespoons avocado oil
Sauce
- 3 Tablespoons avocado mayo (divided)
- 1/3 cup honey
- 3 Tablespoons sweet chili sauce
- 1-2 Tablespoons hot sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1 Tablespoon avocado oil (for cooking veggies)
Vegetables
- 1 1/2 cups sliced carrots
- 2 cups sliced red cabbage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Other
- 2 cups cooked jasmine rice
- 1 medium cucumber, sliced
- Freshly squeezed lime juice, to taste
- 1 medium green onion stalk, chopped (for garnish)
- Black sesame seeds (optional, for garnish)
Instructions
- Combine Seasonings: In a medium bowl, mix together the tapioca starch, garlic powder, salt, pepper, and paprika thoroughly to create the chicken coating.
- Coat Chicken: Add the cubed chicken into the bowl with the starch seasoning mixture and toss thoroughly to evenly coat all pieces.
- Add to Skillet: Heat 2 tablespoons avocado oil in a large non-stick skillet over medium-high heat and carefully add the coated chicken pieces.
- Cook Chicken: Let the chicken cook undisturbed for 5-8 minutes to develop a golden-brown crust, then flip and cook another 5-8 minutes until fully cooked through. Stir briefly to break up larger pieces once cooked.
- Mix Sauce Ingredients: While the chicken cooks, combine 1 tablespoon avocado mayo, honey, sweet chili sauce, hot sauce, minced garlic, and salt in a large bowl. Set aside about 1/4 cup of this sauce mixture.
- Set Aside Chicken: Transfer cooked chicken to a paper towel-lined plate to drain any excess oil if desired.
- Coat Chicken In Sauce: Add the drained chicken to the large bowl with remaining sauce and toss until each piece is well coated in the sauce.
- Heat Oil for Veggies: Add 1 tablespoon avocado oil to the skillet and heat over medium-high heat.
- Cook Carrots: Add the sliced carrots to the skillet and sauté for about 10 minutes until they begin to soften.
- Add Cabbage: Add the sliced cabbage along with garlic powder, salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
- Prepare Bowls: While the vegetables cook, warm the jasmine rice and distribute it evenly into four bowls or meal prep containers. Add cucumber slices on top and drizzle with freshly squeezed lime juice to taste.
- Add Mayo To Reserved Sauce: Mix the remaining 2 tablespoons of avocado mayo into the 1/4 cup reserved sauce and whisk to combine for a creamier dipping drizzle.
- Assemble Bowls: Evenly divide the cooked vegetables and sauced chicken over the rice and cucumber bowls. Garnish each bowl with chopped green onions and black sesame seeds if using. Drizzle the extra creamy sauce over the top and serve immediately.
Notes
- Tapioca starch or potato starch works well for creating a crispy coating on the chicken.
- You can adjust the hot sauce amount to control the heat level of the sauce.
- Black sesame seeds add a nice visual contrast and mild nutty flavor but are optional.
- This recipe is great for meal prep and can be refrigerated for up to 3 days.
- Use avocado oil for a healthy, high smoke-point option suitable for frying.
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
