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Saturday 10 October 2026 22:21:07 GMT
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Ingredients: (Servings 4-6) Crispy Chicken: * 2 lbs boneless skinless chicken breasts or thighs, cut into irregular bite sized pieces * 1 cup buttermilk * 1 large egg * 1½ cups all purpose flour * ½ cup cornstarch * 1½ tsp smoked paprika * 1½ tsp garlic powder * 1 tsp onion powder * 1 tsp salt * ½ tsp cracked black pepper * Oil for frying Bang Bang Sauce: * ¾ cup mayonnaise * ⅓ cup Thai sweet chili sauce * 2 tbsp sriracha * 1½ tbsp honey * 1 tbsp fresh lime juice * ½ tsp garlic powder Buttery Garlic Rice: * 2 cups jasmine rice * 3½ cups chicken broth * 3 tbsp butter * 4 garlic cloves, minced * ½ tsp salt Fresh Toppings: * 1 cucumber, thinly sliced * 1 avocado, diced * 1 cup shredded purple cabbage * ½ cup shredded carrots * 2 green onions, sliced * Fresh cilantro or parsley * Jalapeño slices, optional * Sesame seeds * Lime wedges Directions: 1. Combine the jasmine rice and chicken broth and cook until tender. Melt the butter in a skillet, sauté the garlic for about 30 seconds, then fold in the cooked rice and season with salt. 2. Combine the chicken, buttermilk, and egg. Let it sit for about 15 minutes. 3. In another bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. 4. Remove each piece of chicken from the buttermilk and press firmly into the flour mixture. Pinch some of the coating onto the chicken to create those rough, craggy pieces that become extra crispy. 5. Heat about 1½ inches of oil to 350°F. Fry the chicken in batches for approximately 4-6 minutes, depending on size, until golden, crunchy, and 165°F inside. 6. Transfer to a wire rack. Don’t stack the pieces or they’ll lose their crunch. 7. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder until smooth. 8. Put the garlic rice into bowls. 9. Add cucumber, avocado, purple cabbage, and carrots. 10. Pile the crispy chicken on top. 11. Drizzle Bang Bang sauce over.
Ingredients: (Servings 4-6) Crispy Chicken: * 2 lbs boneless skinless chicken breasts or thighs, cut into irregular bite sized pieces * 1 cup buttermilk * 1 large egg * 1½ cups all purpose flour * ½ cup cornstarch * 1½ tsp smoked paprika * 1½ tsp garlic powder * 1 tsp onion powder * 1 tsp salt * ½ tsp cracked black pepper * Oil for frying Bang Bang Sauce: * ¾ cup mayonnaise * ⅓ cup Thai sweet chili sauce * 2 tbsp sriracha * 1½ tbsp honey * 1 tbsp fresh lime juice * ½ tsp garlic powder Buttery Garlic Rice: * 2 cups jasmine rice * 3½ cups chicken broth * 3 tbsp butter * 4 garlic cloves, minced * ½ tsp salt Fresh Toppings: * 1 cucumber, thinly sliced * 1 avocado, diced * 1 cup shredded purple cabbage * ½ cup shredded carrots * 2 green onions, sliced * Fresh cilantro or parsley * Jalapeño slices, optional * Sesame seeds * Lime wedges Directions: 1. Combine the jasmine rice and chicken broth and cook until tender. Melt the butter in a skillet, sauté the garlic for about 30 seconds, then fold in the cooked rice and season with salt. 2. Combine the chicken, buttermilk, and egg. Let it sit for about 15 minutes. 3. In another bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. 4. Remove each piece of chicken from the buttermilk and press firmly into the flour mixture. Pinch some of the coating onto the chicken to create those rough, craggy pieces that become extra crispy. 5. Heat about 1½ inches of oil to 350°F. Fry the chicken in batches for approximately 4-6 minutes, depending on size, until golden, crunchy, and 165°F inside. 6. Transfer to a wire rack. Don’t stack the pieces or they’ll lose their crunch. 7. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder until smooth. 8. Put the garlic rice into bowls. 9. Add cucumber, avocado, purple cabbage, and carrots. 10. Pile the crispy chicken on top. 11. Drizzle Bang Bang sauce over.

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