Bang Bang Chicken
This bang bang chicken is crispy, juicy, and tossed in a creamy, spicy-sweet sauce. It's an easy takeout-style dinner made at home.
Servings: 4 people
Calories: 637kcal
Equipment
Ingredients
- 1/4 cup avocado oil for frying
- 1 lb chicken breast diced into 1-inch pieces
- 2 eggs whisked
- 1/4 cup cornstarch
- 1/4 cup flour
- Salt to taste
- 1 carrot grated or julienned
- 1 cup red cabbage thinly sliced
- 1/2 cucumber sliced
- 2 green onions sliced
- sesame seeds optional, for garnish
Rice
- 1 cup white rice
- 1.5 cup water
- 1 tsp butter
- 1/4 tsp salt
Bang bang sauce
- 1/2 cup light mayo
- 1/4 cup sweet chili sauce
- 2 tsp sriracha
Instructions
- Add rice, water, butter and salt to a rice cooker or pot on the stove and cook until liquid has absorbed.
- Whisk eggs in a bowl, then mix flour and cornstarch in another bowl. Coat chicken in egg, then in flour mixture.
- Meanwhile, heat oil in a large skillet over medium-high heat. Fry chicken, careful not to overcrowd the pan, for 3-4 minutes per side. Remove from heat, adding to a paper towel, then season with salt.
- Mix ingredients together for the bang bang sauce and prepare veggies while chicken is cooking.
- Toss chicken in bang bang sauce, then serve over cooked rice with veggies. Garnish with green onion and sesame seeds and enjoy!
Notes
Keep the sauce separate until serving so the chicken stays crispy.
Leftovers keep in the fridge for 5 days; reheat in a skillet or oven.
Freeze chicken (without sauce) for up to 2 months and toss with fresh sauce when ready.
Swap white rice for cauliflower rice or brown rice or quinoa to add more fibre and protein.
Nutrition
Calories: 637kcal | Carbohydrates: 65g | Protein: 32g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 786mg | Potassium: 694mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3090IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 2mg