Ingredients
Bang Bang Sauce:
- 1/3 cup avocado oil mayonnaise or plain Greek yogurt
- 4 Tbsp sweet chili sauce
- 1 Tbsp honey
- 2 tsp sriracha or gochujang sauce
Bang Bang Chicken:
- 1 pound boneless skinless chicken thighs or breasts, chopped into 2 inch chunks
- 1 large egg
- 1 Tbsp milk or water
- 1/3 cup gluten-free all-purpose flour or all-purpose flour
- 1/3 cup tapioca flour or potato starch
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 4 to 5 Tbsp avocado oil for frying, as needed
For the Bowls:
- 3 to 4 cups steamed brown rice or white rice
- 1 to 2 large ripe avocados, sliced
- 1 cup cherry tomatoes
- 1/2 cucumber, thinly sliced
Instructions
- Make the Bang Bang Sauce: In a small bowl, mix together the avocado oil mayonnaise or Greek yogurt, sweet chili sauce, honey, and sriracha or gochujang until well combined. Cover with plastic wrap or an airtight container and refrigerate until ready to use.
- Prepare the Sides for the Bowls: Steam the rice and prepare all vegetables by slicing the avocado, cherry tomatoes, and cucumber thinly. Have these ready so they can be quickly assembled with the chicken once it's cooked.
- Prepare the Crispy Chicken: Chop the chicken into bite-sized chunks. In a mixing bowl, whisk together the egg and milk. On a plate, combine the gluten-free or regular all-purpose flour, tapioca flour or potato starch, garlic powder, sea salt, black pepper, and paprika. Dip chicken pieces first in the egg mixture, then coat well in the flour mixture. Repeat until all chicken pieces are coated.
- Fry the Chicken: Heat avocado oil in a large 12-inch nonstick skillet over high heat until shimmering and hot (test by flicking a drop of water, it should sizzle instantly). Place breaded chicken pieces in a single layer in the skillet and fry for 3 to 5 minutes on one side until golden brown. Flip and cook another 3 to 5 minutes until fully cooked and golden brown throughout. Use a digital thermometer to ensure internal temperature reaches 165°F (74°C).
- Assemble the Bowls: In individual bowls, add a base of steamed rice, then layer on sliced avocado, cherry tomatoes, cucumber, and any additional desired toppings such as red onion or kimchi. Add the crispy bang bang chicken on top and drizzle generously with the prepared bang bang sauce. Serve immediately for best taste and texture.
Notes
- You can enhance the bowls by making an Asian Cucumber Salad for added flavor and texture.
- Use a digital thermometer to ensure chicken is safely cooked.
- The sauce can be made ahead and stored refrigerated for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Gluten Free
