Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 large egg, lightly beaten
  • 1/2 cup (60g) cornstarch
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (240ml) vegetable oil, for frying
  • 1/2 cup (120ml) mayonnaise (full-fat for best flavour)
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha (or more, to taste)
  • 1 teaspoon soy sauce (low sodium preferred)
  • 1 teaspoon honey (or maple syrup for vegan option)
  • 1/2 teaspoon sesame oil
  • 1 clove garlic, minced
  • 4 cups cooked rice (long-grain, jasmine, or brown rice)
  • 1 cup shredded cabbage (green or red)
  • 1/2 cup sliced green onions
  • 1/4 cup chopped cilantro
  • Sesame seeds, for garnish

Instructions:

  1. Combine chicken with egg, cornstarch, flour, salt, and pepper. Mix well and marinate for at least 30 minutes.
  2. Whisk together mayonnaise, sweet chili sauce, rice vinegar, sriracha, soy sauce, honey, sesame oil, and minced garlic in a medium bowl. Adjust sriracha to desired spice level.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden brown and cooked through (internal temperature 165°F/74°C). Drain on paper towels.
  4. Divide cooked rice among serving bowls. Top with shredded cabbage, fried chicken, and a generous drizzle of Bang Bang Sauce.
  5. Garnish with sliced green onions, chopped cilantro, and sesame seeds. Serve immediately.