INGREDIENTS
Bang Bang Sauce:
1 1/4 c. mayonnaise
2/3 c. Thai sweet chili sauce
2 Tbs. honey
2 tsp. sriracha (or other hot sauce, or just leave out!)
Chicken:
(if you want to make this recipe really easy, just cook up some frozen crispy chicken strips)
2 lbs. boneless, skinless chicken (breasts or thighs) cut into 1" cubes
2-4 Tbs. vegetable oil
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper
1 egg
1/2-1 c. milk
1-2 c. flour
Other ingredients:
rice and/or quinoa, prepared
red cabbage, thinly sliced
carrots (matchstick, or cut very small)
cucumber
avocado
pickled veggies
cilantro
sesame seeds
INSTRUCTIONS
Cook your rice/quinoa if you haven't already
Place the cut up chicken in a large bowl. Sprinkle the paprika, garlic powder, onion powder, salt, and pepper, then toss the chicken to coat it in the seasonings.
In a separate bowl, whisk together the egg and milk.
Place the flour in another bowl.
Dip the chicken in the egg/milk mixture then roll in the flour until well coated.
Heat the oil in a large pan over med-high heat. Fry the chicken in batches until done and crispy. Add more oil to the pan as needed. Be careful not to overcrowd the pan.
Combine the mayo, chili sauce, honey, and hot sauce.
Assemble the bowls:
Place chicken over the rice/quinoa. Layer in whatever veggies you like. Drizzle with sauce. Toss everything to coat with sauce, and enjoy!
adapted from emilyrecipes.net
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