Description
Description A vibrant, flavor-forward dish with crispy chicken tossed in a creamy, sweet-spicy bang bang sauce and served with a crunchy slaw.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1 -inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil, for cooking
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 4 cups shredded cabbage (green and/or red)
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- Optional garnishes: sesame seeds, chopped peanuts, extra chopped green onions, chili flakes
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Instructions
- Marinate the chicken with soy sauce, rice vinegar, cornstarch, ginger, garlic, salt, and white pepper. Refrigerate for at least 30 minutes.
- Prepare the Bang Bang sauce by mixing mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, sesame oil, garlic powder, and ground ginger. Refrigerate.
- Make the slaw by combining cabbage, carrots, green onions, and cilantro. In a separate bowl, mix rice vinegar, sesame oil, soy sauce, sugar, and salt, then pour over the cabbage mixture. Toss and refrigerate.
- Cook the chicken in vegetable oil over medium-high heat until cooked through and golden brown, about 5–7 minutes per side.
- Assemble the dish by tossing chicken with Bang Bang sauce; serve on top of the slaw and garnish as desired.
Notes
- Notes
- Keep the slaw and sauce separate from the chicken when storing leftovers to maintain texture. Marinate chicken and prepare sauce up to a day ahead for convenience.