Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cabbage
- 1 large carrot, julienned
- 1 cucumber, sliced
- 2 green onions, sliced
- Sesame seeds for garnish
- Cooking oil for frying
Instructions
- Cut chicken breasts into bite-sized pieces.
- In a bowl, combine cornstarch, salt, and pepper. Toss chicken pieces in the mixture until well coated.
- Heat oil in a deep skillet over medium-high heat. Fry chicken pieces until golden and cooked through, about 5-7 minutes. Drain on paper towels.
- In a small bowl, mix together mayonnaise, sriracha, honey, and rice vinegar to make the bang bang sauce.
- In serving bowls, layer cabbage, carrots, and cucumbers. Top with fried chicken pieces.
- Drizzle the bang bang sauce over the chicken and vegetables. Garnish with sliced green onions, sesame seeds, and additional sauce if desired.
Notes
- You can substitute grilled chicken for a healthier option.
- Adjust the spiciness of the sauce by adding more or less sriracha.
- This dish pairs well with jasmine rice or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg