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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rinse the jasmine rice until the water runs mostly clear. Add the rice, water, and a pinch of salt to a saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork.
Combine the buttermilk, hot sauce, salt, and black pepper in a bowl. Add the chicken pieces and toss to coat. Let marinate for at least 20 to 30 minutes.
Whisk together the mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder until smooth. Refrigerate until ready to use.
Combine the cabbage, carrots, cucumber, and green onions. Add the rice vinegar, lime juice, sesame oil, honey, and a pinch of salt. Toss lightly and set aside.
In a shallow bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne.
Remove the chicken from the buttermilk mixture and dredge each piece thoroughly in the flour mixture. Press the coating firmly onto the chicken to create plenty of rough, craggy edges. Let the coated chicken rest for 5 to 10 minutes.
Heat 1 to 1 1/2 inches of neutral oil in a heavy skillet or Dutch oven to 350°F. Working in batches, fry the chicken for about 4 to 6 minutes, turning as needed, until deeply golden and crisp. Cook until the internal temperature reaches about 175°F. Transfer the chicken to a wire rack and lightly season with salt while hot.
Divide the jasmine rice among four bowls. Add the slaw and sliced avocado, then pile the crispy chicken over the rice. Drizzle generously with Bang Bang sauce. Finish with sesame seeds, sliced green onions, and a lime wedge.
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For the crispiest chicken, drizzle the Bang Bang sauce over the finished chicken instead of tossing the chicken completely in the sauce.
Keep the frying oil close to 350°F. If the temperature drops too low, the coating can absorb excess oil instead of staying light and crispy.
Make extra Bang Bang sauce if you like a heavily sauced bowl.
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but thighs tend to be juicier and more flavorful.
What can I substitute for buttermilk?
You can use a mixture of milk and lemon juice or vinegar as a substitute for buttermilk.
Is there a non-spicy version of the Bang Bang sauce?
You can reduce or omit the sriracha to make a milder version of the sauce.
Can I prepare the slaw in advance?
Yes, you can prepare the slaw a few hours in advance and keep it refrigerated until serving.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the oven to maintain its crispiness.
