📖 Instructions

1. **Prepare the Chicken (Pre-frying):** Begin by trimming any excess fat from your boneless, skinless chicken thighs or breasts. Cut the chicken into bite-sized pieces, roughly 1-inch cubes. Place the chicken in a medium mixing bowl. Crack one large egg into the bowl with the chicken and mix well to ensure each piece is coated. Next, add the cornstarch to the chicken. Toss thoroughly until all chicken pieces are evenly coated with the cornstarch. This coating is crucial for achieving that delightful crispiness when frying.
2. **Prepare the Bang Bang Sauce:** In a separate small bowl, combine the mayonnaise, sweet chili sauce, sriracha (start with 2 tablespoons and add more later if you like it spicier!), honey, and rice vinegar. Whisk all the ingredients together until the sauce is completely smooth and creamy. Taste the sauce and adjust the sriracha or honey to your preference. Remember, you want a balance of sweet, spicy, and tangy. Set this delicious sauce aside.
3. **Cook the Chicken:** Heat the vegetable oil in a large non-stick skillet over medium-high heat. You'll know it's hot enough when a drop of water sizzles instantly. Carefully add the coated chicken pieces to the hot oil in a single layer, making sure not to overcrowd the pan. You might need to cook the chicken in two or three batches to avoid lowering the oil temperature too much, which would prevent it from getting crispy. Cook each batch for about 4-6 minutes, flipping occasionally with tongs, until the chicken is golden brown, crispy on all sides, and cooked through (no longer pink in the center). The internal temperature should reach 165°F (74°C). Once cooked, transfer the crispy chicken to a plate lined with paper towels to drain any excess oil.
4. **Toss Chicken with Sauce:** Once all the chicken is cooked and slightly drained, return it to a clean large mixing bowl. Pour the prepared Bang Bang sauce over the warm chicken. Use your tongs or a spatula to gently toss the chicken, ensuring every single piece is beautifully coated in the rich, creamy sauce. You want that glossy, irresistible finish!
5. **Prepare Your Bowls:** While the chicken is cooking, get your serving bowls ready. Divide the cooked white or brown rice evenly among four (or more, depending on your yield) serving bowls. Around the rice, arrange your fresh, colorful veggies: the diced cucumber and shredded carrots. This creates a vibrant and healthy base for your Bang Bang chicken.
6. **Assemble and Garnish:** Spoon the sauced Bang Bang chicken generously over the rice and vegetables in each bowl. Don't be shy—you want a good amount of that incredible chicken! Finally, garnish each bowl with a sprinkle of fresh chopped green onions and cilantro. The fresh herbs add a vital burst of flavor and visual appeal. Serve immediately with a lime wedge on the side; a squeeze of fresh lime juice right before eating really brightens up all the flavors. Enjoy your homemade, flavorful masterpiece!