Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 0.5 cup cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp neutral oil
  • 0.5 cup Kewpie mayonnaise
  • 0.25 cup Thai sweet chili sauce
  • 2 tbsp Sriracha
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 3 cups cooked jasmine rice
  • 1 cup shredded purple cabbage
  • 1 large cucumber, thinly sliced
  • 1 avocado, sliced

Instructions:

  1. In a medium bowl, combine the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Whisk vigorously until the color is uniform and the texture is velvety. Set aside half of the sauce for drizzling later.
  2. Place chicken cubes into a large Ziploc bag with cornstarch, paprika, garlic powder, salt, and pepper. Seal and shake until every piece is evenly coated.
  3. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until golden brown and crispy on all sides, ensuring an internal temperature of 165°F.
  4. Toss the crispy chicken with the first half of the sauce until thoroughly glazed.
  5. Assemble the bowls by dividing the cooked jasmine rice, shredded cabbage, cucumber, and avocado among four bowls. Top with the glazed chicken and drizzle with the remaining sauce.