Bang Bang Chicken Food

BANG BANG CHICKEN

Steps:

• Cut the chicken into small chunks and dry with a paper towel. Squeeze the lime juice over the chicken and season with salt and pepper. Toss with the cornstarch.
• Heat the oil over medium high heat and add the chicken in one layer. Once it is nice and browned, flip and cook on the other side until cooked through.
• Meanwhile, mix together the mayonnaise, Thai chile sauce, and Sriracha.
• While the chicken is still warm, toss with the sauce.

BANG BANG CHICKEN

Steps:

• Whisk together milk and egg in a bowl until smooth. Add chicken to egg wash and marinate for 15 minutes. Drain.
• Combine potato starch, flour, salt, pepper, and ground red pepper in a bowl and transfer into a large resealable bag. Add egg-washed chicken pieces and shake until each piece is completely dredged.
• Heat oil in a large skillet to 325 degrees F (165 degrees C).
• Add chicken pieces into the oil in batches, about 5 to 8 pieces at a time, so as not to drop the temperature of the oil. Fry for 90 seconds. Remove to a paper-towel lined plate to drain. Fry remaining chicken pieces.
• Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry another 90 seconds. Remove to a paper-towel lined plate to drain. Fry and drain the remaining chicken. Transfer chicken to a medium bowl.
• Stir mayonnaise, honey, sweet chili sauce, and gochujang together in a small bowl. Toss fried chicken with sauce to coat.

BANG BANG CHICKEN

Steps:

• To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set aside. Heat vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately, drizzled with sweet chili sauce.

CHICKEN BANG BANG

Steps:

• Beat the chicken breasts with a rolling pin to loosen the fibres.
• Shred the chicken with two forks.
• Pour very hot water over the noodles and soak for 5 minutes.
• In a food processor, blend the garlic, coriander, peanut butter, soy sauce, honey, chilli oil, vinegar and sherry and blend until smooth.
• Divide noodles between four serving plates, top with cucumber strips, then the chicken.
• Drizzle with peanut sauce without smothering it.
• Garnish with extra coriander leaves and serve.

BANG BANG CHICKEN (AUTHENTIC RECIPE)

Steps:

• Bring a pot of water to boil.
• Add some ginger slices and scallion sections.
• Add some rice wine to remove the unwanted smell of chicken, particularly if you use frozen chicken.
• Add a few Sichuan peppercorns.
• Then poach the chicken thigh in boiling water over low heat for twenty minutes.
• After twenty minutes, remove from heat. Leave the chicken in the water to let it cool to room temperature.
• Julianne some Japanese cucumber and place it on a serving plate.
• Beat the meat with a wooden baton until the meat loosens.
• Remove the skin. Cut into fine strips.
• Remove the meat from the bone, shred into small strips.
• Place the shredded chicken meat and skin on top of the cucumber.
• Drizzle the sauce on top of the chicken.
• Add some white sesame on top.

BANG BANG CHICKEN

Steps:

• In a large saucepan, bring enough water to cover the chicken to a boil. Add the chicken and cook in the boiling water for 20 minutes, until the chicken turns white and is cooked through. Remove the chicken from the pot and let it cool.
• Debone the chicken and cut into small strips as close to the size and thickness of matchsticks as possible.
• Peel the cucumber, and cut into slices to match the chicken. Peel the carrot and cut into thin matchstick strips.
• In a small bowl, whisk together the sesame seed paste or peanut butter, soy sauce, rice vinegar, sesame seed oil, sugar and hot chili oil or chili flakes.
• To serve, arrange the cucumber slices on a serving platter. Lay the chicken on top. Add the Sichuan peppercorn if using. Pour the sauce over. Garnish with the carrot strips and shredded scallion.

BANG BANG CHICKEN & VEGETABLE NOODLES

Steps:

• Bring a large pan of seasoned water to a simmer, add the chicken breasts and lower the heat to a gentle simmer. Poach for 8-10 mins or until the chicken is cooked through - test by cutting in half through the thickest part. Transfer to a plate to cool down while you prepare the noodles.
• Using a spiralizer fitted with the thicker noodle setting (or a julienne peeler), turn the courgettes and carrots into curly noodles. Tip them into a bowl with the spring onions, beansprouts and soya beans.
• In another bowl, mash the peanut butter and soy sauce together to loosen the peanut butter, then whisk in the chilli sauce, sesame oil, lime zest and juice, and 1 tbsp water. When the chicken is cool enough to handle, use two forks to shred it. Add to the vegetables, drizzle over the dressing and gently toss everything together until well coated. Transfer to a platter and scatter over the peanuts and chilli (if using). Leftovers will make a great packed lunch.