Boom Bang A Bang Chicken Cups Food

BANG BANG CHICKEN CUPS

Bang bang chicken cups image

This healthy supper is super speedy - top lettuce leaves with cooked chicken, colourful vegetables and a peanut and sweet chilli sauce

Provided by Justine Pattison

Categories Dinner, Lunch, Main course, Supper

Time 10m

Number Of Ingredients 8

Ingredients

3 tbsp crunchy peanut butter
1 tbsp Thai sweet chilli dipping sauce
juice ½ lime
2 cooked skinless chicken breasts
2 Little Gem lettuces , leaves separated
4 spring onions , trimmed and cut into very fine matchsticks
0.3 cucumber , cut into very fine matchsticks
1 medium carrot , peeled and cut into very fine matchsticks

Steps:

Put the peanut butter in a small bowl and stir in 3 tbsp of just-boiled water until smooth. Add the chilli sauce and lime juice, and mix well.
Cut the chicken breasts into thin slices and place on a board with the bowl of peanut sauce. Put the lettuce leaves, spring onions, cucumber and carrot in separate piles alongside.
Put slices of chicken into the lettuce leaves, then top with the vegetables and peanut sauce.

Nutrition Facts : Calories 374 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.7 milligram of sodium

BANG BANG CHICKEN

Bang Bang Chicken image

This is a wonderful Americanized version of an extremely popular Sichuan Chinese dish. With twice-fried chicken, you get the crispy fried breading you'd expect, and the bang bang sauce drizzle just makes the entire dish spectacular. You'll love this more than any Chinese takeout version. Pay attention to the notes in the directions!!

Provided by Diana71

Categories World Cuisine Recipes Asian Chinese

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

⅓ cup milk
1 egg
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
¼ cup potato starch
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon shichimi togarashi (Japanese red pepper condiment)
oil for frying
¼ cup mayonnaise
2 tablespoons honey
2 tablespoons sweet chili sauce
1 teaspoon gochujang (Korean hot pepper paste)

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.

Nutrition Facts : Calories 403.6 calories, Carbohydrate 27.3 g, Cholesterol 112.4 mg, Fat 20.8 g, Fiber 0.5 g, Protein 26.7 g, SaturatedFat 3.9 g, Sodium 545.9 mg, Sugar 12.6 g