BANG BANG CHICKEN
Amazingly crisp chicken bites drizzled with sweet chili mayo - so good, you'll want to double or triple the recipe!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 13
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.
BANG BANG CHICKEN
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
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
CHICKEN BANG BANG
This is my adaptation of a recipe I found on the BBC website. The preparation can be very therapeutic, there's nothing better at the end of a stressful day then beating the hell out of some innocuous chicken breasts.
Provided by Mirj2338
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 558.5, Fat 28.6, SaturatedFat 7.2, Cholesterol 109, Sodium 765.9, Carbohydrate 31.1, Fiber 2.4, Sugar 8.1, Protein 44.1
BANG BANG CHICKEN
Found online. To add even more flavor to this Szechuan dish, feel free to garnish with toasted sesame seeds before serving.
Provided by Julie Bs Hive
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 203.4, Fat 7, SaturatedFat 1.4, Cholesterol 79.5, Sodium 853.8, Carbohydrate 8.2, Fiber 0.9, Sugar 5.4, Protein 26.4
BANG BANG CHICKEN (SZECHUAN)
This comes from "1000 Classic Recipes for Every Cook". Found on my search for ZWT recipes.
Provided by ddav0962
Categories Chicken
Time 1h35m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring the water to a rolling boil in a wok or large saucepan. Add the chicken pieces, reduce the heat, cover and cook for 30-35 minutes.
- Remove the chicken from the pan and immerse in a bowl of cold water for at least 1 hour to cool it.
- Remove the chicken pieces, drain and dry with paper towels. Take all meat off the bones.
- On a flat surface, pound the chicken with a rolling pin, then tear the meat into shreds with 2 forks. Mix the chicken with the shredded cucumber and arrange in a serving dish.
- To serve, mix together all the sauce ingredients until thoroughly combined and pour over the chicken and cucumber in a serving dish. Sprinkle some sesame seeds and chopped scallions over the sauce.
Nutrition Facts : Calories 73, Fat 4.5, SaturatedFat 0.9, Sodium 548.4, Carbohydrate 6.2, Fiber 1.1, Sugar 3.2, Protein 3.6
CHINESE BANG BANG CHICKEN
Make and share this Chinese Bang Bang Chicken recipe from Food.com.
Provided by BirdyBaker
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the ginger inside the chicken and sprinkle chicken with salt and pepper and half the soy sauce. place in large saucepan and leave for half an hour.
- Pour in water to cover the chicken and bring to a boil. cover and simmer for 1 hour until chicken is cooked, let cool and remove from water.
- Pull the chicken to pieces removing the meat from the bones.Cut meat into nice strips. mix with carrot and been sprouts.
- Heat the sesame and vegetable oils in a pan adding seeds and chilies, stir fry until lightly colored.
- Remove from heat and and stir in the sugar, sherry and remaining soy. pour over the chicken and marinate in fridge overnight.
- Serve cold on a serving dish pouring over any remaining marinade.
Nutrition Facts : Calories 602.2, Fat 40.4, SaturatedFat 10.7, Cholesterol 171.1, Sodium 196.8, Carbohydrate 10.8, Fiber 2.4, Sugar 5.7, Protein 44.4
KICKIN' CHICKEN BAKE
This delicious twist on the chicken & broccoli crescent ring was a contest winner submitted on one of Emeril's Cooking with Kids specials. A little boy named Noah came up with this version, which I tried immediately and loved. I added jalapenos and more garlic to mine. I use leftover rotisserie chicken, skinned and boned or freshly poached chicken breast meat in this. Also NOTE: The original version called for only 1 can of crecsent rolls and made 1 wreath. However, I found there was a lot of filling, enough for 2 wreaths. I made 1 wreath and saved the extra filling to bake as a separate casserole (bake for the same amount of time and serve with crusty rolls on the side).
Provided by HeatherFeather
Categories Chicken
Time 40m
Yield 2 wreaths, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a bowl, combine all ingredients, except the crescent rolls and egg wash.
- IF MAKING INTO A WREATH: Divide crescent rolls into 8 equal triangles.
- Arrange triangles on lightly greased round baking sheet (or pizza stone)in a circle with the skinny pointed ends facing out (like a sun).
- Spoon chicken mixture around the ring, mainly on the wider parts of the dough, leaving the points exposed.Fold the pointed ends over the chicken mixture, pressing the points down to seal (so it now looks like a wreath).
- Brush with egg wash then proceed with the baking instructions.
- IF MAKING AS CASSEROLE:.
- Sprread filling into a lightly greased casserole dish, cover with foil.
- TO BAKE EITHER TYPE: Bake for 25 minutes until golden brown, removing foil from casserole in the last 5 minutes.
Nutrition Facts : Calories 198.1, Fat 9.8, SaturatedFat 4.9, Cholesterol 59.4, Sodium 301.1, Carbohydrate 16.4, Fiber 1.2, Sugar 2.4, Protein 10.6
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