Bang Bang Chicken Cups Recipes

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 CUPS

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.

JIMMY'S BANG BANG CHICKEN SLIDERS

Steps:

• In a Dutch oven over medium heat, brown chicken in 1 Tbsp. olive oil, about 5 minutes., Meanwhile, stir together ketchup, chili sauce, 1/2 cup honey, water, lime juice and zest, garlic, ginger and pepper. Pour over browned chicken and bring to a boil. Reduce heat to low and cook, covered, stirring occasionally, until chicken is tender, 25-30 minutes. Remove chicken and bring sauce back to a simmer; cook until thick, about 5 minutes. Shred chicken with 2 forks; toss with reduced sauce. , Preheat oven to 375°. Place bottom buns in a greased 13x9-in. baking dish. Place half a slice of cheese on each of the buns; spoon chicken mixture on top of cheese. Top with remaining cheese slices and bun tops. Stir together the remaining olive oil and honey and the pepper flakes. Brush over bun tops. Sprinkle with the coarse salt, if desired., Bake until tops are golden and cheese has melted, 10-15 minutes. Garnish with green onions., For sauce, stir together all ingredients. Serve alongside sliders.

BOOM BANG-A-BANG CHICKEN CUPS

Steps:

• In your smallest pan, gently warm the peanut butter, yogurt, 3 tbsp water, sweet chilli and soy sauce until melted together into a smooth sauce. Set aside and allow to cool.
• Mix the spring onions and chicken into the sauce and season. Chill until the party - keep the lettuce leaves and cucumber under damp kitchen paper.
• To assemble, add a bundle of cucumber to each lettuce leaf cup, plus a spoon of the chicken mixture. Sprinkle with sesame seeds and sit on a big platter for everyone to dig in. Or simply serve a pile of lettuce leaves alongside bowls of chicken and cucumber.