Bang Bang Chicken Wings Recipes

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

BANG BANG CHICKEN WINGS

BANG BANG CHICKEN WINGS image

Categories Chicken

Yield 2-4 people

Number Of Ingredients 12

Ingredients

■2 - 3 lbs chicken wings or drumettes
For the marinade
■3/4 cup ponzu sauce
■1/4 cup soy sauce
■juice of 1 lime
■1 teaspoon ground ginger
■1 teaspoon sriracha
For the wing sauce
■1/2 cup mayonnaise
■1/2 cup sweet Thai chili sauce
■juice of 1/2 lemon
■2 tablespoons sriracha sauce

Steps:

Combine all the marinade ingredients and add to a large Ziploc® freezer bag along with the chicken wings and marinate in the refrigerator for at least a couple of hours or preferably overnight. Remove the wings from the marinade about 30 minutes before you plan to throw them on the grill. Allow the wings to sit at room temperature and discard the marinade. Grease (I use Pam for grills) and preheat the grill to medium heat. Grill wings until done and slightly crispy. Cook them slow so the skin doesn't completely burn. Meanwhile combine the sauce ingredients in a large bowl. When the wings are done, toss them in the sauce to coat evenly. Serve immediately.

AIR FRYER BANG-BANG CHICKEN

Air Fryer Bang-Bang Chicken image

Sweet, spicy, air-fried chicken that's tender on the inside and crunchy on the outside. My version gets a double dose of bang-bang sauce which is sure to please the taste buds. Serve in leafy lettuce wraps if desired.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

1 cup mayonnaise
½ cup sweet chili sauce
2 tablespoons Sriracha sauce
⅓ cup flour
1 pound chicken breast tenderloins, cut into bite-size pieces
1 ½ cups panko bread crumbs
2 green onions, chopped

Steps:

Whisk mayonnaise, sweet chili sauce, and Sriracha together in a large bowl. Spoon out 3/4 cup of the mixture and set aside.
Place flour in a large resealable plastic bag. Add chicken, close bag, and shake to coat. Transfer coated chicken pieces to the large bowl with the mayonnaise mixture and stir to combine.
Place panko bread crumbs in another large plastic resealable bag. Working in batches, drop chicken pieces into bread crumbs, close, and shake to coat.
Preheat an air fryer to 400 degrees F (200 degrees C).
Place as many chicken pieces into the air fryer basket as you can without overcrowding. Cook in the hot air fryer for 10 minutes. Flip and cook 5 additional minutes. Repeat with remaining chicken.
Transfer fried chicken to a large bowl and pour reserved sauce over the top. Sprinkle with green onions and toss to coat. Serve immediately.

Nutrition Facts : Calories 489 calories, Carbohydrate 34.9 g, Cholesterol 60 mg, Fat 32.6 g, Fiber 1.1 g, Protein 20.9 g, SaturatedFat 5.3 g, Sodium 817.7 mg, Sugar 7.1 g

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