Chicken Bang Bang Recipes
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
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
AIR FRYER BANG-BANG CHICKEN
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
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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- Second, assemble the plate. Julienne the cucumber and spread it in an even layer on a shallow plate. Now, hammer the chicken with a rolling pin to flatten the meat and break it up into shreds. Layer the chicken on top of the cucumber.
- Third, prepare the sauce. Mix together the following: ½ cup chicken stock (i.e., the cooking water from the chicken), 2 tablespoons light soy sauce, 4 teaspoons Chinese black vinegar, 2 tablespoons sugar, 1½ tablespoons sesame oil, 1 tablespoon chili oil (or to taste), 2 tablespoons toasted sesame seeds, 1 teaspoon ground Sichuan peppercorn, ½ teaspoon salt, and 2 tablespoons finely chopped scallions.
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