Chinese Bang Bang Chicken 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

Bang Bang Chicken image

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

Ingredients

1 lb chicken meat (1/2 small chicken or 1 pound of chicken breasts, bone-in)
1 cucumber
salt, as needed, to desalt cucumbers
1 medium carrot
1/2-1 teaspoon roasted sichuan peppercorn (optional)
2 tablespoons sesame seed paste (can substitute chunky peanut butter)
3 tablespoons soy sauce
1 tablespoon rice vinegar (red or black preferred)
1 tablespoon asian sesame seed oil
1 tablespoon granulated sugar
1 -2 tablespoon hot chili oil (optional) or 1 -2 teaspoon chili flakes, both (optional)
1 tablespoon shredded scallion, white part only (green onion, spring onion)

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

CHINESE BANG BANG CHICKEN

Chinese Bang Bang Chicken image

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

Ingredients

1 tablespoon of chopped ginger
1 1/2 kg chicken
3 thinly sliced carrots
1 cup mixed bean sprouts
1 tablespoon oil
1/2 tablespoon sesame oil
1/2 tablespoon sesame seeds
2 crushed hot red chili peppers
1 teaspoon brown sugar
1 tablespoon dry sherry

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

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