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
COPYCAT CHEESECAKE FACTORY BANG BANG CHICKEN & SHRIMP
Make and share this Copycat Cheesecake Factory Bang Bang Chicken & Shrimp recipe from Food.com.
Provided by crosstownsweets
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 31
Steps:
- Chicken and Shrimp:.
- In a sauté pan over medium high heat, add 1 tablespoon of coconut oil and sauté onion, garlic and ginger until soft and golden, about 5 minutes. Add carrots and zucchini and sauté for another 3 minutes. Remove the veggies from the pan and set aside. Add flour to bite-sized pieces of chicken and mix to combine. Sauté the chicken in 1 tablespoon of coconut oil for 3 minutes until golden brown. Add the veggies back to the pan and season with the 1/4 teaspoon of salt and pinch of pepper. Add the curry paste, coconut milk, and vegetable bouillon and bring to a simmer. Add the frozen peas and simmer, stirring often, for 10 minutes.
- In the meantime, prepare the shrimp. Place the beaten egg in one bowl, then the shredded coconut , flour, salt and pepper into another bowl. Dip the shrimp into the beaten egg first, then into the coconut and flour mixture. Sauté shrimp in 2 tablespoons of coconut oil over medium high heat until crispy and golden brown, about 1 to 2 minutes per side depending on the size of your shrimp. Place on top of the chicken and veggies in coconut sauce. Garnish with scallions, peanuts and sesame seeds. Drizzle with peanut sauce.
- Peanut Sauce:.
- Combine all ingredients and serve.
Nutrition Facts : Calories 813.4, Fat 60, SaturatedFat 35.9, Cholesterol 164.3, Sodium 1400.4, Carbohydrate 39.2, Fiber 5.5, Sugar 18, Protein 37.8
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
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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- In a large pot or deep skillet, heat olive oil over medium heat. Add in chicken and cook 2 minutes or until mostly cooked thoroughly.
- Add in zucchini, carrot, and onion and sauté five minutes. Sprinkle in flour and cook another minute.
- Add in chicken stock, salt, and pepper. Bring to boil and reduce to simmer. Liquid won't thicken very much at all--this is normal.
- Stir in coconut milk, peanut butter, sugar, and spices. Simmer 5 minutes. Before serving, stir in heavy cream and peas. Cook another minute to warm peas through and serve over brown rice. Top with peanuts and toasted coconut.
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