Bang Bang Chicken Szechuan Recipes

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.

Steps:

• Toast the peppercorns in a small frying pan until they begin to darken. Remove and cool, then crush with a large pinch of salt using a pestle and mortar. Mix in a bowl with the cucumber. Set aside.
• Put the chicken in a bowl and rub in the oil and five-spice, leaving to marinate for an hour or use straight away. Cook on the barbecue, turning regularly, for 35-40 mins until the juices run clear.
• Whisk together all the ingredients for the sauce until smooth, adding water if needed.
• Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter to share.

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.

Steps:

• Bring the water to a rolling boil in a wok or large saucepan. Add the chicken pieces, reduce the heat, cover and cook for 30-35 minutes.
• Remove the chicken from the pan and immerse in a bowl of cold water for at least 1 hour to cool it.
• Remove the chicken pieces, drain and dry with paper towels. Take all meat off the bones.
• On a flat surface, pound the chicken with a rolling pin, then tear the meat into shreds with 2 forks. Mix the chicken with the shredded cucumber and arrange in a serving dish.
• To serve, mix together all the sauce ingredients until thoroughly combined and pour over the chicken and cucumber in a serving dish. Sprinkle some sesame seeds and chopped scallions over the sauce.