Bang Bang Ji Bang Bang Chicken 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:

• 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.

Steps:

• Slice the green onions lengthwise and into 2-inch pieces, using both the green and white parts. Slice the cucumbers into thin 2-inch sticks. Peel the carrot and cut into thin matchstick strips.
• Heat peanut butter in a bowl over boiling water for 5 minutes and remove from heat. Mix in chili sauce, sugar, soy sauce, sesame oil, vegetable oil, Shaoxing wine, and ginger.
• Poach the chicken for 10-15 minutes in the chicken broth until cooked through. Drain, dry, and shred into bite-size pieces. Mix in the peanut sauce until totally covered and then plate on top of the vegetables.

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.