Bang Bang Ji 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 JI (BANG BANG CHICKEN)

Bang Bang Ji (Bang Bang Chicken) image

A wooden cudgel called a bang is used to loosen the fibers of the chicken, hence the rather peculiar sounding name. "Bang" is also a slang for fantastic in Mandarin. This recipe is from a restaurant in Chengdu, Sichuan Province, China

Provided by Member 610488

Categories Lunch/Snacks

Time 35m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

3 green onions
1 cucumber
1 medium carrot
3 chicken breasts
1 pint chicken broth
1/2 cup creamy peanut butter
3 teaspoons chili sauce
2 teaspoons brown sugar
1 teaspoon light soy sauce
2 tablespoons sesame oil
1 tablespoon vegetable oil
1 tablespoon shaoxing wine
1 tablespoon ginger, finely chopped
1 teaspoon sichuan peppercorn, cracked (use pepper mill or spice grinder)

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.

Nutrition Facts : Calories 1054.8, Fat 74.8, SaturatedFat 15.9, Cholesterol 139.2, Sodium 1478.6, Carbohydrate 32.7, Fiber 7.3, Sugar 16.6, Protein 69

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