Saturday, January 21, 2012

Bang Bang CHICKEN

Although Bang Bang Shrimp is popular, I just didn't have any shrimp in the house at the time I really craved this meal. So I thought, what about Bang Bang Chicken? Interesting. It turned out fabulous! My husband said it was amazing! I take that as high praise too because he will tell me it if it was gross! I have a tendency to over use salt and salty ingredients thus came the recipes dubbed General "Salt's" Chicken, and "Salt" loaf. So yes, he does tell me when recipes do not taste great!






The only thing about this recipe that is difficult is the frying part, so don't over-crowd the oil. I only put in about 8 pieces of chicken per batch into a regular sauce pan and I ended up having to cook each batch about 3 minutes and I stirred the chicken half way through to make sure one side wasn't more brown than the other.


Ingredients
1 lb. boneless, skinless chicken breasts cut into bite-size pieces

For the sauce:
1/2 cup mayonnaise
5 teaspoons chili garlic sauce, such as Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar
Juice of 1/2 lime
2 TBSP cilantro, chopped

For the egg mixture:
1 egg, beaten
1 cup milk

For the breading mixture:
1/2 cup all-purpose flour
1/2 cup breadcrumbs, panko breadcrumbs work best but I just cut up slices of bread and blended them in a food processor to make my own breadcrumbs and when I ran out of bread I mixed in italian dried breadcrumbs that I had in my cabinet
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil

For frying:
8 to 12 cups vegetable oil

Directions 

Combine all ingredients for the sauce in a small bowl; cover and set aside.

Combine beaten egg with milk in shallow bowl; set aside.

Combine flour, breadcrumbs, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.

Bread the chicken by first coating each with the breading mixture. Dip breaded chicken into the egg and milk mixture, and then back into the breading. Arrange the coated chicken on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
Heat oil  to 350 degrees F.

When oil is hot, fry chicken about 3 minutes or until golden brown. Drain on rack or paper towels. I used a paper bag and it worked great.

When all chicken has been fried, drop the chicken into a large bowl. Spoon about 1/4 cup of sauce over chicken and stir gently to coat. Add more sauce depending on your taste. I used it all!

Serve on top of lettuce with a bit of cilantro on top for garnish.

This recipe is adapted from Fake Ginger

3 comments:

  1. How cool!! I've seen it cooked differently before, but I'm going to try this!!! What did you serve this with, or did you just have the bang bang chicken?? The bang bang chicken I've made before had me make a cucumber topping.

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  2. I just served it on top of lettuce, The sauce is so yummy that you don't need anything else. Steve made me make it again last night with shrimp because he loved it so much!

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  3. Amy, this chicken that you made us was BANGIN!!! ;) Miss you guys already!

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