Bang Bang Chicken
Bang Bang Chicken
Ingredients
For the Chicken
- 500 g chicken breast
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, (or mirin)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 tablespoon oil
- 1 egg white
- 2 tablespoons cornstarch
For the Sauce
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons black vinegar
- 2 tablespoons chili oil
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon Sichuan peppercorn powder
- 1/4 cup hot water
For the Batter
- 1 cup plain flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 cup cold water
Other
- Panko breadcrumbs, as needed
- oil, for frying
- cucumber, shredded, for serving
- spring onion, chopped, for garnish
Instructions
- 1
Cut the 500g chicken breast into strips against the grain. Tenderize the chicken strips by scoring them with the back of a knife.
⏱️ 5 min
- 2
Place the chicken in a bowl and marinate with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine (or mirin), 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon white pepper, 1 tablespoon oil, 1 egg white, and 2 tablespoons cornstarch. Mix all ingredients thoroughly until well combined.
⏱️ 5 min
- 3
In a separate bowl, combine 2 tablespoons peanut butter, 2 tablespoons soy sauce, 2 tablespoons black vinegar, 2 tablespoons chili oil, 1 tablespoon sugar, 1 tablespoon sesame oil, 2 minced cloves of garlic, and 1/2 teaspoon Sichuan peppercorn powder. Add 1/4 cup hot water to the mixture and mix well until the sauce is smooth and creamy.
⏱️ 5 min
- 4
In another bowl, prepare the batter by combining 1 cup plain flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon white pepper, and 1/2 cup cold water. Mix until a smooth batter is formed.
⏱️ 5 min
- 5
Dip each marinated chicken strip into the prepared batter, ensuring it's fully coated. Then, coat each battered chicken strip generously with Panko breadcrumbs.
⏱️ 5 min
- 6
Heat oil in a pan to 170°C (340°F). Carefully place the breaded chicken strips into the hot oil. Fry until the chicken is golden brown and crispy. Remove the fried chicken from the oil and place it on a wire rack to drain excess oil.
⏱️ 15 min•🌡️ 170
- 7
Arrange shredded cucumber on a serving plate. Place the crispy fried chicken strips on top of the cucumber. Drizzle the prepared bang bang sauce generously over the chicken. Garnish with chopped spring onion before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bang Bang Chicken
For the Chicken
- 500 g chicken breast
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, (or mirin)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 tablespoon oil
- 1 egg white
- 2 tablespoons cornstarch
For the Sauce
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons black vinegar
- 2 tablespoons chili oil
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon Sichuan peppercorn powder
- 1/4 cup hot water
For the Batter
- 1 cup plain flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 cup cold water
Other
- Panko breadcrumbs, as needed
- oil, for frying
- cucumber, shredded, for serving
- spring onion, chopped, for garnish
Instructions
- 1
Cut the 500g chicken breast into strips against the grain. Tenderize the chicken strips by scoring them with the back of a knife.
⏱️ 5 min - 2
Place the chicken in a bowl and marinate with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine (or mirin), 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon white pepper, 1 tablespoon oil, 1 egg white, and 2 tablespoons cornstarch. Mix all ingredients thoroughly until well combined.
⏱️ 5 min - 3
In a separate bowl, combine 2 tablespoons peanut butter, 2 tablespoons soy sauce, 2 tablespoons black vinegar, 2 tablespoons chili oil, 1 tablespoon sugar, 1 tablespoon sesame oil, 2 minced cloves of garlic, and 1/2 teaspoon Sichuan peppercorn powder. Add 1/4 cup hot water to the mixture and mix well until the sauce is smooth and creamy.
⏱️ 5 min - 4
In another bowl, prepare the batter by combining 1 cup plain flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon white pepper, and 1/2 cup cold water. Mix until a smooth batter is formed.
⏱️ 5 min - 5
Dip each marinated chicken strip into the prepared batter, ensuring it's fully coated. Then, coat each battered chicken strip generously with Panko breadcrumbs.
⏱️ 5 min - 6
Heat oil in a pan to 170°C (340°F). Carefully place the breaded chicken strips into the hot oil. Fry until the chicken is golden brown and crispy. Remove the fried chicken from the oil and place it on a wire rack to drain excess oil.
⏱️ 15 min•🌡️ 170 - 7
Arrange shredded cucumber on a serving plate. Place the crispy fried chicken strips on top of the cucumber. Drizzle the prepared bang bang sauce generously over the chicken. Garnish with chopped spring onion before serving.
⏱️ 5 min