Best Bang Bang Chicken Recipes

BANG BANG CHICKEN

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.

AIR FRYER BANG-BANG CHICKEN

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.

COPYCAT CHEESECAKE FACTORY BANG BANG CHICKEN & SHRIMP

Steps:

• Chicken and Shrimp:.
• In a sauté pan over medium high heat, add 1 tablespoon of coconut oil and sauté onion, garlic and ginger until soft and golden, about 5 minutes. Add carrots and zucchini and sauté for another 3 minutes. Remove the veggies from the pan and set aside. Add flour to bite-sized pieces of chicken and mix to combine. Sauté the chicken in 1 tablespoon of coconut oil for 3 minutes until golden brown. Add the veggies back to the pan and season with the 1/4 teaspoon of salt and pinch of pepper. Add the curry paste, coconut milk, and vegetable bouillon and bring to a simmer. Add the frozen peas and simmer, stirring often, for 10 minutes.
• In the meantime, prepare the shrimp. Place the beaten egg in one bowl, then the shredded coconut , flour, salt and pepper into another bowl. Dip the shrimp into the beaten egg first, then into the coconut and flour mixture. Sauté shrimp in 2 tablespoons of coconut oil over medium high heat until crispy and golden brown, about 1 to 2 minutes per side depending on the size of your shrimp. Place on top of the chicken and veggies in coconut sauce. Garnish with scallions, peanuts and sesame seeds. Drizzle with peanut sauce.
• Peanut Sauce:.
• Combine all ingredients and serve.

BANG BANG SHRIMP OR CHICKEN

Steps:

• Make up sauce. Keep uncovered in refrigerator. Soaked shrimp or chicken in buttermilk 20 minutes. Set hot air fryer to 400 degrees. Drain shrimp or chicken in colander. Prepare flour in a plastic bag. Add chicken or shrimp. Shake to coat. Spray pam on fryer pan. Add flour covered shrimp. Spray shrimp with pam or cooking oil. Fry for 8 minutes. Stir and spray again. Fry for another 8 minutes. Divide chopped lettuce with rice vinegar between 4 small bowls. Toss chicken or shrimp with sauce. Spoon saucey shrimp over lettuce. Garnish with onion.

BANG BANG CHICKEN

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.

JIMMY'S BANG BANG CHICKEN SLIDERS

Steps:

• In a Dutch oven over medium heat, brown chicken in 1 Tbsp. olive oil, about 5 minutes., Meanwhile, stir together ketchup, chili sauce, 1/2 cup honey, water, lime juice and zest, garlic, ginger and pepper. Pour over browned chicken and bring to a boil. Reduce heat to low and cook, covered, stirring occasionally, until chicken is tender, 25-30 minutes. Remove chicken and bring sauce back to a simmer; cook until thick, about 5 minutes. Shred chicken with 2 forks; toss with reduced sauce. , Preheat oven to 375°. Place bottom buns in a greased 13x9-in. baking dish. Place half a slice of cheese on each of the buns; spoon chicken mixture on top of cheese. Top with remaining cheese slices and bun tops. Stir together the remaining olive oil and honey and the pepper flakes. Brush over bun tops. Sprinkle with the coarse salt, if desired., Bake until tops are golden and cheese has melted, 10-15 minutes. Garnish with green onions., For sauce, stir together all ingredients. Serve alongside sliders.

BANG BANG CHICKEN WITH SICHUAN SALAD

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.

HEALTHIER BANG BANG CHICKEN IN THE AIR FRYER

Steps:

• Preheat air fryer to 380 degrees F (190 degrees C).
• Whisk together egg, milk, and hot sauce in a shallow bowl. Combine flour, tapioca starch, salt, garlic, and cumin in a second bowl. Dip chicken pieces first in the egg mixture, then dredge in the dry mix, shaking off excess. Place in batches in the air fryer basket, careful to not overcrowd, and lightly spray chicken with oil.
• Cook, shaking basket after 5 minutes, until chicken is no longer pink in the center and the juices run clear, about 10 minutes per batch.
• Mix together Greek yogurt, sweet chili sauce, and hot sauce in a small bowl. Serve sauce with the chicken.

BANG BANG CHICKEN (SZECHUAN)

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.

KICKIN' BANG BANG CHICKEN #RSC

Steps:

• In a medium size bowl, whisk together dressing, 2 tablespoons of the chili sauce, lemon juice and 2 tablespoons of the chopped chives until well combined. Set aside.
• Combine bread crumbs, seasoning mix, 2 tablespoons of the chopped chives, lemon zest and 1/4 teaspoon pepper in the bowl of a food processor. Blend until well combined; transfer to a shallow dish.
• Pat chicken dry with paper towels and lightly season with salt and pepper to taste. Place cornstarch in a shallow dish. Whisk the eggs, remaining 2 tablespoons hot sauce, and water in a medium bowl until blended. Dredge chicken in cornstarch, shaking lightly to remove excess. Dip chicken into egg mixture, letting excess liquid drain back into bowl, and then roll in the bread crumb mixture, turning to coat completely.
• Heat oil to 350 degrees Fahrenheit in a large non-stick skillet over medium heat. Working in batches, carefully place chicken in oil and cook until golden, crisp and no longer pink in the center; about 5 minutes per side. Drain chicken on large pan lined with paper towels. Place on serving platter, drizzle with 2-3 tablespoons of the sauce and garnish with chopped chives. Serve with remaining sauce for drizzling and dipping.

BANG BANG CHICKEN CUPS

Steps:

• Put the peanut butter in a small bowl and stir in 3 tbsp of just-boiled water until smooth. Add the chilli sauce and lime juice, and mix well.
• Cut the chicken breasts into thin slices and place on a board with the bowl of peanut sauce. Put the lettuce leaves, spring onions, cucumber and carrot in separate piles alongside.
• Put slices of chicken into the lettuce leaves, then top with the vegetables and peanut sauce.

BANG BANG CHICKEN WINGS

Steps:

• Combine all the marinade ingredients and add to a large Ziploc® freezer bag along with the chicken wings and marinate in the refrigerator for at least a couple of hours or preferably overnight. Remove the wings from the marinade about 30 minutes before you plan to throw them on the grill. Allow the wings to sit at room temperature and discard the marinade. Grease (I use Pam for grills) and preheat the grill to medium heat. Grill wings until done and slightly crispy. Cook them slow so the skin doesn't completely burn. Meanwhile combine the sauce ingredients in a large bowl. When the wings are done, toss them in the sauce to coat evenly. Serve immediately.

BANG BANG CHICKEN & VEGETABLE NOODLES

Steps:

• Bring a large pan of seasoned water to a simmer, add the chicken breasts and lower the heat to a gentle simmer. Poach for 8-10 mins or until the chicken is cooked through - test by cutting in half through the thickest part. Transfer to a plate to cool down while you prepare the noodles.
• Using a spiralizer fitted with the thicker noodle setting (or a julienne peeler), turn the courgettes and carrots into curly noodles. Tip them into a bowl with the spring onions, beansprouts and soya beans.
• In another bowl, mash the peanut butter and soy sauce together to loosen the peanut butter, then whisk in the chilli sauce, sesame oil, lime zest and juice, and 1 tbsp water. When the chicken is cool enough to handle, use two forks to shred it. Add to the vegetables, drizzle over the dressing and gently toss everything together until well coated. Transfer to a platter and scatter over the peanuts and chilli (if using). Leftovers will make a great packed lunch.

CHICKEN WITH A BANG

Steps:

• In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Using a rolling pin wrapped in plastic, pound out chicken breasts to about 1/2 inch in thickness. In the center of the breast place 2 or 3 slices of jalapeno and 3 tablespoons of cheese. Roll chicken up from the narrowest point to the widest. Wrap with 2 slices of bacon and secure with toothpicks.
• Heat oil and black pepper in a deep skillet over medium high heat. Cook chicken wraps until they begin to brown. Reduce heat, cover and cook an additional 10 to 15 minutes, checking periodically, until chicken is no longer pink inside. Remove chicken from heat, cover and set aside.
• Return skillet to medium high heat. To the drippings add flour, stirring to remove any lumps. Slowly add wine, stirring constantly until sauce thickens. Remove from heat.
• In a small bowl combine red bell pepper and corn.
• Place a medium sized mound of rice in the center of a plate. Tuck a few blue corn chips along the edge of the rice. Place chicken on rice, spoon sauce over chicken and sprinkle with 3 tablespoons of red pepper and corn mixture.

COCONUT CHICKEN (CLONE OF CHEESECAKE FACTORY'S BANG BANG CHICKEN

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken and cook 5 minutes per side or until browned and no longer pink in the center. Remove chicken to a plate and set aside.
• Heat the broth in the same skillet. Add onion, garlic, cilantro, ginger, lemon zest, cumin and turmeric and cook for 5 minutes or until the onion is tender but not browned. Stir in coconut milk, nuts, sugar, red pepper and shrimp. Return the chicken to the skillet, cover and simmer for 10 minutes or until the chicken is heated through.
• Remove the chicken and shrimp to a plate and keep warm. DO NOT discard the sauce in the pan.
• In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1 cup. Evenly divide the chicken and shrimp among 4 plates.
• Top with sauce and garnish with green onion.

BOOM BANG-A-BANG CHICKEN CUPS

Steps:

• In your smallest pan, gently warm the peanut butter, yogurt, 3 tbsp water, sweet chilli and soy sauce until melted together into a smooth sauce. Set aside and allow to cool.
• Mix the spring onions and chicken into the sauce and season. Chill until the party - keep the lettuce leaves and cucumber under damp kitchen paper.
• To assemble, add a bundle of cucumber to each lettuce leaf cup, plus a spoon of the chicken mixture. Sprinkle with sesame seeds and sit on a big platter for everyone to dig in. Or simply serve a pile of lettuce leaves alongside bowls of chicken and cucumber.

CHINESE BANG BANG CHICKEN

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.

BANG, BANG CHICKEN SALAD

Steps:

• In large bowl, whisk together mustard, oils, lime juice, ginger and soy sauce. Just before serving, add chicken, cabbage, nuts, mandarin oranges, cilantro and green onions. Toss thoroughly and season to taste with salt and red pepper flakes.
• Serve in leafy bowls if desired.
• PRESENTATION FOR BLIND SERVINGS: Roll 3 tablespoons of salad in a Boston lettuce leaf and use chives to tie both ends like a firecracker.

BANG BANG CHICKEN

Steps:

• 1. In a medium bowl: mix the flour,cornstarch, garlic powder,paprika, salt and pepper. Add the hot sauce, egg, and milk and whisk until you have a smooth batter. Add the chicken pieces to the bowl, toss to make sure each piece is coated in the batter and set aside.
• 2. Preheat oven to 400 degrees. In a seperate bowl add about a cup of Panko breadcrumbs. Coat each piece of chicken with breadcrumbs, adding more breadcrumbs as necessary.
• 3. Place coated chicken on a baking sheet and bake for 15 mins, flip over and bake the opposite side for 15 mins. While chicken is baking, mix the ingredients for the sauce together and refrigerate until ready for serving. This is also the time to make rice if you are going to serve the chicken with rice :) Take chicken from oven and sprinkle with sauce, serve over rice if desired. Enjoy!

CHICKEN BANG BANG

Steps:

• Beat the chicken breasts with a rolling pin to loosen the fibres.
• Shred the chicken with two forks.
• Pour very hot water over the noodles and soak for 5 minutes.
• In a food processor, blend the garlic, coriander, peanut butter, soy sauce, honey, chilli oil, vinegar and sherry and blend until smooth.
• Divide noodles between four serving plates, top with cucumber strips, then the chicken.
• Drizzle with peanut sauce without smothering it.
• Garnish with extra coriander leaves and serve.