recipe for bang bang chicken please?

Question

a good recipe for the Chinese dish bang bang chicken please.

Answer 1

Bang Bang Chicken

9 oz (250g) chicken breasts and thighs 1 tbsp mushroom soy sauce (or
substitute superior soy sauce)
1 tsp. scallions, shredded 1/8 tsp. ground Sichuan Peppercorn
1 tsp. sesame paste 1/2 tsp. sesame oil
2 tsp. chili (chilli) oil 1/2 tsp. sesame oil
1tsp sugar

Poach the chicken in boiling water to cover for 10 minutes, or until cooked.
Remove, drain, and let cool. Beat the skin side lightly to
loosen the fibers with a bang (in Chinese, a wooden stick) or a wooden rolling
pin. Peel off the skin and tear the meat into long
strips with your fingers. You may cut the skin into strips also. Arrange the
chicken strips in a dish a sprinkle with the scallions
shreds. Mix together the sesame paste, chili oil, sugar, soy

Answer 2

Bang Bang Salad Dressing

2 tsp. peanut oil
3 tbs. smooth peanut butter
2 tbs. Chinese chili bean sauce
1 tbs. superfine sugar
1 tbs. light soy sauce
1 1/2 tbs. Chinese black vinegar (substitute Lea & Perrins Worcestershire Sauce )
2 tbs. water

A blend of chili and fermented broad beans, so called Toban Djan, not likely to be available. Get to an Asian grocery store. Look at the labels carefully, it's easy to accidentally pick up "bean sauce", which does not taste the same.

For the salad:
3 c. cold shredded chicken (About 4-5 half breasts)
1 medium head of iceberg lettuce (6 cups finely shredded)
1/2 c. fresh cilantro (chopped)
1/2 c. fresh mint (chopped)
4 oz. cucumber
4 scallions
1 teaspoon toasted sesame seeds

To make the dressing: heat the oil in a small saucepan to release the peanut flavor. Let it cool and pour it into a medium sized bowl. While it is cooling, put the saucepan back on a low temperature burner, with whatever peanut oil remains, and add the sesames to toast them to a golden brown color. Cool the toasted sesames on a plate and store in an airtight container or plastic bag. Now that the oil is cool, you can add all of the other dressing ingredients (not the toasted sesames!) and stir or whisk it until it is smooth. Refrigerate. Will still be good for at least a week.

Bake the chicken breasts until they are full cooked. Let them cool. Then use the back of a fork to shred them. Toss in a small bowl with 4-5 tbs. of the Bang Bang dressing and store until ready to serve the salad.

Arrange the shredded lettuce over the base of a large flat plate, or in a deep and wide salad bowl. Sprinkle chopped cilantro and mint everywhere. Drip 4-5 tablespoons of the Bang Bang dressing over the lettuce and herbs. Place the shredded chicken mix as a row up the center of the lettuce and herb mix. Peel, seed and chop up the cucumber into matchstick sized pieces. Prepare the scallions by removing most of the bland green part and the roots at the white end. Then slice each scallion in half, the long way, and slice again and again until you have shreds of white scallion. Spread scallions and cucumbers over the salad. Drizzle the remaining dressing over the salad and sprinkle with toasted sesame seeds.

Answer 3

To add even more flavor to this Szechuan dish, feel free to garnish with toasted sesame seeds before serving. Bang Bang Chicken serves 4
INGREDIENTS:
1 pound chicken meat (1/2 small chicken or 1 pound of chicken breasts, bone-in)
1 cucumber
Salt, as needed, to desalt cucumbers
1 medium carrot
1/2 - 1 teaspoon roasted Sichuan peppercorn, optional
Sauce:
2 tablespoons sesame seed paste (can substitute chunky peanut butter)
3 tablespoons soy sauce
1 tablespoon rice vinegar, red or black if possible
1 tablespoon Asian sesame seed oil
1 tablespoon granulated sugar
1 - 2 tablespoons hot chili oil, or 1 - 2 teaspoons chili flakes, both optional
1 tablespoon shredded scallion (green onion, spring onion), white part only
PREPARATION:
1. 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. 2.Debone the chicken and cut into small strips as close to the size and thickness of matchsticks as possible

3. Peel the cucumber, and cut into slices to match the chicken. Peel the carrot and cut into thin matchstick strips.
4. 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.
5. 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.

Answer 4

INGREDIENTS:
1 pound chicken meat (1/2 small chicken or 1 pound of chicken breasts, bone-in)
1 cucumber
Salt, as needed, to desalt cucumbers
1 medium carrot
1/2 - 1 teaspoon roasted Sichuan peppercorn, optional
Sauce:
2 tablespoons sesame seed paste (can substitute chunky peanut butter)
3 tablespoons soy sauce
1 tablespoon rice vinegar, red or black if possible
1 tablespoon Asian sesame seed oil
1 tablespoon granulated sugar
1 - 2 tablespoons hot chili oil, or 1 - 2 teaspoons chili flakes, both optional
1 tablespoon shredded spring onion, white part only
PREPARATION:
1. 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.
2. Debone the chicken and cut into small strips as close to the size and thickness of matchsticks as possible.
3. Peel the cucumber, and cut into slices to match the chicken. Peel the carrot and cut into thin matchstick strips.
4. 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.
5. 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 spring onion.

Answer 5

Try the following

Bang bang chicken
2 shallots, finely sliced
35g/1¼oz chopped fresh coriander
1 cooked chicken breast, shredded
½ lime, juice only
1 garlic clove, crushed
1 tsp sesame oil
1 tsp soy sauce
25g/1oz cashews, toasted
1 tbsp vegetable oil
2 pak choi leaves, shredded
1 lime, halved, to garnish

Method
1. Mix the shallots, coriander and chicken breast in a bowl.
2. In a mini blender, blend the lime juice, garlic, sesame oil, soy sauce and toasted cashews.
3. Place into a frying pan and cook gently until golden. Toss the sauce with the chicken salad.
4. Heat the vegetable oil in a wok and stir fry the pak choi for one minute.
5. To serve, pour the warm salad onto the pak choi leaves on a large plate and garnish with lime halves.

or Chicken bang bang
750g/1lb 10oz cooked chicken
70g/3oz Chinese glass noodles, broken into small pieces
3 cloves garlic, lightly smashed
1 small bunch coriander
85g/3½oz smooth peanut butter
2 tbsp light soy sauce
1 tbsp clear honey
1 tsp chilli oil
1 tbsp rice vinegar
1 tsp dry sherry
1 cucumber, peeled, seeded and cut into thin shreds

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

Answer 6

Bang some roasted peanuts and some Tilly(Sesame seeds) in pastle and morter, blend it with peanut oil, any other seasoning you like and few drops of Til (Sesame) oil. Add finely chopped cilantro, Chinese rice wine and light soya sauce. Little sugar if you like it sweet. Serve it with boiled chicken prepared in salad form with other salad items like shreds of cucumber, lettuce, carrots and spring onion. Bang the dish on table to serve.

Answer 7

candy & bitter hen 3 boneless skinless hen breast sesame seeds (non-obligatory) a million eco-friendly bell pepper (julienned) a million clove of garlic (chopped) 2 a million/2 tbsp. of coconut oil a million jar of l. a. Choy candy and bitter sauce cube hen into needed chuncks; set aside. warmth oil until eventually melted over low warmth. upload sesame seeds and chopped garlic, stir to combine collectively, take place warmth to med-hi, and upload hen. Stir fry until eventually hen is carefully cooked, then upload bell pepper and candy and bitter sauce. Stir and turn down warmth to low. conceal and simmer for approximately 10 minutes until eventually bell pepper is comfortable and delicate.

Answer 8

i use quite an easy recipe, not sure of quantities though, mix salad cream, smooth peanut butter, Tabasco sauce and white vinegar.
hope it works took me a bit of time to get it right you just have to play a bit

Answer 9

http://food.itv.com/cooks/main.php?section=recipes_selected&recipe_id=414

here a link that i used to make it and was pretty tasty

Answer 10

oooh sounds delicious i am going to try that thank you