Cooking With Bibi Aysha
Date: Thursday, 18 December
Recipe of the week:
Bang Bang Chicken
INGREDIENTS:
For the tempura chicken:
-1kg chicken fillets, cubed
-1 large egg, beaten
-1 cup flour
-1 cup cold water
-2 tsp salt
-2 tsp black pepper
-2 tsp dried parsley
Bang Bang Sauce:
-1 cup mayonnaise
-¹/² cup Thai sweet chilli sauce
-2 tblsp Sriracha sauce
-1 tsp honey
Garnish:
-thinly chopped spring onions
-sesame seeds
METHOD:
For the chicken:
1.In a large mixing bowl, add the beaten egg, cold water, dried parsley and seasoning then mix together using a whisk.
2.Now add the flour and mix to form a thin batter.
3.Add the chicken cubes into the batter and mix well.
4.Cover with cling wrap and refrigerate for 20 min.
5.Heat oil over medium heat then deep fry the chicken cubes until golden and lightly crispy.
6.Drain on a paper towel and leave aside.
For the Bang bang sauce
1.In a mixing bowl add the mayonnaise first then the sweet chili sauce and mix well.
2.Now add the Sriracha sauce and honey then mix well. Add more Sriracha sauce if you want it stronger.
TO SERVE:
1.Add some of the Bang bang sauce in a small bowl for dipping.
2.Add the tempura chicken into the remaining sauce and mix until the chicken pieces are coated evenly.
3.Arrange the chicken on a platter with the dipping Bang bang sauce in the centre of the platerr or on the side.
4.Sprinkle spring onions & sesame seeds over the Bang bang chicken and enjoy!
Can be eaten as is or served with Chinese stir fried rice. Bang bang sauce can be used with tempura prawns as well.
