Bang Bang Chicken

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Author:

Jules Cavanagh

A super easy family friendly version of Bang Bang Chicken.

Ingredients

Sauce

2 tablespoons Aioli
4 tablespoons sour cream
1 teaspoon Dijon mustard
1/3 cup Thai sweet chili sauce
1 tablespoon Wok sauce
1 teaspoon Ding Dong
1 teaspoon honey

Chicken

600 grams boneless skinless chicken breasts
½ cup flour
1 cup breadcrumbs

To Serve

1 ½ cups medium grain rice uncooked
Coleslaw supermarket packet (without dressing)
2 tablespoons peanuts chopped
1 lemon
Coriander to serve

Directions

In a medium bowl or in a blender mix all the sauce ingredients together until smooth.
Cut the chicken into bite size pieces, add ¼ cup of the sauce into a bowl and stir through the chicken. Refrigerate the chicken while you prepare the rest of the food.
In a large shallow dish mix the breadcrumbs and flour together, pop aside.
Start cooking the rice to the packet instructions.
Heat a fry pan with around 1 cm of canola oil.
Start dipping the marinated chicken into the bread crumbs completely coating the chicken.
Fry the chicken in batches until golden, transfer to a plate lined with paper towels.
Once the rice and chicken have cooked. Serve the rice up on a platter, then chicken and drizzle with the remaining sauce. I like to save a little sauce to stir into my coleslaw.
Sprinkle the chicken with peanuts, coriander and a squeeze of lemon.
Serve with coleslaw.

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Bang Bang Chicken

Name: Bang Bang Chicken
Cuisine: Asian
Ingredients: 2 tablespoons Aioli; 4 tablespoons sour cream; 1 teaspoon Dijon mustard; 1/3 cup Thai sweet chili sauce; 1 tablespoon Wok sauce; 1 teaspoon Ding Dong; 1 teaspoon honey; 600 grams boneless skinless chicken breasts; ½ cup flour; 1 cup breadcrumbs; 1 ½ cups medium grain rice uncooked; Coleslaw supermarket packet (without dressing); 2 tablespoons peanuts chopped; 1 lemon; Coriander to serve

A super easy family friendly version of Bang Bang Chicken.

Filed in: Wok Sauce

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