Bang Chicken is one of the many famous Chinese dishes that you can find in Chinese restaurants and it is very easy to make. The name bang chicken comes from the way that the meat is tenderized by using a mallet or hammer.
When you bite into this succulent piece of chicken, you will immediately notice the sweet and salty flavors coming from it. It’s a truly amazing treat that is guaranteed to leave anyone craving for more! Bang Chicken is a famous chicken dish from Chinese cooking.
The name bang chicken is based on the way that the meat is prepared using a small stick or claw. Bang chicken is made by first removing the skin of the chicken and then browning it inside a sauce of soy sauce and sesame oil.
After this the chicken is placed into a steamer and set aside to steam. After about 20 minutes in the steamer the chicken gets cooked and is served with its desired sauce.
Bang Chicken is a very tasty and popular chicken dish originated in Chinese restaurant. The name bang chicken comes from the way in which the chicken is tenderized by using a mallet or hammer.
Instead of using the knife, the chef will often use this wooden mallet on the bird to tenderize it. The dish that they serve in Hong Kong is considered a specialty of Chinese cuisine as are many restaurants throughout the world.
Bang Bang ChickenCourse: DinnerCuisine: AmericanDifficulty: Easy
Amazingly crisp chicken bites drizzled with sweet chili mayo – so good, you’ll want to double or triple the recipe!
1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup Panko*
- For the sauce
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
2 teaspoons Frank’s Hot Sauce
- To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
- Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes.
- Transfer to a paper towel-lined plate.
- Serve immediately, drizzled with sweet chili sauce.
- *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.