Bang Bang Chicken

By • September 26, 2014 1 Comments

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Author Notes: So no, as you may have spotted, this is a long way from authentic ‘Bang Bang Chicken’, originally named for the sound the knives made preparing the chicken. Traditionally a street food dish, the chicken is not normally breaded and often served cold with hot sauce poured on top.

However my first encounter with Bang Bang Chicken came when walking through Camden on my way to a gig (I know, it’s hard to imagine me doing that), when all of a sudden I was accosted by an Asian street food vendor thrusting out a piece of chicken between chopsticks and insisting that “I WANT BANG BANG CHICKEN!!”. Well, turns out he was right, I did. The piece of crispy peanutty chicken I gingerly took from him out of fear was delicious and I promptly bought a whole dish including noodle salad, which I have tried to recreate here.
Jasmine Mills


Serves 2

For the chicken

  • 2 tablespoons crunchy peanut butter
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons hot sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice Mirin
  • 1 tablespoon white wine vinegar
  • 1 egg
  • 1 chicken breast, chopped into 2cm pieces
  • 200 grams Panko breadcrumbs
  • 2-3 tablespoons flavourless, colourless oil (like sunflower or vegetable)

For the noodle salad

  • 1 tablespoon sesame oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice Mirin
  • 1 tablespoon fish sauce (nam pla)
  • 1 tablespoon soy sauce
  • 1/2 juice of half a lime, plus lime slices to serve
  • 1 teaspoon sesame seeds
  • 200 grams pre-prepared stir fry vegetables
  • 150 grams ‘ready-to-wok’ pre-cooked egg noodles
  • 1 tablespoon honey roasted cashew nuts, roughly chopped
  1. Put all the ingredients for the chicken from the peanut butter to the egg into a mixing bowl and whisk together. Stir through the chicken pieces and allow to soak for 10-15 minutes (or prepare in advance, cover with cling film and leave in the fridge overnight)
  2. Remove the chicken pieces from the marinade, shake off any excess liquid and toss in breadcrumbs. Heat the oil in a large frying pan over a high heat. Shake off any excess breadcrumbs and fry the chicken pieces in the oil until golden brown, you may need to do this in batches. Place the fried chicken on a baking tray, drizzle with any of the remaining marinade and bake in the oven for 15 minutes
  3. For the noodle salad, whisk all the ingredients from the sesame oil to the lime juice together in a small mixing bowl. In a large frying pan over high heat, fry the sesame seeds for about 1 minute. Add the vegetables, noodles and sauce mixture and fry hard for a coupe of minutes. I like it once the noodles and veg start to catch a bit of colour
  4. Divide the noodles evenly between two dishes. Top with the cooked chicken pieces, scatter with the cashew nuts and serve with slices of lime

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