Bang Bang Chicken 3
Ingredients
1 lb chicken breast, cut into roughly 3cm cubes
1 1/2 cups plain flour
vegetable oil for frying
Marinade:
2 tbsp light soy sauce
1 tbsp Chinese Shaoxing wine or chicken stock
1 egg white, lightly whisked
Sauce:
1/2 cup mayonnaise
1/4 cup store bought or Homemade Thai Sweet Chili Sauce
1/2 teaspoon sesame oil
1/2 teaspoon rice vinegar (or white vinegar)
1/2 teaspoon sugar
1 teaspoon store bought or Homemade Thai Sriracha Sauce or store bought or Homemade Chilli Oil (to taste)
1 teaspoon light soy sauce (or fish sauce)
Directions
In a large bowl, place chicken and marinade ingredients. Mix thoroughly to break up the egg white. Allow to marinate for 10-20 minutes.
In another bowl add the mayonnaise, Thai sweet chili sauce, sesame oil, vinegar, sugar, and Sriracha or Chilli Oil, soy sauce and stir. Set aside.
Place the flour in a large tray or bowl. Add the chicken pieces and the marinade and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating.
Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles. Shake excess flour from the chicken pieces. Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper.
After all the chicken has been cooked and drained, place in a large bowl and toss with some of the sauce, reserving some of the sauce for serving.
Serve with Jasmine rice.
