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Bang Bang Chicken
Plato principal

Bang Bang Chicken

45 minPara 3Nutri-Score C€€
de @hazaleajone12 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

3 personas
  • chicken breast (diced into large chunks)Carne600 g
  • soy sauceDespensa30 ml
  • ginger pasteDespensa15 g
  • sesame oilDespensa15 ml
  • garlic (minced)Frutas y verduras4 piezas
  • lemon (half for marinade, half for sauce)Frutas y verduras1 pieza
  • egg whiteLácteos1 pieza
  • saltEspecias3 g
  • black pepperEspecias2 g
  • mayonnaiseDespensa90 g
  • sweet chili sauceDespensa90 ml
  • srirachaDespensa90 ml
  • avocado oil (for frying)Despensa60 ml
  • corn starch (for dredging)Despensa80 g
  • white rice (cooked, for serving)Cereales240 g
  • chili pepper flakes (for garnish)Especias3 g
  • chives (chopped, for garnish)Frutas y verduras10 g

por ración

Nutrición

917kcal

Carbohidratos
83 g
Proteínas
48 g
Grasas
43 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Sartén
  • Rejilla de enfriamiento
  • Pinzas de cocina
  • Termómetro de cocina

paso a paso

Preparación

  1. Marinate the chicken

    • Dice the chicken breasts into large chunks and place in a bowl.
    • Season with soy sauce, ginger paste, sesame oil, minced garlic, the juice of half a lemon, egg white, salt and pepper.
    • Mix well and marinate for at least 30 minutes.
    Paso 1

  2. Prepare the bang bang sauce

    • In a bowl, combine equal parts mayonnaise, sweet chili sauce and sriracha.
    • Add the juice of the remaining half lemon and mix until smooth.
    Paso 2

  3. Dredge and fry the chicken

    • Heat avocado oil in a large pan.
    • Dredge the marinated chicken in corn starch.
    • Fry on both sides until golden brown and the internal temperature reaches 165 °F, about 5 to 10 minutes.
    Paso 3

  4. Drain the chicken

    • Place the fried chicken on a wire rack to let the excess oil drip off.
    Paso 4

  5. Coat and serve

    • Toss the chicken in the bang bang sauce until well coated.
    • Serve with a side of white rice.
    • Garnish with chili pepper flakes and chives.
    Paso 5
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