Bang Bang Chicken Salad Recipes

Steps:

• Whisk together milk and egg in a bowl until smooth. Add chicken to egg wash and marinate for 15 minutes. Drain.
• Combine potato starch, flour, salt, pepper, and ground red pepper in a bowl and transfer into a large resealable bag. Add egg-washed chicken pieces and shake until each piece is completely dredged.
• Heat oil in a large skillet to 325 degrees F (165 degrees C).
• Add chicken pieces into the oil in batches, about 5 to 8 pieces at a time, so as not to drop the temperature of the oil. Fry for 90 seconds. Remove to a paper-towel lined plate to drain. Fry remaining chicken pieces.
• Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry another 90 seconds. Remove to a paper-towel lined plate to drain. Fry and drain the remaining chicken. Transfer chicken to a medium bowl.
• Stir mayonnaise, honey, sweet chili sauce, and gochujang together in a small bowl. Toss fried chicken with sauce to coat.

Steps:

• Place the chicken in a small saucepan, pour over enough water to cover and add a handful of chopped scallions.
• Cover and poach the chicken for about six minutes over a low heat.
• Remove the chicken from the pan, and when cool, finely shredded.
• Heat the oil in a wok over a high heat and add the chopped chilies, ginger, toasted sesame seeds, peanut butter, sesame oil, brown sugar and rice wine to the pan.
• Turn down the heat and bring the sauce to a simmer. Cook down for about 1-2 minutes before removing the wok from the heat and leaving the sauce to cool.
• In a large pan of boiling water, blanch the beansprouts for a few seconds, drain and pat dry with a cloth. Mix the beansprouts with the scallions and carrots and divide the salad between four plates.
• Top with the shredded chicken breast and drizzle over the peanut sauce before serving at room temperature.

Steps:

• In large bowl, whisk together mustard, oils, lime juice, ginger and soy sauce. Just before serving, add chicken, cabbage, nuts, mandarin oranges, cilantro and green onions. Toss thoroughly and season to taste with salt and red pepper flakes.
• Serve in leafy bowls if desired.
• PRESENTATION FOR BLIND SERVINGS: Roll 3 tablespoons of salad in a Boston lettuce leaf and use chives to tie both ends like a firecracker.

Steps:

• Toast the peppercorns in a small frying pan until they begin to darken. Remove and cool, then crush with a large pinch of salt using a pestle and mortar. Mix in a bowl with the cucumber. Set aside.
• Put the chicken in a bowl and rub in the oil and five-spice, leaving to marinate for an hour or use straight away. Cook on the barbecue, turning regularly, for 35-40 mins until the juices run clear.
• Whisk together all the ingredients for the sauce until smooth, adding water if needed.
• Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter to share.