Bang Bang Chicken

It's a type of Asian street food consisting of crispy, lightly spiced fried chicken and a dipping sauce that mixes mayonnaise and sweet chili.

Traditionally, bang bang chicken uses chicken that has been tenderized with a mallet.

It originated as a popular street food in the Sichuan province of China. Some foodie fanatics have traced it back to the town of Hang Yang Ba, where it's thought to have been invented in the early 20th century.

The story goes that Bang Bang chicken was discovered by a talented and rather curious chef who got bored of making soups. The art of soup mixing was a very honourable talent.

This chef found a way to use chicken in a way that made the broth more powerful and intense in flavour. So, he cut the entire chicken into thin pieces. This was also advantageous, as chicken was an expensive commodity back then. This way, it could be sold per piece.

After a while, his new soup with chicken slices became popular. The chef cut the chicken into even thin slices by beating the chicken first with a stick.

Back then and today, bang bang chicken was known as bon bon chicken and remains a prevalent dish in China.

A popular myth says that the name bang bang comes from the sound of tenderizing the meat by pounding it.

That's a cool explanation, but it's not true! The real reason for the name 'bang bang chicken' is that it's named after the Chinese word for stick, bàng. This refers to the wooden stick traditionally used to tenderize the meat.

The best way to beat chicken breast is with a mallet. Make sure you spread the chicken on a hard or wooden surface. Don’t use plastic or tin foil underneath. The mallet will tear these easily.

Spread the chicken evenly, and start applying pressure with the mallet. Beat the chicken breast until you get an even thickness. Double-check for inconsistencies.

Haven’t you got a mallet at home? Not a problem. This time, you can use plastic. First, find a skillet in your kitchen. Wrap the bottom half. Then, place the chicken breast on an even surface and cover it with plastic. Finally, smack the chicken until you get your desired result.

It's a thick red chilli paste from Korea. It's like a mesmerizing mix of sriracha and miso, a blend of heat, richness, and sweetness that tastes wonderful.

Yes, you can. It won't be as crispy as frying the chicken in hot oil, but you can cook bang-bang chicken in an air fryer.

Short-Term Storage: Place the chicken in an airtight container or wrap it tightly with plastic or aluminum foil. Store in the refrigerator for up to 3-4 days.

Sauce: Store the Bang Bang sauce in a separate airtight container in the refrigerator. It should also last 3-4 days.

Cooling: Allow the cooked chicken to cool to room temperature before storing. This prevents condensation inside the container, which can make the chicken soggy.

Freeze Separately: If you need to store the chicken for longer, it can be frozen. Freeze the chicken and sauce in separate airtight containers or freezer bags.

Label and Date: Mark the date on the containers or bags to track how long they have been in the freezer.

Freezer Life: The chicken can last up to 2-3 months in the freezer. However, consuming it within a month is recommended for the best quality.

Refrigerated Chicken: Reheat in an oven or toaster oven at 375°F (190°C) until heated. This helps to maintain crispiness. Microwaving is not recommended as it can make the coating soggy.

Frozen Chicken: Thaw overnight in the refrigerator before reheating. You can use the microwave's defrost setting for a quick thaw, but please be careful not to start cooking it.

Sauce: Let the spicy sauce come to room temperature, or gently warm it in a microwave if it's too thick after refrigeration.