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Bang Bang Chicken

ARANYAKA's picture
Bang bang chicken is originally called as Bon Bon Chicken, this popular Szechwan dish is made with Sesame and Peanut Butter. The name was supposed to be raised by the sound made by street wanders while cutting the chicken into pieces.
Ingredients
  Chili oil 2 Teaspoon (Curry Sauce)
  Onion 1⁄4 Cup (4 tbs), minced (Curry Sauce)
  Garlic 2 Tablespoon, minced (Curry Sauce)
  Ginger 2 Teaspoon, minced (Curry Sauce)
  Chicken broth 1 Cup (16 tbs) (Curry Sauce)
  Ground cumin 1⁄2 Teaspoon (Curry Sauce)
  Ground coriander 1⁄2 Teaspoon (Curry Sauce)
  Chilli powder 1⁄2 Teaspoon (Curry Sauce)
  Salt 1⁄4 Teaspoon (Curry Sauce)
  Ground black pepper 1⁄4 Teaspoon (Curry Sauce)
  Ground mace 1⁄4 Teaspoon
  Turmeric 1⁄4 Teaspoon (Curry Sauce)
  Coconut milk 1 Cup (16 tbs) (Curry Sauce)
  Creamy peanut butter 1⁄4 Cup (4 tbs)
  Water 2 Tablespoon
  Sugar 4 Teaspoon
  Soy sauce 1 Tablespoon
  Rice vinegar 1 Teaspoon
  Lime juice 1 Teaspoon
  Sesame oil 1 Teaspoon
  Carrots 2 Medium, cut lengthwise
  Zucchini 1 Small, cut lengthwise
  Peas 1⁄2 Cup (8 tbs)
  Chicken breast fillets 2
  Raw shrimp 16 Large, shelled
  Corn starch 2 Tablespoon
  Oil 30 Milliliter
  Cooked white rice 4 Cup (64 tbs)
  Flaked coconut 1⁄4 Cup (4 tbs) (Garnish:)
  Coriander leaves 1⁄4 Cup (4 tbs) (Garnish:)
  Chopped peanuts 2 Tablespoon
  Green onions 2 , coarsely chopped
Directions

Curry sauce:
1.Heat the chili oil in a large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté until golden brown then add the chicken broth.
2.Add cumin, coriander, chili powder, salt, black pepper, and turmeric and stir well. Simmer for 3 minutes then add the coconut milk.
3.Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken.
4.Add the carrots and zucchini, and the peas. Simmer mixture for 7 minutes or until carrots become tender.

Peanut sauce :
1.Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat.
2.Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
Chicken and Shrimp:
1.Cut the chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat the oil in a large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks.
2.Add the shrimp to the pan. Cook the shrimp and chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain.
For garnish:
1. Toast the flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn't get too dark. After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool.
Set the plate:
1.Build the plates by filling a soup bowl with 1 cup of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate.
2. Arrange an equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice.
3.Drizzle peanut sauce over the dish concentrating most of it on the rice.
4.Sprinkle chopped coriander leaves,green onions and chopped peanuts over the center of the rice.
5.Sprinkle toasted coconut over the chicken and shrimp and serve it up.

Note:
**Instead of Zucchini can use Cucumber too
**Instead of roasting coconut in the oven you can fry it.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Ingredient: 
Chicken
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
2
Story
This dish is served in a restaurant called Cheesecake Factory.I liked this dish and tried it at home.It came out really well ,though I still feel there is something else missing in this dish.Anyway try it out and let me know what you think about this dish. I have written few other recipes which I try at home at www.pedhakka.blogspot.com.Feel free to post in your comments.
Subtitle: 
Bang Bang Chicken

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5 Comments

Ms.Boudreaux's picture
Thanks *so* much for posting this recipe, Aranyaka! Perhaps the 'missing ingredient' you seek is for this recipe is nam pla/fish sauce (possibly 1 - 2 tbsps, or per taste).... "The craft of questions, the craft of stories, the craft of the hands - all these are the making of something, and that something is soul. Anytime we feed soul, it guarantees increase." -- Clarissa Pinkola Estes, Ph.D.
Ganesh.Dutta's picture
looking absolutely delicious but why this called bang bang chicken?
ARANYAKA's picture
Thanks Ms. Boudreaux .
ARANYAKA's picture
Bang bang chicken is originally called as Bon Bon Chicken, this popular Szechwan dish is made with Sesame and Peanut Butter. The name was supposed to be raised by the sound made by street wanders while cutting the chicken into pieces.
Jayashree's picture
looks yummy