Bang Bang Chicken Vegetable Noodles Recipes

BANG BANG CHICKEN

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.

BANG BANG CHICKEN & VEGETABLE NOODLES

Steps:

• Bring a large pan of seasoned water to a simmer, add the chicken breasts and lower the heat to a gentle simmer. Poach for 8-10 mins or until the chicken is cooked through - test by cutting in half through the thickest part. Transfer to a plate to cool down while you prepare the noodles.
• Using a spiralizer fitted with the thicker noodle setting (or a julienne peeler), turn the courgettes and carrots into curly noodles. Tip them into a bowl with the spring onions, beansprouts and soya beans.
• In another bowl, mash the peanut butter and soy sauce together to loosen the peanut butter, then whisk in the chilli sauce, sesame oil, lime zest and juice, and 1 tbsp water. When the chicken is cool enough to handle, use two forks to shred it. Add to the vegetables, drizzle over the dressing and gently toss everything together until well coated. Transfer to a platter and scatter over the peanuts and chilli (if using). Leftovers will make a great packed lunch.

SLIMMING WORLD'S BANG BANG CHICKEN NOODLE SALAD RECIPE

Steps:

• Prepare the rice noodles according to the packet instructions. Drain and rinse under cold running water, then drain again and set aside.
• Meanwhile, make the dressing. Place the ginger, garlic, stock and cinnamon stick in a small saucepan and bring to a boil. Remove from the heat, allow to cool for 10 minutes, then discard the cinnamon stick.
• Transfer the stock mixture to a blender or mini food processor with the sweetener, peanut butter, chilli flakes and lime juice and blend until smooth.
• Roughly shred the chicken and place on a serving platter. Using a vegetable shredder or mandolin if you have one, shred the cucumber and carrots and place in the bowl with the chicken. (If you don't have a shredder or a mandolin, just slice as thinly as you can.)
• Add the spring onions and noodles and gently toss to mix well.
• Drizzle over the dressing and garnish with the herbs before serving with the lime slices.