@on_todays_bake: Crispy bang bang chicken with jasmine rice. Quick and delicious homemade dinner. For the chicken marinade 500g chicken breast, cut into bite-sized pieces 1 egg 1 tbsp dark soy sauce 1 tsp sesame oil 1 tsp garlic powder 1 tsp paprika ½ tsp onion powder ½ tsp black pepper Salt, to taste (use sparingly because the soy sauce is salty) For the crispy coating 1/2 cup cornflour (cornstarch) 1 cup plain flour ½ tsp paprika ½ tsp garlic powder 1 tsp onion powder 1 tsp all purpose seasoning ½ tsp black pepper Oil, for frying For the bang bang sauce 1/2 cup mayonnaise 3 tbsp sweet chilli sauce 2 tbsp sriracha (adjust to taste) 1–2 tsp lemon juice, to taste Method 1. Marinate the chicken Add the chicken pieces to a bowl with the egg, dark soy sauce, sesame oil and seasonings. Mix thoroughly until every piece is coated. Leave to marinate for 15–30 minutes if time allows. 2. Prepare the coating In a separate bowl, combine the cornflour, plain flour, paprika, garlic powder and black pepper. Mix well. 3. Coat the chicken Take each piece of marinated chicken and coat it in the flour mixture. Press the coating onto the chicken to help create a crispy, crunchy exterior. Shake off any excess flour. 4. Fry the chicken Heat the oil in a deep, heavy-based pan over medium heat. Fry the chicken in batches for approximately 5–8 minutes, depending on the size of the pieces, turning as needed until golden and crispy. Ensure the chicken is cooked all the way through and reaches an internal temperature of 75°C. Drain on a wire rack or kitchen paper. 5. Make the bang bang sauce In a bowl, combine the mayonnaise, sweet chilli sauce, sriracha and lemon juice. Stir until smooth and creamy. Taste and adjust the sweetness, spice and tanginess to your liking. 6. Coat and serve Add the freshly fried chicken to the sauce and toss until each piece is evenly coated. Serve immediately while the chicken is still crispy. #DinnerIdeas #chickendinner #crispychicken #quickrecipes #EasyRecipes

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Monday 26 October 2026 19:18:24 GMT