FOOD: BANG BANG (SHRIMPS) CHICKEN

FOOD: BANG BANG (SHRIMPS) CHICKEN

INGREDIENTS:

FOR THE BANG BANG CHICKEN
1 CUP OF FLOUR
2 EGGS
2 CUPS OF BONELESS CHICKEN BREAST/THIGH
1 CUP OF OLIVE/COCONUT OIL

FOR THE BANG BANG SAUCE
2 TABLESPOONS OF SRIRACHA SAUCE (MORE IF YOU LIKE IT SPICY)
1/4 CUP OF THAI SWEET AND SOUR SAUCE
1/2 CUP OF MAYONNAISE

 FOR CLEANING COUNTER SPACE
PAPER TOWEL
RUBBING ALCOHOL


INSTRUCTIONS:
STEP 1: BEAT EGGS WITH FOLK OR BEATER TO LOOSEN THE YOLKS.  CUBE THE CHICKEN INTO BITE SIZES. 

STEP 2: IMMERSE CHICKEN, A HANDFUL AT A TIME, INTO THE EGG YOLKS.  THEN TRANSFER IT TO THE FLOUR TO COAT.

 

STEP 3:  ADD 1/2 CUP OF OIL INTO A DEEP PAN, TURN HEAT ON HIGH.  ADD CHICKEN TO PAN WHEN OIL IS HOT.

STEP 4: LEAVE EACH SIDE OF CHICKEN FOR 3-4 MINUTES OR UNTIL IT TURNS BROWN.  USE A MESH COVER TO PREVENT OIL SPLASHING.

STEP 5: CHECK FOR DONENESS ON ONE PIECE OF CHICKEN BY CUTTING IT IN HALF, MAKE SURE THERE IS NO RED.  PLACE THE REST OF THE CHICKEN ON A PLATE WITH A COUPLE OF PAPER TOWELS TO SOAK IN THE OIL.

STEP 6: MIX THE INGREDIENTS TOGETHER TO MAKE THE SAUCE... DON'T RUB YOUR EYES AFTERWARD.

STEP 7: DRIZZLE THE SAUCE OVER YOUR CHICKEN OR COAT IT IN A PAN.

 

SERVE WITH A SIDE OF SALAD AND FRUIT
DRINK TO WASH DOWN THE GOODNESS: ORGANIC COCONUT WATER WITH STRAWBERRIES

LAST NOTE:

CLEAN COUNTER SPACE WITH RUBBING ALCOHOL TO CLEAN OFF BACTERIA AFTER COOKING WITH RAW MEAT.  A GOOD COOK IS A CLEAN COOK!