Wednesday, January 28, 2009

Bang Bang Chicken - Bonefish Grill Style

I am absolutely in love with Bonefish Grill's Bang Bang Shrimp dish and Cheesecake Factory's Bang Bang Chicken and Shrimp dish. I have been on a vicious quest in the last week trying to find these recipes but even as they're written out on the internet...they needed some tweaking. I decided to make Bonefish Grill's version with chicken instead of shrimp.

Also in trying to find the perfect bang bang sauce recipe, I failed endlessly as all of them had something missing to make it exactly the same. I came across Dinni's Select and they carry a 12 oz bottle of bang bang sauce for $5. The only catch to buying from Dinni's Select is that there is a 3 bottle order minimum, but take it from is so well worth it. I ended up buying four bottles. They get many reviews and the guy who started the company is a professional chef himself. This dish is definitely a little spicy so keep a tall glass of water close by!

Also, note that if you or anyone you make this for has a peanut allergy to exclude the peanut butter/peanuts. I had a friend pass away three years ago because of a peanut allergy and she was just 26 years old. I have another friend that isn't deathly allergic but it closes up his airway and he immediately gets sick to his stomach. It's a good thing to know which of your friends and family have specific food allergies.

I hope you enjoy this thai-like dish!

* 4 chicken cutlets
* 2 eggs, well beaten
* 1/2 cup of milk
* 1/2 tsp salt
* 1/2 cup corn starch
* 3/4 cup flour
* 3/4 tsp baking powder
* 4 tbsp Peter Pan's crunchy peanut butter
* 2 tsp cracked black pepper
* oilve oil
* 1/2 bottle of Dinni's Select Bang Bang Sauce (6 oz)

* 1 large nonstick skillet
* 1 wooden spoon
* 1 7 inch santoku knife
* 1 cutting board
* small mixing bowl
* fork
* 2 medium mixing bowls
* measuring cup

1. Allow chicken to thaw out and then cut into small squares.
2. Beat the two eggs with a fork in a small mixing bowl.
3.Combine eggs, milk, corn starch, flour, and baking powder in a medium sized mixing bowl and mix until smooth and no flour clumps are left. (You can mix with a hand mixer but it's really not necessary)
4. Place 1 tbsp of olive oil in a large skillet and place on medium heat.
5. Place two tbsp of crunchy peanut butter and all of the chicken in the medium bowl with the mix.
6. Drop half of the chicken batch into the skillet and stir every minute. Cook for a total of 6 minutes and place in a clean medium sized mixing bowl. (Note the chicken will be a golden brown color).
7. Place another tbsp of olive oil in the pan, followed by two more tbsp of peanut butter, and cook the last half of the chicken.
8. Place the second batch of chicken with the first in the medium sized mixing bowl.
9. Pour half of the Dinni's Select Bang Bang Sauce bottle on the chicken and mix thouroughly.
10. Place on a plate and serve with rice of choice (I prefer brown rice because it's higher in fiber, magnesium, and Vitamins B1 & B3).
11. To serve the rice as pictured above, pack the still hot rice into a small bowl / ceramic pinch bowl and flip over quickly onto the plate.
12. Also, you can serve this with a side of extra bang bang sauce for dipping or simply just pour onto your rice for more bang! :)

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