What are the main ingredients in Bang Bang Chicken & Fries?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s, Paper Towel

What is the nutritional information of Bang Bang Chicken & Fries?

Calories: 1104, Carbs: 134 grams, Fat: grams, Protein: 51.7 grams, Sugar: 17.5 grams, Salt: 833 grams

How do I prepare Bang Bang Chicken & Fries?

GOLDEN FRIES: Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). QUICK PREP: Pat the chicken dry with paper towel and cut into bite-sized pieces. In a bowl, combine the buttermilk, the flour, 1 egg, and seasoning. Mix in the chicken pieces and set aside to marinate. CHARRED CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. JUST BEFORE SERVING: In a salad bowl, combine a squeeze of lemon juice (to taste), a drizzle of olive oil, and a sweetener (to taste). Toss through the shredded salad leaves, the drained peppers, the charred corn, and seasoning. BANG BANG CHICKEN: Place the herby breadcrumbs in a shallow dish and coat the marinated chicken pieces. Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. STEP INTO A CULINARY WONDERLAND!: Plate up the fries alongside the golden chicken, and drizzle the mayo over the chicken. Side with the charred corn salad. Serve the remaining lemon wedge on the side. Wow, Chef!

What should be prepared from my kitchen to make Bang Bang Chicken & Fries?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s, Paper Towel

Bang Bang Chicken & Fries

Name: Bang Bang Chicken & Fries
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Egg/s; Paper Towel

Get ready for a crispy explosion that could easily blow your culinary socks off! Herby panko-crumbed chicken dances with golden roasted fries, while a zesty lemony charred corn salad steals the show. It’s a taste adventure that’ll leave your tastebuds singing!

Bang Bang Chicken & Fries

with lemony charred corn salad

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Buttermilk
Chicken
Corn
Cornflour
Free-range Chicken Mini Fillets
Herby Breadcrumbs
Lemon
Piquanté Peppers
Plain Tangy Mayo
Potato
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Egg/s
Paper Towel

Serves 1

GOLDEN FRIES
Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
QUICK PREP
Pat the chicken dry with paper towel and cut into bite-sized pieces. In a bowl, combine the buttermilk, the flour, 1 egg, and seasoning. Mix in the chicken pieces and set aside to marinate.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BANG BANG CHICKEN
Place the herby breadcrumbs in a shallow dish and coat the marinated chicken pieces. Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
JUST BEFORE SERVING
In a salad bowl, combine a squeeze of lemon juice (to taste), a drizzle of olive oil, and a sweetener (to taste). Toss through the shredded salad leaves, the drained peppers, the charred corn, and seasoning.
STEP INTO A CULINARY WONDERLAND!
Plate up the fries alongside the golden chicken, and drizzle the mayo over the chicken. Side with the charred corn salad. Serve the remaining lemon wedge on the side. Wow, Chef!

Potato - 200g
Free-range Chicken Mini Fillets - 150g
Buttermilk - 50ml
Cornflour - 30ml
Corn - 50g
Herby Breadcrumbs - 115ml
Lemon - 1
Salad Leaves - 20g
Piquanté Peppers - 20g
Plain Tangy Mayo - 1 unit

Download the Recipe

Serves 2

GOLDEN FRIES
Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
QUICK PREP
Pat the chicken dry with paper towel and cut into bite-sized pieces. In a bowl, combine the buttermilk, the flour, 1 egg, and seasoning. Mix in the chicken pieces and set aside to marinate.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BANG BANG CHICKEN
Place the herby breadcrumbs in a shallow dish and coat the marinated chicken pieces. Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
JUST BEFORE SERVING
In a salad bowl, combine a squeeze of lemon juice (to taste), a drizzle of olive oil, and a sweetener (to taste). Toss through the shredded salad leaves, the drained peppers, the charred corn, and seasoning.
STEP INTO A CULINARY WONDERLAND!
Plate up the fries alongside the golden chicken, and drizzle the mayo over the chicken. Side with the charred corn salad. Serve the remaining lemon wedge on the side. Wow, Chef!

Potato - 400g
Free-range Chicken Mini Fillets - 300g
Buttermilk - 100ml
Cornflour - 90ml
Corn - 100g
Herby Breadcrumbs - 230ml
Lemon - 1
Salad Leaves - 40g
Piquanté Peppers - 40g
Plain Tangy Mayo - 2 units

Download the Recipe

Serves 3

GOLDEN FRIES
Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
QUICK PREP
Pat the chicken dry with paper towel and cut into bite-sized pieces. In a bowl, combine the buttermilk, the flour, 2 eggs, and seasoning. Mix in the chicken pieces and set aside to marinate.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
BANG BANG CHICKEN
Place the herby breadcrumbs in a shallow dish and coat the marinated chicken pieces. Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
JUST BEFORE SERVING
In a salad bowl, combine a squeeze of lemon juice (to taste), a drizzle of olive oil, and a sweetener (to taste). Toss through the shredded salad leaves, the drained peppers, the charred corn, and seasoning.
STEP INTO A CULINARY WONDERLAND!
Plate up the fries alongside the golden chicken, and drizzle the mayo over the chicken. Side with the charred corn salad. Serve the remaining lemon wedge on the side. Wow, Chef!

Potato - 600g
Free-range Chicken Mini Fillets - 450g
Buttermilk - 150ml
Cornflour - 105ml
Corn - 150g
Herby Breadcrumbs - 345ml
Lemon - 1
Salad Leaves - 60g
Piquanté Peppers - 60g
Plain Tangy Mayo - 3 units

Download the Recipe

Serves 4

GOLDEN FRIES
Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
QUICK PREP
Pat the chicken dry with paper towel and cut into bite-sized pieces. In a bowl, combine the buttermilk, the flour, 2 eggs, and seasoning. Mix in the chicken pieces and set aside to marinate.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
BANG BANG CHICKEN
Place the herby breadcrumbs in a shallow dish and coat the marinated chicken pieces. Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
JUST BEFORE SERVING
In a salad bowl, combine a squeeze of lemon juice (to taste), a drizzle of olive oil, and a sweetener (to taste). Toss through the shredded salad leaves, the drained peppers, the charred corn, and seasoning.
STEP INTO A CULINARY WONDERLAND!
Plate up the fries alongside the golden chicken, and drizzle the mayo over the chicken. Side with the charred corn salad. Serve the remaining lemon wedge on the side. Wow, Chef!