Bang bang chicken China Spicy Dish

(image source)

Bang bang chicken’ is historically served in China as a street food snack and is alleged thanks to the strategy of tenderising the chicken with a hammer before it’s coated in a very spicy sauce and deep-fried. We’ve created a plant-based various. The flavour of the sauce is nice, salty, smoky and spicy and makes an ideal dish

FIRECRACKER SAUCE 

Place 50ml yakitori sauce, 50ml oyster sauce or eater oyster sauce, 100ml sriracha sauce, two tbsp fish sauce or eater oyster sauce, 50ml edible fat, two tbsp dried chili flakes, half-dozen tbsp liquid honey or three tbsp xerophile sweetening and three tbsp sweet chili sauce in a very little pan over a medium-low heat, waken the boil and so scale back the warmth to a simmer. Cook for regarding 15–20 minutes till the sauce thickens to a syrup-like consistency. Add a lot of chili flakes to style. Serve instantly or transfer to AN airtight jar and confine the electric refrigerator for up to three weeks.

 Ingredients

4 tbsp edible fat

1 head of cauliflower, broken into little florets

1 Spanish onion, finely sliced

2 spring onions, finely sliced

1 amount firework Sauce (see below)

FOR THE GARNISH 

2.5cm piece of ginger, bare-assed and finely sliced

a few coriander sprigs, leaves picked

1.  Place  the oil in a very cooking pan over a high heat and stir-fry the cauliflower for 5–8 minutes till tanned.
2. Add the remaining oil to the pan and stir-fry the Spanish onion and spring onions till slightly caramelised. Stir within the firework sauce and simmer to heat through.
3.  Divide the cauliflower between two serving bowls and high with the contemporary ginger and coriande