Bang Bang Chicken: Air Fry vs Deep Fry
Description: Mateusz Mroczek explains and demonstrates two methods of preparing Bang Bang Chicken: air frying versus deep frying. He also shows how to prepare a creamy sauce to accompany the dish and how to assemble the lunch boxes with rice and broccoli.
Ingredients
- Meat of chicken thigh - 600g
- Jasmine rice - 300g
- Garlic - 4 cloves
- Ginger - 3x3 cm
- Soy sauce - 30ml
- Egg (egg white)
- Sauce: Greek yogurt, sweet chili sauce, sriracha
- Additives: sesame seeds, chives, pepper
- Olive oil - 750 ml
- Cornstarch
- Panko
Instructions
- Prepare the chicken by cutting it into bite-sized pieces.
- Marinate the chicken with soy sauce, ginger, and garlic.
- Prepare the sauce by mixing Greek yogurt, sweet chili sauce, and sriracha.
- For the air fryer method, coat the marinated chicken pieces in panko.
- Place the panko-coated chicken in the air fryer basket, ensuring not to overcrowd it. Cook at 200°C for approximately 12-15 minutes, or until golden brown and cooked through.
- For the deep-fry method, heat oil in a wok to 175°C. Fry the chicken pieces in batches until golden brown and cooked through.
- While the chicken is cooking, prepare rice and steam broccoli.
- Assemble the lunch boxes by layering rice, steamed broccoli, and the prepared chicken.
- Drizzle with sauce, and garnish with sesame seeds and chopped chives.
- Note the differences in oil usage and caloric content between the two cooking methods.