Bank bang (or firecracker) chicken

This is a really fantastic Chinese recipe – it’s easy to do and is as good as takeout, and I really mean this! It’s like a grown-up version of sweet and sour chicken!

DSCF4868

Wot u need
4omls vegetable oil
2 chicken breasts
100g cornflour
2 eggs

Sauce
80mls chilli sauce (Yeo is good!)
80g brown sugar
80mls cold water
15mls cider vinegar
Pinch red chilli flakes
Seasoning

Wot u do
Chop the chicken into 2 cms cubes. Drench in the cornflour, shake, add to egg, shake and brown in a wok with the oil for three minutes. Do this in batches and cool on kitchen paper. Set aside.

In a pot, add all the sauce ingredients and bring to the boil.

DSCF4865Take some foil and make a boat shape with your hands ensuring there’s a lip of about 2 cms. Place on a baking tray, add the chicken to the sauce in the pot then pour the mix onto the tray. Bake at 180 degrees c for 12 minutes.

Serve with rice.

 

 

Serves 2
Top tip: 
This dish reheats beautifully in the microwave – 4 mins at medium then 2 mins at high.

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