That’s why they call me Slim Sassy! (I’m back) Guess who’s b-back, back, back; gue-gue-guess who’s back (Hi mom!) Slim Sassy, May 5. And out.
Just kidding. Sorry. It just suddenly took over my mind and my fingers typed the lyrics out on their own accord. Probably shouldn’t have partook in the Coffee-Tea-Coffee Again (and a huge chunk of Chai Tea pound cake) madness of this Sunday morning. Caffeine overload much? But YAY! I’m finally done with all the comment lovin’, spreading peace and happiness all around. Don’t worry I rewarded myself with another slice of cake. Even if it was squishy and spongey and not at all like a pound cake. (The Hazelnut Milk Crumble Topping, though, WILL star in its own post here at SEG because you all deserve to stuff your face with it by the bowl-full. Hopefully sitting atop a less squidgy pound cake.) But I digress. This no-fry bang bang! chicken made a lot of commotion on my facebook. Lots of bribery happened. Puppy dog looks at school were exchanged. Requests were not-so-subtly made. I theorized it was all the sauce’s fault. Darn glistening and delicious looking thing.
If you’ve ever heard of bang bang shrimp or dynamite shrimp, this is it. With a few modifications here and there to jazz it up even more (garlic and two types of chili always makes everything better, agreed? Agreed.) And I thought chicken was more acceptable as a stand-alone dish for dinner, rather than shrimp which is more light weight = appetizer. At least in my book. The cutting technique takes a bit of time, but the ease of biting into the chicken (and the enjoyment it brings, oh the sheer enjoyment!) when the grub is done cooking, is worth every second spent during its preparation. I promise you, you will not regret making this for lunch/dinner or even some pre-dinner snacking. I think my facebook buddies would happily provide testimonials to that.
P.S. happy 2 months, Blog!!!
No-fry Bang Bang! Chicken …with Aromatic Coconut Red Rice
Yield: 2 servings
No-Fry Chicken Drums:
7 small/medium chicken drums
scant 1 tablespoon toasted sesame oil
1-1.5 tablespoons cornstarch or potato starch
Bang Bang! Sauce:
3 tablespoons mayonnaise (e.g. Knorr, Kewpie, etc)
1.5 tablespoons sweet Thai chili sauce, or more to taste
1.5 teaspoons “tobanjan” a.k.a. “hot bean sauce” (or even gochujang, if you can’t find this)
1 large garlic clove, finely minced or pressed
1/2 teaspoon raw honey, or more to taste
generous pinch of cracked black pepper
black and white sesame seeds, for garnishing
sunny lettuce, or other similar greens
1. Preheat the oven to 400 degrees F/205 degrees C.
2. Rinse and pay dry the chicken. Make an incision at the very end of the chicken drumstick, just slightly above the knob, all the way around. Make sure no tendons or meat is still attached to the bone. Turning it to stand perpendicular to the cutting board, use your fingers to push the meat down and away from the bone. This will make it easier for you to scrape the rest of the meat down to expose the bone. Pull the meat and skin back, turning the meat slightly “inside out” as you go. Repeat with the remaining chicken drums.
3. Drizzle the sesame oil all over the chicken drums and toss to coat. Next, sprinkle with enough potato or cornstarch to evenly cover each chicken. Arrange neatly on a parchment-lined baking sheet and bake for 16-21 minutes or until cooked all the way through and the juices run clear. Let it sit for at least 5 minutes before dunking into the Bang Bang! sauce.
4. While the chicken is baking, mix together the ingredients for the sauce. Do a taste test (or five) and adjust seasonings as needed. Spicier, or sweeter, whichever tickles your fancy. When the chicken has cooled somewhat, coat every part of the meat in the sauce and place on a lettuce (or other)-lined serving plate.
5. Sprinkle with sesame seeds and serve immediately.
Note: feel free to double the recipe if using larger drumsticks; remember to increase the cooking time by a few more minutes if doing so.
Aromatic Coconut Red Rice
1.5 cups Thai red rice, rinsed well and soaked in warm water for 15 minutes
3 cups homemade or store bought chicken broth (sodium-free), at room temperature
3-4 generous tablespoons coconut milk powder
1 tablespoon light soy sauce
1 tablespoon sesame oil
salt and pepper, to taste
chopped chives or spring onion
1. Drain the soaking red thai rice and combine with the chicken broth in a rice cooker. Whisk in the coconut milk powder, soy sauce and sesame oil, stirring until most of the powder has dissolved. Cook according to your rice cooker until done. Season with a bit of salt and pepper, and toss to combine. Garnish with chopped chives or spring onion, and serve!
kiss kiss bang bang, now where’s my dang chickadee gang?