Bang bang sauce: Difference between revisions
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====Best recipe review==== | |||
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''<span class="reviewTitle">A great spicy dip</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span> | |||
<span class="reviewDesc">If you love your food spicy; this dip is the one for you. Great for dipping vegetables.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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'''Bang bang sauce''' is, not surprisingly, the sauce that normally accompanies [[bang bang chicken]]. If you're wondering, bang, bang is the noise of the wooden mallet used to flatten the cooked [[chicken]] to make it easier to shred. | '''Bang bang sauce''' is, not surprisingly, the sauce that normally accompanies [[bang bang chicken]]. If you're wondering, bang, bang is the noise of the wooden mallet used to flatten the cooked [[chicken]] to make it easier to shred. | ||
Revision as of 15:16, 13 February 2022
| Bang bang sauce | |
|---|---|
Best recipe reviewA great spicy dip 4.8/5 If you love your food spicy; this dip is the one for you. Great for dipping vegetables. Paul R Smith |
| bang-bang sauce with added spring onions | |
| Servings: | Serves 4 as a dip |
| Calories per serving: | 96 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 2nd January 2013 |
Bang bang sauce is, not surprisingly, the sauce that normally accompanies bang bang chicken. If you're wondering, bang, bang is the noise of the wooden mallet used to flatten the cooked chicken to make it easier to shred.
I include it separately as it is such a delicious dip and it would be a nice accompaniment for a vegetarian dish as well as a chicken dish.
You can use smooth or crunchy peanut butter instead of sesame paste.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 tablespoons chicken stock or vegetable stock
- * If you are also making bang bang chicken, use the liquid the chicken was cooked in
- 3 tablespoons sesame paste
- 1 tablespoon light soy sauce
- 1 tablespoon white wine vinegar
- 2 spring onions, chopped
- 2 garlic cloves, peeled and crushed
- 1 x 5 cm (2”) piece of ginger, peeled and julienned (cut into matchsticks)
- 1 tablespoon Sichuan peppercorns, dry fried and crushed in a mortar and pestle
- 1 teaspoon brown sugar or to taste
Method
- Mix the sesame paste with 3 tablespoons of cold chicken stock
- Add the remaining ingredients, apart from the sugar and combine well
- Stir in sugar to taste
Alternatives
If you cannot get sesame paste or tahini then substitute smooth peanut butter, or just try it for a change.
Variations
If you have homemade lazy ginger, use the vinegar from that instead of white wine vinegar.
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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