Vegan Chicken Szechuan Bang Bang

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
36 pounds

Add some kick to your lunch and dinner options with this hot-and-spicy Szechuan recipe. 

Ingredients

21 lb. + 8 oz. vegan “chicken” stir-fry
1 ⅔ tbsp. + ½ tsp. kosher salt
17 eggs, separated, discard yolks
1 lb. + 5 ½ oz. cornstarch
8 oz. minced serrano peppers
2 lb. + 11 oz. diced yellow onion, unpeeled
2 lb. + 11 oz. diced green peppers
2 lb. + 11 oz. diced red peppers
2 qt. Thai chili sauce
2 ¾ cup creamy peanut butter
½ cup + 2 ⅔ tbsp. pure sesame oil
5 ½ oz. salad oil
11 oz. green onions

Steps

  1. Mix chicken with salt, egg whites and cornstarch.
  2. Preheat both fryer and grill to 350°F.
  3. Mix chili sauce and peanut butter together; hold.
  4. Carefully place chicken into fryer, stirring frequently to prevent sticking. Fry for 3 to 4 minutes and drain in perforated pan.
  5. As soon as chicken comes out of fryer, spread vegetable oil over grill. Add serranos, bell peppers and onions to grill. Stir-fry for two to three minutes. Add chicken to vegetable mixture. Pour sauce mixture over and stir-fry for 2 to 3 minutes, or until heated through.
  6. Transfer to 2-inch counter pan and drizzle with sesame oil. Garnish with green onions and serve immediately.
Source: University of Illinois at Urbana-Champaign

Additional Tips

Additional Tips

Very important to label as spicy.

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