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.

More From FoodService Director

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

FSD Resources