Chinese Chefs Cook Bang Bang Chicken MUST TRY! Mum and Son cooks

This dish originated in the Sichuan province between 1920-40 and is very much a new addition to the Chinese menu, it's not so big over in Chinese takeaways and takeout's at the moment but because it's so good, it's really starting to take off. Originally this would of also of used Sichuan but we left them out of our Bang Bang Chicken recipe because most places aren't going to be using them, but totally add them if you want! Our webstore where we sell our books and ingredients: https://www.ziangs.com Written recipe can be found on the recipe vault www.chinandchooscookeryschool.com Buy our 1st cookbook (PRE-ORDER ONLY AFTER SELLING OUT) here https://www.chinandchoo.com/product-page/pre-order-re-print-chin-and-choo-s-chinese-takeaway-cooking-bible-1 Buy or second cookbook here: https://www.chinandchoo.com/product-page/pre-order-1st-edition-ziangs-new-cookbook-part-deux-hardback Links to products and equipment we use www.linktree.com/ziangs Ingredients: The chicken 4 Chicken thighs (boned and skinned) 3 tbsp plain flour 1 large egg 1/2 tsp paprika (not smoked) 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp black pepper 1/3 tsp salt 1/3 tsp MSG 150g panko bread crumbs Veg oil to deep fry in The sauce 1 tbsp mayonnaise 1 tsp sesame seed paste 1 tsp sriracha 2 tsp sweet chilli sauce 1/2 tsp garlic powder 1/4 cracked black pepper 1/2 lime of juice Garnish Pinch salt Chilli flakes Fresh parsley Chilli Chow oil