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Easy


<YouTube url="https://www.youtube.com/watch?v=eixJLbZQ0fE&pp=ygUQY2hlZiBydiBjcmlua2xlcw%3D%3D" />

## Chef RV's Chocolate Crinkles: A Chocolate Lover's Dream

Chef RV's Chocolate Crinkles are the epitome of indulgence. These irresistible cookies boast a rich, fudgy center enveloped by a delicate, crackly sugar crust. With their unique combination of textures and intense chocolate flavor, it's no wonder they've become a favorite among dessert enthusiasts everywhere.

Created by the renowned Chef RV, these crinkles are a testament to his culinary prowess and passion for crafting delectable treats. As the perfect balance between a brownie and a cookie, they're sure to delight your taste buds and leave you longing for more. Whether you're a seasoned baker or a novice in the kitchen, this recipe is your ticket to chocolate heaven.

## Ingredients for Chef RV's Chocolate Crinkles

To create these mouthwatering morsels, you'll need:

- 250g brown sugar
- 2 eggs
- 105g vegetable oil
- 90g cocoa powder
- 60g melted milk chocolate
- 125g all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- Granulated sugar (for rolling)
- Powdered sugar (for rolling)

These ingredients harmonize together to create a flavorful and fudgy crinkle that will leave you craving more.

## How to Make Chocolate Crinkles

### Prepping the Chocolate Crinkles

Before you start, make sure you have all the ingredients ready to go. Here's a step-by-step guide to prepping your chocolate crinkles:

1. In a large mixing bowl, combine brown sugar, eggs, vegetable oil, cocoa powder and melted milk chocolate. Stir until well combined.
2. Sift in the flour, baking powder, baking soda, and salt. Mix until just combined. Do not over mix.
3. Cover and chill the dough for at least 2 hours, or overnight for the best results.

### It's Baking Time!

Now that your dough is chilled and ready to go, preheat your oven to 350°F (180°C) and follow these steps to bake your chocolate crinkles:

1. Line a baking sheet with parchment paper.
2. Using a cookie scoop or your hands, form balls of dough about the size of a golf ball.
3. Roll each ball first in granulated sugar, then in powdered sugar, ensuring a generous coating.
4. Place the dough balls on the prepared baking sheet, about 2 inches apart.
5. Bake for 10-12 minutes on a pre-heated oven at 350F/180C, or until the edges are set and the centers are slightly underbaked.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

## Boost Your Chocolate Crinkles Game: Tips and Tricks

- Use high-quality cocoa powder and milk chocolate for a richer, more intense chocolate flavor.
- For an even fudgier texture, try chilling the dough for at least 4 hours or overnight.
- Experiment with different types of sugar coatings, such as colored sugar for a festive twist.

## Ingredient Substitutes

- Can't find milk chocolate? Use semi-sweet chocolate instead.
- Out of vegetable oil? Substitute with an equal amount of melted butter or coconut oil.
- For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.

## Nutritional Breakdown

Serving size: 1 cookie

- Calories: 150
- Fat: 7g
- Carbohydrates: 22g
- Protein: 2g
- Fiber: 1g
- Sugar: 15g

Keep in mind that nutritional values may vary slightly depending on the specific brands and ingredients used.

## Last Bites

Chef RV's Chocolate Crinkles are a delightful treat that combines a rich chocolate flavor with a satisfyingly chewy texture. With this recipe in hand, you'll be the star of any gathering or simply enjoy a delicious homemade dessert.

## Frequently Asked Questions

### How long can I store these chocolate crinkles?

You can store the baked cookies in an airtight container at room temperature for up to 1 week. Alternatively, freeze them for up to 3 months, then thaw at room temperature before enjoying.

### Can I use dark chocolate instead of milk chocolate?

Absolutely! Dark chocolate will give your chocolate crinkles a more intense, bittersweet flavor.

### Can I add mix-ins to the dough?

Yes, feel free to add chopped nuts, chocolate chips, or dried fruit for an extra burst of flavor and texture.

### How can I tell when my chocolate crinkles are done baking?

The edges should be set, while the centers should be slightly underbaked to ensure a fudgy texture. Be careful not to overbake them, as they can become dry.

### Why do I need to chill the dough before baking?

Chilling the dough helps to solidify the fats, which prevents the cookies from spreading too much during baking. It also allows the flavors to meld and develop, resulting in a more delicious cookie.


Dive into the delightful world of Chef RV's Chocolate Crinkles, a luscious blend of sweetness and rich chocolate!

Chef RV Chocolate Crinkles


<YouTube url="https://www.youtube.com/watch?v=xcnxD9Y95oc&pp=ygURY2hlZiBydiB5ZW1hIGNha2U%3D" />

## Yema Cake Ingredients

### For the Yema Filling:

- 1 can (14 oz / 397g) condensed milk
- 4 egg yolks
- 120 ml (½ cup) evaporated milk
- 30g (2 tbsps.) cornstarch
- 60g (¼ cup) butter

### For the Chiffon Cake:

- 130g (1 cup) cake flour
- 5g (1 tsp) baking powder
- Pinch of salt
- 50g (¼ cup) white sugar
- 60 ml (¼ cup) vegetable oil
- 120 ml (½ cup) pineapple juice
- 4 egg yolks
- 4 egg whites
- 50g (¼ cup) sugar
- Pinch of cream of tartar

## How to Whip Up Chef RV's Yema Cake

### Preparing the Yema Filling

1. In a saucepan, combine condensed milk, egg yolks, and evaporated milk.
2. Mix in cornstarch and whisk until smooth.
3. Cook over low heat, stirring continuously, until the mixture thickens.
4. Remove from heat and add butter. Stir until well incorporated.
5. Set aside to cool.

### Baking the Chiffon Cake

1. Preheat your oven to 325°F (160°C).
2. In a bowl, sift together cake flour, baking powder, and salt.
3. Add white sugar, vegetable oil, pineapple juice, and egg yolks to the dry ingredients. Whisk until smooth.
4. In a separate bowl, beat egg whites, sugar, and cream of tartar until stiff peaks form.
5. Gently fold the egg white mixture into the cake batter.
6. Pour the batter into an un-greased 9-inch round cake pan.
7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
8. Cool the cake up side down to ensure the cake does not shrink.
9. Allow the cake to cool completely before removing from the pan.

### Assembling the Yema Cake

1. Spread a generous amount of yema filling around the cake.
2. Cover with freshly grated cheddar cheese.
3. Refrigerate for at least 2 hours before serving.

### Ingredient Substitutes

Evaporated milk: You can use whole milk as a substitute.
Pineapple juice: Orange or apple juice can work as an alternative.
Cream of tartar: Swap it with an equal amount of lemon juice or white vinegar.

## Nutritional Info

This Yema Cake recipe, as given, provides approximately:

- Calories: 450
- Fat: 23g
- Cholesterol: 195mg
- Sodium: 220mg
- Carbohydrates: 55g
- Fiber: 1g
- Sugar: 40g
- Protein: 10g

## Final Scoop

Chef RV's Yema Cake is a delightful fusion of creamy yema filling and fluffy chiffon cake that's sure to impress your family and friends. This Filipino dessert is a must-try for anyone who loves a sweet and satisfying treat. So, go ahead and give it a whirl! Once you've mastered this recipe, you'll find yourself making it time and time again.

## Frequently Asked Questions

### Can I use a different type of flour for the chiffon cake?

Cake flour is recommended for this recipe, as it creates a lighter, fluffier texture. However, you can substitute it with all-purpose flour. To make 1 cup of cake flour, remove 2 tablespoons of all-purpose flour and replace it with 2 tablespoons of cornstarch.

### Can I make this recipe egg-free?

Making an egg-free Yema Cake is quite challenging, as both the yema filling and chiffon cake rely heavily on eggs. However, you can experiment with egg substitutes like silken tofu or aquafaba. Keep in mind that the texture and taste may vary.

### How should I store leftover Yema Cake?

Store leftover Yema Cake in an airtight container in the refrigerator for up to 5 days. Due to the creamy yema filling, it's best not to leave it at room temperature for an extended period.

### Can I freeze Yema Cake?

Yes, you can freeze Yema Cake. Wrap it tightly in plastic wrap and then aluminum foil before placing it in a freezer-safe container. It can be stored in the freezer for up to 3 months. To serve, allow it to thaw in the refrigerator for several hours.

### Can I use a different frosting or filling for this cake?

Absolutely! You can experiment with other frostings or fillings such as whipped cream, chocolate ganache, or fruit preserves. Just make sure the filling is thick enough to hold the cake layers together.

### Can I make this Yema Cake into cupcakes?

You sure can! Simply divide the batter into cupcake liners and bake for 15-20 minutes, or until a toothpick inserted comes out clean. Top each cupcake with a dollop of yema filling and enjoy!


Recreate Chef RV Manabat's Yema Cake with our recipe. Yema cake is a milk and caramel cake that will take you back to your childhood with every bite.

Chef RV Yema Cake


## Ingredients

### Chicken and Marinade

- 500g boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 2 tsp cornstarch

### Crispy Coating

- 60g cornstarch
- 60g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 60ml water

### Chilli Sauce

- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 4 tbsp tomato ketchup
- 3 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/2 tsp red pepper flakes (adjust to taste)

## Substitutes

If you're unable to find some of the ingredients listed above, consider these alternatives:

- Sweet chilli sauce: try a combination of hot sauce and sugar
- Rice vinegar: opt for apple cider vinegar or white wine vinegar

## Let's Get Cooking

1. Marinate the Chicken
   In a mixing bowl, combine chicken, soy sauce, ginger, and cornstarch.
   Cover and refrigerate for at least 30 minutes.
2. Create the Crispy Coating
   In a separate bowl, mix cornstarch, flour, baking powder, salt, black pepper, and paprika.
   Gradually add water, stirring until a smooth batter forms.
3. Coat and Fry the Chicken
   Heat oil in a deep frying pan or wok over medium heat.
   Dip the marinated chicken pieces into the batter, ensuring they are fully coated.
   Fry the chicken in batches until golden brown and crispy, about 3-4 minutes per side.
   Place cooked chicken on a paper towel-lined plate to absorb excess oil.
4. Prepare the Chilli Sauce
   In a separate pan, heat vegetable oil over medium heat.
   Add garlic and ginger, and sauté for 1-2 minutes.
   Stir in ketchup, sweet chilli sauce, soy sauce, rice vinegar, honey, and red pepper flakes.
   Simmer for 5 minutes, allowing the sauce to thicken.
5. Combine and Serve
   Add the crispy chicken to the pan with the sauce, stirring to coat each piece.
   Serve immediately over steamed rice, garnished with spring onions and sesame seeds.

## Nutritional Information

- Calories: 425 kcal
- Protein: 32g
- Fat: 18g
- Carbohydrates: 35g
- Sodium: 1435mg
- Fiber: 1g
- Sugar: 14g

## Final Thoughts

With this easy Crispy Chilli Chicken recipe, you can recreate your favorite takeout dish at home. The perfect balance of flavors and textures will delight your taste buds and leave you craving more.

## Frequently Asked Questions

### Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are often more tender and flavorful. Feel free to substitute them for chicken breasts, just make sure they are boneless and skinless.

### How can I make this dish gluten-free?

You can easily make this dish gluten-free by replacing the all-purpose flour with a gluten-free alternative and using tamari or coconut aminos instead of soy sauce.

### Can I bake the chicken instead of frying it?

Yes, you can bake the chicken for a healthier option. Preheat your oven to 425°F (220°C) and place the coated chicken on a wire rack set over a baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.

### How can I make this dish less spicy?

To reduce the heat, simply use less red pepper flakes in the sauce or omit them altogether. You can also use a mild chilli sauce instead of a hot one.

### How long can I store the leftovers?

Crispy Chilli Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a pan over medium heat, stirring occasionally until warmed through. Note that the chicken may lose some of its crispiness upon reheating.

### Can I add vegetables to this dish?

Of course! Feel free to add your favorite veggies, like bell peppers, onions, or broccoli, to the sauce during the simmering process. This will give the dish extra color, flavor, and nutrition.

Now, it's time to put on your apron and whip up some delicious Crispy Chilli Chicken. Enjoy!


Discover the secret to making the perfect Crispy Chilli Chicken with our easy-to-follow recipe, complete with ingredient substitutes, nutrition info, and FAQs.

Crispy Chilli Chicken


## Equipment You Will Need

- 8-inch cake tin
- Mixing bowl
- Spatula
- Aluminium foil
- Measuring spoons
- Tongs

## Ingredients You'll Need

### For the Caramel

- 4 tbsp sugar

### Ube Leche Flan Mixture

- 10 large egg yolks
- 1 can (410g) evaporated milk
- 1 can (397g) sweetened condensed milk
- 1 tsp pure vanilla extract
- 3 tsp ube extract
- Fine sieve

## A Sweet Symphony: Crafting Your Ube Leche Flan

### Prepare the Caramel

Using an 8-inch cake tin, heat 4 tablespoons of sugar over low heat until the sugar has dissolved and caramelised. Swirl the sugar around to ensure all parts of the bottom of the tin has been coated.

### Whip Up the Ube Leche Flan Mixture

In a bowl, gently mix together the egg yolks, evaporated milk, sweetened condensed milk, vanilla extract, and ube extract. Do not agitate the mixture too much to avoid creating air bubbles.

Pour the mixture through a sieve to remove any lumps.

### Steam and Cool

Pour the ube leche flan mixture over the caramel sauce in the cake tin then cover with aliminium foil.

Steam the flan for 45-60 minutes, or until a toothpick comes out clean. Alternatively, bake using a boiling hot water bath at 160C or 325F for about 60 minutes.

Allow it to cool to room temperature, then refrigerate for at least 4 hours.

## Ingredient Substitutes for Ube Leche Flan

- Ube extract: If you can't find ube extract, you can use grated ube or ube powder mixed with a bit of water to form a paste.
- Evaporated milk: Replace it with a combination of whole milk and heavy cream.
- Sweetened condensed milk: You can make your own by simmering a mixture of milk and sugar until it thickens.

## Nutritional Information

Here's the approximate nutritional information for a serving of this Ube Leche Flan (assuming 10 servings per recipe):

- Calories: 350 kcal
- Protein: 9g
- Fat: 16g
- Carbohydrates: 42g
- Sugars: 37g
- Fiber: 0.5g

Please note that the actual nutritional values may vary depending on the specific ingredients used.

## Frequently Asked Questions About Ube Leche Flan

### What type of mold should I use for my ube leche flan?

You can use any mold, such as a round cake pan, a loaf pan, or individual ramekins. Just make sure to adjust the steaming time accordingly based on the mold's size.

### Can I make a vegan version of ube leche flan?

Yes, you can substitute the egg yolks with silken tofu, the evaporated milk with almond or soy milk, and the sweetened condensed milk with a plant-based condensed milk. Adjust the consistency and flavor as needed.

### How long does ube leche flan last in the refrigerator?

Ube Leche Flan can be stored in the refrigerator for up to a week, covered with plastic wrap or in an airtight container. It's important to let it cool to room temperature before refrigerating to prevent condensation.

### Can I freeze ube leche flan?

Yes, you can freeze ube leche flan for up to a month. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. To serve, thaw it in the refrigerator overnight.

### Can I use a different flavoring instead of ube extract?

Absolutely! You can experiment with other flavors like pandan, coconut, or even matcha. Just replace the ube extract with your desired flavoring and follow the same recipe.


Discover the creamy delight of Leche Flan, a classic Filipino dessert. Learn how to create this luscious, caramel-topped treat at home.

Ultimate Ube Leche Flan


## Ingredients

### Cake:

- 240g all-purpose flour
- 85g cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp iodized salt
- 440g brown sugar
- 120ml vegetable or corn oil
- 1 tbsp plain white vinegar
- 480ml room temp water

### Frosting:

- 600ml heavy cream
- 340g dark chocolate chips or chopped chocolate
- 60g salted butter

## Step-by-Step Instructions

### Make the Frosting

We make the frosting first so it has time to cool before we use it.

In a saucepan over low heat, combine the heavy cream, dark chocolate chips or chopped chocolate, and salted butter. Stir constantly until the chocolate is melted and the mixture is smooth. Remove from heat and let it cool to room temperature, stirring occasionally to prevent a skin from forming.

Alternatively, you can do this over the microwave. Melt the butter in a microwave-safe bowl and put on at maximum 30-second increments. Stir after every round to ensure all parts have equally heated up. Once fully melted, add the chocolate and stir. If there are unmelted bits, put back in the microwave for a further 30 seconds and stir. Finally, add the cream and stir until smooth. Set aside to cool.

### Prepare the Cake Batter

In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and iodized salt in a large mixing bowl. Whisk the dry ingredients together until well blended. Next, add the brown sugar, corn oil and plain white vinegar to the dry mixture. Mix until combined. Finally, add the boiling water and whisk until a smooth batter forms, making sure there are no lumps.

### Bake the Cake

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

### Assemble the Cake

Once the cake is completely cooled, place it on a serving plate and spread the frosting evenly over the top and sides of the cake. Use a spatula or a knife to create swirls or patterns in the frosting for a more visually appealing presentation.

## Tips and Variations

- Turn this recipe into cupcakes! One recipe makes 2-3 dozen, 3oz cupcakes.
- No oven? Steam the cake for 25-35 minutes or until almost firm.
- The recipe contains no eggs, ensuring a softer and fudgier texture.
- Order Belgian chocolate from Puratos Philippines for an even richer flavor.

## Ingredient Substitutes

If you're having trouble finding some of the ingredients listed above, don't worry! Here are some substitutes to ensure you can still make this delicious cake:

- Corn oil: Substitute with vegetable oil, canola oil, or melted coconut oil.
- Dark chocolate chips: Swap with semi-sweet chocolate chips or milk chocolate chips.
- Heavy cream: Replace with full-fat coconut milk for a dairy-free option.

## Nutrition Information

Each serving of Chef RV's Easy Moist Chocolate Cake (1/12 of the cake) contains approximately:

- Calories: 520
- Fat: 27g
- Carbohydrates: 65g
- Protein: 6g
- Fiber: 3g
- Sugar: 40g

## Final Thoughts

Chef RV's Easy Moist Chocolate Cake is a delightful treat that's perfect for any occasion. Its eggless, fudgy texture, and rich flavor will have your guests coming back for seconds. With easy-to-follow instructions, handy ingredient substitutes, and helpful tips, this recipe is sure to become a staple in your dessert repertoire. So, what are you waiting for? Get ready to impress your friends and family with this delectable chocolate cake!

## Frequently Asked Questions (FAQs)

### Can I use gluten-free flour for this recipe?

Yes, you can use a gluten-free flour blend to make this cake. Just make sure to choose a blend that's suitable for cakes and follow the package instructions for the correct substitution ratio.

### Can I make this cake ahead of time?

Absolutely! You can bake the cake and store it in an airtight container for up to 2 days at room temperature or up to a week in the refrigerator. Make the frosting on the day you plan to serve the cake and assemble before serving.

### Can I freeze this cake?

Yes, you can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw the cake at room temperature before frosting and serving.

### How can I make this cake dairy-free?

To make this cake dairy-free, use full-fat coconut milk instead of heavy cream in the frosting and replace the butter with a dairy-free alternative like margarine or coconut oil.

### How can I adjust the sweetness of the cake?

If you prefer a less sweet cake, you can reduce the amount of brown sugar by up to 25%. Keep in mind that this may affect the cake's overall texture and moisture content.

## Equipment You Will Need

Preparing Chef RV's Easy Moist Chocolate Cake requires some basic kitchen equipment to ensure a smooth baking process. Here's a list of the essential tools you'll need:

### For the Cake

- Mixing bowls - You will need at least two mixing bowls, one for the dry ingredients and another for the wet ingredients.
- Whisk - A whisk will help you combine the dry ingredients and ensure a lump-free batter.
- Measuring cups, spoons, kitchen scale - Accurate measurements are key for a successful cake. Make sure you have measuring cups and spoons handy for both dry and liquid ingredients.
- Spatula - A spatula is essential for folding the wet and dry ingredients together and scraping the batter into the baking pan.
- 9-inch round cake pan - This recipe calls for a 9-inch round cake pan, but you can also use an 8-inch pan if that's what you have on hand. Just be aware that the baking time may vary.
- Parchment paper - Lining the cake pan with parchment paper will ensure easy removal of the cake after baking.
- Cooling rack - Allow the cake to cool on a wire rack before frosting to prevent the frosting from melting.

### For the Frosting

- Double boiler or microwave-safe bowl - You'll need a double boiler or a microwave-safe bowl to melt the chocolate for the frosting.
- Hand mixer or stand mixer - A mixer will make it easy to whip the heavy cream and achieve the desired consistency for the frosting.
- Offset spatula or a butter knife - Use an offset spatula or a butter knife to spread the frosting evenly over the cooled cake.

### Optional Equipment

- Kitchen scale - A kitchen scale can help you measure ingredients more accurately, especially when converting measurements from cups to grams.
- Cupcake liners and muffin tin - If you decide to make cupcakes instead of a cake, you'll need cupcake liners and a muffin tin.
- Steamer - If you don't have an oven, you can use a steamer to cook the cake. Just make sure to choose a suitable container that fits inside your steamer.
- With these essential tools on hand, you're all set to create a delicious, moist, and fudgy chocolate cake that everyone will love. Happy baking!


Discover the secrets to making Chef RV's Easy Moist Chocolate Cake, an eggless, versatile, and delicious dessert option that's perfect for all occasions!

Easy Eggless Moist Chocolate Cake


## Ingredients

- 4 salmon fillets (200g each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2/3 cup (160g) mayonnaise
- 1/4 cup (60g) sweet chili sauce
- 2 tablespoons sriracha
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 teaspoon red pepper flakes
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Fresh cilantro, for garnish

## Ingredient Substitutes

Not all ingredients are easily available in every location. Here are some substitutes for those hard-to-find items:

- Sweet chili sauce: Combine 2 tablespoons ketchup, 2 tablespoons sugar, 1 tablespoon white vinegar, and 1/4 teaspoon red pepper flakes
- Sriracha: Use your favorite hot sauce or chili paste
- Rice vinegar: Substitute with white vinegar or apple cider vinegar
- Soy sauce: Use tamari or coconut aminos for a gluten-free alternative
- Fresh cilantro: Parsley or basil can be used as a substitute

## Nutrition Information

Based on the ingredients provided, here's the nutrition information per serving:

- Calories: 520 kcal
- Total fat: 37g
- Saturated fat: 6g
- Cholesterol: 95mg
- Sodium: 950mg
- Total carbohydrates: 16g
- Dietary fiber: 1g
- Sugars: 13g
- Protein: 34g

## Step-by-Step Recipe

1. Preheat the Oven
   Preheat your oven to 400°F (200°C).

2. Season the Salmon
   Place the salmon fillets on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper.

3. Bake the Salmon
   Bake the salmon in the preheated oven for 12-15 minutes, or until cooked through and flakes easily with a fork.

4. Prepare the Bang Bang Sauce
   In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, soy sauce, lime juice, garlic, ginger, and red pepper flakes.

5. Coat the Salmon
   Remove the salmon from the oven and generously brush each fillet with the prepared Bang Bang sauce.

6. Broil the Salmon
   Switch the oven to broil and broil the salmon for an additional 2-3 minutes, or until the sauce is bubbly and caramelized.

7. Garnish and Serve
   Remove the salmon from the oven and let it rest for a few minutes. Sprinkle with green onions, sesame seeds, and fresh cilantro before serving.

## Final Thoughts

Bang Bang Salmon is a delicious and flavorful dish that is sure to impress your family and friends. With its unique combination of ingredients and easy preparation, it's the perfect meal for any occasion. Try this recipe today and enjoy the wonderful flavors of this amazing dish!

## FAQs

### Can I use a different type of fish for this recipe?

Yes, you can substitute other fish fillets, such as cod, halibut, or tilapia, for the salmon in this recipe.

### Is this recipe gluten-free?

By using tamari or coconut aminos instead of soy sauce, this recipe can easily be made gluten-free.

### Can I prepare the Bang Bang sauce in advance?

Yes, the sauce can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator.

### What can I serve with Bang Bang Salmon?

Bang Bang Salmon pairs well with a variety of side dishes, such as steamed vegetables, rice, quinoa, or a simple green salad.

### Can I make this dish spicier or milder?

To adjust the spiciness, simply increase or decrease the amount of sriracha and red pepper flakes in the Bang Bang sauce according to your preference.


Super quick and easy, Asian-inspired Bang Bang Salmon, coated with mayo and a mix of sweet, salty, sour and spicy sauce, perfect for any occasion.

Easy Recipes

Chef RV Chocolate Crinkles

Chef RV Yema Cake

Crispy Chilli Chicken

Ultimate Ube Leche Flan

Easy Eggless Moist Chocolate Cake

Bang Bang Salmon Recipe