Bang Bang Chicken
Bang Bang Chicken is a classic Sichuan cold dish, named for the traditional method of pounding the chicken with a wooden stick to tenderize it. Tender shredded chicken is coated with a rich, spicy, and tangy sauce that is irresistibly flavorful.
Ingredients
17 items- Chicken thighs (or breast) 2 (about 500g)
- Ginger 3 slices
- Scallions 2 stalks
- Sichuan peppercorns 10
- Cooking wine 1 tbsp
- Sesame paste 2 tbsp
- Light soy sauce 2 tbsp
- Black vinegar 1 tbsp
- Sugar 1 tsp
- Salt 1/2 tsp
- Ground Sichuan pepper 1/2 tsp
- Minced ginger 1 tsp
- Minced garlic 1 tsp
- Chili oil 3-4 tbsp
- Toasted white sesame seeds 1 tbsp
- Crushed peanuts 2 tbsp
- Chopped scallions to taste
Nutrition
Steps （7 steps）
Prepare the chicken: Rinse 2 chicken thighs (approx 500g). Place in a pot with cold water to cover, add 3 slices ginger, 2 scallion sections, 10 Sichuan peppercorns, and 1 tbsp cooking wine. Bring to a boil over high heat, skim off any foam to keep the broth clear.
Poach: Cover and reduce heat to low; simmer for 15-20 minutes. Test doneness by piercing the thickest part with a chopstick – if it goes through easily and no pink juice emerges, it's done. Remove chicken and immediately transfer to an ice water bath for 10 minutes to tighten the meat.
Tenderize and shred: Take chicken out of ice water and pat dry. Using a rolling pin or the back of a knife, gently pound the chicken all over to loosen the fibers. Tear the meat into thin shreds about 0.5 cm wide along the grain and arrange on a serving plate.
Prepare sesame paste: In a small bowl, combine 2 tbsp sesame paste with 3 tbsp warm water. Stir in one direction until completely smooth and creamy.
Make the sauce: To the sesame paste, add 2 tbsp light soy sauce, 1 tbsp black vinegar, 1 tsp sugar, 1/2 tsp salt, 1/2 tsp ground Sichuan pepper, 1 tsp minced ginger, 1 tsp minced garlic. Mix well. Then stir in 3-4 tbsp chili oil to create a glossy, spicy-sweet-sour sauce.
Assemble: Pour the sauce evenly over the shredded chicken, making sure every strand is coated. Lightly toss to combine if desired.
Garnish: Sprinkle 1 tbsp toasted sesame seeds, 2 tbsp crushed peanuts, and scallions on top. Serve immediately or chill briefly for enhanced flavor.
Tips
1. If using chicken breast, reduce poaching time to 10-12 minutes to prevent dryness. 2. When pounding, do not crush the bones if using bone-in thighs. 3. Sesame paste must be first loosened with warm water; otherwise it will be lumpy. Alternative: thin with sesame oil. 4. For a more aromatic chili oil, make your own by pouring hot oil over chili flakes.
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