Bang Bang Chicken
A classic Sichuan cold dish with tender shredded chicken and rich sesame sauce, spicy and numbing, refreshing and appetizing.
Ingredients
13 items- Chicken breast 2 (about 300g)
- Cucumber 1
- Ginger 3 slices
- Green onion 2 sections
- Cooking wine 1 tbsp
- Sesame paste 3 tbsp
- Light soy sauce 2 tbsp
- Black vinegar 1 tbsp
- Chili oil 2 tbsp
- Ground Sichuan pepper 1 tsp
- Sugar 1 tsp
- Salt 1/2 tsp
- Toasted white sesame seeds 1 tbsp
Nutrition
Steps （6 steps）
Place chicken breasts in cold water with ginger, green onion, and cooking wine. Bring to a boil over high heat, then reduce to low and simmer for 15 minutes until a skewer inserts easily and no pink juice emerges. Transfer to ice water for 5 minutes, then drain.
In a bowl, combine sesame paste with soy sauce, black vinegar, chili oil, Sichuan pepper, sugar, and salt. Stir in one direction until smooth. Add a little water to adjust thickness until the sauce coats the back of a spoon.
Shred the cooled chicken along the grain into thin strips, about 5-6 cm long. Finer shreds absorb more flavor.
Wash and julienne the cucumber, arrange on a plate. Optionally add some cilantro.
Pile the shredded chicken on the cucumber, drizzle with the sauce, and sprinkle sesame seeds and chopped green onions.
Toss well before serving, ensuring every strip is coated with the sauce. Enjoy.
Tips
Immediately plunging cooked chicken into ice water keeps it tender. Shred along the grain for neat strips. Mix sesame paste with a little sesame oil first to ease blending.
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