Bang Bang Chicken (棒棒鸡)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
27 mins
-
Servings
4 servings
-
Calories
258 kcal
-
Course
Main Course, Salad, Appetizer
-
Cuisine
Chinese
Bang Bang Chicken (棒棒鸡)
Report
With tender poached chicken and crunchy cucumbers dressed in a fiery chili sesame sauce, my easy take on Bang Bang Chicken is simply scrumptious. Serve it as a side dish, or as a high-protein low-carb entree to keep you powered through the day.
Share:
Ingredients
For salad
- 32 grams scallion (2-3 scallions, white parts only)
- ½ teaspoon baking soda
- 220 grams cucumber (2 Japanese cucumbers)
For dressing
- 1 tablespoon black vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame paste (tahini will work)
- 2 teaspoons toasted sesame oil
- ¼ teaspoon salt.
- 2 tablespoons vegetable oil
- 12 grams garlic (2 large cloves, finely minced)
- 8 grams ginger (finely minced)
- 2 teaspoons red chili flakes (to taste)
- ¼ teaspoon ground Sichuan pepper
For chicken
- 460 grams chicken tenders
For assembly
- 2 teaspoons roasted black sesame seeds
- cilantro (for garnish)
Add to Shopping List
Instructions
- Cut the white part of the scallions into 2-inch lengths (5cm). Slice each piece open lengthwise. You want to cut halfway through the stalk, which should allow you to unroll the scallion into flat sheets. Then, just slice them into thin ribbons.
- Add the julienned scallions into a bowl of cold water, along with the baking soda. Let this sit soak while you prepare the rest of the Bang Bang chicken.
- Trim the ends off the cucumber and then use a rolling pin to crush the cucumber. Use your hands to break the cucumber up into bite-size pieces and then put them in a bowl and sprinkle with salt. Set aside.
- Bring a pot of well-salted water to a rolling boil (1 tablespoon salt to 6 cups water).
- While you're waiting for the water to boil, make the dressing by whisking together the black vinegar, soy sauce, sesame paste, sesame oil, and salt.
- To make the chili oil, add 2 tablespoons of oil to a small frying pan along with the ginger and garlic. Fry over medium heat until the mixture is very fragrant and starting to brown.
- Add the chili flakes and Sichuan pepper and fry until fragrant (but be careful not to burn it).
- Carefully drizzle the chili oil mixture into the black vinegar mixture. This will spatter so do this cautiously. Whisk to make a smooth dressing. Set aside.
- Add the chicken tenders to the boiling salt water and then turn off the heat. Let the chicken poach until you can split one in half and it's no longer pink inside (About 5-7 minutes).
- Transfer the chicken to an ice bath to stop the cooking immediately. Drain and pat dry and then shred the chicken into the bowl with the dressing.
- Squeeze any excess water from the cucumbers using your hands and then add the cucumber to the chicken. Add the black sesame seeds and then toss to coat everything evenly with the dressing.
- Drain and rinse the scallions and then use a salad spinner or paper towels to dry.
- Plate the bang bang chicken and top with a nest of scallions and cilantro leaves.
Nutrition Information
Show Details
Calories
258kcal
(13%)
Carbohydrates
4g
(1%)
Protein
26g
(52%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
73mg
(24%)
Sodium
687mg
(29%)
Potassium
580mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
450IU
(9%)
Vitamin C
5.6mg
(6%)
Calcium
43mg
(4%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 73mg | 24% |
| Sodium | 687mg | 29% |
| Potassium | 580mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 43mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
