Bang Bang Chicken: The Authentic Sichuan Version
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
213 kcal
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Course
Main Course
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Cuisine
Chinese
Bang Bang Chicken: The Authentic Sichuan Version
Description
In Bang Bang Chicken: The Authentic Sichuan Version, chicken breast is gently poached with ginger and scallion until just cooked and tender. The meat is then smashed to shred and served atop a bed of fresh cucumber julienne. The key element is the sauce, prepared by combining the reserved chicken stock with light soy sauce, black vinegar, sugar, sesame oil, chili oil, and ground Sichuan peppercorn. This mixture delivers a harmonious blend of savory, sour, sweet, and spicy flavors.
The dish’s texture contrasts tender shredded chicken with crisp cucumber, while the toasted sesame seeds contribute nuttiness. The chili and peppercorn provide both heat and numbing sensation unique to Sichuan cuisine. The poaching step preserves the chicken’s moistness, and the ice bath ensures a pleasant texture.
Bang Bang Chicken can be served as a cold appetizer or light main course. It pairs well with plain rice or simple side dishes to balance its bold flavors.
Ingredients
- 1/2 pound chicken breast (225g)
- 3 lices ginger
- 1 scallion (plus 2 tablespoons finely chopped scallions)
- ½ cucumber julienned, seedless
- ½ cup chicken stock (i.e., the cooking water from the chicken)
- 2 tablespoons soy sauce light
- 4 teaspoons Chinese black vinegar
- 2 tablespoons sugar
- 1½ tablespoons sesame oil
- 1 tablespoon Chili oil (or to taste)
- 2 tablespoons sesame seeds toasted
- 1 teaspoon Sichuan peppercorn ground
- ½ teaspoon salt
Instructions
- First, poach the chicken. In a small pot, add 2 cups water, 3 slices ginger and 1 scallion. Bring it to a boil, then add in the chicken breast. Once the water boils again, put the lid on and turn the heat to the lowest setting. Cook for 10-12 minutes. The chicken breast is done if the juice comes out clear when you poke the middle with a chopstick. Transfer the chicken breast to an ice bath to stop the cooking process and keep the chicken moist. Don’t discard the cooking water, as we’ll be using it later in the recipe.
- Second, assemble the plate. Julienne the cucumber and spread it in an even layer on a shallow plate. Now, hammer the chicken with a rolling pin to flatten the meat and break it up into shreds. Layer the chicken on top of the cucumber.
- Third, prepare the sauce. Mix together the following: ½ cup chicken stock (i.e., the cooking water from the chicken), 2 tablespoons light soy sauce, 4 teaspoons Chinese black vinegar, 2 tablespoons sugar, 1½ tablespoons sesame oil, 1 tablespoon chili oil (or to taste), 2 tablespoons toasted sesame seeds, 1 teaspoon ground Sichuan peppercorn, ½ teaspoon salt, and 2 tablespoons finely chopped scallions.
- Finally, pour the sauce over the chicken and cucumber, and serve. Toss the chicken and cucumber to coat with the sauce just before you’re ready to dig in!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 904mg | 38% |
| Potassium | 334mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 48mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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