4.9 from 81 votes
Bang Bang Chicken: The Authentic Sichuan Version
This Bang Bang Chicken recipe is for the authentic Sichuan version of the dish, rather than the Americanized fried version, tossed in a spicy, tangy sauce.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 213 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1/2 pound chicken breast (225g)
- 3 lices ginger
- 1 scallion (plus 2 tablespoons finely chopped scallions)
- ½ seedless cucumber julienned
- 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
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!
Cup of Yum
Nutrition Information
Calories
213kcal
(11%)
Carbohydrates
10g
(3%)
Protein
15g
(30%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
37mg
(12%)
Sodium
904mg
(38%)
Potassium
334mg
(10%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
85IU
(2%)
Vitamin C
2.3mg
(3%)
Calcium
48mg
(5%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 213
% 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.