Bang Bang Chicken, the Original Sichuan Version
User Reviews
5
Bang Bang Chicken, the Original Sichuan Version
Description
This version of Bang Bang Chicken uses a single chicken breast simmered with ginger and scallions to retain moisture and delicate texture. After cooking, the chicken is cooled and shredded by hand for a tender bite. The sauce blends light soy, black rice vinegar, chili oil, sesame oil, ground Sichuan peppercorn, sugar, and salt, imparting layers of acidity, heat, and subtle numbing spice characteristic of Sichuan cuisine.
The dish is served atop julienned cucumber, which provides a crisp, cooling contrast to the warm, spicy chicken. This combination highlights the balance between textures and flavors—soft chicken with crunchy cucumber and a savory sauce that penetrates evenly over the meat.
This recipe includes precise poaching and resting times for optimal juiciness, and the note that chicken thigh can be substituted for a richer flavor and more tender meat. Temperature checking ensures safe and well-cooked poultry without dryness.
Ingredients
- 1 piece chicken breast about 8oz/230g (see note 1)
- 5 lice ginger
- 2 talk scallions cut in half then finely chop the green part
For the sauce
- 2 tablespoon soy sauce light
- 1 tablespoon black rice vinegar
- 2 tablespoon Chili oil or to taste, Chinese style
- ½ teaspoon sesame oil
- ¼ teaspoon Sichuan peppercorn ground
- ¼ teaspoon sugar
- ⅛ teaspoon salt
- sesame seeds toasted
You also need
- ½ large cucumber cut into matchsticks
Instructions
- Put chicken breast, sliced ginger, and the white part of the scallions into a saucepan. Add water that’s enough to cover the meat.
- Bring water to a boil then turn down the heat to a bare simmer. Cover with a lid. Leave to cook for 8 minutes. Then turn off the heat and let it sit (covered) for a further 3 minutes (see note 2).
- Take out the chicken (keep the cooking liquid) and transfer it to a large bowl of cold water, with ice cubes if available. Once cooled completely, drain then pat dry the surface of the meat with kitchen paper.
- Tear the chicken into strips with your hands (Or, follow the traditional method of hammering the chicken with a rolling pin to loosen it up before shredding it).
- In a bowl, mix all the seasonings (light soy sauce, black rice vinegar, chili oil, sesame oil, ground Sichuan pepper, salt, and sugar) with 2 tablespoons of the chicken cooking liquid.
- Place julienned cucumber on the serving plate. Top with shredded chicken. Pour the sauce mixture over. Garnish with finely chopped scallion greens and toasted sesame seeds.
Notes
- Chicken thigh can replace breast for a more tender, flavorful texture.
- Increase poaching and resting times when cooking multiple chicken breasts together.
- Verify doneness with a thermometer: chicken should reach an internal temperature above 165°F (74°C).
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 275kcal | 14% |
| Carbohydrates | 2g | 1% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 28g | 165% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 1313mg | 55% |
| Potassium | 456mg | 10% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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