5 from 38 votes
Bang Bang Chicken, the Original Sichuan Version
Bang Bang Chicken consists of gently poached chicken breast shredded and combined with a tangy, spicy sauce made from soy, black rice vinegar, chili oil, and sesame flavors. The preparation results in tender, moist chicken strips served on crisp cucumber matchsticks that add freshness and texture, balancing the bold, numbing heat of Sichuan peppercorn and chili oil.
Prep Time
3 mins
Cook Time
10 mins
Rest
3 mins
Total Time
16 mins
Servings:
2
Calories:
275 kcal
Course:
Appetizer
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 275
% 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.