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Bang Bang Chicken, the Original Sichuan Version
Explore the authentic flavor of Bang Bang chicken, featuring tender poached chicken and a bold, mouth-watering sauce.
Prep Time
3 mins
Cook Time
3 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 slice ginger
- 2 stalk scallions cut in half then finely chop the green part
For the sauce
- 2 tablespoon light soy sauce
- 1 tablespoon black rice vinegar
- 2 tablespoon Chinese chili oil or to taste
- ½ teaspoon sesame oil
- ¼ teaspoon ground Sichuan pepper
- ¼ teaspoon sugar
- ⅛ teaspoon salt
- toasted sesame seeds
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
- You may replace chicken breast with boneless chicken thigh which taste more tender and flavorful.
- If you’re poaching more than 1 chicken breast at a time, you’ll need to increase the cooking and resting time. If unsure, poke a kitchen thermometer into the middle of the thickest part of the chicken, the temperature should read 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
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
72mg
(24%)
Sodium
1313mg
(55%)
Potassium
456mg
(13%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
34IU
(1%)
Vitamin C
1mg
(1%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
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.