Chinese Bang Bang Chicken (棒棒鸡)
The real-deal Sichuan version of Bang Bang chicken made with juicy tender shredded chicken covered with a savory, nutty, spicy sauce with a hint of tangy and sweet notes. Originally a traditional Chinese appetizer, make it ahead and serve it at your next movie night or game day party. Mind blow guaranteed.To make the dish gluten-free, use tamari or coconut amino to replace soy sauce, and use rice vinegar instead of Chinkiang vinegar.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 lbs (700 g) boneless skinless chicken breasts ( (or chicken thighs))
- 1 teaspoon salt
- 4 green onions (, separated)
- 4 tablespoons light soy sauce ((or soy sauce))
- 2 tablespoons Chinese sesame paste ((or unsweetened natural peanut butter))
- 2 tablespoons homemade chili oil ((or more) (*Footnote 1))
- 1.5 tablespoons Chinkiang vinegar ((or 2 tablespoons rice vinegar))
- 4 teaspoons sugar
- 2 cloves garlic (, grated)
- 2 teaspoons grated ginger
- 1/2 teaspoon ground Sichuan peppercorns
Instructions
- 1
Chop 2 green onions into 2” (5 cm) sticks. Slice the remaining 2 green onions into thin slices.
- 2
Prepare a steamer by adding 2” (5 cm) water into the pot. Cover and heat over medium-high heat until boiling.
- 3
Use a plate that can fit into your steamer rack. Spread the green onion sticks onto the plate to make a bed. Place the chicken breast on top. Sprinkle salt evenly over the chicken.
- 4
When steam comes out of the steamer, place the steamer rack with the chicken on top, and cover the steamer. Cook for 20 minutes. Test the chicken by using a thermometer inserted into the thickest part. It should read 165 degrees F (73 C). Or insert a knife into the thickest part, and the juice should run clear. If the chicken is still pink inside, steam for another 5 to 10 minutes. Once done, transfer the chicken to a plate to cool.
- 5
While cooking the chicken, combine the rest of the ingredients in a large bowl. Whisk to mix well.
- 6
Once the chicken is cooled, transfer it onto a cutting board. Use a meat pounder or a rolling pin to pound the chicken (optional), then shred into thin slices using two forks.
- 7
Place the chicken into a large bowl or deep plate. Drizzle the sauce on top and mix well. Garnish with thinly sliced green onion. If you want to create the authentic look, like at a Sichuan restaurant, drizzle more chili oil (about 1/3 to 1/2 cup) onto the chicken.
- 8
Serve as a cold appetizer or a main dish.