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 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 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
- ½ large cucumber (cut into matchsticks)
Instructions
- 1
Put chicken breast, sliced ginger, and the white part of the scallions into a saucepan. Add water that’s enough to cover the meat.
- 2
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).
- 3
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.
- 4
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).
- 5
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.
- 6
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.