📝 About This Recipe
Named for the rhythmic sound of the wooden club used to tenderize the meat, Bang Bang Chicken is a classic Sichuan cold appetizer that perfectly balances the 'Ma-La' (numbing and spicy) flavor profile. This dish features succulent, hand-shredded poached chicken breast served over a bed of crisp cucumbers, all drenched in a velvety, nutty sesame sauce spiked with roasted chili oil. It is a masterpiece of texture and contrast, offering a refreshing yet fiery experience that defines the soul of Chengdu street food.
🥗 Ingredients
The Chicken and Poaching Liquid
- 2 large pieces Chicken Breast (boneless and skinless, approx 500g)
- 1 inch knob Ginger (smashed)
- 2 stalks Scallions (tied into a knot)
- 1 tablespoon Shaoxing Wine (optional, for aromatics)
- 1/2 teaspoon Sichuan Peppercorns (whole)
The Signature Bang Bang Sauce
- 3 tablespoons Chinese Sesame Paste (can substitute with unsweetened tahini and 1 tsp toasted sesame oil)
- 2 tablespoons Light Soy Sauce (premium quality preferred)
- 1 tablespoon Chinkiang Black Vinegar (essential for the authentic malty tang)
- 2-3 tablespoons Sichuan Chili Oil (including the crispy sediment at the bottom)
- 1 teaspoon Sugar (to balance the heat)
- 3 cloves Garlic (very finely minced)
- 1/2 teaspoon Toasted Sichuan Peppercorn Powder (freshly ground for maximum numbing effect)
- 1-2 tablespoons Chicken Poaching Liquid (to thin the sauce to desired consistency)
Plating and Garnish
- 1 large English Cucumber (julienned into matchsticks)
- 1 teaspoon Toasted White Sesame Seeds (for crunch)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 stalk Scallion (finely sliced on the bias)
- 2 tablespoons Roasted Peanuts (crushed)
👨🍳 Instructions
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1
Place the chicken breasts in a medium pot and cover with cold water (about 1 inch above the meat). Add the smashed ginger, scallion knot, Sichuan peppercorns, and Shaoxing wine.
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2
Bring the water to a gentle simmer over medium-high heat. Once simmering, immediately turn the heat to the lowest setting, cover with a tight lid, and poach for 10-12 minutes.
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3
Turn off the heat and let the chicken sit in the hot water, covered, for another 5 minutes to ensure it is cooked through but remains incredibly juicy.
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4
Remove the chicken from the pot and immediately submerge it in a bowl of ice water for 2 minutes. This stops the cooking process and tightens the fibers for better texture.
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5
While the chicken cools, prepare the sauce. In a small bowl, whisk the Chinese sesame paste with the light soy sauce and black vinegar until smooth. If using sesame paste, it may seize up initially; just keep whisking.
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6
Add the chili oil, sugar, minced garlic, and Sichuan peppercorn powder to the sauce. Whisk in a tablespoon or two of the poaching liquid to achieve a pourable, cream-like consistency.
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7
Drain the chicken and pat dry. This is the 'Bang Bang' part: use a rolling pin or a heavy kitchen mallet to gently but firmly beat the chicken. You want to loosen the fibers without pulverizing the meat.
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8
Hand-shred the tenderized chicken into long, thin strips along the natural grain. This allows more surface area for the sauce to cling to.
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9
Arrange the julienned cucumber matchsticks in a neat layer on a serving platter or in a shallow bowl.
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10
Pile the shredded chicken high on top of the cucumber bed.
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11
Stir the sauce one last time and pour it generously over the chicken, ensuring every shred is coated.
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12
Garnish with toasted sesame seeds, crushed peanuts, sliced scallions, and fresh cilantro. Serve immediately while the chicken is cool and the sauce is fragrant.
💡 Chef's Tips
Always use Chinese sesame paste rather than tahini if possible; it is made from toasted seeds and has a much deeper, smokier flavor. Don't skip the ice bath for the chicken, as it prevents the meat from becoming dry and stringy. Adjust the amount of chili oil sediment (the 'flakes') to control the heat level to your preference. If you have time, toast your own Sichuan peppercorns in a dry pan until fragrant, then grind them; the numbing 'tingle' is far superior to pre-ground versions. Shred the chicken by hand rather than cutting with a knife; the rough edges of shredded meat hold onto the sauce much better.
🍽️ Serving Suggestions
Serve as a cold appetizer (Liang Cai) alongside a steaming bowl of Dan Dan Noodles. Pair with a crisp, slightly sweet Riesling or a cold Tsingtao beer to cut through the spice. Accompany with a side of smashed cucumber salad for extra crunch and freshness. Serve with fluffy white jasmine rice to soak up the extra spicy sesame sauce. Works beautifully as part of a multi-course Sichuan banquet featuring Mapo Tofu and Dry-Fried Green Beans.