Bang Bang Chicken Sichuan-Style

Chef Chen Yichun

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

– bang bang ji si

Earlier this century, many Hanyang street vendors in Sichuan sold chunks of cooked chicken meat, draped in a spicy sauce, as a snack. This became known as ‘bang bang chicken’ because of the wooden cudgels (bang) they used to hammer the backs of the cleaver blades to help them through the meat.

Recipe

PRE TIME: 35 min

COOKING TIME: 45 min

TOTAL TIME: 1 hr 20 min

4 SERVING

Ingredients:

2.25 lb. Chicken (about 2lb 4oz / 1000g)
1 tsp. Green onions (to taste)
1 tsp. Ginger
1 oz. Sesame sauce (White Sesame 1oz / 30g + [Sauce] Sesame oil 2tbsp / 30ml)
Sauce
1 tbsp. Chicken broth
2 tbsp. Soy sauce
1 tbsp. Sugar
1 tbsp. Sichuan peppercorn powder
1 tbsp. Black rice vinegar
2 tbsp. Chili oil

Directions:

Step 1

Put the whole chicken in a large pot, cover with water, add green onion and ginger, and cook for 35-40 minutes. Stick a chopstick into the chicken leg, if it is clean without the blood, turn off the heat. Soak the chicken in the pot for another 15 minutes. Drain and set aside to cool.

Step 2

Remove the chicken meat from the bone. Cut the chicken, with any remaining skin, into slivers about a 2-inch wide. Place the chicken slivers on a serving plate. (If you want to be really authentic, hit it a few times with a rolling-pin to loosen the fibres and then tear the flesh into shreds by hand.)

Step 3

Cut the green onions into sections and then slice these lengthwise into fine slivers. Put them into a bowl of cold water for 10 minutes to refresh. Drain and garnish around the chicken on the plate.

Step 4