Equipment
Ingredients
Poached Chicken
- 500 g chicken breast, boneless, skinless
- 15 g ginger, sliced
- 2 scallion, whole
- 30 ml shaoxing wine
- 2 g sichuan peppercorns
Sesame Sauce
- 45 g chinese sesame paste
- 30 ml soy sauce
- 15 ml chinkiang vinegar
- 30 ml chili oil
- 10 g sugar
- 2 garlic, minced
- 30 ml chicken poaching liquid, cooled
Assembly
- 300 g cucumber, julienned
- 30 g roasted peanuts, chopped
- 5 g toasted sesame seeds
- 1 scallion, sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 423 kcal
- Protein
- 30 g
- Carbohydrates
- 18 g
- Fat
- 25 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 516 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 80 mg
- Potassium
- 570 mg
- Calcium
- 129 mg
- Iron
- 2.2 mg
- Magnesium
- 66 mg
- Phosphorus
- 353 mg
- Zinc
- 1.9 mg
- Vitamin A
- 47 mcg
- Vitamin C
- 12 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 59 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.29 mg
- Riboflavin
- 0.23 mg
- Niacin
- 13.4 mg
- Folate
- 37 mcg
- Water
- 191 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place chicken breasts, sliced ginger, whole scallions, Shaoxing wine, and Sichuan peppercorns in a pot. Cover with cold water by 2cm. Bring to a boil over medium-high heat.
Once boiling, cover the pot with a tight lid, remove immediately from heat, and let stand undisturbed. The residual heat will gently poach the chicken to an internal temperature of 74°C/165°F. This prevents the meat from drying out.
While chicken poaches, prepare an ice water bath. Once the chicken is cooked, transfer it immediately to the ice bath to stop cooking and firm up the meat texture.
In a mixing bowl, whisk together sesame paste, soy sauce, black vinegar, sugar, minced garlic, and chili oil. Gradually whisk in 20-40ml of the poaching liquid (once cooled slightly) until the sauce reaches a creamy, pourable consistency.
Pat the cooled chicken dry. Lightly pound the thickest parts with a rolling pin to loosen the fibers (the traditional 'bang bang' method). Shred the meat into bite-sized strips by hand or with forks.
Arrange the julienned cucumbers at the bottom of a serving dish. Pile the shredded chicken on top. Pour the sauce generously over the chicken. Garnish with chopped peanuts, toasted sesame seeds, and sliced scallions.
Chef's Notes
- The name 'Bang Bang Chicken' comes from the traditional method of pounding the meat with a wooden stick to tenderize the fibers before shredding.
- If you cannot find Chinese sesame paste, use a 50/50 blend of tahini and unsweetened smooth peanut butter. Pure tahini is too bitter; pure peanut butter is too sweet.
- For picnics, keep the sauce in a jar and the chicken/cucumber in a container. Dress immediately before eating to keep the cucumbers crisp.
- The poaching liquid is a light chicken stock—don't throw it away! It can be used as a base for egg drop soup.
Storage
Refrigerator: 3 days — Store sauce and chicken separately for best texture. Assemble just before serving.
Troubleshooting
Chicken is dry and stringy
Cause: Water boiled too vigorously or chicken sat in hot water too long
Fix: Shred very finely and toss with extra chili oil and sauce to mask dryness
Prevention: Remove from heat immediately after boiling and trust the steeping method
Sauce is seized or clumpy
Cause: Sesame paste was too dry or water was added too quickly
Fix: Whisk in warm water 1 teaspoon at a time until smooth
Prevention: Add liquid one tablespoon at a time while whisking
Cultural Context
Originating from Sichuan province, Bang Bang Chicken (Bang Bang Ji) is a street food classic dating back to the early 20th century. The vendors would rhythmically beat the chicken with wooden batons, creating a distinct sound that gave the dish its name. It highlights the Sichuan love for 'ma la' (numbing and spicy) flavors balanced with nutty richness.
