Nah why is it called that though lmao (I know why it’s called that. I just have the humor of a 4 year old).

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Happy Lunar New Year everyone! Full transparency, I just wanted to make some Chinese food in respect for the holiday, so I planned a whole list of things to create.

At first when I searched up the general ingredients for bang bang chicken, it all made sense, up until I saw the sauce. One of those things said mayonnaise, which I personally have NEEEEEEEEEVER heard in Chinese cuisine. This helped me understand that the original version is completely different from the American version, which had me thinking about the Chinese immigrants were really in their element. Matter of fact, the majority of all immigrants were in their element when it came to cooking, and I’m appreciative for having tastebuds to savor them all.

Anyways, I hope you enjoy!

Estimated Time (Excluding Brine):

40 minutes ~ 1 hour

Ingredients:

Chicken Poaching

• 1 Chicken Breast
• 3-4 scallion stalks
• Pinch of Salt
• 3 garlic cloves, roughly chopped
• 2 slices ginger
• 1 tbsp Shaoxing wine

Sauce & Breading:

• 2 tbsp sesame paste (or smooth peanut butter)
• 1 1/2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 – 2 tsp sugar
• 1 tbsp chili crisp
• 1 tbsp Chinese black vinegar (or rice vinegar)
• 1 clove garlic grated
• 1 tsp ginger grated
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds

Tips:

• The reason why mine is a little bit more thick is mainly because I used a bit more peanut butter than I should, and I kinda like it a little thick (pause). I also personally like peanut butter, so I added more, but you don’t have to if you don’t want to.
• You can also garnish with the green ends of the scallions. The “stalks” or white part is mainly for the poaching.

Steps:

Chicken Poach:

• Step 1: Put the chicken in a pot with enough water to cover. Add the ginger, scallion, and a good pinch of salt
• Step 2: Bring the water to a gentle boil, then turn to low and simmer for 10 – 12 minutes until cooked (or an internal temp of at least 165°F). Turn off the heat and cover. Let it sit for another 5 minutes
• Step 3: Take the chicken out and let it cool until warm. Using your hands, or a rolling pin, lightly smash it, then shred it into thick strands.

Sauce:

• Step 1: In a bowl, mix sesame paste, soy sauce, vinegar, chili oil/crisp, garlic, and ginger.

Assembly:

• Step 1: Put cucumber (or rice) on the plate.
• Step 2: Pile the chicken on top.
• Step 3: Spoon the sauce generously over everything
• Step 4: Sprinkle sesame seeds and chili flakes