Authentic Sichuan Bang Bang Chicken

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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. A general consensus hads mayonnaise, which I personally have NEEEEEEEEEVER heard of in this Chinese cuisine. This helped me understand that the original version is completely different from the American version (and isn’t bad by any means), which had me thinking about the Chinese immigrants were really in their element. Matter of fact, pretty much 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:

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:

• 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
• 1 -2 tsp ground Sichuan peppercorn

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 a little hefty. Also, I 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 stalks, Shaoxing wine, garlic, 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, light soy sauce for saltines and dark soy sauce for depth/color, black vinegar, chili oil/crisp, garlic, ginger, sesame oil, sugar, Sichuan peppercorn, and a splash of poaching liquid

Assembly:

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

Cravings & Comfort Recipe

Authentic Sichuan Bang Bang Chicken

Bang Bang Chicken with savory sesame and peanut butter sauce with a side of stir-fried bok choy

Prep Time10 min

Cook Time30 min

Total Time40 min – 1 hour

Servings1 serving

Calories950 – 1,100

CuisineChinese

Print Recipe Grocery List

Ingredients

US Customary — Metric

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

• 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
• 1 -2 tsp ground Sichuan peppercorn

Instructions

Chicken Poach

1. Put the chicken in a pot with enough water to cover. Add the ginger, scallion stalks, Shaoxing wine, garlic, and a good pinch of salt
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
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

1. In a bowl, mix sesame paste, light soy sauce for saltines and dark soy sauce for depth/color, black vinegar, chili oil/crisp, garlic, ginger, sesame oil, sugar, Sichuan peppercorn, and a splash of poaching liquid

Assembly

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

Notes

• 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 mine a little hefty. 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.

Quick Measurement Converter

Choose an ingredient when density matters. Unknown ingredients are converted by volume instead of guessed by weight.

Amount US unitCupTablespoonTeaspoonFluid ounceOunce (weight)Pound IngredientWaterFlourGranulated sugarPacked brown sugarPowdered sugarButterOilMilkButtermilkHeavy creamHalf & halfLight creamOther / volume only

Metric result240 mL

Cooking conversions are approximate; flour and packed ingredients can vary by brand and measuring technique.

Cravings & Comfort

Nutrition estimate

Calories850per recipe

Serving1 serving

Protein60g

Carbs28g

Fat52g

Calories are an estimate and can change based on brands, serving size, toppings, sauce amount, and oil absorption.

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