Bang Bang Chicken: The Authentic Sichuan Version
This Bang Bang Chicken recipe is for the authentic Sichuan version of the dish, rather than the Americanized fried version, tossed in a spicy, tangy sauce.
Nutrition Facts
Ingredients
Instructions
First, poach the chicken. In a small pot, add 2 cups water, 3 slices ginger and 1 scallion. Bring it to a boil, then add in the chicken breast. Once the water boils again, put the lid on and turn the heat to the lowest setting. Cook for 10-12 minutes. The chicken breast is done if the juice comes out clear when you poke the middle with a chopstick. Transfer the chicken breast to an ice bath to stop the cooking process and keep the chicken moist. Don’t discard the cooking water, as we’ll be using it later in the recipe.
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Reviews from the Original Source
Delicious, great summer dish with the fresh cucumber
Love this recipe. Sometimes, I just julienne the cucumbers and douse with the sesame seed sauce, making a simple side dish. However, 2 tablespoons (TBSP) of sugar? Perhaps a misprint? I just use 1 Teaspoon (TSP) of white or brown sugar.
This recipe was delicious, easy, and quick! I served it over noodles for the Super Bowl. I, strangely, could not find scallions, but garlic substituted well in the broth (and chili-garlic sauce in place of chili oil). I also threw a star anise pod and a pinch of five spice into the broth. Next time, I might add a little less of the broth, but that's more down to personal taste as to consistency. This tasted just like the bang bang chicken from my favorite Sichuanese place, and was easy enough for weeknight cooking. Next time, I may serve it as a summer chicken salad on Bibb lettuce leaves, or leave out the broth and serve it on fried wonton skins. As easy as this was, it also lends itself to modifications or substitutions. The flavor is complex, yet subtle, and perfectly balanced. This will enter my regular rotation.
Excellent flavors. I made a salad with the bang bang chicken with udon noodles. The texture of the shredded poached chicken was very good. Next time, I would add some cilantro to brighten the flavors. Thanks as always for an excellent recipe
I made this dish for my Chinese wife who grew up in the Shaanxi province. Shaanxi is right next to Sichuan, so the food is all the same (too spicy, but delicious). She gobbled it all up before I had a chance to sit down. I’m going to make more tomorrow, just so I have can have some too. We coupled this with some homemade, almost authentic, Mapu Tofu (minus suan tai/garlic scapes, which are out of season). Note: I trim back on the chili oil, in both dishes (too much oil is too much, LOL).
I stumbled upon this recipe when I saw a post on allrecipes for an americanized version and someone commented that it was not authentic. I googled authentic and yours came up and I was so glad I found this because this recipe is a keeper. I didn't have regular sesame seeds but happened to have black sesame seeds. I also had to substitute the vinegar with something similar so I will have to remake it with Chinese Black Vinegar. I can only imagine it will taste even better. My daughter wants me to make more tomorrow. She's going to learn how to make this herself before she goes back to college. Thanks!!
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