Bang Bang Chicken Recipe

Bang Bang Chicken Recipe

This classic Sichuanese cold platter is made from chicken, cucumber and bean thread noodles, mixed in a sesame or peanut sauce. The sesame dressing is the authentic one but the peanut version is also very good.

Ingredients: (Serves 6)

  • 1½ cucumbers
  • 1 teaspoon salt
  • 30 g/1 oz bean thread noodles
  • 1 teaspoon roasted sesame oil
  • 250 g/9 oz cooked chicken, cut into shreds
  • 2 scallions (spring onions), green part only, finely sliced

SESAME DRESSING

  • ¼ teaspoon Sichuan peppercorns
  • 3 garlic cloves
  • 2 cm/¾ inch piece ginger
  • ½ teaspoon chili sauce
  • 3 tablespoons toasted sesame paste
  • 2 tablespoons roasted sesame oil
  • 2½ tablespoons light soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 1 tablespoon Chinese black rice vinegar
  • 1 tablespoon sugar
  • 3 tablespoons chicken stock

OR

PEANUT DRESSING

  • 60 g/2¼ oz/¼ cup smooth peanut butter
  • 1 teaspoon light soy sauce
  • 1½ tablespoons sugar
  • 2 teaspoons Chinese black rice vinegar
  • 1 tablespoon Shaoxing rice wine
  • 1 tablespoon roasted sesame oil
  • 1 scallion (spring onion), finely chopped
  • 1 tablespoon finely chopped ginger
  • 1 teaspoon chili sauce
  • 2½ tablespoons chicken stock

Method:

To make the sesame dressing, put Sichuan peppercorns in a frying pan and cook over medium heat, stirring occasionally, for about
8 minutes, or until golden brown and very fragrant. Cool slightly, then crush into a powder. Combine garlic, ginger, chili sauce, sesame paste, sesame oil, soy sauce, rice wine, vinegar, sugar and stock in a blender, food processor or mortar and pestle. Blend to a smooth sauce the consistency of thick cream. Stir in the Sichuan peppercorn powder. Pour into a bowl and set aside.

To make the peanut dressing, combine peanut butter, soy sauce, sugar, vinegar, rice wine, sesame oil, scallion, ginger, chili sauce and stock in a blender, food processor or mortar and pestle. Blend until the mixture is the consistency of thick cream, adding a little water if necessary. Pour into a bowl and set aside.

Slice the cucumbers lengthways and remove most of the seeds. Cut each half crossways into thirds, then cut each piece lengthways into thin slices that are 5 cm/2 inches long and 1 cm/½ inch wide. Place the slices in a bowl, add the salt, toss lightly, and set aside for 20 minutes. Pour off the water that has accumulated.

Soak the bean thread noodles in hot water for 10 minutes, then drain and cut into 8 cm/3 inch lengths. Blanch the noodles in a pan of boiling water for 3 minutes, then refresh in cold water and drain again. Toss the noodles in the sesame oil and arrange them on a large platter. Arrange the cucumber slices on top. Place the chicken shreds on top of the cucumber.

Just before serving, pour the sesame or peanut dressing over the chicken. Sprinkle with the scallion and serve.

Summary
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Recipe Name
Bang Bang Chicken Recipe
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