Best Bang Bang Chicken Recipe
Introduction
Bang Bang Chicken is a cold Sichuan-style chicken dish with layers of flavor and texture. It gets its name from the sound made when a wooden stick (bang bang) is used to pound the cooked chicken to make it tender and easy to shred. Though modern methods typically skip the pounding and opt for shredding by hand or fork, the name remains. Its standout feature is the spicy sesame-peanut sauce that coats the chicken, making it irresistible.
History and Origins
Originating from Sichuan province in China, Bang Bang Chicken (棒棒鸡) was traditionally sold as street food. Vendors would hang poached chickens on hooks and slice off pieces, pounding them with a wooden mallet to tenderize them. The spicy sauce made of Sichuan peppercorns, chili oil, and sesame paste elevated the humble chicken into a bold, crave-worthy dish.
In Western adaptations, it’s often confused with creamy “Bang Bang Shrimp” or “Bang Bang Chicken” served in restaurants like Cheesecake Factory or Bonefish Grill. These versions use mayo-based sauces. Authentic Bang Bang Chicken, however, features the unmistakable Sichuanese combo of numbing spice and savory depth.
C. Assembling the Dish
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Prepare a serving plate: Lay a bed of julienned cucumbers for crunch.
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Top with chicken: Arrange shredded chicken over the cucumbers.
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Drizzle sauce: Generously spoon the sauce over the chicken.
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Garnish: Sprinkle crushed peanuts, scallions, sesame seeds, and optional cilantro.
Variations and Tips
A. Ingredient Swaps
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Chicken: Substitute with poached tofu for a vegetarian version.
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Sesame paste: If unavailable, use tahini or a mix of tahini and peanut butter.
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Chili oil: Lao Gan Ma is a solid store-bought option; homemade is even better.
B. Authentic Enhancements
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Sichuan peppercorn oil: Toast 1 tbsp of whole peppercorns, steep in hot neutral oil, and strain for an aromatic finish.
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Homemade chili oil: Combine chili flakes, five-spice powder, garlic, and ginger with hot oil. Infuse for flavor.
C. Texture Tips
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Shred chicken finely to absorb more sauce.
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Layer with cool crunchy cucumber for contrast.
Serving Suggestions
Bang Bang Chicken is served cold or at room temperature. Here are ways to serve it:
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Appetizer: As part of a cold dish platter before a larger Chinese meal.
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Main dish: Over jasmine rice or noodles for a full meal.
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Side dish: Alongside pickled vegetables, tofu skin, or stir-fried greens.
It pairs well with:
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Dan Dan noodles
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Sichuan cucumber salad
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Steamed jasmine rice
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Iced green tea or Tsingtao beer
Conclusion
Bang Bang Chicken is more than a dish—it’s a harmony of flavor and tradition. Its savory, spicy, nutty, and tangy sauce elevates simple shredded chicken into something you’ll crave again and again. Whether you serve it as a refreshing summer appetizer, a protein-packed lunch, or an elegant dinner dish, it never disappoints.
Best Bang Bang Chicken Recipe
Ingredients
- For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
- 1 cup cornstarch (or a mix of ½ cup cornstarch + ½ cup flour for extra crunch)
- ½ tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable, canola, or peanut oil)
- For the Bang Bang Sauce:
- ½ cup mayonnaise (preferably Kewpie or full-fat)
- ¼ cup sweet chili sauce (like Mae Ploy)
- 1–2 tbsp Sriracha (adjust to spice preference)
- 1 tbsp honey (optional, for added sweetness)
- 1 tsp rice vinegar or lime juice (optional, for tang)
- Garnish (optional):
- Chopped green onions
- Sesame seeds
- Shredded lettuce or cabbage for serving
Instructions
- Marinate Chicken (Optional but Recommended):
Soak chicken pieces in buttermilk for at least 15 minutes (up to overnight) in the fridge. This tenderizes the meat. - Make the Sauce:
In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and vinegar/lime juice until smooth. Set aside. - Coat and Fry the Chicken:
Heat oil in a deep skillet or pot to 350°F (175°C).
Remove chicken from marinade and shake off excess liquid.
Toss chicken in cornstarch (or flour mix), coating well.
Fry in batches for 3–4 minutes until golden brown and cooked through. Drain on a paper towel-lined plate. - Toss with Sauce:
Place fried chicken in a large bowl, drizzle with the Bang Bang sauce, and gently toss to coat evenly. - Serve:
Serve hot, garnished with green onions and sesame seeds over rice, in lettuce wraps, or with fries.