Quick and Easy Bang Bang Chicken | Popular Sichuan Food Recipe
How to Make Sichuan Bang Bang Chicken (Video Tutorial)
This quick and easy Bang Bang Chicken is a popular Sichuan Food (Szechuan Food) that will elevate the mood of your dinner table. This quick and easy chicken salad is served cold as an appetizer and is extremely juicy and flavourful. Bang Bang Chicken is one of my favourite Sichuan Foods.
To cook Bang Bang Chicken, poach the chicken for 15 minutes with all the fresh aromatics (Scallions, Ginger and Garlic ) and dry aromatics (cinnamon stick and star anise). Immediately transfer the cooked chicken to a bowl of cold water for f5 minutes. In the video I have explained how this process helps to cool the chicken, preventing the protein from drying up. Once the chicken dries up Bang Bang the Chicken using a roller pin in order to shred and portion the chicken.
Next in a mixing bowl add all the sauces, stock, herbs, spices and aromatics to create the dressing for the Bang Bang Chicken. This sauce is nutty, aromatic and crunchy that does perfectly with the poached chicken.
Using a salad bowl, make a bed of cucumber (matchstick cuts) and spinach. Add the shredded Bang Bang Chicken on top and add the dressing. Also add additional chilli oil to further enhance the taste. Add additional chopped scallions, cilantro and white sesame seeds to garnish this popular Sichuan Food-Bang Bang Chicken.
This quick and easy Sichuan Bang Bang Chicken is to be served cold as an appetizer.
Ingredients
500 gm Chicken Breast
4 Scallions
Garlic
15 gm Ginger
1 Star Anise
1 3inch Cinnamon Stick
1 English Cucumber
1 cup Baby Spinach (optional)
Salt
Ingredients for Bang Bang Chicken Dressing
4 tbsp Soy Sauce
1 tsp Sugar
1.5 tbsp Vinegar
2 tbsp Chinese Sesame Paste (or Tahini)
½ tsp whole Sichuan Peppercorns
3-4 tbsp Homemade Chilli Oil
1 tbsp White Sesame Seeds + Garnish
2 tbsp Chicken Stock
1 tbsp Scallions + Garnish
Cilantro
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Sichuan Bang Bang Chicken: Your New Fav Meal ft. DIY Chili Oil
The greatest way to eat chicken. This Bang Bang Chicken is Sichuanese food at its finest. The best part is how easy it is to make, the perfect weeknight dinner.
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Sichuanese Bang Bang Chicken Recipe
Chicken
- 1 lb boneless skinless chicken thighs (sub chicken breast)
- 4 slices ginger
- 2 scallions
Small-Batch Chilli Oil
- 1/2 cup (113g) neutral oil, such as canola, sunflower, peanut, etc.
- 4 slices ginger
- 2 scallions, cut into 2 segments
- 1 star anise (optional)
- 1 dried bay leaf (optional)
- 1 small cinnamon stick (optional)
- 3 tbsp Sichuan chili flakes (sub Gochugaru or Italian crushed red pepper flake)
- 1 tbsp toasted white sesame seeds
- 1/8 tsp five spice powder (optional)
- 1 tsp Sichuan peppercorn powder (sub 1/2 tsp freshly ground black pepper + 1/8 tsp ground coriander)
Sauce
- 1 tbsp Chinese black vinegar (sub balsamic vinegar)
- 1/2 tbsp (1 1/2 tsp) sugar
- 1 tbsp soy sauce
- 1/2 tsp kosher salt (sub 1/4 tsp table salt)
- 4 tbsp chili oil + 1 tbsp sediment (make small-batch chilli oil or use your favourite)
- 1/4 tsp msg (optional)
- 1 tsp Sichuan peppercorn powder (sub 1/2 tsp fresh ground black pepper + 1/8 tsp ground coriander)
- 1 tbsp Chinese sesame paste (sub 2 tsp tahini or peanut butter + 1 tsp toasted sesame oil)
Garnish
- 1/2 English cucumber, julienned
- 1 scallion, cut on a bias
- Toasted sesame seeds
Poach Chicken
1. In a medium sized saucepan, add chicken, ginger, and scallion in a medium sized saucepan. Add enough cold water to submerge chicken by 1 of water.
2. Place on stove over medium heat. Keep cooking with the lid off, without stirring, until just barely simmering. The water should measure around 170-190F.
3. Flip chicken pieces over, turn off heat, and cover the pot. Let chicken sit in hot water for 8-10 minutes, until the internal temperature reads 165F for chicken thighs or 155F for chicken breast.
4. Remove chicken from water and set aside to cool.
Small-batch Chilli Oil
1. Toast chilli flake in microwave by placing on a small plate and spreading into an even layer. Cook in microwave on high power for two 10 second increments, stirring in between. The should start smelling aromatic.
2. In a medium heat-proof bowl, combine toasted chilli flake, peppercorn powder (or use black pepper + coriander, which will approximate the flavour but not the numbing sensation), sesame seeds, and five spice powder.
3. In a small saucepan, add oil, ginger, scallion, and if using, star anise, bay leaf, and cinnamon stick.
4. Place on stove over medium heat. Cook, stirring occasionally, until the ginger is golden and scallions are starting to turn brown. Turn off heat and let oil cool for 3 minutes.
5. After 3 mins, use a strainer to remove aromatics from the hot oil. The oil should measure about 155-165F at this point.
6. Immediately pour 1/3 of the oil over chilli flake mixture while stirring. After ~30 seconds, pour another 1/3 of the oil into the chilli flake while stirring. Then wait another 30 seconds before pouring the remainder of the oil.
7. Let chilli oil cool and fully infuse. Cover and store at room temperature. It will taste even better the next day.
Make Sauce
1. In a medium bowl, add vinegar and sugar. Mix until the sugar is pretty much fully dissolved.
2. Add in soy sauce and salt. Stir to combine. Taste the mixture and adjust.
3. Then, add in chilli oil (4 tbsp oil + 1 tbsp sediment), Sichuan peppercorn, and MSG. If not using MSG, add another 1/8 tsp salt. Taste and adjust.
4. Finally, add in Chinese sesame paste. Stir vigorously until the sesame paste is fully emulsified into the sauce. The sesame paste might lump up slightly. But if you keep whisking, everything will come together.
Assemble
1. Julienne cucumbers by diagonally slicing into long slices and then cutting the slices into strips. Slice one scallion on a bias for garnish.
2. On the same cutting board, lightly pound each piece of chicken with a rolling pin to loosen the fibres.
3. Shred the chicken with your hands, trying to preserve long strands of chicken. You can also shred with two forks which will be quicker, but the texture won't be as nice.
4. Arrange cucumbers on the bottom of your serving plate. Place chicken over the cucumber base and arrange so that some cucumber shows around the side and the chicken is in an attractive mound.
5. Pour sauce all over the chicken. Finish with a sprinkle of sesame seeds and sliced scallions.
00:00 Intro
00:20 Title
00:30 Dish intro
01:11 Substituting ingredients
02:07 Start cooking
02:30 Poach chicken
04:26 Sichuanese food intro
04:53 About the sauce
05:30 Chili oil
06:05 Chili flake comparison
07:15 Make chili oil
10:40 Make sauce
15:20 Why Bang Bang
15:39 Shred chicken
16:26 Prep garnish
16:39 Assemble dish
17:15 Beauty shots
17:36 Taste test
18:00 Outro
18:45 Outtakes
Featured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc
Bang Bang Chicken 棒棒鸡 - How to prepare in 3 quick steps
The term Bang Bang Chicken has caught my attention many times but only realized that it's 棒棒鸡 in Chinese recently.
Although Bang Bang chicken is an authentic Sichuan cuisine, the translation Bang Bang Chicken also refers to an Americanised version, which is deep-fried chicken dredged in the mayonnaise-based sauce.
In this article, I will develop the recipe close to the traditional Bang Bang Chicken served across Asia. The chicken is poached and dresses with a mixture of soy sauce, vinegar, sesame paste, and chili oil. Astonishingly, it had evolved so drastically after ricocheted around the world and ended up morphing into a deep-fried chicken with mayonnaise.
RECIPE
(Complete cook's note at )
Ingredients A (Poach the chicken)
600g chicken thigh meat
4 slices of ginger
1 tablespoon of rice wine
1 stalk of scallion
1 Japanese cucumber
Ingredients B (For the sauce)
1 tbsp (2 tsp?) sesame paste
2 tbsp light soy sauce
1 tbsp black vinegar
2 tbsp chili oil
1tsp sugar
Ingredients C (Garnish)
1 stalk shredded scallion
1 tbsp red chili strips
1 tsp white sesame
Method :
- Bring a pot of water to boil.
- Add some ginger slices and scallion sections.
- Add some rice wine to remove the unwanted smell of chicken, particularly if you use frozen chicken.
- Add a few Sichuan peppercorns.
- Then poach the chicken thigh in boiling water over low heat for twenty minutes.
- After twenty minutes, remove from heat. Leave the chicken in the water to let it cool to room temperature.
- Julianne some Japanese cucumber and place it on a serving plate.
- Beat the meat with a wooden baton until the meat loosens.
- Remove the skin. Cut into fine strips.
- Remove the meat from the bone, shred into small strips.
- Place the shredded chicken meat and skin on top of the cucumber.
- Drizzle the sauce on top of the chicken.
- Add some white sesame on top.
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Budget Magic: Bang Bang Chicken Whipped up in Just 30 Minutes!
Welcome to Cook n' Share, where we bring you incredible budget meal ideas that don't compromise on taste! In this episode, we're thrilled to present our recipe for Bang Bang Chicken cooked in just 30 minutes.
If you're looking for a flavorful, budget-friendly meal that will satisfy your cravings, this recipe is a game-changer. With simple and affordable ingredients, we'll show you how to create a mouthwatering dish that will leave your taste buds tingling.
In this video, we'll take you step by step through the process, sharing our tips and tricks to ensure your Bang Bang Chicken turns out perfectly every time. From the chicken coated in a creamy, tangy sauce to the aromatic blend of spices, this recipe is a winner.
We understand that time is precious, especially when it comes to meal preparation. That's why we've designed this recipe to be ready in just 30 minutes, making it an ideal option for busy weeknights or when you need a quick and satisfying meal on the table.
Join us as we dive into the world of budget meal magic, showcasing how you can create delicious dishes without breaking the bank. Subscribe to our channel and hit the notification bell so you don't miss out on more wallet-friendly recipes and cooking inspiration.
Get ready to whip up some budget meal magic with our incredible Bang Bang Chicken recipe. Let's get cooking!
Click to get the full printable recipe:
Video Chapters:
0:00 Introduction
0:16 Slicing and preparing the chicken
0:54 Making the coating
1:38 Dredging the chicken
1:57 Making the sauce
2:49 frying the chicken
3:50 Serving, garnish, conclusion
Ingredients:
For the Chicken Coating
4 medium boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon ground black pepper
1 large egg
For the Coating
1 cup bread crumbs (I like Panko the best.)
1⁄4 cup all purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
For the Sauce
1⁄2 cup mayo
1 tablespoon Sriracha
2 tablespoons sweet chili sauce
2 teaspoons honey
Additional Notes:
Chicken: We recommend using boneless, skinless chicken breasts or chicken tenderloins for this recipe. They cook quickly and have a tender texture. However, you can also use boneless, skinless chicken thighs if you prefer dark meat.
Coating: To achieve a crispy exterior on the chicken, coat it in a mixture of cornstarch and spices before frying. This helps create a deliciously crunchy texture.
Frying: Heat oil in a pan or skillet over medium-high heat for frying the chicken. Make sure the oil is hot enough before adding the chicken pieces. You can test the temperature by dropping a small piece of breaded chicken into the oil – it should sizzle and start browning immediately.
Bang Bang Sauce: The sauce is the star of this dish, providing a creamy and tangy flavor. The key ingredients for the sauce are mayonnaise, sweet chili sauce, and a touch of honey. Feel free to adjust the sweetness or spiciness according to your preference. You can also add a squeeze of lime juice for a zesty twist.
Assembly: Once the chicken is cooked and crispy, remove it from the pan and let it drain on a paper towel to remove any excess oil. Garnish with some chopped green onions or sesame seeds for added flavor and presentation.
Serving Suggestions: Bang Bang Chicken goes great with steamed rice or noodles. You can also serve it with a side of fresh vegetables, such as steamed broccoli or a crisp salad, to balance the richness of the dish.
Storage: If you have leftovers, store the chicken and sauce separately in airtight containers in the refrigerator. The chicken may lose some crispiness when reheated, but it will still be delicious. Reheat in the oven or microwave until warmed through.
Enjoy the incredible flavors of this budget-friendly Bang Bang Chicken recipe in just 30 minutes! Don't forget to share your creations with us and tag us on social media. Happy cooking!
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Music: Epidemic Sound
Images: Envanto
Bang Bang Chicken!!
Bang Bang Chicken!
????️Ingredients:
2 med sized chicken breasts or 3 small.
1/2 cup of mayonnaise
1/4 cup of sweet chili sauce
1 tblsp of chili and garlic crunch sauce
1/4 cup of Cilantro (fresh and finely chopped)
1 tsp of garlic and onion powders
1 tsp of seasoned salt/meat tenderizer
1 tsp of paprika
???? Instructions:
*First score your chicken breasts about half way through, on top only.
*Then mix your spices together (garlic powder, onion powder, season salt, and paprika)
*Evenly pour all of your seasoning on both sides of your chicken. Making sure to get it into the scoring, and rubbing/working it into the chicken.
*Now set the chicken aside. In a bowl mix your mayonnaise, sweet chili sauce, and chili garlic sauce.
*Once the bang-bang sauce is evenly mixed, generously coat the top of your chicken breasts with it. Being sure to get plenty into the scoring.
*Place the chicken in your air fryer basket and cook at 390° for 20-25 mins. (If you don’t have an air fryer place them on a nonstick, baking sheet, in a 375° oven for 20 to 30 minutes or until cooked thoroughly)
* Once they’re finished cooking, plate them with white rice and top them with more sauce, then finally garnish with fresh cilantro.
This recipe is not only easy but man is it delicious. Also, keep in mind you do not have to have an air fryer to make it. It just makes the process a lot quicker and easier. I hope you guys enjoy this recipe. If you make it, please let me know what you think. More coming soon!! If there are any recipes you’d like to see me make, comment them below. If I use your idea, I’ll be sure to tag you in the post.
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