Bang Bang Chicken

Name: Bang Bang Chicken
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 500 g poached chicken; 1 cucumber; 3 tbsp sesame paste; 1 tbsp chili oil; 1 tbsp soy sauce; 1 tsp sugar; 1 tsp Chinkiang vinegar; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Bang Bang Chicken hails from Sichuan, where it’s a staple at family meals, often served as a refreshing dish in the warmer months. The name comes from the traditional method of pounding the cooked chicken to tenderize it and allow the flavors to seep in. This version is faithful to the home kitchens of Sichuan, where each cook adds their own touch to the balance of salt and spice, ensuring it's a dish that brings comfort and satisfaction.

Expect a delightful contrast of textures and flavors: tender poached chicken mingling with crisp cucumber, all enveloped in a rich sesame paste. The heat of chili oil and the tang of Chinkiang vinegar play against the savory depth of soy sauce, with a hint of sweetness from sugar. This dish should be served cool, allowing its vibrant flavors to shine, embodying the spirit of Sichuan’s culinary warmth and generosity.

Ingredients

500 gpoached chicken
1cucumber
3 tbspsesame paste
1 tbspchili oil
1 tbspsoy sauce
1 tspsugar
1 tspChinkiang vinegar
to tastefine sea salt

Method

Begin by shredding the 500 g of poached chicken into thin strips using your hands or a fork. This will help the chicken absorb the flavors of the sauce later. Set the shredded chicken aside in a large mixing bowl.
Peel the cucumber and slice it into thin julienne strips. This will add a refreshing crunch to the dish. Add the cucumber to the bowl with the chicken.
In a separate small bowl, combine 3 tablespoons of sesame paste, 1 tablespoon of chili oil, 1 tablespoon of soy sauce, 1 teaspoon of sugar, and 1 teaspoon of Chinkiang vinegar. Stir the mixture until it forms a smooth, cohesive sauce. The sauce should be thick enough to coat the back of a spoon but still pourable.
Pour the sauce over the chicken and cucumber in the large mixing bowl. Use a pair of chopsticks or a fork to gently toss the ingredients together, ensuring the chicken and cucumber are evenly coated with the sauce.
Taste the mixture and add fine sea salt to your preference. The salt should enhance the flavors without overpowering them, bringing out the nutty richness of the sesame paste and the tang of the vinegar.
Transfer the Bang Bang Chicken to a serving platter, arranging it neatly for presentation. Serve immediately as part of a shared meal, allowing everyone to enjoy the dish's balance of flavors and textures.