How to make Bang Bang Chicken

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Bang Bang Chicken is cooked the way Sichuan cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

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.