- 1/2 pound chicken breast
- 3 slices ginger
- 1 scallion (plus 2 tablespoons finely chopped scallions)
- ½ seedless cucumber julienned
- ½ cup chicken stock (i.e., the cooking water from the chicken)
- 2 tablespoons light soy sauce
- 4 teaspoons Chinese black vinegar
- 2 tablespoons sugar
- 1½ tablespoons sesame oil
- 1 tablespoon chili oil (or to taste)
- 2 tablespoons toasted sesame seeds
- 1 teaspoon ground Sichuan peppercorn
- ½ teaspoon salt
Bang-bang Chicken is a dish of shredded chicken, julienned cucumber, and a spicy sauce. It is a Chinese cuisine that can make a fantastic meal or appetizer. Most restaurants often use the entire chicken for the juicy flavors, but you can use a whole chicken, thighs, or breasts, whichever you prefer.
You will need light soy sauce, Chinese black vinegar, sugar, sesame oil, chili oil, toasted sesame seeds, ground Sichuan peppercorn, salt, finely chopped scallions, julienned style cucumber, ginger, and chicken. Make sure the chicken and the cucumber coat well the sauce. Enjoy your spicy, tangy, and delicious Bang-bang Chicken!
- To prepare, poach the chicken: boil water, slices of ginger, and scallion in a pot. Put the lid and set the heat low and cook for 15 minutes.
- Take off the heat and set aside; the chicken must be kept moist in the chicken cooking water.
- Julienne the cucumber and spread the layer evenly on a plate. Beat the chicken with a rolling pin to flatten it and tear it to shreds. Then layer the chicken on the julienned cucumber.
- Prepare the sauce by mixing the chicken cooking water with the other ingredients. You can adjust the seasoning according to taste. Finally, pour the sauce over the chicken and cucumber, then serve.