Chinese Bang Bang Chicken (棒棒鸡)

The real-deal Sichuan version of Bang Bang chicken made with juicy tender shredded chicken covered with a savory, nutty, spicy sauce with a hint of tangy and sweet notes. Originally a traditional Chinese appetizer, make it ahead and serve it at your next movie night or game day party. Mind blow guaranteed.To make the dish gluten-free, use tamari or coconut amino to replace soy sauce, and use rice vinegar instead of Chinkiang vinegar.

📝 Ingredients

• 1.5 lbs (700 g) boneless skinless chicken breasts ( (or chicken thighs))
• 1 teaspoon salt
• 4 green onions (, separated)
• 4 tablespoons light soy sauce ((or soy sauce))
• 2 tablespoons Chinese sesame paste ((or unsweetened natural peanut butter))
• 2 tablespoons homemade chili oil ((or more) (*Footnote 1))
• 1.5 tablespoons Chinkiang vinegar ((or 2 tablespoons rice vinegar))
• 4 teaspoons sugar
• 2 cloves garlic (, grated)
• 2 teaspoons grated ginger
• 1/2 teaspoon ground Sichuan peppercorns

👨‍🍳 Instructions

1. 1Chop 2 green onions into 2” (5 cm) sticks. Slice the remaining 2 green onions into thin slices.
2. 2Prepare a steamer by adding 2” (5 cm) water into the pot. Cover and heat over medium-high heat until boiling.
3. 3Use a plate that can fit into your steamer rack. Spread the green onion sticks onto the plate to make a bed. Place the chicken breast on top. Sprinkle salt evenly over the chicken.
4. 4When steam comes out of the steamer, place the steamer rack with the chicken on top, and cover the steamer. Cook for 20 minutes. Test the chicken by using a thermometer inserted into the thickest part. It should read 165 degrees F (73 C). Or insert a knife into the thickest part, and the juice should run clear. If the chicken is still pink inside, steam for another 5 to 10 minutes. Once done, transfer the chicken to a plate to cool.
5. 5While cooking the chicken, combine the rest of the ingredients in a large bowl. Whisk to mix well.
6. 6Once the chicken is cooled, transfer it onto a cutting board. Use a meat pounder or a rolling pin to pound the chicken (optional), then shred into thin slices using two forks.
7. 7Place the chicken into a large bowl or deep plate. Drizzle the sauce on top and mix well. Garnish with thinly sliced green onion. If you want to create the authentic look, like at a Sichuan restaurant, drizzle more chili oil (about 1/3 to 1/2 cup) onto the chicken.
8. 8Serve as a cold appetizer or a main dish.