Bang Bang Chicken

Bang Bang ChickenBàng Bàng Jī, Bang Bang Chicken, or Banbanji? Bàng Bàng Jī (棒棒鸡, literally “Stick Stick Chicken”), is a salad of sorts with either shredded or thinly sliced chicken breast dressed with the tongue tingling and spicy málà balance of Sichuan pepper and chili oil. The name has a couple of origin myths that all have … Continue reading “Bang Bang Chicken”


  • CourseAppetizer
  • CuisineChinese
  • Yield4 servings
  • Cooking Time7 minutes
  • Preperation Time20 minutes
  • Total Time27 minutes


For salad
scallion (2-3 scallions, white parts only)
32 grams
baking soda
1/2 teaspoon
cucumber (2 Japanese cucumbers)
220 grams
For dressing
black vinegar
1 tablespoon
soy sauce
1 tablespoon
sesame paste (tahini will work)
1 tablespoon
sesame oil
2 teaspoons
1/4 teaspoon
vegetable oil
2 tablespoons
garlic (2 large cloves, finely minced)
12 grams
ginger (finely minced)
8 grams
red chili flakes (to taste)
2 teaspoons
ground Sichuan pepper
1/4 teaspoon
For chicken
chicken tenders
460 grams
For assembly
roasted black sesame seeds
2 teaspoons
cilantro (for garnish)


  1. Julienned scallions for bang bang chicken recipe.
    Cut the white part of the scallions into 2-inch lengths (5cm). Slice each piece open lengthwise. You want to cut halfway through the stalk, which should allow you to unroll the scallion into flat sheets. Then, just slice them into thin ribbons.
  2. Julienned scallions soaking in water to tame them.
    Add the julienned scallions into a bowl of cold water, along with the baking soda. Let this sit soak while you prepare the rest of the Bang Bang chicken.
  3. Pounding cucumber with a rolling pin for making bang bang chicken.
    Trim the ends off the cucumber and then use a rolling pin to crush the cucumber. Use your hands to break the cucumber up into bite-size pieces and then put them in a bowl and sprinkle with salt. Set aside.
  4. Bring a pot of well-salted water to a rolling boil (1 tablespoon salt to 6 cups water).
  5. Sesame paste, black vinegar and soy sauce in a glass bowl to make the sauce for bang bang chicken.
    While you're waiting for the water to boil, make the dressing by whisking together the black vinegar, soy sauce, sesame paste, sesame oil, and salt.
  6. Garlic and ginger frying in a pan to make chili oil for bang bang chicken.
    To make the chili oil, add 2 tablespoons of oil to a small frying pan along with the ginger and garlic. Fry over medium heat until the mixture is very fragrant and starting to brown.
  7. Spicy chili oil in a pan for making bang bang chicken.
    Add the chili flakes and Sichuan pepper and fry until fragrant (but be careful not to burn it).
  8. Chili oil added to the dressing for bang bang chicken.
    Carefully drizzle the chili oil mixture into the black vinegar mixture. This will spatter so do this cautiously. Whisk to make a smooth dressing. Set aside.
  9. Chicken tenders poaching in a pot of hot water.
    Add the chicken tenders to the boiling salt water and then turn off the heat. Let the chicken poach until you can split one in half and it's no longer pink inside (About 5-7 minutes).
  10. Poached chicken tenders for bang bang chicken chilling in a bowl of ice water.
    Transfer the chicken to an ice bath to stop the cooking immediately. Drain and pat dry and then shred the chicken into the bowl with the dressing.
  11. Chicken and crushed cucumbers tossed with bang bang chicken sauce in a glass bowl.
    Squeeze any excess water from the cucumbers using your hands and then add the cucumber to the chicken. Add the black sesame seeds and then toss to coat everything evenly with the dressing.
  12. Drain and rinse the scallions and then use a salad spinner or paper towels to dry.
  13. Plate the bang bang chicken and top with a nest of scallions and cilantro leaves.