Bang Bang Chicken (Sichuan-Style)
Tender poached chicken with garlic-chili sauce and numbing mala flavors. Elevated with premium cuts and precise Sichuan spicing in fine-dining style.
15 ingredients
8 steps
Ingredients
- 1Free-range whole chicken or chicken breasts (600g)
- 2Ginger (3 slices)
- 3Spring onion (2)
- 4Shaoxing wine (1 tbsp)
- 5For the sauce: Sesame paste or tahini (3 tbsp)
- 6Chilli oil (2 tbsp)
- 7Light soy sauce (2 tbsp)
- 8Black vinegar (1 tbsp)
- 9Garlic (3 cloves, minced)
- 10Sichuan peppercorn powder (1 tsp)
- 11Sugar (1 tsp)
- 12Sesame oil (1 tbsp)
- 13Cucumber (1, julienned, to serve)
- 14Roasted peanuts (2 tbsp, crushed)
- 15Fresh coriander
Instructions
- 1Place chicken in a pot with ginger, spring onion, Shaoxing wine and cold water to cover.
- 2Bring to a boil, then reduce to a gentle simmer for 20–25 minutes until just cooked through.
- 3Remove chicken and immediately plunge into ice water for 10 minutes to stop cooking and firm the flesh.
- 4Drain and pat dry; shred or slice chicken thinly by hand.
- 5Arrange julienned cucumber on a serving plate; pile chicken on top.
- 6Whisk together sesame paste, chilli oil, soy sauce, black vinegar, garlic, Sichuan peppercorn powder, sugar, and sesame oil until smooth. Add a little poaching liquid to thin if needed.
- 7Pour sauce generously over chicken.
- 8Garnish with crushed peanuts, coriander, and extra chilli oil. Serve at room temperature.