The real-deal Sichuan version of Bang Bang chicken made with juicy, tender shredded chicken covered in 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-blowing guaranteed! {Gluten-Free Adaptable}
What Is Bang Bang Chicken?
This famous Sichuanese dish is as mind-blowing as its name suggests! You may have seen Bang Bang Chicken on Chinese takeout menus or in trendy Chinese restaurants. But it is pretty rare that you will find a Bang Bang Chicken that is true to the original.
In the American version, chicken chunks are usually breaded, fried, and served with a nutty or sweet chili sauce or even mayonnaise! That is not authentic Bang Bang Chicken!
The real-deal Sichuan-style version is completely different. The funny-sounding name comes from the legend of its creation. In order to fairly divide chicken that was in high demand, merchants would use small wooden sticks or batons (棒棒, bàng bàng) to shred the meat evenly. That is what creates the tender, melt-in-your-mouth texture so vital to good Bang Bang Chicken.
The chicken is then smothered in a rich sauce called guài wèi (怪味), which translates literally to “strange flavor.” But do not let that scare you it refers to a sauce that has so many flavors spicy, savory, sour, nutty, and sweet all perfectly balanced. With the addition of fragrant homemade chili oil and Sichuan peppercorns, you have got yourself a legit Bang Bang Chicken!
Cooking Notes
1. How to Make Extra Tender Chicken
Despite the legend, I think the real trick to tender chicken is simply not overcooking it. While beating the chicken with a rolling pin does make shredding faster, it also makes a bit of a mess. I will leave that decision to you!
Here is my secret: even though the traditional approach is to boil the chicken in an aromatics-infused broth, I found that steaming the chicken creates a better result.
Simply chop up some green onions and make a bed of them on a plate, place the chicken breast on top, and sprinkle with salt. Steam for 20 minutes for small pieces, or about 30 minutes for larger pieces. Compared to boiling, steaming seasons the chicken better without letting the delicious juices get lost in water.
2. Addictive Sauce
It is hard to believe you can make such an addictive sauce so easily! The ingredient list is not super short, but all you need to do is grate some ginger and garlic and stir a few sauces together. It creates a perfectly balanced sauce that is spicy, savory, tangy, and sweet, with the numbing aroma of Sichuan peppercorns.
Pro Tip: I highly recommend grinding Sichuan peppercorns from whole pods. NEVER buy pre-ground Sichuan peppercorn powder from the Asian market it is not fresh and does not taste like the real thing. For premium quality, get them from a trusted source. Use a coffee grinder to grind them (just wipe it clean afterward so your next cup of coffee is not numbing!).
3. Homemade Chili Oil
This is the most important part of the dish. If you have never made chili oil before, do not be intimidated it takes just 5 minutes to put together and will make all your Sichuan cooking better.
A Word on the Amount of Chili Oil: If you want to recreate the authentic Sichuan experience, you need to use a LOT of chili oil. By a lot, I mean the plate of chicken should be half-covered in oil (using anywhere between ¼ to ⅓ cup of chili oil). While it is not the healthiest dish, the extra chili oil delivers incredible fragrance and stunning presentation. Of course, you will not consume all the oil there will be plenty left once you finish eating the chicken.
If you want to keep the dish healthier, feel free to reduce the amount of chili oil. The result will still be very delicious!
4. Best Party Food
Growing up in China, Bang Bang Chicken was always a humble appetizer something to snack on before the main dishes arrived. But after serving it a few times in the US, I realized it is perfect for parties too!
Make-Ahead Friendly: You can prepare it in advance and store it in the fridge. The chicken will taste even better the next day after it soaks in the sauce. Serve it at your next movie night, game day party, or dinner gathering it is guaranteed to impress!
Chinese Bang Bang Chicken
Ingredients
Notes
Ingredient Substitution Guide
| Instead of… | Use this Halal substitute… |
|---|---|
| Regular soy sauce | Halal-certified soy sauce, tamari, or coconut aminos (gluten-free) |
| Chinkiang vinegar | Rice vinegar (gluten-free) |
| Chinese sesame paste | Unsweetened natural peanut butter or tahini |
| Chicken breasts | Halal-certified chicken thighs (more tender) |
Step-by-Step Instructions
Step 1: Prepare the Chicken for Steaming
Chop 2 green onions into 2-inch (5 cm) sticks. Slice the remaining 2 green onions thinly for garnish. Prepare a steamer by adding 2 inches (5 cm) of water to the pot. Cover and heat over medium-high heat until boiling. Use a plate that fits 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.Step 2: Steam the Chicken
When steam comes out of the steamer, place the steamer rack with the chicken on top and cover. Cook for 20 minutes. Test the chicken by using a thermometer inserted into the thickest part it should read 165°F (73°C) . Or insert a knife into the thickest part; 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.Step 3: Make the Sauce
While the chicken is cooking, combine all the sauce ingredients in a large bowl: light soy sauce, Chinese sesame paste, chili oil, Chinkiang vinegar, sugar, grated garlic, grated ginger, and ground Sichuan peppercorns. Whisk to mix well.Step 4: Shred the Chicken
Once the chicken is cooled, transfer it to a cutting board. (Optional: Use a meat pounder or rolling pin to pound the chicken lightly.) Shred the chicken into thin pieces using two forks.Step 5: Toss and Serve
Place the shredded chicken into a large bowl or deep plate. Drizzle the sauce on top and mix well. Garnish with thinly sliced green onions. For the authentic look: If you want to recreate the authentic Sichuan restaurant presentation, drizzle more chili oil (about ⅓ to ½ cup) onto the chicken until the plate is half-covered in oil. Serve as a cold appetizer or a main dish.Pro Tips for Success
- Do Not Overcook: Overcooked chicken becomes dry and tough. Steam just until cooked through.
- Make Ahead: This dish tastes even better after it sits in the fridge overnight and absorbs the sauce.
- Customize Heat: Adjust the chili oil to your spice tolerance.
- Sichuan Peppercorns: Freshly ground whole pods make a huge difference in flavor.
Serving Suggestions
- Serve as a cold appetizer before a Chinese meal
- Perfect for game day parties, potlucks, or movie nights
- Serve with steamed rice for a light main dish
- Pair with cucumber salad or pickled vegetables for a complete spread
Nutrition Information (Per Serving)
Serving size: 1 serving | Recipe yields approximately 4 servings| Nutrient | Amount |
|---|---|
| Calories | 372 kcal |
| Carbohydrates | 6.6 g |
| Protein | 41.5 g |
| Total Fat | 19.4 g |
| Saturated Fat | 2.7 g |
| Cholesterol | 109 mg |
| Sodium | 994 mg |
| Potassium | 827 mg |
| Dietary Fiber | 1.6 g |
| Sugar | 2.2 g |
| Calcium | 33 mg |
| Iron | 2 mg |
