Chinese Bang Bang Chicken

Sara

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!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Ingredients Notes

Ingredients

For the Chicken

1.5 lbs 700 g boneless, skinless chicken breasts (or chicken thighs) (use Halal-certified)
1 teaspoon salt
4 green onions separated (2 for steaming, 2 for garnish)

For the Sauce

4 tablespoons light soy sauce use Halal-certified or tamari for gluten-free
2 tablespoons Chinese sesame paste or unsweetened natural peanut butter
2 tablespoons homemade chili oil or more to taste
1½ tablespoons Chinkiang vinegar or 2 tablespoons rice vinegar
4 teaspoons sugar
2 cloves garlic grated
2 teaspoons grated ginger
½ teaspoon ground Sichuan peppercorns

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