1 Delicious Bang Bang Chicken

1 Delicious Bang Bang Chicken pinit View Gallery 1 photo

1 delicious Bang Bang Chicken.
Bang Bang Chicken is a well-loved dish featuring crispy chicken pieces drenched in a creamy, spicy sauce. The chicken is usually breaded and fried before being mixed with a sauce made from mayonnaise, sweet chili sauce, and sriracha. This blend offers an ideal mix of sweet, spicy, and tangy tastes. Commonly served as an appetizer, it can also be incorporated into salads or served as a main course. The name “Bang Bang” reflects the dish’s bold and dynamic flavors.

1 Delicious Bang Bang Chicken

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins
Servings: 4 Calories: 404


1 delicious Bang Bang Chicken.
Bang Bang Chicken, or "Bang Bang Ji" (棒棒鸡) in Chinese, is a traditional dish from Sichuan, China. The name comes from the technique of tenderizing the chicken by pounding it with a stick, producing the characteristic "bang bang" sound. This dish is celebrated for its robust, spicy, and intricate flavors typical of Sichuan cuisine.

Historical Background
Dating back to the Qing Dynasty, Bang Bang Chicken was initially a popular street food. Vendors would sell pre-cooked, shredded chicken drizzled with a savory sauce. The pounding method not only tenderized the chicken but also facilitated easy shredding, allowing the sauce to thoroughly permeate the meat. This made it a flavorful and convenient option for busy city dwellers and travelers.

Ingredients and Preparation
The main ingredients in Bang Bang Chicken include poached chicken breast, sesame paste, soy sauce, vinegar, sugar, garlic, and Sichuan peppercorns. Variations may incorporate peanut butter, chili oil, and sesame seeds for extra flavor and texture.

Chicken: Chicken breast is usually poached in water with ginger and scallions to impart a subtle aroma. After cooking, the chicken is cooled and pounded until it shreds easily.
Sauce: The sauce is a balanced mix of savory, sweet, and spicy flavors. Sesame paste (or tahini) is combined with soy sauce, vinegar, sugar, minced garlic, and Sichuan peppercorn oil, creating a rich, nutty flavor with a tangy, numbing spiciness typical of Sichuan cuisine.
Assembly: The shredded chicken is thoroughly coated in the sauce and garnished with chopped scallions, sesame seeds, and sometimes cucumber or carrot slices for added crunch and freshness.
Serving Suggestions
Bang Bang Chicken is typically served cold or at room temperature, making it a refreshing appetizer or light main course, especially in warmer weather. It can be enjoyed alone, over chilled noodles, or as part of a larger Sichuan meal.

Variations and Modern Adaptations
Bang Bang Chicken has evolved and adapted over time. In Western cuisine, it often appears as an appetizer with fried chicken bites coated in a creamy, spicy sauce made from mayonnaise, sweet chili sauce, and sriracha. Despite differing from the traditional Sichuan recipe, this version maintains the dish's bold flavors and textural contrasts.

Another variation is Bang Bang Chicken Salad, combining shredded chicken and sauce with fresh vegetables and sometimes noodles for a hearty and flavorful salad. This highlights the dish's versatility, making it enjoyable in various forms and settings.

Nutritional Information
Traditional Bang Bang Chicken is relatively healthy. Poached chicken breast is lean and high in protein, while the sesame-based sauce provides healthy fats and essential nutrients. Variations using fried chicken or heavy mayonnaise-based sauces are higher in calories and fat. For a healthier option, stick to the traditional poached chicken with a light sesame sauce.

Cultural Significance
In Chinese culture, Bang Bang Chicken symbolizes the ingenuity of street food vendors and the rich culinary traditions of Sichuan province. Its popularity has spread globally, becoming a favorite in Chinese restaurants worldwide. Its adaptability and bold flavors appeal to diverse palates, bridging culinary traditions across cultures.

Bang Bang Chicken exemplifies the rich flavors and culinary creativity of Sichuan cuisine. Whether enjoyed in its traditional shredded form with a nutty, spicy sauce or in modern Western adaptations, it remains a beloved dish that delights the senses. The distinctive "bang bang" from the pounding technique and the vibrant, harmonious flavors make Bang Bang Chicken a memorable and satisfying culinary experience.



  1. In a large bowl, whisk the milk and egg together until fully combined.

  1. Add the chicken, stirring to coat, and let it marinate for 15 minutes.

  1. After marinating, drain and discard the egg mixture.

  1. In a medium bowl, mix potato starch, flour, salt, pepper, and shichimi. Transfer this mixture to a large, resealable plastic bag.

  1. Add the chicken to the bag, seal it, and shake until the chicken is well coated.

  1. Heat 2 inches of oil in a deep saucepan to 325°F (165°C) over medium heat.

  1. Cook the chicken in batches of 5 to 8 pieces, frying in the hot oil for about 90 seconds.

  1. Place the cooked chicken on a paper towel-lined plate, keeping each batch separate.

  1. Increase the oil temperature to 350°F (175°C) until it is continuously boiling. Re-fry the first batch of chicken for another 90 seconds, then transfer it to another paper towel-lined plate. Repeat with the remaining batches.

  1. In a large serving bowl, mix mayonnaise, honey, sweet chili sauce, and gochujang until combined.

  1. Toss the fried chicken in the sauce to coat.
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