Bang bang chicken is a cold chicken appetizer originating from Sichuan province in China. With its crunchy texture, numbing spice, and bold flavors, it has become popular far beyond China’s borders. But what exactly is bang bang chicken and how did it get its unusual name? This article will explore the origins, ingredients, and cultural impact of this distinctive dish.
A Brief History
Bang bang chicken was born in the early 1900s in the town of Hang Yang Ba in Sichuan province, which was known for its particularly tasty local chickens The dish started out as an affordable snack for locals before spreading to restaurants in the provincial capital Chengdu by the 1920s
The name bang bang chicken comes from the sound of wooden mallets pounding on cooked chicken pieces to soften the meat so it can better absorb the flavorsome sauce. One story suggests it was named after the sound of a cleaver banging on a chopping block to cut the chicken. Either way, the noisy preparation technique gave the dish its memorable moniker.
Initially, bang bang chicken was sold as street food with vendors selling individual pieces over the counter. Customers could purchase as many pieces as they could afford. This made it an accessible meal for people of all income levels. As it grew in popularity bang bang chicken made its way onto restaurant menus, eventually becoming a Sichuan staple and global export.
Traditional Ingredients
The original bang bang chicken consists of just a few main ingredients:
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Chicken – Traditionally thigh and/or breast meat. The chicken is steamed or boiled then pounded to break down the fibers.
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Chili oil, black vinegar, toasted sesame paste, soy sauce, garlic, ginger, Sichuan peppercorns, and sugar are all mixed together to make sauce. “Guai wei” or “strange flavor” sauce is what you call this strong, spicy, and slightly sweet sauce. The numbing quality comes from the Sichuan peppercorns.
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Vegetables – Thinly sliced or julienned cucumbers are essential. Carrots, daikon radish, wood ear mushrooms, and scallions may also be added.
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Herbs – Cilantro, Thai basil, mint.
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Sesame seeds – Either white or black toasted sesame seeds.
The sauce ingredients are adjusted to balance the sweet, sour, salty, nutty, and spicy flavors. Chili oil and Sichuan peppercorns add the characteristic málà (numbing spice) flavor. When tossed with the shredded chicken and vegetables, the sauce coats each ingredient and marries the components.
Preparation Method
Making authentic bang bang chicken takes a bit of work but yields impressive results. Here are the key steps:
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Steam or simmer chicken pieces until cooked through. Chicken thighs work especially well.
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Pound the steamed chicken with a meat mallet, rolling pin, or heavy pan to loosen fibers. Pound for several minutes until chicken is shredded into fine pieces.
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Toast sesame seeds in a dry pan. Allow to cool.
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Combine the sauce’s parts (soy sauce, garlic, ginger, sugar, chili oil, sesame paste, and Sichuan peppercorns). Adjust to preferred spiciness and flavor balance.
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Julienne, shred, or thinly slice cucumbers and any other vegetables.
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Chop cilantro, basil, scallions, or other herbs.
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Place shredded chicken in a bowl. Add vegetables and herbs.
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Pour prepared sauce over chicken and veggies. Toss thoroughly to coat.
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Top with toasted sesame seeds.
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Chill for 30 minutes to 2 hours to allow flavors to meld.
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Adjust seasoning before serving.
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Enjoy the medley of tastes and textures in this Chinese chicken salad!
Modern Variations
While traditional bang bang chicken is served cold, Western adaptations often take liberties:
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Breaded, deep-fried chicken chunks instead of steamed chicken
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Chile-spiked mayonnaise instead of Sichuan “strange flavor” sauce
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Warm instead of chilled
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Boneless chicken breast rather than bone-in thighs
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Roasted or grilled chicken for crispy skin
Creative riffs make bang bang chicken accessible for home cooks. But traditionalists insist that skipping the steaming and pounding steps sacrifices the dish’s essence.
Cultural Significance
Beyond its culinary appeal, bang bang chicken also holds cultural importance. As a street food turned restaurant staple, it signifies the rising economic and social mobility in early 20th century Sichuan. The dish is now firmly rooted in the province’s identity. Sichuan chefs around the world proudly serve bang bang chicken as an emblem of their heritage.
The dish shows how Chinese and Western food are mixing more and more around the world. Its development in other countries shows how immigrant dishes change when they are mixed with new ingredients and cultures. If you make bang bang chicken, you’re carrying on a conversation about food that started over a hundred years ago.
How to Eat Bang Bang Chicken
Part of bang bang chicken’s allure is its engaging ritual of assembly and eating. Some tips:
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Mix the sauce and shredded chicken well with chopsticks or tongs. Don’t be shy with the sauce!
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Add vegetables just before eating so they stay crispy.
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Scoop the chicken into lettuce leaf cups, spread on flatbread, or eat with rice.
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Or pick up pieces with your fingers for a hands-on experience.
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Chill your favorite beer, white wine, or green tea to accompany.
However you choose to enjoy bang bang chicken, its riot of flavors and textures make a fun meal for adventurous eaters.
Give It a Try!
From Chinese street stall snack to global sensation, bang bang chicken has made quite the journey. Its flavorful blend of savory, spicy, aromatic, and cooling ingredients delivers an unforgettable eating experience. For an authentic taste of Sichuan, be sure to try bang bang chicken next time you come across it on a menu or cookbook. Just don’t forget the bang!
Talk about an exciting and delicious meal… You have to try this bang bang chicken!
At some restaurant, bang bang chicken is called bam bam chicken. Bam bam chicken is actually a traditional Chinese recipe and I have a recipe for it here. Bang bang chicken is a Chinese/American delicacy and you can make it quickly and easily at home. No need to go out and spend lots of money.
This bang bang chicken recipe will get you restaurant quality results. I promise!
What ingredients go into the crispy chicken
- Choose between chicken breasts and thighs. I usually cook with chicken thighs because they taste better, but breast meat looks better. You can decide which to use.
- Flour for Everything I have experimented and these ratios are important.
- For extra flavor and to help the batter stay thick, add garlic powder.
- You don’t have to use chili flakes, but you should if you like spicy bang bang chicken. I use Sechuan chili flakes but any will do.
- Salt & Pepper: Add these to your personal taste. I usually add a generous amount of both.
- Hot Sauce: Use the hot sauce of your choice. I either use Frank’s or my habanero hot sauce, which is a lot spicier and something I make myself.
- Big Egg
- Panko Breadcrumbs: Only Panko breadcrumbs will make your bang bang chicken as crispy as possible! You could use other breadcrumbs, but if you have them, use them.
- Oil: Rapeseed (canola) oil or another oil with a high smoking point is what you need. Any vegetable oil will do for deep frying.
BANG BANG CHICKEN | HOW TO MAKE BANG BANG CHICKEN | CRISPY BANG BANG CHICKEN
FAQ
What is bang bang chicken made of?
Bang bang chicken is prepared by poaching or steaming chicken. The cooked chicken is banged with sticks to tenderize it and pound it into shreds. In old recipes, the shredded meat is mixed with a sauce made of black vinegar, chili oil, sesame paste, and Sichuan pepper. Fresh herbs are also tossed with it.
What flavor is bang bang?
Here is an easy way to make Bang Bang Sauce, which is a creamy mix of mayo, sweet chili, sriracha, and a few other things. Ideal for dipping, drizzling, or dressing up any dish that craves a delicious blend of tangy, sweet, and mildly spicy flavors.
What is bang bang sauce made of?
Bang Bang sauce is a creamy, spicy, and slightly sweet sauce, typically made with a base of mayonnaise, sweet chili sauce, and sriracha or hot sauce.
What does bang bang mean in a recipe?
‘Bang bang’ comes from the word ‘bung’ which means ‘stick’ – originating from Sichuan, China, the dish is used to describe the stick used to tenderise chicken meat in bang bang ji (bang bang chicken). Bang bang sauce is the sauce/dressing used in the traditional classic dish.