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Chinese Bang Bang Chicken (棒棒鸡) - The real-deal Sichuan version of Bang Bang chicken made with juicy tender shredded chicken breast covered with 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 blow guaranteed.
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4.72 from 7 votes

Chinese Bang Bang Chicken (棒棒鸡)

The real-deal Sichuan version of Bang Bang chicken made with juicy tender shredded chicken covered with 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 blow guaranteed.
To make the dish gluten-free, use tamari or coconut amino to replace soy sauce, and use rice vinegar instead of Chinkiang vinegar.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: Chinese
Keyword: party food
Servings: 4
Calories: 372kcal
Author: Maggie Zhu

Ingredients

  • 1.5 lbs (700 g) boneless skinless chicken breasts (or thighs)
  • 1 teaspoon salt
  • 4 green onions , separated

Sauce

Instructions

  • Chop 2 green onions into 2” (5 cm) sticks. Slice the remaining 2 green onions into thin slices.
  • Prepare a steamer by adding 2” (5 cm) water into the pot. Cover and heat over medium-high heat until boiling.
  • Use a plate that can fit 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.
  • When steam comes out of the steamer, place the steamer rack with the chicken on top, and cover the steamer. Cook for 20 minutes. Test the chicken by using a thermometer inserted into the thickest part. It should read 165 degrees F (73 C). Or insert a knife into the thickest part, and 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.
  • While cooking the chicken, combine the rest of the ingredients in a large bowl. Whisk to mix well.
  • Once the chicken is cooled, transfer it onto a cutting board. Use a meat pounder or a rolling pin to pound the chicken (optional), then shred into thin slices using two forks.
  • Place the chicken into a large bowl or deep plate. Drizzle the sauce on top and mix well. Garnish with thinly sliced green onion. If you want to create the authentic look, like at a Sichuan restaurant, drizzle more chili oil (about 1/3 to 1/2 cup) onto the chicken.
  • Serve as a cold appetizer or a main dish.

Notes

  1. If you want to re-create the authentic Sichuan experience, you need to pour chili oil onto the chicken until the plate is half-smothered in chili oil. Of course, you won’t consume all the oil and there’ll be plenty left once you finish eating the chicken. The idea is to have a stunning presentation. Plus, each piece of chicken you pick up will be coated with sauce and chili oil, which delivers the extra fragrance.

Nutrition

Serving: 4g | Calories: 372kcal | Carbohydrates: 6.6g | Protein: 41.5g | Fat: 19.4g | Saturated Fat: 2.7g | Cholesterol: 109mg | Sodium: 994mg | Potassium: 827mg | Fiber: 1.6g | Sugar: 2.2g | Calcium: 33mg | Iron: 2mg