Bang Bang Chicken

20 mins Prep
30 mins Cook
4 Serves

This Sichuan dish is all round favourite, featuring poached chicken with a salty, spicy and umami sauce. The ‘bang bang’ part comes from the method of shredding the chicken – grab a rolling pin and give it a whack! A dish with such flavour needs premium quality ingredients.


  • 500g Lilydale skinless chicken breasts
  • 1 knob (4cm) ginger, sliced
  • 2 spring onions, cut into 3cm pieces



  • 3 tbsp light soy sauce
  • 3 tbsp Chinese sesame paste or natural peanut butter
  • 2 tbsp chilli oil, including chilli crisp (adjust to taste)
  • 1 tbsp Chinkiang vinegar (Chinese black vinegar)
  • 1 clove garlic, minced
  • 1 tsp ground Sichuan peppercorns
  • 2 tsp sugar
  • 1 tsp sesame oil


To serve

  • 1 cucumber, sliced thinly
  • 2 spring onions, finely sliced
  • 2 tbsp toasted sesame seeds
  • Extra chilli oil, to taste
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  1. Add chicken breasts, ginger slices and spring onion to a saucepan, along with enough water to cover ingredients. Bring to a boil and then reduce heat to a simmer.
  2. Cook for 8 minutes, before turning off the heat and covering the pot with a lid. Leave the pot sitting on the stovetop. Let chicken sit for an additional 10 minutes to cook through.
  3. Once cooked, remove chicken and reserve a quarter cup of the poaching liquid. Place chicken breasts into a bowl of iced water to cool down rapidly. When cooled, shred the chicken by hand, or use a rolling pin to hammer the chicken into small strips.
  4. To make the sauce, combine all ingredients in a bowl along with the reserved half cup of poaching liquid.
  5. To serve, add some of the sauce to the base of your bowl and top with sliced cucumber, followed by cooled shredded chicken. Spoon over the rest of the sauce and garnish with spring onions and sesame seeds. Drizzle with chili oil to taste.
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