Sichuan’s famous bang bang chicken, or 棒棒鸡 (bangbang ji) is our latest addition to the Woks of Life repertoire. Over time, this dish has been utterly transformed into something unrecognizable by different chefs, but this recipe is our effort to revive the original!
What Is REAL Bang Bang Chicken?
Traditionally, Bang Bang Chicken is a dish of shredded chicken, julienned cucumber, and a spicy sauce. Don’t mistake this for the countless Americanized versions you might see online, which is basically fried chicken topped with mayonnaise. That version may be tasty, but it’s definitely not Bang Bang Chicken!
So “ji” means chicken, but let me explain the “bang bang” part! “Bang, 棒” in Chinese refers to an instrument used for hitting, beating and/or smashing.
So exactly why do you have to “Bang Bang” the chicken? Like picking out the right pasta shape for Italian sauces, this method helps the chicken better absorb the sauce. We use a rolling pin for the job. Traditionally, if the chicken is poached whole and/or with bones, a little hammering helps cut through the bones, but with boneless chicken, the hammering simply helps loosen up the texture of the meat so you get a lovely shred that clings perfectly to the delicious sauce.
Furthermore, Bang Bang Chicken is not fried. Hilariously, it’s the exact opposite: it’s poached to capture the chicken’s unique aroma and provide the perfect canvas for the spicy sauce that goes over the top. Poached chicken gets a bad rap, but this recipe, and others like our White Cut Chicken or Bai Qie Ji 白切鸡 will hopefully change your mind.
As for whether you should use a whole chicken or not, we’ve used chicken breast to make things simple, but I prefer chicken thighs, which have more flavor. Restaurants often still use a whole chicken to yield more tender, juicy meat.
As for the sauce, there’s always plenty of spice and intense flavor in Sichuan cuisine. So with this poaching method, which you don’t see often in Sichuan cooking, of course there’s got to be a healthy smothering of sauce. This bang bang chicken sauce is well balanced, with sweet, tangy, spicy, and savory flavors.
This Bang Bang Chicken makes for a great appetizer or dish to round out a Chinese spread. But for all you clever cooks out there, I have one more idea to share with you: double the sauce, julienne the other half of the cucumber, and put the whole thing on top of noodles for a quick, lighter meal for two. Enjoy!
Authentic Bang Bang Chicken: Recipe Instructions
First, poach the chicken. In a small pot, add 2 cups water, 3 slices ginger and 1 scallion. Bring it to a boil, then add in the chicken breast. Once the water boils again, put the lid on and turn the heat to the lowest setting. Cook for 10-12 minutes. The chicken breast is done if the juice comes out clear when you poke the middle with a chopstick. Transfer the chicken breast to an ice bath to stop the cooking process and keep the chicken moist. Don’t discard the cooking water, as we’ll be using it later in the recipe.
Second, assemble the plate. Julienne the cucumber…
And spread it in an even layer on a shallow plate.
Now, hammer the chicken with a rolling pin to flatten the meat and break it up into shreds.
Layer the chicken on top of the cucumber.
Third, prepare the sauce. Mix together the following: ½ cup chicken stock (i.e., the cooking water from the chicken), 2 tablespoons light soy sauce, 4 teaspoons Chinese black vinegar, 2 tablespoons sugar, 1½ tablespoons sesame oil, 1 tablespoon chili oil (or to taste), 2 tablespoons toasted sesame seeds, 1 teaspoon ground Sichuan peppercorn, ½ teaspoon salt, and 2 tablespoons finely chopped scallions.
Finally, pour the sauce over the chicken and cucumber, and serve.
Toss the chicken and cucumber to coat with the sauce just before you’re ready to dig in!
Bang Bang Chicken: The Authentic Sichuan Version
Ingredients
- 1/2 pound chicken breast (225g)
- 3 slices ginger
- 1 scallion (plus 2 tablespoons finely chopped scallions)
- ½ seedless cucumber julienned
- ½ cup chicken stock (i.e., the cooking water from the chicken)
- 2 tablespoons light soy sauce
- 4 teaspoons Chinese black vinegar
- 2 tablespoons sugar
- 1½ tablespoons sesame oil
- 1 tablespoon chili oil (or to taste)
- 2 tablespoons toasted sesame seeds
- 1 teaspoon ground Sichuan peppercorn
- ½ teaspoon salt
Instructions
- First, poach the chicken. In a small pot, add 2 cups water, 3 slices ginger and 1 scallion. Bring it to a boil, then add in the chicken breast. Once the water boils again, put the lid on and turn the heat to the lowest setting. Cook for 10-12 minutes. The chicken breast is done if the juice comes out clear when you poke the middle with a chopstick. Transfer the chicken breast to an ice bath to stop the cooking process and keep the chicken moist. Don’t discard the cooking water, as we’ll be using it later in the recipe.
- Second, assemble the plate. Julienne the cucumber and spread it in an even layer on a shallow plate. Now, hammer the chicken with a rolling pin to flatten the meat and break it up into shreds. Layer the chicken on top of the cucumber.
- Third, prepare the sauce. Mix together the following: ½ cup chicken stock (i.e., the cooking water from the chicken), 2 tablespoons light soy sauce, 4 teaspoons Chinese black vinegar, 2 tablespoons sugar, 1½ tablespoons sesame oil, 1 tablespoon chili oil (or to taste), 2 tablespoons toasted sesame seeds, 1 teaspoon ground Sichuan peppercorn, ½ teaspoon salt, and 2 tablespoons finely chopped scallions.
- Finally, pour the sauce over the chicken and cucumber, and serve. Toss the chicken and cucumber to coat with the sauce just before you’re ready to dig in!
nutrition facts
This just might be one of my favorite recipes from you site ( and I have tried many). We love Sichuan peppercorns and black vinegar so we knew we would enjoy this.
I did add one step to your recipe. I placed each poached chicken breast in zip bags before placing in the ice bath so that the chicken didn’t absorb any water. I’m not sure if this made any difference, but the chicken was great. Another wonderful recipe from W.O.L…thanks!
So glad you enjoyed it, Dayle :-)
I just have to comment and say that this is my favorite recipe of the summer. It’s light and refreshing and has all of my favorite flavors. It’s also so easy to pull together on a weeknight. Cooking recipes from your blog has brought me so much comfort and joy during quarantine. Thank you!
Oooh! That’s so sweet of you, Sasha! Glad we can be helpful :-)
I really enjoyed this dish. My children thought the chili oil was overpowering. Having said that I don’t believe they have ever had it before so it is something they have to adapt to.
Thank you for the great diner.
You are very welcome, Gabe.
Ohh! This was called Bon Bon chicken at my All-time favorite restaurant, China Szechwan in Santa Cruz CA. (Sadly it is long closed.) Supposedly it was the second Szechuan restaurant in the US, which the Master Chef opened after the first one closed because the manager embezzled the profits. Anyway I stumbled upon this while looking for chicken dishes. I had searched bonbon but been unable to find it. Thank you so much I will be making it soon!
Hi Chris, please give this recipe a try and let me know how you like it. Hope it’s as good as the Bon Bon Chicken you remembered :-)
Looks so good! I intend to double the recipe and eat the 2nd portion for lunch the next day. Any tips you might have for meal prepping this dish please?
Hi Nic, I would prepare a batch of poached chicken and a batch of sauce separately, and then combine the two right before serving.
Delicious!! Thank you
Glad you enjoyed it Sally!
Excellent recipe! Hope it’s not an odd request, but I have this habit on collecting chopsticks, happen to have a link/name of the ones used in the photos here? Thanks! Tom.
Hi Tom, I think Judy bought those metal chopsticks in a shop in Shanghai. Not sure if they are available online.
what is your rolling pin made of.. I found a 1 1/2 inch pine dowel will that work
Yes, John, it should work.
I am thinking of preparing this ahead of time for a potluck, should I wait to pour the sauce right before it is served or should I pour it right after the chicken is cooked…then store the whole dish in fridge?
Thanks!
Hi Dorylee, please pour the sauce right before serving.
Just made this…it’s so good after it’s chilled for a bit. Awesome recipe, flavors are balanced.
Yeahhh, Sara, you made the recipe! So glad you enjoyed it :-)