Bang Bang Chicken

Chinese.wok's picture

Nov. 10, 2011


Water 2 Pint (1 Liter)
Chicken 2 1/4 Pound (Without Giblets, 1 Whole Chicken, 1 Kilogram)
Spring onions 3 , each tied into a knot
Ginger root pieces 3 , crushed (Unpeeled)
Salt 1 Teaspoon
Sesame oil 1 Tablespoon
Shredded lettuce 1/2 Cup (8 tbs) (As Required, For Garnish)
For sauce
Light soy sauce 2 Tablespoon
Caster sugar 1 Teaspoon
Finely chopped spring onions 2 Tablespoon
Red chili oil 1 Teaspoon
Ground sichuan peppercorns 1/2 Teaspoon (Red Variety)
White sesame seeds 1 Teaspoon
Sesame paste/Peanut butter creamed with a little sesame oil 2 Tablespoon



1) In a large pan, bring the water to a boil and add the chicken, spring onion and ginger.

2) Bring back to a boil, add salt and simmer, covered over a low heat for 30-35 minutes.

3) Then turn off the heat and allow to cool covered for 3 to 4 hours.

4) Remove the chicken, drain and pat dry with kitchen paper.

5) Brush with the sesame oil, and allow to dry for 10-15 minutes.

6) Then carve the meat off the bones, pound with a rolling pin and shred with fingers.

7) In a large bowl, place the chicken over the shredded lettuce leaves.

8) In a small bowl, combine about 150 ml chicken cooking liquid and all the sauce ingredients together.

9) Pour the sauce over the chicken, then and toss until thoroughly coated just before serving.


10) Serve the Bang Bang Chicken immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 311Calories from Fat 170

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 623 mg25.96%

Total Carbohydrates 6 g2%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet