Bang Bang Chicken, with its roots deep in Sichuan cuisine, is a dish that ignites the palate with a symphony of flavors and textures. Legend has it that this dish got its name from the sound of a chef tenderizing the chicken with a wooden stick, resulting in a satisfying ‘bang bang’ noise. With its tantalizing blend of tender chicken, crisp vegetables, and a bold, spicy sauce, Bang Bang Chicken has become a beloved staple in Chinese culinary culture, captivating diners with its irresistible aroma and mouthwatering taste.
As you embark on the journey to recreate this culinary masterpiece, imagine the bustling streets of Chengdu, where skilled chefs craft this dish with passion and precision. Each ingredient, from the aromatic ginger to the fiery chilies, plays a vital role in creating the harmonious balance of flavors that define Bang Bang Chicken. So, roll up your sleeves, sharpen your knives, and prepare to delight your senses with this exquisite dish that promises to transport you to the heart of Sichuan cuisine.
Ingredients
- 1 tablespoon ginger (chopped)
- 1.4 kg chicken
- 3 carrots (thinly sliced)
- 1 cup bean sprouts
- 1 tablespoon oil
- 1/2 tablespoon seasame oil
- 1/2 tablespoon seasame seeds
- 2 chilies (red hot and crushed)
- 1 teaspoon brown sugar
- 1 tablespoon dry sherry
Instructions
- Place the ginger inside the chicken and sprinkle chicken with salt and pepper and half the soy sauce. Place in a large saucepan and leave for half an hour.
- Pour in water to cover the chicken and bring to a boil. Cover and simmer for 1 hour until chicken is cooked, let cool and remove from water.
- Pull the chicken to pieces, removing the meat from the bones. Feed bones and skin to the dog, and cut meat into nice strips. Mix with carrot and bean sprouts.
- Heat the sesame and vegetable oils in a pan adding seeds and chilies, stir fry until lightly colored.
- Remove from heat and stir in the sugar, sherry, and remaining soy. Pour over the chicken and marinate in the fridge overnight.
- Serve cold on a serving dish pouring over any remaining marinade, serves four to six.
Nutritional Information
- Per serving
- Energy: 800 kcal / 3344 kJ
- Fat: 40 g
- Protein: 98 g
