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Bang bang chicken

Traditional bang bang chicken is a dish of shredded chicken julienned cucumber and a spicy sauce. 

The poached chicken is often pounded with a stick (棒, bàng in chinese) which is where the name "bang bang" comes from.


3⁄4 lb chicken (boneless and skinless)
1 cucumber (rinsed, julienned)
1⁄2 c broth (the liquid from poaching the chicken)
4 T vinegar (black rice vinegar)
1 T sugar (or to taste)
1 t anise pepper (Sichuan pepper, ground)
2 T sesame seed (toasted)
  water (to poach the chicken)


Poach a chicken breast in water, ginger, and scallion for 10-12 minutes until cooked through, then transfer to an ice bath to stop the cooking process and save the cooking water.

Flatten and shred the chicken by hammering it with a rolling pin. Layer julienned cucumber and shredded chicken on a shallow plate.

To prepare the sauce, mix chicken stock, soy sauce, black vinegar, sugar, sesame oil, sesame seeds, ground Sichuan peppercorn, salt and scallions.

Pour the sauce over the shredded chicken. If you wish, toss the chicken and cucumber with the sauce before serving.

Total time
35 minutes
Cooking time
Preparation time
4 servings


You could use a wooden mallet, like thos used to tenderize meat, to shred the cooked chicken.


To make it spicier and hot, add a little chili oil to the sauce.

In the United States, the dish has been adapted into a saucy finger food. Many Westernized versions of the dish are based around breaded and fried chicken or shrimp, served with chili mayo, which is quite different from the traditional Chinese version.


Szechuan cuisine (China)

poultry, vegetables
boiling, side dish
Chinese food recipes 
Food in Asia