Bang Bang Chicken with Szechuan Pepper

Bang Bang Chicken is a simple yet incredibly flavorful dish from the Sichuan cuisine of China. The key to its irresistible taste lies in Szechuan Pepper, a spice known for its mild heat and distinctive citrusy notes. Beyond flavor, it creates a fascinating numbing and tingling sensation on the tongue - something that must be experienced to be truly understood! This unique spice, combined with a rich soy-based sauce, makes Bang Bang Chicken an exciting dish that keeps you coming back for more.

The name Bang Bang comes from the traditional wooden tool used in China to shred cooked chicken ("bang bang" means "pound, smash"). Instead of a wooden mallet, you can use a rolling pin or simply pull the meat apart with two forks. This technique helps loosen the chicken’s texture, allowing it to soak up the bold and spicy sauce. Serve it over noodles, rice, shredded vegetables, or even tucked into a fluffy bao bun.
However you enjoy it, this dish is sure to impress!

Chicken:
400 g chicken breast
2 cucumbers
Pyramid salt

Sauce:
2 tbsp soy sauce
1 tsp sugar
2 tsp rice vinegar (or other vinegar)
2 cloves garlic, finely grated
15 g fresh ginger, finely grated
2 tbsp toasted sesame oil
½-1 tsp ground Sichuan pepper
1 tsp chili flakes

Toppings:
2 tbsp sesame seeds
2-3 spring onions, finely chopped

Start by poaching the chicken breasts. Bring a large pot of well-salted water to a boil, then reduce the heat to low and add the chicken. Let it simmer gently for 4–5 minutes, then turn off the heat, cover with a lid, and let the chicken sit for at least 10–15 minutes.

Finely grate the ginger and garlic, then crush the Szechuan pepper using a mortar and pestle or chop it finely. Meanwhile, whisk together the ingredients for the sauce and adjust to taste. Cut the cucumbers into thin strips or batons and arrange them on a serving platter.

Lightly pound or shred the chicken breasts and place them on top of the cucumbers. Drizzle with the dressing, then sprinkle with sesame seeds and finely chopped spring onions.

Serve as is or paired with noodles, rice, vegetable noodles, cauliflower rice, or a crunchy cabbage salad. You can also enjoy it in a warm bao bun with shredded carrots.

Enjoy your meal!