Bang Bang Chicken

Bang Bang Chicken, Fuchsia Dunlop's version 

Nice cold dish for a warm summer evening. Or a maybe a picnic. The name refers to the technique for shredding the meat : just bang it with a rolling-pin before you tear the meat into long shreds.  You can use poached chickenbreast, smoked chickenbreast or even use left-over chicken. As long as it’s cold, shredded and enough. The sauce is nutty, rich and spicy. In the photo above I smoked the chickenbreast for 10 minutes and then steamed it in clingfoil until it was properly cooked. I’m not sure the smokey flavour of the chicken survived the strong sauce, but I liked it anyway. :-)

Originally, this dish is a sichuanese starter, but I like to add cold rice-noodles or warm jasmine rice and serve it for dinner. Although you might want to serve an additional vegetable dish with it.
 

RECIPE

Shredded Chicken

450 gr shredded chicken

For the sauce, first mix together
1 T white sugar
1 T light soy sauce
1 T black chinese vinegar
pinch of salt

When  the sugar has dissolved add
3 T sesame paste
1 T sesame oil
2 T
Sichuan Chili Oil 

Prepare individual servings, by composing the following layers
warm rice or cold rice noodles
1 cucumber each, cut julienne

shredded chicken
spring onion
sesame sauce
ground roasted sichuan pepper (optional, because it’s already in the Sichuan Chili Oil )
toasted sesame seeds
roasted peanuts (optional)

 Bang Bang Chicken Kattebelletje's Version

PS Very good dippingsauce for emping too. (Emping is an indonesian krupuk made from melinjo nuts)

About Robin

I love to cook. Check out my dutch website: Aziatische-ingredienten.nl
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11 Responses to Bang Bang Chicken

  1. Yvon says:

    Na de versies van Ching en Gordon Ramsay ga ik deze eens proberen, lekker lijkt me, met tahin ipv pindakaas.

  2. Kok Robin says:

    Yes, there are many different versions. And as long as there is a combination of salty, sweet, sour, nutty, hot and numbing I think it’s okay. But Gordon Ramsay’s version sounds ridiculous and disrespectful. Just don’t call it bang bang chicken if you’re gonna do something totally different.

    Kattebelletje’s version

    1/2 clove of garlic, grated
    4 T sesame paste
    4 T sesame oil
    2 T soy
    2 T chinese vinegar
    2 T sugar
    4 T chili oil
    1 t ground chilipeppercorn
    4 T chili oil
    Add some sweet bean sauce if you like (Kattebelletje does)

    Fuchsia Dunlop’s version

    1 T white sugar
    1 T light soy sauce
    1 T black chinese vinegar
    pinch of salt
    3 T sesame paste
    1 T sesame oil
    2 T Chili Oil
    1 t ground roastes sichuan pepper

    Gordon Ramsay’s version

    250g smooth peanut butter
    5 t sweet chilli sauce
    5 T sesame oil
    6 T vegetable oil

    Ching’s version

    2 T groundnut oil
    2 small mild red chillies, seeds removed and chopped
    2 piece of fresh ginger
    1 t Sesame seeds, toasted
    1 T peanut butter, smooth
    1 T Sesame oil
    1 t brown sugar
    1 dash of rice wine

  3. Yvon says:

    Die van Gordon viel ook niet bepaald in de smaak bij zus, waar ik (tot chefkok zwager in beeld kwam) recepten aan leverde. Ze vond het ronduit ‘yuk’. En dat is het ook zeker als je gerookte kip van de supermarkt gebruikt. De saus vond ik wel ok. Maar handig dat je ze op een rij hebt gezet, tnx.

  4. great pictures, I’m getting hungry now!

  5. Jonathan says:

    Delicious! I have got to try this. Looks really easy too. And I agree with the previous comment – don’t call an authentic dish by it’s original, authentic name and then bastardize the recipe. Call it something else! That bothers me so much – Rachael Ray does it all the time.

  6. Kevin says:

    This does sound like a nice cool meal for a warm summer day!

  7. Kok Robin says:

    You’re absolutely right! I did that the other day, together with some other cold sichuan dishes and we had a very nice meal on a hot and sticky evening. The fun thing is that many people here in the Netherlands are not familiar with sichuanese cuisine. So it’s really special to introduce them to all these new tastes.

  8. melea says:

    Hoi robin,

    Lijkt me verukkelijk maar ik ben niet zo fantastisch in engels. Zou je mij ffde nederlandse verzie willen sturen. Alstans de ingrediënten dan, het recept bedenk ik er zelf wel bij…. ben aardig creatief en kook veel, dus.

    Gr. melea

  9. Robin says:

    Recept voor Bang Bang Kip
    in ‘t Nederlands

    450 gr kippenvlees (in reepjes getrokken)

    Voor de sesam-saus mix je eerst samen:
    1 eetl gewone kristal suiker
    1 eetl lichte sojasaus
    1 eetl zwarte Chinese rijstazijn
    snufje zout

    Dan, als de suiker is opgelost voeg je toe:
    3 eetl sesampasta of tahin
    1 eetl sesamolie
    2 eetl zelfgemaakte sichuan chili olie (recept hier)

    Maak per persoon een bakje klaar met de volgende laagjes:
    * Warme rijst of koude rijstnoodles
    * Komkommer in dunne reepjes
    * De koude, in reepjes getrokken kip
    * Lenteuitje (in julienne eet het makkelijkst)
    * De hierboven gemaakte sesamsaus
    * Geroosterde, gekneusde sichuanpeper (voor het geval je niet die overheerlijke sichuanolie zelf hebt gemaakt en maar gewone, simpele chili-olie gebruikt.
    * Geroosterde sesamzaadjes (optioneel)
    * Geroosterde en grof gehakte pinda’s (optioneel)

  10. melea says:

    bedankt voor het recept in het nederlands! ik ga het gelijk proberen.

    gr. melea

  11. Meibloempje says:

    Oeh, dat ziet er heerlijk uit!!

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