This salty-sour, spicy Sichuan salad is arguably the best thing ever to happen to cold chicken, and here’s the definitive way to cook it, whose popularity undoubtedly stems at least in part from its joyful-sounding name – in English, anyway. As the Chinese-American Leung family explain in their blog,, “Bang, 棒” in Chinese, refers to an instrument used for hitting, beating and/or smashing”, which is the method employed to prepare the chicken, of which more later.
You may not want to make a huge batch, in which case go for breasts .reveal that putting the chicken in cold water, rather than adding it to a simmering pan, yields more tender results. I like to keep the bone and skin on at this stage, so I also get a batch of stock for the freezer, but this is up to you., but be aware that, though the smoky flavour works well with their sweeter sauce, my more savoury version may need adjusting accordingly.
Nutty, in bang bang chicken recipes for a western audience, often means peanut butter, whether that’s crunchy, as mentioned by, or smooth, as preferred by the Ivy and Lawson. The toasted sesame paste in Dunlop and López-Alt’s recipes is the more Sichuan choice and, though tahini is often suggested as a substitute, Dunlop cautions that it has a “very different flavour” –is made from toasted whole sesame seeds, whereas tahini features raw or lightly toasted hulled seeds.
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