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.

Ingredients

3⁄4 pound chicken (boneless and skinless)
1 cucumber (rinsed, julienned)
1⁄2 cup broth (the liquid from poaching the chicken)
2 tablespoons soy sauce
4 tablespoons vinegar (black rice vinegar)
1 tablespoon sugar (or to taste)
2 tablespoons sesame oil
1 teaspoon anise pepper (Sichuan pepper, ground)
2 tablespoons sesame seed (toasted)
  water (to poach the chicken)

Instructions

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.

Yield
4 servings
Preparation time 15 minutes
Cooking time 20 minutes
Total time
35 minutes

Notes

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

Variations

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.

Source

Szechuan cuisine (China)

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