This is my take on Sichuan's famous bang bang chicken, a deliciously spicy dish that delivers a real punch. The szechuan chicken is tender and juicy, coated in a flavourful, fiery sauce made with classic Szechuan peppercorns for that iconic numbing heat. The dish is balanced with a rich combination of garlic, soy sauce, and chili oil, offering layers of flavor with every bite. Serve it warm with a bowl of steamed rice to absorb the mouth-numbing chicken juices, and you’ve got a simple, but bold meal. Perfect for those craving a taste of authentic Chinese cuisine.
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Serves
4
Chicken Breast
Ginger
Savoy Cabbage
Soy Sauce
Balsamic Vinegar
Crispy Chilli Oil
Garlic
Ground Sichuan Peppercorn
Chilli Powder
Toasted Sesame Seed
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Serves
4
Chicken Breast
Ginger
Savoy Cabbage
Soy Sauce
Balsamic Vinegar
Crispy Chilli Oil
Garlic
Ground Sichuan Peppercorn
Chilli Powder
Toasted Sesame Seed
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Step 1.
Bring a pot of water to boil and poach your chicken for 10-15 mins on a gentle simmer until cooked through. Reserve the water.
Step 2.
Julienne your ginger and shred your cabbage.
Step 3.
Remove your chicken from the water and place your chicken onto a chopping board, smash it with a rolling pin to shred it up.
Step 4.
Heat up the soy sauce, balsamic vinegar, chilli oil, Sichuan peppercorns, and 500ml of the chicken poaching liquid. Grate in your garlic and add in your ginger. Heat until it's bubbling and slightly reduced for about 3 mins.
Step 5.
Place your chicken and cabbage into the liquid and mix gently.
Step 6.
Transfer onto your serving plate along with the juices and sprinkle with toasted sesame seeds and chilli powder.
Step 7.
Serve with rice and eat this with a spoon so you get that lovely juice at the bottom!
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Katie M.
3 months ago
Another great recipe from MOB, really easy and so tasty 😋
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