Bang-bang chicken is a street vendor's dish from the Sichuan region of China. The name comes from the pounding of the chicken with a heavy wooden stick, which tenderises it and makes it easy to tear by hand.
- 1.5 kg whole chicken
- 10 g soy sauce
- 5 ml Chinese vinegar
- 10 g sugar
- 5 g sesame oil
- 25 ml Sichuan pepper
- 25 ml red chilli oil
- 5 g shallots, shredded
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place chicken and ginger in a deep-sided frying pan. Cover with water and slowly bring to the boil. Remove from heat and set aside to cool.
Combine the soy sauce, Chinese vinegar, sugar, sesame oil, Sichuan pepper and chilli oil. Set aside.
Remove chicken from the stock. Beat the breasts with a rolling pin to loosen the fibres. Shred the chicken by hand.
Place the shallots on the plate and top with the chicken. Sprinkle the soy sauce mixture over the top. Garnish with extra shallots and chilli if desired.