Sichuan Bang Bang Chicken recipe with sesame, soy, and chili sauce. A bold Chinese main course full of rich and spicy flavor. A refined and spicy Chinese classic with tender chicken and a rich sesame-chili sauce that is perfect for sharing.
Have you ever wanted to serve a dish that feels exciting, elegant, and full of personality at the same time? That is exactly how I feel whenever I make Sichuan Bang Bang Chicken. It is one of those recipes that turns a simple chicken dish into something memorable, thanks to its silky sauce, fragrant heat, and deep savory notes. Traditionally, Bang Bang Chicken comes from Sichuan cuisine, a regional style famous for intense, pungent flavors and the well-known ma la sensation created by chilies and Sichuan pepper. The dish’s name is tied to the traditional method of tenderizing or shredding the meat with a stick.
Whenever I bring it to the table, it feels like a recipe made to be shared: generous, flavorful, and full of character without being complicated to enjoy. Let’s see how to make Sichuan Bang Bang Chicken.
Sichuan Bang Bang Chicken
Sichuan Bang Bang Chicken is a bold and aromatic Chinese main course made with poached chicken and finished with a creamy sesame, soy, and chili sauce.
Ingredients
Tools
- Large pot
- Frying pan
- Bowls
- Knife
- Cutting board
- Serving platter
Instructions
- Bring a large pot of water to a boil and immerse the whole chicken for 5 minutes. Repeat this process three times so the meat cooks through while staying tender.
- Let the chicken rest in the hot broth for about 10 minutes to keep it juicy.
- Drain the chicken, let it cool slightly, then separate the legs, wings, and breast. Remove the bones carefully and cut the meat into strips or bite-sized pieces.
- Arrange the chicken evenly on a serving platter.
- Finely chop the dried red chilies and gently sizzle them over low heat in the peanut oil, taking care not to burn them.
- Pour the flavored oil into a bowl and add the peanut butter or sesame paste, sesame oil, sugar, soy sauce, and a little black pepper.
- Mix thoroughly until the sauce is smooth, creamy, and emulsified. If needed, add a spoonful of warm chicken broth to loosen it slightly.
- Pour the sauce over the chicken only when ready to serve so the texture stays fresh and pleasant.
- Serve at room temperature or slightly warm for the best balance of flavor and aroma.
Nutritional values (per serving)
420 kcal
27 g
4 g
40 g
2 g
0.5 g
520 mg
Chef’s Tips
Build the sauce with balance
In this recipe, the sauce is the true star. I always recommend tasting it before pouring it over the chicken, because it should feel bold yet balanced. If the peanut butter feels too dominant, loosen it with a spoonful of warm chicken broth. If you want a more traditional and refined result, sesame paste brings a deeper toasted flavor that feels closer to the dish’s classic profile.
Keep the chicken tender
The most important part of Bang Bang Chicken is the texture of the meat. It should be tender, moist, and easy to enjoy. That is why gentle cooking and resting the chicken in the hot broth matter so much. This simple step helps the meat stay juicy instead of becoming dry or stringy.
Let the heat support the flavor
A good Bang Bang Chicken should be lively and aromatic, not just aggressively hot. I like to warm the chilies slowly in oil so they release fragrance and color without turning bitter. If you are cooking for guests with a lower spice tolerance, you can reduce the chilies a little while still keeping the dish interesting and authentic in spirit.
Dress it just before serving
One of the best ways to improve this recipe is also one of the easiest: add the sauce only at the last moment. That way the chicken keeps its texture, the sauce stays glossy, and the whole dish tastes fresher and more vibrant on the plate.
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