"Strange-flavor" bang bang chicken (Bang bang ji) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 70) by Fuchsia Dunlop

  • scallions
  • sesame seeds
  • sesame oil
  • superfine sugar
  • Sichuan pepper
  • chile oil
  • dry-roasted peanuts
  • Chinkiang vinegar
  • sesame paste
  • light soy sauce
  • cooked chicken meat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on July 11, 2021

    Utterly delicious and something I'll crave, surely with frequency. I had no peanuts but likely will make this dish without them more often than not.

  • clcorbi on December 18, 2016

    This was absolutely delicious! We had one large chicken breast (a little less than half a pound) hanging out in the freezer, so I poached it per Dunlop's instructions and dressed it with a half-recipe of this sauce. The only substitution made was to use tahini in place of the sesame paste. I think next time I would add even more scallion slivers--they are a nice crunchy break from the chicken. I loved the numbing sensation from the Sichuan peppercorns, which I think really came through since they are left raw here. As mentioned in the other comment, the dressing is quite thick, but we didn't find that to be a problem once it was tossed with the chicken. This is a fantastic recipe and I would make it again in a heartbeat.

  • BlytheSpirit on July 10, 2012

    Chinese sesame paste is not the same thing as tahini. I found it and was able to make this dish with remains of a rotisserie chicken. Instead of serving over a mound of sliced scallions (as suggested) I made a bed of shredded Napa cabbage, sliced Persian cucumbers, shredded carrot, sliced scallions and bean sprouts. The salad was sprinkled with a light rice vinegar. The sauce was a tad thick so I thinned it a bit with a bit more of the liquid sauce ingredients. Next time I'll use a bit less of the sesame paste (which reminds me a bit of peanut butter). This was very good. The sesame flavor is strong - so not for those who dislike sesame oil.

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