Strange Flavor (Bang Bang) Chicken

A classic, cold Sichuanese chicken dish with an unusual name. Strange Flavor Chicken (aka Bang Bang Chicken) targets all of your taste buds with a combination of salty, sweet, sour, nutty, hot, and numbing flavors.

I’m going to be honest. The real reason I wanted to try making this dish is because of its awesome name: Strange Flavor Chicken. It’s alternatively called Bang Bang Chicken, also a super awesome name. As if the amusing names for this Sichuanese dish weren’t reason enough, I was very intrigued by the flavor profile of this dish. The “strange flavor” aspect refers to the combination of salty, sweet, sour, nutty, hot, and numbing flavors.

I really wasn’t sure what to expect, but upon tasting the sauce for dressing this cold chicken dish, I would have to agree that it really embodies all of those flavors, perhaps with “nutty” being the standout from the assertive sesame paste.

I can see why they call it Strange Flavor because I did find it to taste somewhat peculiar, in a good way. It took a few bites before I could really wrap my head around the contrasting yet balanced flavors in the sauce. I actually used store-bought rotisserie chicken which I shred up instead of cooking the chicken myself, which made for a much faster preparation.

I also love the way the julienned scallions curl once freshened up in some cold water. It makes for a really pretty presentation! This truly unique Sichuanese dish is a lovely component to any authentic Chinese meal. It’s also a great idea for using up leftover roast or boiled chicken by dressing it up with this intense sauce.

Strange Flavor Chicken (aka Bang Bang Chicken)

Victoria

A classic, cold Sichuanese chicken dish with an unusual name. Strange Flavor Chicken (aka Bang Bang Chicken) targets all of your taste buds with a combination of salty, sweet, sour, nutty, hot, and numbing flavors.

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Prep Time 20 mins

Total Time 20 mins

Course Appetizer

Cuisine Chinese, Sichuanese

Servings 4 appetizer servings

Calories 400 kcal

Ingredients

  

• 1 pound cooked chicken meat cooled
• 6 to 8 scallions white parts only
• 1 tablespoon white sugar
• Salt to taste
• 1 tablespoon light (regular) soy sauce
• 1 tablespoon Chinkiang or black Chinese vinegar
• 3 tablespoons well-blended Chinese sesame paste
• 1 tablespoon sesame oil
• 2 tablespoons chili oil with chile flakes (see notes)
• 1/2 to 1 teaspoon ground roasted Sichuan pepper
• 3 teaspoons toasted sesame seeds

Instructions

 

• Cut the chicken, with any remaining skin, into slivers about 1/2 inch wide (if you want to be really authentic, hit it a few times with a rolling pin to loosen the fibers and then tear the flesh into shreds by hand).
• Cut the scallions into sections and then slice these lengthwise into fine slivers. Put them into a bowl of cold water to refresh.
• Stir the sugar and salt in the soy sauce and vinegar until dissolved. Gradually stir in the sesame paste to make a smooth sauce. Add the other ingredients except the sesame seeds and mix well.
• Shortly before serving, drain the scallions and pile them neatly in the center of your serving dish. Lay the chicken slivers on top of them. Pour over the prepared sauce.
• At the last minute, sprinkle with the sesame seeds.

Notes & Nutrition

Make homemade chili oil with chile flakes with this recipe.

From Land of Plenty

Servings 4.0 * calories 400 * Total Fat 20 g * Saturated Fat 3 g * Monounsaturated Fat 5 g * Polyunsaturated Fat 5 g * Trans Fat 0 g * Cholesterol 96 mg * Sodium 538 mg * Potassium 378 mg * Total Carbohydrate 7 g * Dietary Fiber 2 g * Sugars 2 g * Protein 39 g

*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*

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