Description
Sizzling Sichuan flavors dance in this bang bang chicken, where crispy textures meet spicy-sweet sauce. Chinese culinary magic comes alive with tender chicken pieces that deliver bold, irresistible taste sensations you’ll crave again and again.
Ingredients
Scale
Chicken
- 2 lbs (907 g) boneless, skinless chicken breasts
- 1/4 cup (60 ml) sesame oil
Sauce
- 1/3 cup (80 ml) chili oil
- 1/4 cup (60 ml) soy sauce
- 3 tbsp (45 ml) rice vinegar
- 2 tbsp (30 ml) honey
- 2 tbsp (30 g) sriracha sauce
- 2 cloves garlic, minced
- 1 tbsp (15 g) ginger, grated
Garnish and Toppings
- 2 green onions, chopped
- 1 tbsp (15 g) sesame seeds
- 1/4 cup (40 g) chopped cilantro
- 1/2 cup (50 g) crushed peanuts
Instructions
- Prepare the chicken breasts by patting them dry with paper towels, ensuring maximum moisture absorption during cooking.
- Heat sesame oil in a large skillet over medium-high heat until it shimmers and becomes fragrant, approximately 2-3 minutes.
- Carefully place chicken breasts into the hot skillet, cooking for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F.
- While chicken cooks, whisk together chili oil, soy sauce, rice vinegar, honey, sriracha, minced garlic, and grated ginger in a separate bowl to create a vibrant, tangy sauce.
- Remove chicken from skillet and let rest for 3-4 minutes to allow juices to redistribute, then slice against the grain into thin strips.
- Drench the sliced chicken generously with the prepared sauce, ensuring each piece is thoroughly coated.
- Transfer sauced chicken to a serving platter, creating an attractive presentation.
- Sprinkle chopped green onions, sesame seeds, fresh cilantro, and crushed peanuts over the chicken as a crunchy, aromatic garnish.
- Serve immediately while the chicken is warm and sauce is glistening, offering a complex blend of spicy, sweet, and nutty flavors.
Notes
- Moisture Matters: Pat chicken breasts thoroughly with paper towels to remove excess liquid, helping achieve a perfect golden-brown sear and crispy exterior.
- Oil Temperature Control: Let sesame oil heat until it shimmers but doesn’t smoke, which prevents burning and ensures even cooking of the chicken.
- Sauce Balancing Technique: Adjust sauce ingredients to personal heat tolerance by reducing sriracha or adding more honey for a sweeter profile.
- Protein Versatility: Swap chicken breasts with tofu, tempeh, or seitan for vegetarian and vegan adaptations without compromising the bold flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 7 g
- Sodium: 950 mg
- Fat: 40 g
- Saturated Fat: 6 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg