Bang Bang Chicken Skewers (Sichuan-inspired)
Bang Bang chicken is a Chinese dish, named after the baton or cudgel used to tenderise the meat, literally “stick” in Chinese (bà ng 棒). The origin that it comes from the sound of hitting the meat is actually a bit of a myth!
The original Bang Bang chicken recipe involves poaching the chicken and then shredding it into salad with a sesame and chilli sauce. It can also be made from leftover chicken. If that sounds a bit different to the “Bang Bang” meals you’ve had before, then you probably had the Westernised version. The Western version involves adding bread crumbs or a batter to the chicken and then deep frying it. This is then topped with a mayonnaise-based sauce.
For this recipe, we wanted to do our own take on Bang Bang chicken, with nods to the original. We’ve swapped the poached chicken for skewered chicken and a BBQ or teppanyaki pan. Chicken thighs are a really forgiving cut, staying juicy through a variety of cooking methods, so perfect for the BBQ or grill.
We’re continuing the Sichuan inspiration with the bang bang sauce. The peanut butter makes a lovely smooth, nutty base which is balanced by the chilli and vinegar. Original versions will use a toasted sesame paste as a base instead of the peanut butter. Because sesame paste can be harder to find, Tahini is sometimes suggested as an alternative. Just be aware that it does have a more bitter flavour profile than Sichuan-style sesame paste.
The best way to cook the chicken skewers is on the BergHOFF Table BBQ or the Teppanyaki Grill pan. The BBQ will help you get that smokey flavour, with a nice char. Weather too bad for BBQ? The Teppanyaki pans are great at searing meats at high temperatures and can be used on any type of hob.
Ingredients:
For the chicken:
500g boneless skinless chicken thighs, cut into bite-sized pieces
2 cloves garlic, grated or minced
2 tbsp light soy sauce
2 tbsp Shaoxing wine (or dry sherry or mirin)
1 tsp sugar
½ tsp salt
1 tsp sesame oil
For the bang bang sauce:
2 tbsp smooth peanut butter
1½ tbsp chilli oil or chilli crisp
1 tbsp light soy sauce
1 tbsp black vinegar (or rice vinegar)
2 tsp sugar
1 clove garlic, finely minced
2–4 tbsp warm water
To serve:
Sesame seeds
Chopped Coriander
A small salad of sliced cucumber, sliced radish and grated carrot
Rice or flatbreads
Optional Extras or swaps
Add 1 tsp of ground Sichuan pepper to the marinade for a more authentic flavour
Swap the peanut butter for 1 tbsp of sesame paste or tahini
If you're not a fan of raw garlic, use 1 tsp of pre-made garlic paste as the flavour is less harsh than fresh. Or 1/2 tsp of garlic powder.
Instructions:
Marinate the chicken
In a medium bowl, mix the garlic, soy sauce, Shaoxing wine, sugar, salt, and sesame oil. If using, add the Sichuan pepper.
Slice the chicken thighs into bite-size chunks and add to the marinade. Stir to coat.
Let it marinate for at least 30 minutes (or overnight in the fridge).
Make the sauce
In a bowl, whisk together peanut butter, chilli oil, soy sauce, vinegar, sugar, and garlic.
Add warm water gradually until you get a pourable, silky consistency.Skewer the chicken
Thread the marinated chicken onto skewers (soak wooden skewers first if using to avoid burning). For any thin pieces, these can be folded over first to help create a more even shape.
Cook
Teppanyaki Grill: Bring the teppanyaki pan to medium to high heat. Place the chicken skewers on the grill and cook for 10–12 minutes, turning occasionally until lightly charred.
BBQ: Let coals get white-hot. Lightly oil the grate with vegetable or olive oil. Grill the chicken skewers on direct heat for 2-3 minutes per side. Once you have a bit of light charring, move to indirect heat and cook for another 5-8 minutes to finish.
Aim for slight charring if you can. It adds depth that pairs really well with the sauce. Check chicken is cooked through before serving. Chicken juices should run clear.
Serve
Drizzle over the bang bang sauce and sprinkle over the sesame seeds and coriander.
Bang Bang Sichuan chicken is often served with salad and either rice or cold rice noodles. How you serve it is up to you. If you’re adding this one to your BBQ menu, flatbreads will serve you just as well!
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