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Bang Bang Chicken



9 oz (250g) chicken breasts and thighs 1 tbsp mushroom soy sauce (or substitute superior soy sauce)
1 tsp. scallions, shredded 1/8 tsp. ground Sichuan Peppercorn
1 tsp. sesame paste 1/2 tsp. sesame oil
2 tsp. chili (chilli) oil 1/2 tsp. sesame oil
1tsp sugar



  1. Poach the chicken in boiling water to cover for 10 minutes, or until cooked. Remove, drain, and let cool. Beat the skin side lightly to loosen the fibers with a bang (in Chinese, a wooden stick) or a wooden rolling pin. Peel off the skin and tear the meat into long strips with your fingers. You may cut the skin into strips also. Arrange the chicken strips in a dish a sprinkle with the scallions shreds.
  2. Mix together the sesame paste, chili oil, sugar, soy sauce, MSG(optional), ground peppercorns and sesame oil. Pour over the scallions and chickens and chicken and mix until coated and serve. the scallion oil over all, and serve.