Bang Bang Si Ji (bang bang chicken)
|
| Super- tasty, restaurant quality, do-it-yourself Chinese dish |
Time
prep 0:30
total 1:30
Ingredients
Sauce
| 1/4 cup | White Sesame Seeds | | 2 oz. | Soy Sauce | | 2 oz. | Black Chinese Vinegar | | 1 tsp. | Sichuan Peppers, dried & ground | | 1 oz. | Sesame Oil | | 2 oz. | Chili Oil |
Chicken
| 2 lbs. | Cooked Chicken Breast, cooled, smashed & pulled |
Garnish
| 1 | lg. Cucumber, Julienne cut & salted (if desired) | | 1 | md. Carrot, peeled & Julienne cut | | Green Onion, shredded | | Black Sesame seeds |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
*In a wok, over low flame, dry toast white sesame seeds until brown & fragrant. Remove to mortar & pestle, crush into a paste, & set aside.
*In a mixing bowl combine soy sauce, vinegar, & dried pepper flakes, and whisk in sesame paste.
*While continuously whisking, drizzle in oils to form an emulsified dressing.
*Using just a bit of sesame oil to moisten, warm the pulled chicken in the wok, on low flame. Turn flame off completely, pour in dressing, and mix to fully coat chicken.
*Place mixture of carrot & salted cucumber on plates, top with chicken, and garnish with shredded green onion & black sesame seeds
Author's Comments
This can be served as a main dish with fried rice or seasoned rice noodles. It also makes a great appetizer served on little Chinese pancakes called Bing.
Red Rice Vinegar w/ just a pinch of granulated sugar mixed in can be substituted for The Black Chinese Vinegar, and plain old red pepper flakes work just fine in place of the dried Sichuan Peppers. You could probably also use prepared Tahini in place of making your own sesame paste, but I've always just done it the hard way ;)
Similar Recipes
chicken