Feed your appetite for cooking with Penguin’s expert authors
Bang-Bang Chicken
Ken Hom and Ching-He Huang's take on traditional Bang-Bang Chicken is light and refreshing, featuring radish, carrot and cucumber.
Introduction from Ken Hom
The name ‘bang-bang’ comes from the Mandarin word for ‘stick’, which is bung. The chicken meat is beaten with a stick to help tenderise it, so it shreds easily; you could use a rolling pin to flatten the cooked chicken and then use your fingers to tear it into shreds.
Ingredients
100g (4oz)
vermicelli mung bean noodles (or rice noodles), pre-soaked in hot water for 5-6 minutes and drained (optional)
250g (9oz)
poached chicken breast, shredded
½
cucumber, cut in half lengthways, de-seeded and sliced into long, thin julienne strips
40g (1½oz)
radish, sliced
40g (1½oz)
carrot, peeled and sliced into long, thin julienne strips
For the dressing:
2 tbsp
groundnut oil
1 tbsp
toasted sesame oil
2 tbsp
sesame paste (or tahini blended with 1 teaspoon toasted sesame oil)
1 tbsp
crunchy peanut butter
1 tbsp
light soy sauce
1 tbsp
freshly grated root ginger
2 tbsp
Chinese black rice vinegar (or balsamic vinegar)
½ tsp
dried chilli flakes
½ tsp
ground Sichuan peppercorns
For the garnish:
1
medium fresh red chilli, de-seeded and finely chopped
1
large spring onion, finely sliced lengthways toasted black and white sesame seeds
Essential kit
You will need: a blender.
Method
Arrange the noodles, if using, on a plate. Layer the chicken, cucumber, radish and carrot on top, then chill.
Before serving, put all the ingredients for the dressing into a blender and whizz to combine. Drizzle the dressing over the dish, then sprinkle with the fresh chilli, spring onion and toasted sesame seeds. Serve immediately.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.