Chinese Bang Bang Chicken (棒棒鸡)

Ingredients

• 1.5 lbs (700 g) boneless skinless chicken breasts ( (or chicken thighs))
• 1 teaspoon salt
• 4 green onions (, separated)
• 4 tablespoons light soy sauce ((or soy sauce))
• 2 tablespoons Chinese sesame paste ((or unsweetened natural peanut butter))
• 2 tablespoons homemade chili oil ((or more) (*Footnote 1))
• 1.5 tablespoons Chinkiang vinegar ((or 2 tablespoons rice vinegar))
• 4 teaspoons sugar
• 2 cloves garlic (, grated)
• 2 teaspoons grated ginger
• 1/2 teaspoon ground Sichuan peppercorns

Steps

1. 1

   Chop 2 green onions into 2” (5 cm) sticks. Slice the remaining 2 green onions into thin slices.

2. 2

   Prepare a steamer by adding 2” (5 cm) water into the pot. Cover and heat over medium-high heat until boiling.

3. 3

   Use a plate that can fit into your steamer rack. Spread the green onion sticks onto the plate to make a bed. Place the chicken breast on top. Sprinkle salt evenly over the chicken.

4. 4

   When steam comes out of the steamer, place the steamer rack with the chicken on top, and cover the steamer. Cook for 20 minutes. Test the chicken by using a thermometer inserted into the thickest part. It should read 165 degrees F (73 C). Or insert a knife into the thickest part, and the juice should run clear. If the chicken is still pink inside, steam for another 5 to 10 minutes. Once done, transfer the chicken to a plate to cool.

5. 5

   While cooking the chicken, combine the rest of the ingredients in a large bowl. Whisk to mix well.

6. 6

   Once the chicken is cooled, transfer it onto a cutting board. Use a meat pounder or a rolling pin to pound the chicken (optional), then shred into thin slices using two forks.

7. 7

   Place the chicken into a large bowl or deep plate. Drizzle the sauce on top and mix well. Garnish with thinly sliced green onion. If you want to create the authentic look, like at a Sichuan restaurant, drizzle more chili oil (about 1/3 to 1/2 cup) onto the chicken.

8. 8

   Serve as a cold appetizer or a main dish.