So what on earth is Bang Bang chicken? It's a popular dish from Sichuan which gets its name from the sound of a piece of chicken being pounded on a chopping board! This method helps loosen up and shred the meat fibers to help it soak up the sauce.
This twist on a classic replaces the traditional spicy sauce with a bright and zesty dressing featuring Lemon Myrtle. It's a beautiful, fresh and healthy dish that doesn't compromise on flavour!
500g skinless chicken breast fillets
1 litre chicken stock (4 cups)
1 tbsp Shaoxing cooking wine
1 nub of fresh ginger, sliced
1 stalk of spring onion
1 tbsp sesame seeds, toasted
2 fresh red chillies, thinly sliced
1 stalk coriander, chopped
Optional: 1 small cucumber (or half green papaya), shredded
1 large lemon juice
1 tbsp white sugar
2 tsp sesame oil
2 tbsp lemon myrtle oil
2 cloves of garlic, finely chopped
1 stalk of spring onion, angle-sliced
Salt to taste
- Pour the 4 cups of chicken stock and Shaoxing cooking wine into a pot and add ginger and spring onion. Bring to the boil. Turn down heat and poach chicken breast in stock until tender. Remove chicken from stock and set aside to cool (reserve stock for dressing)
- Whisk the dressing ingredients in a small bowl with 2 tbsp of the chicken stock and season with salt (to taste)
- Pound chicken with rolling pin to loosen the fibres, shred the chicken. Transfer into a big bowl, add angle-sliced spring onion, chilli, coriander, drizzle with dressing. Toss and combine.
Transfer chicken to a plate, sprinkle with sesame seeds and serve.
Original recipe by Chef Chen, recreated here by Marie Duong.
Looking to try Lemon Myrtle? Request a sample.