About the Recipe
Bang bang chicken is said to have originated in the Sichuan region of China. The "bang bang" noise may have been the chopping of the chicken on a board while others say it was the sound of a heavy wooden rolling pin used to tenderise the chicken before it was chopped. You could say that my recipe is more chicken and less bang bang as I use a chicken breast which I then slice finely rather than chop on a board (so you won't annoy your neigh ours!) Instead of the usual spicy sauce, I use my own sesame dressing for this dish - the rich sesame gives the chicken a delightfully nutty flavour. This is one of my most popular recipes, so I don't think you can go wrong with it.
Ingredients
250g chicken breast
1 spring onion
5mm x 2 slices ginger
1 tbsp japanese cooking sake
160g cucumber
4 thin slices of tomato
2 portions of dried yellow noodles
for the sesame sauce:
3 tbsp tahini/sesame paste
3 tbsp soy sauce
3 tbsp japanese rice vinegar
3 tsp sugar
1 1/2 tbsp sesame oil
1/2 tsp ginger paste
1/2 tsp garlic paste
Preparation
put the ginger, spring onion, chicken & sake in a pan. cover with water, then bring to the boil and simmer for 10-12 mins
(make sure the chicken is cooked)
slice the cucumber diagonally, then cut julienne style
to make the sesame sauce:
combine the sesame paste, soy sauce, vinegar, sugar, sesame oil, ginger & garlic in a bowl and mix well - it's done
boil the noodles according to the instructions on the packet & drain
cut the chicken into 2 fillets and slice diagonally
to assemble the dish:
place 1/2 the noodles on a plate, top with half the tomato, cucumber & chicken
drizzle over the sesame sauce just before serving