• Source: Bang bang chicken

bang" target="_blank">Bang bang" target="_blank">bang chicken (Chinese: 棒棒雞; pinyin: bàng bàng jī; lit. 'bang" target="_blank">bang-bang" target="_blank">bang chicken'), also known by variant names such as bam bam chicken or bon bon chicken, is a popular chicken dish in Chinese cuisine. The name bang" target="_blank">bang bang" target="_blank">bang chicken is derived from the Chinese word for stick, bàng (棒), referring to the baton or cudgel traditionally used to tenderize the meat.




Origins


bang" target="_blank">Bang bang" target="_blank">bang chicken originates in the street food of Sichuan. Some food historians believe it to have originated in the town of Hang Yang Ba during the early 20th century. The name of the dish comes from bàng (棒), the Chinese word for stick. This is a reference to the wooden stick or cudgel used to tenderize the meat. A popular myth claims that the name comes from the sound of tenderizing the meat by pounding it, but this is unlikely.




Preparation


bang" target="_blank">Bang bang" target="_blank">bang chicken is prepared by poaching or steaming chicken. The cooked chicken is banged with sticks to tenderize it and pound it into shreds. In traditional recipes, the shredded meat is tossed in a sauce made with sesame paste, chili oil, Sichuan pepper and black vinegar. Fresh herbs are also tossed with it. Variations of the sauce may include chile peppers, peanuts, garlic, ginger and soy sauce. It is traditionally served with julienned cucumbers.




Variations



Westernized variations of "bang" target="_blank">bang bang" target="_blank">bang chicken" are served in American Chinese cuisine. Many of these recipes are based on breaded and fried chicken or shrimp in a mayonnaise sauce. These recipes may have been popularized by "bang" target="_blank">bang bang" target="_blank">bang shrimp" dishes on the menus of American fast food chains like Bonefish Grill and have little in common with the authentic Chinese dish.
This variation is prepared by breading pieces of boneless chicken and deep-frying them. The fried meat is then coated in a sauce based on mayonnaise and sweet chili sauce.




= bang" target="_blank">Bang bang" target="_blank">bang shrimp

=
bang" target="_blank">Bang bang" target="_blank">bang shrimp is considered to be the progenitor of mayonnaise-based "bang" target="_blank">bang bang" target="_blank">bang" dishes in the United States. It is prepared in a similar manner as American style bang" target="_blank">bang bang" target="_blank">bang chicken, using whole shrimp instead of chicken pieces.




See also



Guaiwei ("uncanny" or "strange flavour"), one of the three flavour profiles of Sichuan cuisine
List of Chinese dishes




References






Further reading


1001 Foods To Die For - Madison Books, Andrews McMeel Publishing, LLC. p. 396.
Simply Allergy-Free: Quick and Tasty Recipes for Every Night of the Week - Elizabeth Gordon
Art of Chinese Cooking – Rebekah Lin Jewell. p. 54.
Some Like it Hot: Spicy Favorites from the World's Hot Zones - Clifford A. Wright
Mrs. Chiang's Szechwan Cookbook - Ellen Schrecker. pp. 228–233.
Spicy Sichuan Cooking – Daniel Reid
Soups & salads - Sandi Cooper
Roast Chicken and Other Stories – Simon Hopkinson




External links


"Dinner Tonight: Bon Bon Chicken". Serious Eats.

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