Bon bon chicken or “Bang Bang Ji” (棒棒鸡) a very popular chinese food in China as well as in many Chinese restaurants in the US. You can find bon-bon chicken almost anywhere–mobile carts, stalls, and little restaurants dotting the city. This plate of bon-bon chicken costs RMB10 (approximatey US$1.50) and was sinfully delicious and addictively spicy. A must-try if you are in Chengdu or try it by yourself at home.
9 oz (250g) chicken breasts and thighs
1 tsp. scallions, shredded
1 tsp. sesame paste
2 tsp. chili (chilli) oil
1 tbsp mushroom soy sauce (or substitute superior soy sauce)
1/8 tsp. ground Sichuan Peppercorn
1/2 tsp. sesame oil
1/4 tsp. MSG (optional)
1. Poach the chicken in boiling water to cover for 10 minutes, or until cooked. Remove, drain, and let cool. Beat the skin side lightly to loosen the fibers with a bang (in Chinese, a wooden stick) or a wooden rolling pin. Peel off the skin and tear the meat into long strips with your fingers. You may cut the skin into strips also. Arrange the chicken strips in a dish a sprinkle with the scallions shreds.
2. Mix together the sesame paste, chili oil, sugar, soy sauce, MSG(optional), ground peppercorns and sesame oil. Pour over the scallions and chickens and chicken and mix until coated and serve. the scallion oil over all, and serve.