Szechuan Bang Bang Chicken (Steamed Chicken)

Szechuan Bang Bang Chicken (Steamed Chicken)

The spicy sauce goes well with beer. It's a perfect dish to serve when you have guests over.

Ingredients: 4 servings (the photo shows 2 servings)

Chicken tenders
2 tablespoons
1/2 teaspoon
Grated ginger
1/2 teaspoon
Sugar, white sesame paste, and vinegar
2 tablespoons each
Soy sauce
2-3 tablespoons
Ra-yu and sesame oil
1 tablespoon each


1. Add the sake, salt, and 3 cups of water to a small sauce pan and bring to a boil. Add the chicken, and when it comes to a boil again, reduce to low heat for 3 minutes.
2. Remove the chicken and quickly rinse in cold water. Once it cools to the touch, tear it into thin strips. (Remove any tough bits.)
3. Thinly slice the tomato. Thinly slice the cucumber diagonally, then cut them into thin strips.
4. Make the sauce. After thoroughly mixing all the ingredients listed from the ginger up to the soy sauce, add the ra-yu and sesame oil and lightly mix.
5. Arrange the tomatos, cucumbers, and chicken on a plate, and top with the sauce before serving.

Story Behind this Recipe

I came up with a delicious sauce recipe. It's pretty spicy, so if you don't like spice, use half the amount of ra-yu. This recipe makes plenty of sauce. If you have leftover sauce, put it in the fridge and use it for Chinese food, boiled eggs, or on salads.