Bang Bang Chicken — Stick-Beaten Chicken
Quick Info
- Flavor
- Nutty, creamy, and gently spicy. Like a Thai peanut satay sauce crossed with a tingle of Sichuan peppercorn — rich sesame paste meets chili oil.
- Texture
- Silky shredded chicken, tender and moist, draped in a thick, clingy sesame-chili dressing
- Spice Level
- 🌶️🌶️ — Milder than Sriracha — the sesame paste tames the heat into a warm glow rather than a burn
- Temperature
- Served Cold
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
The name literally means “stick stick chicken” — named after the wooden stick (棒) used to pound the cooked chicken, tenderizing the meat and loosening the fibers so it can be torn into perfect shreds by hand. Street vendors in Chengdu used to bang on their wooden boards to attract customers, and the rhythmic sound became the dish’s calling card.
What to Expect
A plate of cold, silky shredded chicken arrives blanketed in a rich, rust-colored sauce. The sauce is the star here — a velvety mix of toasted sesame paste and chili oil that tastes like the best peanut butter you have ever had, but savory and with a gentle kick. Crushed peanuts on top add crunch, and sliced cucumber underneath keeps everything cool and fresh.
Tips
This is a perfect starter or hot-weather dish. It arrives cold, so don’t send it back thinking there has been a mistake. Mix everything together well before eating — the sauce at the bottom is where all the flavor hides. Great paired with a cold beer on a steamy Chengdu afternoon.