Ming Tsai's Easy Bang Bang Chicken Is a Smash Hit
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Ming Tsai's Bang Bang Chicken
If you ask anyone who knows me what I love to eat on any given day, they'll most likely tell you that it's some form of Asian food. While my absolute favorite is ramen, I never shy away from trying something new. So, when I stumbled across chef Ming Tsai's rendition of Bang Bang Chicken on TikTok, I was down to give it a try without hesitation.
Ming Tsai, who is celebrated for his innovative fusion of Asian and Western cuisines, is one person I love to see create things on social media. The Iron Chef has a way of making everything look delicious, ensuring that anyone who watches his videos becomes hungrier when they leave than they were when they stopped by. And that's exactly what happened when I watched the Bang Bang Chicken video.
Bang Bang Chicken—also known as "Bon Bon Chicken"—is a classic dish originating from the Sichuan province of China. Tsai's interpretation infuses the dish with his signature flair and contemporary twists while staying true to its roots. At its heart, Bang Bang Chicken is a celebration of simplicity and sophistication, showcasing the delicate balance of flavors and textures that define Chinese cuisine. And, it's one thing I just knew I couldn't resist making. Here's how it went when I gave it a try.
Get the recipe: Ming Tsai's Bang Bang Chicken
Courtesy of Choya Johnson
Ingredients for Ming Tsai's Bang Bang Chicken
For this recipe, you'll need large boneless, skinless chicken breasts, sesame paste, crushed Sichuan peppercorns, chili oil, soy sauce, Chinese black vinegar, toasted sesame oil, ground sesame seeds, scallions, minced cloves garlic and ginger, watercress, cilantro, kosher salt and freshly ground black pepper.
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Courtesy of Choya Johnson
How to Make Ming Tsai's Bang Bang Chicken
Preheat your oven to 450° before generously coating the chicken on all sides with olive oil, salt and pepper. Place the chicken in a roasting pan or oven-safe skillet. Roast until a meat thermometer inserted into the thickest part of the breast reads 155°. Remove from the oven and allow the chicken to rest until the internal temperature reaches 165°.
Transfer the roasted chicken to a cutting board and gently pound it with a rolling pin. This will naturally shred the chicken. Set aside.
In a large bowl, combine the sesame paste, peppercorns, both the chili and sesame oils, soy sauce, vinegar, scallion whites, ground sesame seeds, garlic and ginger. Whisk until well combined before seasoning with salt and pepper to taste. Add the shredded chicken to the bowl with the dressing and, using your hands, toss the chicken until it's evenly coated. Arrange some watercress on a large platter and place the bang bang chicken on top. Garnish with the scallion greens, cilantro, sesame seeds and a drizzle of chili oil.
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Courtesy of Choya Johnson
What I Thought About Ming Tsai's Bang Bang Chicken
Ming Tsai's Bang Bang Chicken is one dish that left me thoroughly impressed. From the moment I took my first bite, I was pleasantly surprised by the taste, and immediately went back in for another fork full.
The succulent chicken—tenderized to perfection through the roasting process and the rolling pin banging—seamlessly melded with the rich and aromatic sesame vinaigrette. Each component, from the subtle heat of the chili oil to the nutty undertones of the sesame paste, contributed to the taste sensations that left me craving more.
What truly amazed me, though, was how Tsai's recipe managed to achieve such complexity with a surprisingly streamlined cooking process. Preparing the chicken was a breeze, thanks to the straightforward instructions and minimal ingredients required. The ease with which the chicken shredded after a gentle pounding on the cutting board was also something I appreciated.
Overall, Ming Tsai's Bang Bang Chicken not only delighted my taste buds, but also showcased the beauty of culinary finesse achieved through a careful balance of flavors and an approachable cooking method. It's a dish that has earned a permanent place in my recipe repertoire, as I know it'll promise a tasty result every time.
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