Can I use store-bought chilli oil instead of making it?

Yes — use a good quality Sichuan chilli oil and still add 1 tbsp of the sediment (the solids) for flavour. Adjust salt and vinegar because some brands are saltier.

Is it meant to be served cold?

It’s a classic ‘liang cai’ style dish — slightly warm or room temperature over fresh cucumber is ideal. You can chill it, but the sauce thickens in the fridge, so loosen with a splash of warm water or chilli oil.

Ultimate Sichuan Bang Bang Chicken + DIY Chili Oil 🔥

Name: Ultimate Sichuan Bang Bang Chicken + DIY Chili Oil 🔥
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 450 g Boneless, skinless chicken thighs (Sub chicken breast if you prefer); 4 slices Fresh ginger, sliced; 2 whole Spring onions (scallions), cut into 5 cm pieces; 1 L Cold water, to cover chicken by 2–3 cm; 120 ml Neutral oil (canola, sunflower, groundnut) (Heat to infuse aromatics); 4 slices Fresh ginger, sliced; 2 whole Spring onions (scallions), 5 cm segments; 1 whole Star anise (Optional); 1 leaf Dried bay leaf (Optional); 1 piece Small cinnamon stick (Optional); 24 g Sichuan chilli flakes (Sub gochugaru or Italian red pepper flakes); 10 g Toasted white sesame seeds; 0.5 g Chinese five-spice powder (Optional, just a pinch); 5 g Sichuan peppercorn powder (Sub 1/2 tsp black pepper + 1/8 tsp ground coriander); 15 ml Chinese black vinegar (Sub balsamic vinegar); 7 g Sugar (1 1/2 tsp); 15 ml Light soy sauce; 3 g Fine salt / kosher salt (Use 1/4 tsp table salt if not using kosher); 60 ml Homemade Sichuan chilli oil (oil part) (From batch above); 15 ml Chilli sediment from the homemade oil (Adds extra flavour and colour); 1.5 g MSG (Optional — boosts savouriness); 5 g Sichuan peppercorn powder; 18 g Chinese sesame paste (Sub 2 tsp tahini or peanut butter + 1 tsp toasted sesame oil); 150 g English cucumber, julienned (Base for chicken); 1 whole Spring onion, thinly sliced on the bias; 5 g Toasted sesame seeds

Poached, shredded chicken over crisp cucumber, drenched in spicy-numbing Sichuan sauce and homemade chilli oil — the easiest weeknight Chinese fix.

🐔 Ultimate Sichuan Bang Bang Chicken + DIY Chili Oil

Few dishes hit that perfect combo of spicy 🌶️, nutty 🥜, and refreshing 🥒 quite like Sichuan Bang Bang Chicken (棒棒鸡 / Bang Bang Ji). This Sheldo-style version is all about bold flavour without the fuss — gently poached chicken over crisp cucumber, drenched in a silky, numbing sauce made with homemade chilli oil.

🔥 What Makes This Dish Special

The name “Bang Bang” refers to the sound of pounding the cooked chicken with a rolling pin before shredding — it loosens the fibres, making the meat extra tender and juicy. The result? A cold chicken salad that’s simultaneously spicy, numbing, aromatic, and deeply satisfying.

And while store-bought chilli oil can work, making your own elevates the whole dish. Once you smell that hot oil hitting the chilli flakes and Sichuan pepper — you’ll never go back.

🧄 Step 1: Poach the Chicken Gently

Bring the chicken thighs to just below a simmer with ginger and scallions — no aggressive boiling here. The key temperature is 80–90°C (170–190°F), keeping the chicken succulent and juicy.

After flipping once and covering, let it sit off the heat for about 8–10 minutes. That gentle finish cooks it perfectly through. Save that poaching liquid — it’s gold for noodles or soups later.

🌶️ Step 2: Make Your Sichuan Chilli Oil

The heart of this dish! Heat neutral oil with ginger, scallion, and aromatics like star anise and cinnamon. Once golden and fragrant, strain, then pour the hot oil over Sichuan chilli flakes and sesame seeds in stages to bloom them evenly.

The sizzling sound, the aroma — pure joy. Let it cool and infuse for a few hours (or overnight if you can resist).

💡 Pro tip: Use Pixian Doubanjiang (chilli bean paste) or add a touch of Chinese five-spice for a deeper umami punch.

🥢 Step 3: Whisk the Bang Bang Sauce

Now for the magic sauce.
Whisk black vinegar, sugar, soy sauce, salt, and your fragrant chilli oil. Add the Sichuan peppercorn powder for that iconic numbing (má) kick. Finally, stir in Chinese sesame paste (or tahini + sesame oil) until emulsified and glossy.

If it’s too thick, loosen it with a few drops of warm water — it should coat the chicken luxuriously, not drown it.

🍗 Step 4: Shred, Assemble & Serve

Once the chicken is cool enough, pound lightly and shred by hand — you’ll get long, silky strands instead of mushy bits.
Spread julienned cucumber on a plate, pile the chicken on top, and pour over the sauce generously.

Garnish with sliced scallions and toasted sesame seeds. Serve slightly warm or at room temperature — perfect for summer days or meal prep lunches.

🧠 Pro Tips for the Perfect Bang Bang Chicken

✅ Gentle poaching = juicy meat. Never let the water boil.
🫙 Make chilli oil ahead — flavour deepens after a few hours.
🌰 No sesame paste? Mix peanut butter with sesame oil.
🥒 Always add cucumber for crunch and balance.

❤️ Why You’ll Love This Recipe

This isn’t just a chicken salad — it’s a textural and flavour explosion. Cool cucumber, tender meat, fiery oil, nutty sesame, and tongue-tingling pepper. It’s comfort food and energy food in one bowl.

Serve it as a starter, light dinner, or meal prep hero — it’s incredibly versatile and keeps beautifully for two days if stored separately.

💬 What Others Say

“Followed this with chicken breast and it still came out super juicy — that low-temp poach is magic.” — Lia M. ⭐⭐⭐⭐⭐

“Love that you explained the ‘why’ behind the chilli oil. Sauce was restaurant-level, genuinely.” — Andy from Ottawa ⭐⭐⭐⭐⭐

“Made it for meal prep, kept the cucumber separate and it was perfect for two days.” — Wei ⭐⭐⭐⭐

❓ FAQ

Q: Can I use store-bought chilli oil?
A: Yes — just pick a good quality Sichuan-style one. Add 1 tbsp of the solids (“sediment”) for full flavour and adjust salt and vinegar as some brands are saltier.

Q: Can I make this with chicken breast?
A: Totally! Poach gently and remove it once it hits 68–70°C (155°F). Let it rest under a lid so carryover heat finishes cooking.

Q: Is this meant to be served cold?
A: Traditionally yes, at room temperature or slightly warm. It’s a classic liang cai (cold appetiser). If chilled, loosen the sauce with a splash of warm water or chilli oil before serving.

🥢 Savour the balance of heat, tang, and sesame — Sichuan comfort food, simplified for your kitchen.