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Home / Food and Wine Pairings / Bang bang chicken

Bang bang chicken

Chef, Lenny Redé
Wine Pairings:   Albariño

, 

Chenin Blanc

, 

Sparkling Albariño is a fantastic choice to complement this spicy dish

 

Savvy match: To balance out the bang bang chicken and fight through some of that spice, choose a wine with a crisp, clean finish and high acidity to help marry all of the flavors from the crunchy chicken and cut through the heat of the sauce. A sparkling Albariño is a fantastic choice to complement spicy foods, and bang bang chicken certainly fits that bill. Albariño is light-bodied and high in acidity yet crisp with flavors of lemon zest and bruised peaches with just a hint of salinity to cut through the spicy, savory chicken and compliment the fresh cucumber.

Another great match is Chenin Blanc!

Easy appetizers with wine

This is an excellent appetizer for game day or a dinner party. This is one of those dishes that both kids and adults can agree on. Bang bang chicken is a Chinese street food staple and is pretty quick and easy to throw together at the last minute. Szechuan peppercorns give the dish some significant heat, while the sesame oil, soy sauce, and peanut butter in the sauce add a savory umami flavor that rounds out a recipe nicely. By adding cool, crisp English cucumber, you also get a nice refreshing crunch and fresh flavor to help balance out those spicy peppers. 

 

 

 

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 English cucumber, cut into matchstick-size strips
  • 6 shredded scallions + 1 tablespoon shredded scallion, white part only, divided use
  • 1/2 - 1 teaspoon roasted Sichuan peppercorn
  Dressing:
  • 2 tablespoons sesame seed paste or chunky peanut butter
  • 3 tablespoons soy sauce
  • 1 tablespoon black rice wine vinegar
  • 1 tablespoon Asian (dark) sesame oil
  • 1 tablespoon granulated sugar
  • 1 - 2 tablespoons hot chili oil, or 1 - 2 teaspoons chili flakes
  • 2 tablespoons toasted sesame seeds

Steps

1.

Bring a pot of water to a boil. Cook chicken in the water for 10 minutes, or until cooked through. Drain. When cool enough to handle, whack chicken with a rolling pin until it can easily be pulled apart with your fingers.

2.

Peel cucumber, cut into matchstick-size strips. Shred scallions lengthwise. Set both aside.

3.

Whisk sesame seed paste or peanut butter, soy sauce, black vinegar, sesame oil, sugar and hot chili oil or chili flakes together in a small bowl.

4.

Arrange cucumber matchsticks and six shredded scallions on a serving plate. Place the chicken on top. Sprinkle with Sichuan peppercorns and pour sauce over salad. Garnish with reserved scallion shreds and sesame seeds.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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