Sichuan Bang Bang Chicken - Marion's Kitchen
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- čas přidán 22. 02. 2019
- My version of 'Bang Bang Chicken' comes from the authentic Sichuan dish rather than the deep fried versions of this dish you see in around the place. This one uses my homemade chili oil recipe that I know loads of you have tried! I've got a whole series of on how to make chili oil and then a playlist of all the recipes you can use it in. Be sure to check it out!
Get the recipe: www.marionskitchen.com/sichua...
Watch my homemade chilli oil playlist: • How To: Homemade Chill...
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe: bit.ly/2xOQ7zs
Binge watch a whole bunch of my Asian food recipe videos here: bit.ly/2JAKVUg
Come chat with me on:
/ mariongrasby
/ marionskitchen
/ marionskitchen
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores: bit.ly/2sNdNOJ
For more super tasty recipes: bit.ly/MKrecipes
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. - Jak na to + styl
I’ve made this 5 times since I discovered Marion last year. I take it to work for lunch the next day ( I’m a nurse). I find that you have to put more hot oil on it before you leave in the AM. One of my absolute Marion favorites. 😘 stay safe everyone and wear a mask 😷
Can I just say that I super love your channel! I’m so happy someone is giving SE Asian cuisine the attention it deserves 🙏🏻👏🏻
My cousin posted this video on fb. By the time the video ended I had looked up the recipe, had my list of ingredients in hand, and off to the store I went. Such a beautiful, fresh, and spicy, make your mouth tingling numbness kick you in the face with flavor kind of yum. So if that's not the kind of yum for you then dont try this at home.
So good. Very happy to have been steered in your direction. ✌🏽❤
Hi Marion thank you for your channel! I tried making this dish and i loved it so much that I re-made it for a whole week. The flavor is amazing ❤️❤️❤️
As much as I love the American fried version, I absolutely love Sichuan food. Not just for the spicy factor, but the bold amazing flavors. This recipe looks amazing. So much flavor. And I love that you use poached chicken so it’s extra juicy and soaks up all that amazing flavor.
Nice! Definitely going to check out that chili 🌶 oil! Thanks Marion!!
THAT LOOKS AMAZING!!
I'll have to buy some chicken to shred. I'm glad it's keto friendly without any substitutes. You've got so many flavorful inspirations for meals. Loving your channel.
YOU are one of the finest youtube cook i have ever come across...you are such a Bang yourself..!! i am definitely going to try this one out....i love your way of explaining things...everything looks and sounds DIVINE!!
Made this for lunch with some plain instant noodles cooked in the leftover broth, absolutely delicious! Have always been a long time fan since your MasterChef days!
I cant tell you how amazed as how easy this was to make, everyone just loved it! thank you so much , love your channel, its my relaxation channel :D
Always cooking something yummy!👍🏼👍🏼
Superb. Absolutely love it
Ahh Marion. You've done it again. 😌
Another delightful dish Marion, thanks again. Would love to try this out 🇮🇪😊
I loved this recipe it turned out so good ❤️ your chilli oil made a huge difference 🌶️. We love all your recipes.
OMG you did that! Having it now and I am obsessed. Soooooooo good!
Just made this ....it’s absolutely delish Marion😊
I feel like you produced this recipe *just* for me. I know that's not the case, but it ticks all the boxes of yumminess, and the best part is: I think I can actually make this myself, too! Can't wait to try it
you are smart and amazing Chef Marion👍
Love you Marion.keep them coming please. Thankyou
Makes me so hungry! Your recipes are great! Thanks!
Really lovely recipe. Loved it big time
So mouth watering. I am surely going to cook this.
Thanks on the chicken poaching technique...amazing. made mine but used cabbage in place of cucumber and ofcourse chilli oil from your resipes. Loooove it.
I was watching another video of this recipe, and then I saw Marion made it and immediately clicked on her video instead 😂
Wow absolutely wow . Love this video and how you got straight into the recipe. I came from one other video of same recipe. It took him 2mins talking to actually start the recipe . His video was probably 19 mins long and that skip button became my friend.
Have to say all your videos are quick and to the point love it. !!
Can the sauce and chicken be warm or does it have to be cold 🥶. Xxx
I made this today and served it on a bed of mixed greens. My family’s remarks include:” this tastes healthy, but not in a good way”
“The chicken is boring, the sauce is spicy”
“I wouldn’t make this again”
I’m glad I tried this. The name is a bit more exciting then the dish. I liked being able to use my homemade chili oil.
I just made this for lunch. It's sooo good.
Made this today and it's terrific! Somehow I was afraid it would be a bland dish but the flavors are TOTALLY kickin'! The poaching method works brilliantly and yes, the chicken is so tender. The sauce is extremely flavorful and tangy. Perfect dish for this hot Texas summer :-)
That looks amazing.
thank you this was easy and yummy to make!
I just made your cashew chicken yesterday, im malimg this today! Love your channel!
Hallo Marion, I have made some of your recipes. They are delicious and the others i must try also to. Thank you for all your recipes. Greetings from Holland.
Awesome! So happy to be making you happy with my recipes Roy! Thanks for letting me know. You're so kind!
I love your recipes 😋 😍
Ooh might try this today. Looks delicious 😋💕🍴
I hope you enjoy it!
2 videos in a day? What a treat! Yay!
Marion is my spice sister; we like to put chili in any form to every single dish. 😂
LOL. It's so true. Spicy is LIFE! 😂
Definitely need to try this one Marion. I agree with Joyce, not enough days in the week to try all of them, but slowly getting through them. And enjoying every minute of it.
Thanks Graham! You're always so kind for watching and commenting! Happy to be making you happy with my recipes!
Finally! A recipe that calls for chicken breasts! Haha i saw this 8 months too late. Not that it’s any of a problem since ive been substituting all ur chicken stirfrys with white meat and they still end up being beautiful. Cornstarch helps! Thanks marion!
You saved my Bon Bon Chicken dreams
I don't even like cucumber but that dish looks amazing and i'd probably try it..
I guess you can also add a rice element with the leftover chicken stock.. I am definitely making this for dinner
Yummy Recipe.
I love all your videos and you’ve inspired really all of my cooking. That alarm from your phone still makes me cringe though😂
Fantastic recipe, cooked it yesterday and now thinking how I can use the broth, any suggestions?
"Poached Chicken". It sounds really fine. It's similar like "Hainanese Chicken Rice" with the Poached Chicken as the base of this. But this, we need to bang and whack it down. That's it...........
I made this a couple days ago and my mouth is still on fire!!! Use less of her amazing chili oil if you want to be able to taste again. Great flavor.
Too many recipes to try! Happy dance! 👍💕
😂👍
This is a great video. No nonsense. And, a further drizzle of the chilli oil. i can taste it through the screen
Hey Marion, this recipe is great like usual. I made ur homemade chilli oil but mine isn’t spicy enough :( should I just add more chilli? Maybe the type of chilli powder I used isn’t quite right?
Thank you for any tips
I like a bit of sesame paste in the dressing for Bang Bang Chicken too, to give it some silkiness.
Your cooking is amazing, But so is your fashion. Can you please share where you shop for your clothing? Absolutely love your top🤩😍
Another Definite!
Very nice
In China, we normally use the whole chicken with bones, and cook it in low heat so the meat is tender, then hit it with a stick to breaking down the tissues so the meat can absort the essence of the sauce. Chicken breast is rarely used for bang bang chicken, it doesn't taste as good without the bone and skin.
Yum
I want to try this yum. I would personally check the temp of chicken vs just using time for both using the breast meat and the cooking fluid. Thanks for sharing.
Marion you are my spirit animal! I love hot numbing spicy foods! Love chili oil too!
Is it possible to do with hard chicken?
I would also squeeze lot of fresh lime and some chopped coriander and take it another level
In the video you add sesame oil but there is no mention of it in the ingredients list on your website??
Did you put lid on for first 8 minutes simmering?
On the video you have sesame oil and sugar in the sauce... but the print out recipe does not include those ingredients? Are they needed?
OMG bang bang chicken is my favorite dish at the Cheesecake Factory Restaurant. I was salivating through out the entire video. I already know how to make my own chili oil and it's amazing. But I have to learn how to make this at home, first because I love it and two because it's going to save me $$$ not going to the restaurant and paying for it.
Yes I also forget a lots
When looking for Sichuan peppercorns, I found many kinds. The lady at the Asian market said that this packet that she handed me was The right peppercorns when I asked the cashier she looked at me with that "I know what you're after" look if she said no this is not it while the time I got home I realized that I should have looked at the prickly ash peppercorns do you have a way to tell what a Sichuan peppercorn is. And also if you can't find them what is a good alternative somewhere I heard black peppercorn and coriander seed is a good substitute not as good as the original but it's close enough. I live in a large city that has many Asian markets so as probably not going to be a hard thing for me to find at all I just wanna make sure that I get the correct one.
This sauce with confit duck...ace
Could I add shredded mint leaves?
I’m making the recipe now. I’m afraid our chicken breasts are much bigger in US. I failed to weigh them, so I’m experimenting with how long to let rest in the poaching liquid. 😬 I’ve made many of your recipes with great success. Fingers crossed. 🤞🏻
I like BANG BANG and BOOM BOOM AS WELL - A WHOLE LOT!
Hi! On the website, there’s no measurement for sugar or sesame oil
Is it the same as thai bang bang
You are beautiful.. your smile is so bright..
How much of the reserved chicken liquid do I add to the sauce? Your recipe doesn’t say
"Reserve the ½ cup of the poaching liquid." According to the website.
四川棒棒鸡哈哈哈哈哈
The Chinese word for stick is "bang". A refernce to the stick used to tenderize the chicken. No relation to the verb bang (as in "Bang your head." or "I spent last night banging your neighbor." nor does it reference the sound the stick makes when it hits an object. Furthermore, it has nothing to do with Bang Tea nor the noun (More bang for your buck) or adverb (I arrived bang on time) as defined by the Cambridge dictionary. For any counter arguements please refere to the following song:
Bang Bang (My Baby Shot Me Down)
You're not only a great cook but I think you're beautiful too. I love your smile, I like your glass and I like your style.
That's so kind of you to say :-) Thank you!
This women really like cucumbers.
Could you make this dish vegan friendly?
Missing the sesame oil amount and sugar wry for the dressing😢
Bluecloud Blueheart I noticed that too
165 Fahrenheit? But how?
Where is the peanut butter
The recipes are mostly authentic except they are watered down versions. That chilly oil is an abomination though. Missing is sesame paste. It's kind of important because it emulsifies the sauce. This is the strange flavor profile and the dish is essentially a warm chicken salad. If you want to learn how to make it authentic check out this link. There is a reference to making actual chilly oil in there somewhere. czcams.com/video/kQwDCej5txA/video.html
Not authentic at all. The cumber is cut too thick and the sauce isn't even close. This is one of my favorite dishes in China so kinda disappointed you didn't research it a little better. The chicken is definitely cooked and prepared correctly though. there are two different ways to prepare chicken for Bang Bang Ji Si. One is the way you prepared it and the other is to cut the chicken similar to Kou Shui Ji 口水鸡. The sauce for Bang Bang Ji Si that's cut like Kou Shui Ji is more similar to the sauce you prepared. A spicy tangy sesame sauce is usually made for the shredded chicken version because it's slightly thicker.