Sichuan Bang Bang Chicken: Your New Fav Meal ft. DIY Chili Oil
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- čas přidán 9. 06. 2024
- The greatest way to eat chicken. This Bang Bang Chicken is Sichuanese food at its finest. The best part is how easy it is to make, the perfect weeknight dinner.
Say hi on Instagram: / sheldoskitchen
Sichuanese Bang Bang Chicken Recipe
Chicken
- 1 lb boneless skinless chicken thighs (sub chicken breast)
- 4 slices ginger
- 2 scallions
Small-Batch Chilli Oil
- 1/2 cup (113g) neutral oil, such as canola, sunflower, peanut, etc.
- 4 slices ginger
- 2 scallions, cut into 2" segments
- 1 star anise (optional)
- 1 dried bay leaf (optional)
- 1 small cinnamon stick (optional)
- 3 tbsp Sichuan chili flakes (sub Gochugaru or Italian crushed red pepper flake)
- 1 tbsp toasted white sesame seeds
- 1/8 tsp five spice powder (optional)
- 1 tsp Sichuan peppercorn powder (sub 1/2 tsp freshly ground black pepper + 1/8 tsp ground coriander)
Sauce
- 1 tbsp Chinese black vinegar (sub balsamic vinegar)
- 1/2 tbsp (1 1/2 tsp) sugar
- 1 tbsp soy sauce
- 1/2 tsp kosher salt (sub 1/4 tsp table salt)
- 4 tbsp chili oil + 1 tbsp sediment (make small-batch chilli oil or use your favourite)
- 1/4 tsp msg (optional)
- 1 tsp Sichuan peppercorn powder (sub 1/2 tsp fresh ground black pepper + 1/8 tsp ground coriander)
- 1 tbsp Chinese sesame paste (sub 2 tsp tahini or peanut butter + 1 tsp toasted sesame oil)
Garnish
- 1/2 English cucumber, julienned
- 1 scallion, cut on a bias
- Toasted sesame seeds
Poach Chicken
1. In a medium sized saucepan, add chicken, ginger, and scallion in a medium sized saucepan. Add enough cold water to submerge chicken by 1" of water.
2. Place on stove over medium heat. Keep cooking with the lid off, without stirring, until just barely simmering. The water should measure around 170-190F.
3. Flip chicken pieces over, turn off heat, and cover the pot. Let chicken sit in hot water for 8-10 minutes, until the internal temperature reads 165F for chicken thighs or 155F for chicken breast.
4. Remove chicken from water and set aside to cool.
Small-batch Chilli Oil
1. Toast chilli flake in microwave by placing on a small plate and spreading into an even layer. Cook in microwave on high power for two 10 second increments, stirring in between. The should start smelling aromatic.
2. In a medium heat-proof bowl, combine toasted chilli flake, peppercorn powder (or use black pepper + coriander, which will approximate the flavour but not the numbing sensation), sesame seeds, and five spice powder.
3. In a small saucepan, add oil, ginger, scallion, and if using, star anise, bay leaf, and cinnamon stick.
4. Place on stove over medium heat. Cook, stirring occasionally, until the ginger is golden and scallions are starting to turn brown. Turn off heat and let oil cool for 3 minutes.
5. After 3 mins, use a strainer to remove aromatics from the hot oil. The oil should measure about 155-165F at this point.
6. Immediately pour 1/3 of the oil over chilli flake mixture while stirring. After ~30 seconds, pour another 1/3 of the oil into the chilli flake while stirring. Then wait another 30 seconds before pouring the remainder of the oil.
7. Let chilli oil cool and fully infuse. Cover and store at room temperature. It will taste even better the next day.
Make Sauce
1. In a medium bowl, add vinegar and sugar. Mix until the sugar is pretty much fully dissolved.
2. Add in soy sauce and salt. Stir to combine. Taste the mixture and adjust.
3. Then, add in chilli oil (4 tbsp oil + 1 tbsp sediment), Sichuan peppercorn, and MSG. If not using MSG, add another 1/8 tsp salt. Taste and adjust.
4. Finally, add in Chinese sesame paste. Stir vigorously until the sesame paste is fully emulsified into the sauce. The sesame paste might lump up slightly. But if you keep whisking, everything will come together.
Assemble
1. Julienne cucumbers by diagonally slicing into long slices and then cutting the slices into strips. Slice one scallion on a bias for garnish.
2. On the same cutting board, lightly pound each piece of chicken with a rolling pin to loosen the fibres.
3. Shred the chicken with your hands, trying to preserve long strands of chicken. You can also shred with two forks which will be quicker, but the texture won't be as nice.
4. Arrange cucumbers on the bottom of your serving plate. Place chicken over the cucumber base and arrange so that some cucumber shows around the side and the chicken is in an "attractive mound."
5. Pour sauce all over the chicken. Finish with a sprinkle of sesame seeds and sliced scallions.
00:00 Intro
00:20 Title
00:30 Dish intro
01:11 Substituting ingredients
02:07 Start cooking
02:30 Poach chicken
04:26 Sichuanese food intro
04:53 About the sauce
05:30 Chili oil
06:05 Chili flake comparison
07:15 Make chili oil
10:40 Make sauce
15:20 Why "Bang Bang"
15:39 Shred chicken
16:26 Prep garnish
16:39 Assemble dish
17:15 Beauty shots
17:36 Taste test
18:00 Outro
18:45 Outtakes
Featured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc - Jak na to + styl
Your communication skills are clear, direct, and articulate. I looooove how you give great recommendations for substitutions. Great job Sheldon!!
Thank you so much Stephen! I really appreciate your thoughtful comment.
@@CSM100MK2 I'm from Asia but for some reason we had Canadians teaching at my school and he's doing what our teachers did - speak at a slower speed when they're explaining/teaching. Out of the class, their speed would just double. This seems to be one of another polite things from Canada.
@@CSM100MK2 I guess you will find recipes at Tiktok that should be more to your liking...
@@CSM100MK2 That's what the playback speed settings are there for.
As a former chef instructor, I think you do an excellent job of explaining how, and then why, the various steps are done. This is frequently missing in other videos, so I really appreciate your straightforward, informative approach. Having some context allows home cooks to understand the thinking behind the process and what the effects of the various techniques will be. Just great, thank you again. from Ottawa!
Thanks Phil! Really you noticing the details I put into my videos. I'm very much inspired by sources like America's Test Kitchen who explain the reason why things work in the kitchen. It's the difference between giving a person fish versus teaching them how to fish!
Found this recipe by accident and loved it so much that I went on to look at all of your dishes…. I love your precise explanations. Hope you’ll keep them coming!
Hey Maureen! Sorry for the late response. I'm SO happy that you enjoyed this dish. It's one of my absolute favourites and I'm glad to spread the joy. Thank you for your kind words! I took some time off over the holidays but am back at it and have lots of exciting videos planned!
Love this guy! His face is so gentle and his voice so soothing and calm. He has to be the nicest person ever in real life. 🤣🤣🤣 The food is also pretty amazing and I love how he actually teaches us the how’s and why’s of cooking. Perfect!
100% agreed, I could seriously listen to Sheldo read obituaries and be quite content :)
Kinda surprised he hasn't replied to you, he's super responsive, and honestly just the BEST!
@@montishaya listen to him read obituaries. YES! Haha! I think he’s picked up quite a few new subs recently so he’s probably swamped with comments so it’s all good. I’ve just seen a few of his videos and I am excited to see more. Maybe he’ll read obituaries for us sometime. Haha!
@@amethystsamia seriously, I subscribed 5 days ago, and I was around #7600-ish I think, and he's over 17k now, crazy!
Ok, 17k was yesterday, he's at 19.1 now! Sheldo is on 🔥🔥🔥
And well deserved, he's awesome 😎
a hard working youtuber...what a breath of fresh air
I love listening to you say the words in Mandarin while you teach. Sometimes I forget how nice it is to hear the tones and inflections I grew up with.
i am in ED recovery and trying to find my way into cooking and the love with which you speak about food and ingredients and the joy you communicate is Just what i need. thank you for showing me the goal i want to reach
^Erectile dysfunction?🤔🧐🤷♂️
@@spanqueluv9er 🙃 eating disorder...
@@spanqueluv9er I was thinking the same thing lol
@@sveme5450 I totally showed up here previously to make a simple joke, but eating disorders are very serious. Just wanted to wish you lots of luck as you forge new relationships with both food and yourself. You’re worth the effort, friend.🙏❤️👍
@@spanqueluv9er no worries, I saw rhe simple joke. and thank you ♡
This is BY FAR my new favourite cooking channel. Much love from a fellow Canadian foodie! keep up the great work Sheldo!
Cheers Erich!!! Welcome to the channel, eh 🍁
Same from Ottawa! Fantastic job!
Dude I usually fast forward straight to the ingredients but you kept me right at the beginning. Love the way you convey your recipe and method. Your passion really shows out and the food looks amazing. I’m making this recipe straight away. Thanks Ill keep watching
Love your style and attitude towards substitutes. It makes it easier to try cooking something with what you have at hand and then you get inspired making it the traditional way after tasting.
OMG, you made me stay 19 minutes watching a recipe, and I’m literally blown away by your explaining skills (cooking also☺️) bravo!
Genuinely one of the best explained and produced videos! Absolutely making this!
What a great recipe! This is probably one of the clearest and calming articulations for a recipe video I've ever heard.. Smashed that subscribe button!
I love how clear and informative you are! You are a great teacher, can’t wait to try this recipe as I love Sichuan food!
Oh man. On your poll the other day I voted for in depth content, but this looks amazing!!! And so straightforward. Your respect for the dish and your culture is so obvious, would love any further sichuan recipes for sure!
I could listen to this man all day long. Subscribed.
Thank you for explaining each flavor of the ingredients and how the substitutes are close but not quite the same. You've been helping me be a better cook with your videos!
I can sense it now, this channel will blow up real soon.
Your videos are SO GOOD! I feel like I learn so much every time I watch one. I can’t wait to try this recipe!
These recipes might as well be a video essay. You are so incredible at delivering information clearly and engagingly
I discovered Sichuanese Hotpot in a Sichuanese restaurant literally yesterday and CZcams's algorithm is already doing God's work
I've never eaten anything so delicious in my life and it's a shame that when I'll be back in Italy I won't be able to find such an authentic restaurant
Ty for your recipes!
This channel is very underrated
Your educational points and explanation/methodology is why I've subscribed. Well done!
You are amazing, thank you for your intelligent and passionate tutorials!
Love all your videos please keep them coming 😋
Aw thanks Colleen for checking out my videos ❤️ it really means a lot
I'm not kidding I just subscribed after literally 46 seconds on the first video of yours I've ever seen - your vibe is THAT GOOD.
I think you do the best job of describing the cooking process and providing interesting facts and super helpful and descriptive substitutes out of every other CZcamsr I have seen! Looks delicious :)
This looks so good, I can’t wait to try it! Thank you for sharing this and for the super clear explanations. X
I bumped into this video for the first time, and I must appreciate how good of a teacher you are.. you explain everything in such calm and soothing manner. Looking forward for more such videos.. :)
Wonderful in depth instructions and background to each ingredient and process!
You are delightful. I've watched so many cooking shows, yours is one of the best I've seen.
Thanks so much Danny!
You have such a pleasant and easy-on-the-ear way of speaking and teaching. I enjoyed this video.
Just obsessed with you!
RIGHT BACK AT YA
Love your presentation. So clear and informative.
Oh and your lovely smile ❤❤
Wonderful. You are such a good teacher. And the dish looks outstanding.
i absolutely love your charisma and your clear communication. your videos rock. keep it up!
Thank you so much Emily!
uuuhhh… i love the vibes you’re sending out. calming and comforting.
and the recipe looks and sounds delicious.
Thanks so much for watching the video and commenting! :)
watched several food channels from their early stages (i.e. Joshua Weissman's) and you make my heart warm. Love the knowledge you share while cooking! BIG FUTURE AHEAD OF YOU MAN! :D
Everything about this video was perfect. I'm so happy I've found a new channel!
You are so pleasant to watch. I’m so excited to make this tonight and I’m definitely a new fan!
Thanks Mitchell!!! Hope you enjoyed the dish! :0
Honestly this is the best cooking video I have ever seen. You’re amazing.
Thanks so much Ashley!
Wow I love the way you pay attention to every detail of the recipe/procedure. Great content.
First class content and the recipe looks incredibly good. Look forward to trying this and watching more of your recipes!
Man this is the first video I have ever seen of your's and I simply LOVED the way you explained and articulated everything. Such a joy to watch!! Had to subscribe right away 🙃
Thanks for sharing and creating!! 🙌🏽
I appreciate how detailed your video making the steps easy and approachable. Thank you
Thank you so much Liezl! I really appreciate it.
@@sheldoskitchen you're welcome 😊💜
Did my first bang bang chicken under your guidance. Super happy. Thank you!
You’re so calm and relaxed, you make me think I can do this! I love that.
Stick around… you’re good!
You can do this Bev! :)
I really like the way you explain everything...super!
And.... mentioning the substitutes.... excellent! Absolutely so helpful. Thank you.
I just made this. It's soooooo good! Super easy to make. Thank you so much for giving substitutes. I couldn't get everything exact but your recommendations still made it such a spicy flavor bomb.
Thanks for the inspo! I made this for dinner and it was so good that it felt decadent for a weeknight dinner. Keep these coming!
it’s really so simple if you already have chuli oil! one of my go-to weeknight dinners. sometimes I cheat and just shred up rotisserie chicken but shhh don’t tell anyone :P
It was as if I were listening to private culinary lecture. This is how I understand and learn why’s. And your pitch for MSG: love it!
Thank you!!!
This was such a great and clear instructional video. Cannot wait to make this!
Please let me know what you think once you do make it!
You Sheldo, are a wonderful teacher!
Thank you! 😃
wow, this is one of the best recipe videos I have seen in a long, long time !! Thank you so much !!!
Yum yum
Soooo glad you popped up on CZcams. Love ya!
Stumbled upon this video and I am so happy I did, this was a gorgeous recipe!! Thank you so much for sharing your talents with all of us 💕
What an awesome video!! Every time my mind wandered with a question, you would answer it in the next ten seconds!! I watched the entire thing without skipping around once because it was so calming and informational.
Love that you give substitutions! Can't wait to try this
I learned so much about the ingredients from this - and the dish looks amazing. Thanks!
yay another vancouverite! this looks so good!
I learn SO MUCH watching you!
Awesome! Thank you!
You popped up in my recommended and I’m so glad you did! Loved this recipe and how you explain the ingredients and substitutions. Subscribed to keep getting more recipes. Keep up the great work!
Thanks so much Alona!
I just found your channel and I have to say that I’m in love with the food and you!! You communicate so clearly and it’s so relaxing to watch, especially being a cook and foodie!
Thank you so much! Welcome to the fam. Here’s to many more food adventures!!!!
Very nicely done - great script and delivery. Your voice is confident and soothing. All-around well-done. And I have to make this dish - looks and sounds so good!
Glad to see that you're doing well Sheldon! Best wishes with this channel 👍🏾
Thanks for this video and the clear explanation. This looks delicious. I can't wait to try it.
Super flex Sheldo! 🔥🔥🔥🔥🔥
So much information shared succinctly + bonus cultural dive.
Nuanced while still keeping it simple
This was awesome! Can't wait to watch more of your videos (and to try this recipe)
Love your explanations. Thank you!
the really sweet relaxing way you talk gives me ASMR
This is the single most detailed and well explained chinese cooking tutorial that I came across in years!
Well done bro!
Please keep with Sichuan dishes as there is not much dishes covered on CZcams
In other words there is plenty of Chow Meins, Black Bean Beefs and so on, but when I go to Sichuan restaurant I cant find half of those anywhere on youtube or few with poor coverage
Sheldo, you are such a lovely chef. Like your video so much and subscribed.
Made this tonight. It was phenomenal. My husband is from Hong Kong and misses the delicious food there. I try to make Chinese food whenever I can and this will definitely go into the rotation.
Thanks!!
Hey Thomas! I'm so glad you and your husband enjoyed this recipe!!! It's one of my favs for sure :)
Love this recipe so much and your explanations !
First video of yours I have ever seen, I LOVED it (and you)!! It's only early in the morning here but my mouth is watering, what a delight!
Aw thanks Lucy! Welcome to the channel :)
Such a great video! I watch tonnes of food CZcams and this is one of the best videos - so well explained and lots of extra info which is amazing.
Wow thanks Iain. That really means a lot!
Love your video. Very informative and comforting to watch :)
Your passion for food and ingredients is inspiring! This was such a wonderful video, I will be making this ASAP! Thank you!
Cheers!!! Hope you're having a lovely week so far. Let me know what you think once you do give the recipe a try :)
Been seeing this in my feed for a bit. Watched it. Good stuff. You earned a subscription.
Did it this week twice actually
Absolute banger, thanks a lot!
You came up on my feed today! I love the explanation of Bang Bang Chicken. I have prepared it before, so I know it’s a delicious dish. That being said, your version was very helpful since I had issues with how long to poach the chicken. I’m almost out of commercial hot chili oil so I’ll use your recipe to make more! And yes, I subscribed halfway thru the video!
Thanks Rebecca!!!!
This was so well presented. I’m excited to try this recipe.
Wooow! I’m so impressed with your explanation of the different components (& substitutes) 😍 Thabk you 😃 It looks amazing
Cheers! Thank you so much :)
Outstanding explanation about flavor profiles and the balance of flavors that make Chinese cuisine so delicious. Glad to find you on CZcams.
This looks amazing. I need this in my life.
I'm happy CZcams put you in my feed. Instantly subscribed 👏👏
Thank you very much for sharing your recipe. Will definitely make this. God bless you.
I’m so happy I found your channel today. You are personable, engaging, and an excellent teacher. I am sooooo making this :D
Hey Mary! Welcome to the channel!!!
This looks incredible
Sounds amazing! Cant wait to make it. Thank you, love your videos.
Cheers Marc!
I LOOOVE LOVE YOUR VIDEOS 😭 thank u for sharing your detailed explanations of the flavors and process and substitutions!! I'm a 2nd gen Canto kid and I'm so glad to be introduced to this Sichuan recipe + food philosophy thru u!! 💖
Omg thank you! It means a lot to me. Food is culture and it’s so cool how we can connect thru food and feel the stories of our history ❤️
Just adding a comment for the CZcams algorithm! Informative, well spoken and easy to follow videos like this need to be what CZcams recommends, not the "shock value", clickbait ones.
Excellent video Sheldo! Keep up the amazing work.
Ok first of all you’re AMAZING I just finished watching the show and ran to Instagram to find you, SO excited you have a CZcams channel!
This video was fantastic. I’d love to see a video on Chinese cooking essential ingredients to stock your kitchen with. And a video on mapo tofu would be amazing! Can’t wait to see what you do next ❤️
Omg thank you Nicole! I really appreciate it
made this tonight, such an easy but deceptively complex and layered taste. low boiling the chicken with ginger and spring onions imparted a subtle hint of freshness to the chicken. I did not have cucumbers so subbed with Chinese cabbage and wide plain flour noodles. Absolutely delicious. thank you so much Sheldon!
This is ridiculous 😋😋😋😋can’t wait to try this out.
Excellent video tutorial ! Thank you for sharing.
Good job, I really enjoy your presentation. And I love the classic Sichuan dishes so thanks for that! I'll check your other vids for more.
I loved your channel ❤️❤️❤️. Keep the good works. ❤️❤️
I just discovered you and can't stop. Such a vibe. Love the recipe's and you 💜🌸
Incredible video. Thank you!