Sichuan Style Bon Bon Chicken

Bon Bon Chicken or bang bang chicken salad or Chinese shredded chicken salad is another representative of Sichuan cuisine and is almost available in every restaurant selling Sichuan dishes.


  • 1 pound boneless chicken breast
  • 2 slices ginger
  • 2 cups water
  • 1 section shallot
  • 2 spring onions
  • 1 L cold water
  • 2 teaspoons Sichuan peppercorn powder
  • 2 tablespoons light soy sauce
  • 1 tablespoon black vinegar
  • 1.5 tablespoon sugar
  • 2 tablespoons chili oil
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 1 tablespoon chopped spring onions


  • Prepare a large pot. Add cold water, ginger slices and the boneless chicken breast in. Bring all the content to a boiling for around 3~5 minutes and immediately lower down the fire to simmer for around 5 minutes. Use a chop sticker to test; stop the heating process until you can easy insert the chop sticker in.
  • Leave the pot covered around 10 minutes.
  • Cut shallots and the white part of spring onion into shreds. And then finely chop the green parts of spring onion.
  • Put all the seasoning and condiments in a large bowl to make the mala sauce.
  • Pour the cold water in a large pot and move the chicken meat from the heating pot to this one. Soak around 5~10 minutes or until the meat is totally cooled down. Then move out and drain.
  • Put the chicken meat in a plastic bag and beat with rolling pin from one side to another. Repeat the process for 2~3 times and then shred the chicken by hands.
  • Then mix with chicken shreds with sauce in the large bowl. And finally add cucumber and scallions in and mix evenly.
  • Top with chopped spring onions and it's eating time.