Chicky Chicky Bang Bang is a riff on Sichuan-style Bang Bang chicken. It is an AIP/Paleo version, using shredded chicken.Jump to Recipe
Hello, everybody! I have been so excited to share this recipe with you – not just because it’s delicious, but because it is fun. And also, it’s fun to say! 😀 (Anybody here old enough to remember a certain Disney movie by a similar name?)
I had intended to save it until later in the spring, but I think we could all use a little lift. (As of this writing, my county, like many others, is on lockdown because of the virus-that-shall-not-be-named. 😷) Additionally, you might even be able to make it with what you can find at the grocery store and pantry.
Sichuan-style Bang Bang
You may look at this photo, and think that it looks nothing like Bang Bang chicken. I did a bit of research, and found out that Sichuan-style Bang Bang Chicken uses poached chicken, not fried. And there isn’t a mayonnaise dressing on it. In fact, Bang Bang refers to the instrument used to pound the poached chicken, according to my reading. Now, I am not even any kind of expert on Sichuan cooking, so I decided that I would do my own thing, loosely based on what I read. Hence the name.
I’m hoping you can find some chicken at the store. If you are fortunate enough to find a whole chicken, snap it up, and make some magic! (See Falling-off-the-bone Chicken and The Richest Bone Broth.) If you’ve already got cooked chicken on hand, or you even have some canned chicken, you’re in luck!
Dear friends, I hope that you are well, that you are staying healthy, and that you are finding the silver linings in these gray cloud days. I am right there with you.
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