Chicky Chicky Bang Bang

Chicky Chicky Bang Bang is a riff on Sichuan-style Bang Bang chicken. It is an AIP/Paleo version, using shredded chicken.

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.

The chicken

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.

💗,

Wendi

Chicky Chicky Bang Bang

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: MainCuisine: AIP, Paleo, AsianDifficulty: Easy

Servings

4

servings

Prep time

40

minutes

Cooking time

00

minutes

Chicky Chicky Bang Bang is a riff on Sichuan-style Bang Bang chicken. It is an AIP/Paleo version, using shredded chicken.

Ingredients

• 1/2 cup 1/2 coconut oil or more for frying

• 24 sweet potato noodles

• 1/4 cup 1/4 coconut aminos

• 1/4 cup 1/4 white wine vinegar

• 1/4 cup 1/4 extra virgin olive oil

• 1 TBSP 1 tigernut flour

• 1 TBSP 1 honey

• 2 tsp 2 fish sauce

• 2 TBSP 2 finely chopped green onions

• 1 TBSP 1 minced ginger

• 1 long seedless cucumber, julienned*

• 2 cups 2 shredded chicken

Directions

• In a saucepan over medium high heat, place coconut oil. While it is melting, cut the noodles in thirds with kitchen shears. When you think your oil may be hot enough to fry, test one noodle. If is puffs up almost immediately, your oil is ready. Fry just a few noodles at a time (it’s so fun to watch them transform!), and remove them to a paper towel-lined plate. Set aside. (They don’t taste like much, but they are fun, and add some crunch.)
• In a small bowl, whisk together coconut aminos, vinegar, olive oil, tigernut flour, honey, and fish sauce. Stir in green onions and ginger.
• To serve, place a layer of cucumber in each bowl. Top with shredded chicken. Pour some sauce over all. Garnish with fried noodles. Eat up!

Notes

• Prep time assumes you already have cooked chicken on hand.
• To julienne the cucumbers, slice on the diagonal, then cut “matchsticks” from the slices.
• This dish is best at room temperature.

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