About
Bang Bang Ji (Banbanji, 棒棒鶏) is a classic chilled appetizer from Sichuan, China, made with steamed or poached chicken and topped with a fragrant, spicy sauce. The name is said to come from the sound of pounding the chicken with a stick (bang bang) to tenderize it or to cut it into uniform pieces.
In Sichuan, the sauce is boldly flavored with chili and Sichuan peppercorns, and chicken is typically the only ingredient. When the dish was introduced to Japan, however, the spice was toned down, and the addition of sesame seeds to the sauce became common—an adaptation attributed to famed chef Chen Kenmin, who popularized Sichuan cuisine in Japan. Today in Japan, it’s commonly served with cucumbers, tomatoes, or jellyfish as a colorful cold dish.
Now, Bang Bang Ji is both a staple appetizer in Sichuan restaurants and a well-loved home-cooked dish in Japan; the Chinese version retains the original spiciness, while the Japanese version boasts a robust sesame flavor. It’s a great example of how foreign cuisine was adapted to Japanese tastes while preserving its essence.
This recipe is a quick sesame-style Banbanji using chicken tenderloins. The chicken is gently steamed in the microwave until tender and moist, then shredded and served with a creamy sesame sauce (no need for specialty sesame paste). Piled over fresh cucumber and tomato, it’s hearty enough to serve as a main dish while still refreshing and healthy.
10 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 8 oz chicken tenderloins (sasami)
- 2 cucumbers, julienned
- 2 tomatoes, sliced
- A1/2 tsp. sugar
- A1/4 tsp. salt
- A2 tsp. sake
- A1/2 tsp. sesame oil
- B3 tbsp. ground toasted sesame seeds
- B4 tsp. sesame oil
- B2 tbsp. mayonnaise
- B1 tsp. rice vinegar
- B1 tsp. mentsuyu (concentrated noodle soup base (3x strength))
- B2 tsp. sugar
- B1/2 tbsp. garlic paste
- B1/2 tbsp. grated ginger
- B1 ½ in. section of a Japanese long onion, finely chopped
INSTRUCTIONS
- 1
Place the chicken tenderloins in a microwave-safe dish. Add A ingredients (sugar, salt, sake, and sesame oil) in order, rubbing them into the chicken. Let sit for 5 minutes.
- 2
Cover the dish loosely with plastic wrap. Microwave at 600W for 2 minutes 30 seconds, then let rest with residual heat for 2 minutes. Drizzle with sesame oil, cool, then shred by hand and remove any tendons.
- 3
In a bowl, whisk together B ingredients (sesame seeds, sesame oil, mayonnaise, vinegar, mentsuyu, sugar, garlic, ginger, and Japanese long onion) to make the sauce.
- 4
Arrange the cucumber and tomato slices on a plate. Top with shredded chicken and drizzle generously with sesame sauce.
RecipeID
350
Tips & Notes
・If not eating right away, store shredded chicken in its cooking juices, covered, to prevent drying.
・Adjust mentsuyu if using other concentrations: 1 1/2 tsp. for 2x, or just under 1 tsp. for 4x.
・The sauce is slightly sweet; reduce sugar for a lighter taste, or increase vinegar for more tang.
・Keeps up to 2 days in the refrigerator. Cooked chicken can also be frozen for up to 3 weeks.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.