Bang Bang Chicken (Crispy, Spicy & Better Than Takeout)
A spicy, creamy, and refreshing Sichuan-style chicken dish with shredded poached chicken, crunchy cucumber, and a bold sesame-chili sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
Ingredients
2 boneless chicken breasts or thighs
1 cucumber, sliced
2 tbsp Chinese sesame paste (or tahini/peanut butter)
1–2 tbsp chili oil
1 tbsp light soy sauce
1 tbsp black vinegar
1 tsp sugar
1 garlic clove, minced
1 tsp sesame seeds
1 scallion, chopped
Water, as needed
Instructions
-
Place chicken in a pot, cover with water, add sliced ginger and salt. Simmer gently for 10–12 minutes until cooked through.
-
Remove and let cool. Shred into thin strips.
-
Slice cucumber into matchsticks or half-moons.
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In a bowl, whisk sesame paste, chili oil, soy sauce, vinegar, sugar, and garlic. Add warm water to thin if needed.
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Toss shredded chicken with half the sauce.
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Layer cucumber on a plate, top with chicken, drizzle remaining sauce.
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Garnish with sesame seeds and scallions.
Notes
Can be served cold or warm. Sauce can be made ahead and stored for 3 days.