Bang Bang Chicken – A Spicy, Saucy Chinese Favorite

Bang Bang Chicken is a beloved Sichuan-style dish that has found a permanent spot in modern kitchens around the world. Known for its bold flavor, tender shredded chicken, and addictively creamy, spicy sauce, this recipe is a delightful mix of heat, nuttiness, and umami.

Originating in the Sichuan province of China, the name “Bang Bang” comes from the traditional technique of tenderizing the chicken using a wooden mallet or stick — a method that not only made the meat easier to shred but also absorbed the sauce better. Today’s version often skips the literal “banging,” but the punchy flavor remains.

With tender poached chicken breast, crisp vegetables, and a bold peanut-chili sauce, Bang Bang Chicken can be served cold or at room temperature, making it perfect for make-ahead meals, potlucks, or hot summer days.

Ingredients Overview

Each component of Bang Bang Chicken adds a distinct flavor and texture — understanding them helps you create the most delicious version at home.

• Chicken Breast: Traditionally poached for tenderness and ease of shredding. Use boneless, skinless chicken breasts or thighs. Thighs yield juicier results but have a richer flavor.

  • Tip: Poach gently in salted water with ginger and scallions for added fragrance.

• Cucumber & Carrots: These fresh, crisp vegetables bring contrast to the rich sauce. Julienne them finely to match the shredded texture of the chicken.

  • Alternative: Use daikon, celery, or bell peppers for variation.

• Peanut Butter: Creamy peanut butter is the backbone of the sauce. It offers a nutty richness that balances the chili heat.

  • Substitute: For a nut-free version, sunflower seed butter or tahini works surprisingly well.

• Chili Oil: Sichuan-style chili oil is deeply flavorful with a mild to medium heat. Look for versions with sediment — that’s where the flavor lives.

  • Make it mild: Reduce the amount or use a sweet chili sauce instead.

• Soy Sauce & Rice Vinegar: A mix of savory and tangy to round out the sauce. These bring depth and brightness.

  • Use low-sodium soy sauce if you’re watching salt intake.

• Garlic & Ginger: Finely grated for aroma and a zingy kick. Always use fresh for best results.

  • Shortcut: Garlic paste and ginger paste work in a pinch.

• Sugar or Honey: A touch of sweetness balances the heat and acidity. Honey adds a floral note while sugar is more neutral.

• Sesame Oil: Just a few drops add a toasty aroma that enhances the sauce.

• Sesame Seeds & Scallions: These toppings add crunch and freshness. Toasted sesame seeds bring a nutty burst to each bite.

Step-by-Step Instructions

1. Poach the Chicken

Place the chicken breasts in a pot of cold water with a few slices of fresh ginger and scallions. Bring to a gentle simmer (not a boil) and cook for 12–15 minutes until fully cooked but still moist. Remove and let cool completely. Shred finely using your hands or forks.

Chef’s Tip: Don’t overcook the chicken — a gentle poach keeps it juicy. Letting the chicken rest in the poaching liquid for a few minutes after turning off the heat helps it retain moisture.

2. Prepare the Vegetables

While the chicken cools, julienne your cucumber and carrots. You can also spiralize them or slice thinly using a mandolin.

Sprinkle with a pinch of salt and let them sit for 5–10 minutes to release excess moisture. Pat dry with paper towels before serving.

3. Make the Bang Bang Sauce

In a bowl, whisk together:

• 3 tablespoons creamy peanut butter

• 1.5 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon chili oil (or to taste)

• 1 teaspoon sugar or honey

• 1 clove garlic (grated)

• ½ teaspoon fresh ginger (grated)

• ½ teaspoon sesame oil

• 1–2 tablespoons warm water (to thin)

Mix until smooth and creamy. Adjust seasoning to taste — you may want more chili oil or sweetness depending on your preference.

4. Assemble

In a mixing bowl or serving platter, toss the shredded chicken with half the sauce. Arrange over a bed of julienned vegetables, or layer in a bowl.

Drizzle the remaining sauce over the top. Garnish with toasted sesame seeds and sliced scallions.

Optional: Add chopped roasted peanuts for extra crunch.

5. Chill or Serve Immediately

Bang Bang Chicken can be served right away or chilled for 30 minutes for a refreshing, cold dish. It gets even tastier as the flavors meld together.

Tips, Variations & Substitutions

• Spice Level Control: Adjust chili oil from mild to hot depending on your tolerance. For zero heat, skip chili oil entirely and use a dash of sweet soy or hoisin.

• Nut-Free Option: Use tahini or sunflower seed butter instead of peanut butter. The result will be slightly earthier but still creamy and flavorful.

• Vegetarian Twist: Swap chicken with tofu or shredded jackfruit. Press tofu, bake or pan-fry until golden, then coat with sauce.

• Cold Noodle Version: Serve Bang Bang Chicken over chilled noodles like soba or rice noodles for a full meal.

• Regional Variants: In American-Chinese cuisine, Bang Bang Chicken is often deep-fried and coated with a mayo-based spicy sauce. This version is more authentic to Sichuan roots — lighter and more complex in flavor.

Serving Ideas & Occasions

• As a Cold Appetizer: Perfect for summer gatherings, potlucks, or Chinese New Year spreads. Serve in small bowls with extra sauce on the side.

• As a Light Lunch: Layer it over a bed of lettuce or spiralized zucchini for a low-carb bowl.

• As a Main Course: Add rice or noodles, top with crushed peanuts, and serve warm for a heartier dinner.

• Meal Prep Favorite: Keeps well in the fridge for up to 3 days. Great for make-ahead lunches or bento boxes.

The creamy, spicy-sweet sauce pairs wonderfully with jasmine rice, cold beer, or even a chilled green tea.

Nutritional & Health Notes

Bang Bang Chicken is naturally high in protein thanks to the lean shredded chicken breast. It’s also rich in healthy fats from peanut butter and sesame oil, making it satisfying and flavorful.

Using fresh vegetables like cucumber and carrot adds fiber and crunch without heavy calories. The dish is relatively low in carbs (especially if served without noodles or rice), making it suitable for lower-carb diets.

To make it even lighter:

• Use low-sodium soy sauce.

• Swap peanut butter for powdered peanut butter and rehydrate it.

• Reduce the amount of oil used in the sauce.

One serving (about 1 cup) typically contains:

• ~280–350 calories

• 25–30g protein

• 8–12g fat

• 6–10g carbs

FAQs

Q1: Can I make Bang Bang Chicken ahead of time?

A1: Yes, it actually gets better after chilling for 1–2 hours as the flavors deepen. Just store the components separately and combine before serving for best texture.

Q2: Is Bang Bang Chicken spicy?

A2: It depends on how much chili oil you use. Traditional versions are mildly spicy, but you can adjust the heat by using less or adding a dash of honey to mellow it out.

Q3: Can I use rotisserie chicken instead?

A3: Absolutely. While poached chicken is traditional, shredded rotisserie chicken saves time and works well with the rich sauce.

Q4: What type of peanut butter is best?

A4: Use smooth, unsweetened peanut butter for the most authentic taste. Avoid chunky or sweetened versions as they can change the texture and flavor balance.

Q5: Can I freeze Bang Bang Chicken?

A5: It’s not ideal. The sauce may separate and the vegetables lose their crispness. For best results, make fresh or refrigerate for up to 3 days.

Q6: Is this dish gluten-free?

A6: It can be. Use tamari or gluten-free soy sauce and ensure the chili oil and vinegar are gluten-free certified.

Q7: What’s the difference between Bang Bang Chicken and Bang Bang Shrimp?

A7: Bang Bang Shrimp (popularized by American restaurants) is typically deep-fried shrimp in a mayo-sriracha sauce. Bang Bang Chicken is a Sichuan-style cold dish with a sesame-peanut-chili dressing — lighter and more savory.

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