Bang Bang Chicken – A Spicy, Saucy Chinese Favorite
A classic Sichuan-style shredded chicken dish tossed in a creamy, spicy peanut-chili sauce with crisp vegetables. Perfect served cold or at room temperature.
Ingredients
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2 boneless skinless chicken breasts
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1 slice fresh ginger
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2 scallions (for poaching)
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1 medium cucumber, julienned
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1 carrot, julienned
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3 tbsp peanut butter (smooth, unsweetened)
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1.5 tbsp soy sauce
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1 tbsp rice vinegar
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1 tbsp chili oil (adjust to taste)
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1 tsp sugar or honey
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1 garlic clove, grated
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½ tsp grated ginger
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½ tsp sesame oil
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1–2 tbsp warm water (to thin sauce)
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1 tbsp toasted sesame seeds
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1 scallion, sliced (for garnish)
Instructions
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In a pot, place chicken breasts, ginger slice, and scallions. Cover with water and gently poach over low heat for 12–15 minutes. Let rest in the liquid for 5 minutes, then remove and shred once cool.
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Julienne the cucumber and carrot. Salt lightly and pat dry.
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In a bowl, whisk together peanut butter, soy sauce, rice vinegar, chili oil, sugar, garlic, ginger, sesame oil, and warm water until smooth.
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Toss shredded chicken with half the sauce. Arrange on a plate over vegetables.
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Drizzle remaining sauce over the top. Garnish with sesame seeds and sliced scallions.
Notes
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Can be served chilled or at room temperature.
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For nut-free version, use tahini or sunflower seed butter.
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Keeps refrigerated up to 3 days.