Cool cucumber, shredded chicken, and a nutty, spicy sauce. A Sichuan classic that needs no cooker once the chicken is done.
Bang bang chicken
- 2 chicken breasts
- 1 cucumber, cut into batons
- 2 tbsp smooth peanut butter or sesame paste
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp chilli oil
- 1 clove garlic, grated
- 1 tbsp sesame seeds, to serve
- Poach the chicken breasts in a pan of gently simmering water for 15 minutes, until cooked through. Leave to cool, then shred with two forks.
- Whisk the peanut butter, soy sauce, rice vinegar, sugar, chilli oil and garlic together, loosening with a splash of water if too thick.
- Arrange the cucumber batons on a plate and top with the shredded chicken.
- Spoon the sauce over generously and scatter with sesame seeds.
What is bang bang chicken?
Bang bang chicken is a cold Sichuan dish of poached chicken shredded and dressed in a sauce of sesame paste, chilli oil, soy, vinegar and Sichuan pepper. The name comes from the old street vendor habit of beating the chicken with a stick to tenderise and shred it.
It is served as a starter or cold dish in Sichuan restaurants, often over cucumber or glass noodles.
Ingredient notes and UK swaps
- Chicken: poached breast or thigh, cooled and shredded by hand.
- Chinese sesame paste: made from toasted sesame, so it is darker and nuttier than tahini. Tahini or smooth peanut butter works in a pinch.
- Chilli oil: homemade or a jar of chilli crisp.
- Base: cucumber batons, shredded lettuce or cooled glass noodles.
Storing
Keep the chicken and sauce apart in the fridge for up to 2 days, and dress just before serving so the cucumber stays crisp.
Tips for the best bang bang chicken
- Poaching keeps the chicken moist. Do not boil hard, or it will turn tough and stringy.
- Shred while the chicken is still slightly warm, since it pulls apart more easily.
- Taste the sauce before serving and adjust the chilli oil to how much heat you want.
What to serve with bang bang chicken
It works well as a light main with plain rice, or as a starter in smaller portions before a bigger Chinese meal.
Getting the chicken properly tender
Poaching the chicken gently rather than boiling hard, and letting it cool in the poaching liquid rather than lifting it out straight away, keeps it moist enough to shred into fine, silky strands rather than dry, stringy pieces.
Frequently asked questions
Can I use leftover roast chicken?
Yes, shredded leftover chicken works well and saves the poaching step, though poached chicken has a cleaner flavour with this sauce.
Is bang bang chicken served hot or cold?
Cold or at room temperature. The chicken and cucumber are meant to be cool and refreshing against the rich sauce.
Can I make the sauce ahead?
Yes. The sauce keeps for a week in a sealed jar in the fridge. Stir well before using.
