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Bang Bang Chicken: Cold Shredded Chicken in Sesame Sauce

A savoury chicken and vegetable rice bowl

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Cool cucumber, shredded chicken, and a nutty, spicy sauce. A Sichuan classic that needs no cooker once the chicken is done.

Bang bang chicken

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Whisk the peanut butter, soy sauce, rice vinegar, sugar, chilli oil and garlic together, loosening with a splash of water if too thick.
  3. Arrange the cucumber batons on a plate and top with the shredded chicken.
  4. Spoon the sauce over generously and scatter with sesame seeds.

Notes

Nutrition figures are an estimate and will shift with the amount of sauce used.

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.

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.

Read next

Buyers guidesBest sesame oilKitchen basicsHow to make chilli oil

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Huì

Huì

Huì is a Beijing-born chef working in the UK. She writes The Asian Larder, with tested Asian recipes for British home cooks and honest advice on where to buy every ingredient.
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