Bang Bang Chicken Recipe

Imagine a warm spring evening or a sunny weekend gathering where guests can’t get enough of colorful, spicy, sweet, and creamy flavors all at once. That’s exactly the effect Bang Bang Chicken brings to the table—an exciting medley of textures and tastes that invigorates the senses. Inspired by the vibrant street-style dishes of Sichuan cuisine, this version strikes the perfect balance between bold heat and cool creaminess, making it an ideal dish for summer potlucks, family dinners, or even a festive holiday appetizer. Legend has it that its name comes from the sound of meat being pounded tender before blending it with chili oil and sesame—truly a dish that delivers a punch before seducing your palate.

Fresh, zingy cucumber, tender poached chicken, and a luscious, nutty-spicy sauce creates flavor fireworks in every bite. Whether you’re introducing Sichuan-style fare to your loved ones or seeking a new midweek crowd-pleaser, Bang Bang Chicken is destined to become a staple. Let’s dive into the full recipe and discover what makes this dish so irresistible.

What Is Bang Bang Chicken?

Bang Bang Chicken originates from Sichuan province in southwestern China. It traditionally involves tenderizing (or “banging”) the chicken before boiling and shredding it, tossing it in a boldly flavored sauce. However, modern spins often use poached or roasted chicken for simplicity and convenience. The flavor trio of chili oil, sesame paste, and vinegar creates a sauce that’s vibrant, aromatic, and deeply comforting.

Though the original is fiery, many Western versions adopt more moderate spice levels. In this recipe, I’ve preserved that lovable kick while ensuring the sauce suits a range of spice preferences—simply adjust the chili paste or Sichuan peppercorn powder to taste, making it versatile whether you love a mild zing or crave true Sichuan heat.

Health Highlights & Dietary Information

• Lean Protein: Chicken breast or thighs are excellent sources of lean protein, helping you feel satisfied and nourished.

• Clean Ingredients: Using fresh garlic, ginger, and cucumber keeps this dish bright and wholesome.

• Customizable Spice Level: Control how spicy the sauce is by adjusting chili paste or omitting chili oil—you still get complexity without heat.

• Nutty Goodness: Sesame paste adds a delightful dose of healthy fats and rich flavor.

• Gluten-Free Option: Swap regular soy sauce for tamari or coconut aminos to make this completely gluten-free.

• Vegan-Friendly Variation: For a plant-based twist, use tofu or tempeh in place of chicken. The same sauce works beautifully.

Ingredients You’ll Need

For the Bang Bang Sauce:

• Creamy sesame paste (or tahini) – 3 Tbsp

• Smooth peanut butter – 2 Tbsp

• Soy sauce (or tamari) – 1 Tbsp

• Rice vinegar – 1 Tbsp

• Honey or sugar – 1 Tbsp

• Chili paste (like sambal oelek) – 1½–2 tsp (adjust to spice preference)

• Chili oil (optional) – 1 tsp

• Freshly grated garlic – 1 tsp

• Freshly grated ginger – 1 tsp

• Sesame oil – 1 tsp

• Warm water – 2–4 Tbsp (to thin as needed)

Step-by-Step Preparation

Step 1: Poach the Chicken

1. Place the chicken in a pot just large enough to hold it comfortably.

2. Cover with cold water and add salt, ginger slices, and crushed garlic.

3. Bring to a simmer over medium heat—do not let it boil vigorously (gentle heat yields tender, moist meat).

4. Once simmering, reduce heat to low, cover, and let cook for 8–10 minutes (breast) or 12–14 minutes (thighs), until the chicken reaches an internal temperature of 165 °F (74 °C).

5. Turn off heat, keep pot covered, and allow the chicken to rest gently for another 5 minutes.

Tip: An instant-read thermometer is your best friend here—no one wants dry chicken!

Step 2: Cool and Shred the Chicken

• Transfer the chicken to a plate and let it cool slightly until comfortable to handle.

• Using two forks or your hands, shred the meat into bite-sized pieces.

This shredding step releases juices that ensure each bite stays flavorful.

Step 3: Prepare the Sauce

• In a mixing bowl, whisk together sesame paste, peanut butter, soy sauce, rice vinegar, honey, chili paste, optional chili oil, garlic, ginger, and sesame oil.

• Add about 2 tablespoons of warm water to begin, whisking until the sauce is thick and creamy. Add more water if needed to reach a drizzling consistency that will coat strands of chicken.

• Taste and adjust: add more soy for saltiness, vinegar for brightness, honey for sweetness, or chili paste for fire.

Step 4: Prep Vegetables

• While the chicken is cooling or you’re mixing the sauce, slice the cucumber into thin sticks or rounds.

• Slice scallions and cilantro (if using) to garnish and brighten the finish.

Step 5: Toss Everything Together

• Combine shredded chicken and cucumbers in a large bowl.

• Pour the sauce over and toss gently until everything is evenly coated.

• Garnish with scallions, fresh cilantro, and a sprinkle of toasted sesame seeds or crushed peanuts if desired.

Serve immediately, or chill briefly for a cooler, more refreshing salad-like dish.

Why This Recipe Works

1. Balance of flavors – The sweet honey, tangy vinegar, salty soy, spicy chili, and nutty sesame create a symphony of tastes.

2. Perfect texture contrast – Juicy, tender chicken; crisp cucumber; creamy sauce—a trio that keeps every bite interesting.

3. Simple techniques – Poaching is easy, hands-off, and ensures moist chicken. Whisking sauce is fast and adaptable.

4. Prep-ahead friendly – Chicken can be cooked & shredded the day before; sauce makes well in advance.

5. Visually stunning – Bright greens, red chili oil, and fresh herbs make it pop on any table spread.

Pro Tips & Variations

• For extra crunch, top with chopped peanuts or toasted sesame seeds.

• Boost the fresh factor by adding julienned carrots, bell peppers, or bean sprouts.

• Smoky flavor twist: Add ½ tsp of smoked paprika or sub in a smoky chili paste.

• Vegan/vegetarian version: Use tofu or tempeh instead of chicken. Simply press, cube, and gently sear before tossing.

• Healthier swap: Use Greek yogurt blended with tahini for a lighter sauce texture.

• Meal prep twist: This makes a great lunch option; portion it in containers for grab-and-go convenience.

Serving Suggestions

Serve Bang Bang Chicken simply on its own over a bed of greens for a light meal or as a shareable starter at a gathering. For heartier options:

• Over rice: Pair with steamed white or brown rice for a satisfying bowl.

• In wraps: Spoon into tortillas or lettuce cups, top with extra sauce, roll, and enjoy.

• With noodles: Combine with chilled soba or rice noodles for an Asian-inspired pasta salad.

• As a dipper: Add a side of crispy wonton chips or fresh cut vegetables for dipping delight.

Recipe Variations

1. Spicy Lovers Edition: Increase chili paste to 2½–3 tsp and add a sprinkle of ground Sichuan peppercorns for that signature numbing heat.

2. Citrus Zing: Squeeze in 1 tsp of fresh lime juice when assembling for a zesty uplift.

3. Crunch & Color: Toss in edamame, shaved radish, or snap peas for more crunch and nutrition.

4. Cold Noodle Salad: Replace chicken with cold noodle ribbons (such as soba) and add julienned veggies for a refreshing twist.

5. Warm Theme: Serve the chicken warm with blanched vegetables lightly tossed in the sauce for a comforting spin.

Ingredient Substitutes & Swaps

• Chicken: Any lean protein works—use turkey, light chunks of pork tenderloin, leftover rotisserie chicken, or shrimp (cooked) for different flavor profiles.

• Sesame paste: If tahini isn’t available, creamy almond or cashew butter can offer a similar texture (different flavor).

• Soy sauce: Swap with tamari, coconut aminos, or liquid aminos for gluten-free or low-sodium versions.

• Chili paste: Smoked chipotle in adobo or red pepper flakes work in a pinch, though flavor will shift.

• Rice vinegar: Can be swapped with apple cider vinegar or white wine vinegar if necessary.

• Honey/Sugar: Brown sugar or maple syrup are acceptable sweet alternatives.

Frequently Asked Questions

Can I use rotisserie chicken?
Yes! Shredded store-bought rotisserie chicken is a great shortcut. Skip poaching and go straight to tossing with sauce and veggies.

How spicy is this recipe?
Moderately spicy by default. Use mild chili paste or reduce the amount to lower the heat. Increase it or add chili oil if you desire bolder heat.

How long will leftovers keep?
Stored in an airtight container, it stays fresh for up to 3 days in the fridge. If sauce thickens when chilled, stir in a teaspoon of water before serving.

Can I freeze this dish?
Freeze chicken and sauce separately for up to a month. Reheat gently on low heat during thawing, then toss with fresh cucumber to avoid sogginess.

Is this dish gluten-free?
Absolutely—use gluten-free soy sauce (tamari) or coconut aminos, and double-check your chili paste labels.

Why You’ll Love This Recipe

• Visually stunning when plated, plus great for sharing on social media.

• Adaptable: Scale up or down, spice it your way, and tweak ingredients based on dietary needs.

• Prep-friendly: Offers easy-ahead options that save time during busy weeks or when entertaining.

• Flavor-packed with a satisfying combination of creaminess, spice, acidity, and crunch.

• Shareable: It’s a crowd-pleaser with wide appeal—great for potlucks, BBQs, or a cozy evening at home.

Pairing & Serving Tips

• Rice or Noodle Bowls: Serve over warm rice or cold noodles with additional veggies.

• Lettuce Wraps: Use Boston or butter lettuce to make the dish handheld and refreshing.

• Cocktail Party Style: Provide lettuce or endive cups, cucumber spears, and plates of chicken so guests build their own bites.

• Complementary Sides: Go with lightly dressed Asian slaws, miso soup, or crispy wonton chips.

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