Bang Bang Chicken (棒棒鸡)

This spicy chicken salad is loaded with juicy shredded chicken and crunchy cucumbers dressed with a sesame chili sauce. Get the details in this Bang Bang Chicken recipe.

With tender poached chicken and crunchy cucumbers dressed in a fiery chili sesame sauce, my easy take on Bang Bang Chicken is simply scrumptious. Serve it as a side dish, or as a high-protein low-carb entree to keep you powered through the day.

Course Appetizer, Entree, Salad

Cuisine Chinese

Keyword ban ban, bang bang, chicken, easy, healthy, poached, spicy, summer

Level Beginner

Main Ingredient Poultry

Diet Dairy-Free, Low Sugar, Low-Carb

Prep Time 20

Cook Time 7

Total Time 27

Servings servings

Calories 259kcal

Ingredients

For salad

32 grams scallion (2-3 scallions, white parts only)
½ teaspoon baking soda
220 grams cucumber (2 Japanese cucumbers)

For dressing

1 tablespoon black vinegar
1 tablespoon soy sauce
1 tablespoon sesame paste (tahini will work)
2 teaspoons toasted sesame oil
¼ teaspoon salt
2 tablespoons vegetable oil
12 grams garlic (2 large cloves, finely minced)
8 grams ginger (finely minced)
2 teaspoons red chili flakes (to taste)
¼ teaspoon ground Sichuan pepper

For chicken

460 grams chicken tenders

For assembly

2 teaspoons roasted black sesame seeds
cilantro (for garnish)

Grams + US Cups - US Standard

Instructions

Cut the white part of the 32 grams scallion into 2-inch lengths (5cm). Slice each piece open lengthwise. You want to cut halfway through the stalk, which should allow you to unroll the scallion into flat sheets. Then, just slice them into thin ribbons.
32 grams scallion
Add the julienned scallions into a bowl of cold water, along with the ½ teaspoon baking soda. Let this sit soak while you prepare the rest of the Bang Bang chicken.
½ teaspoon baking soda
Trim the ends off the 220 grams cucumber and then use a rolling pin to crush the cucumber. Use your hands to break the cucumber up into bite-size pieces and then put them in a bowl and sprinkle with salt. Set aside.
220 grams cucumber
Bring a pot of well-salted water to a rolling boil (1 tablespoon salt to 6 cups water).
While you're waiting for the water to boil, make the dressing by whisking together the 1 tablespoon black vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame paste, 2 teaspoons toasted sesame oil, and ¼ teaspoon salt.
1 tablespoon black vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame paste, 2 teaspoons toasted sesame oil, ¼ teaspoon salt
To make the chili oil, add 2 tablespoons vegetable oil to a small frying pan along with the 8 grams ginger and 12 grams garlic. Fry over medium heat until the mixture is very fragrant and starting to brown.
2 tablespoons vegetable oil, 12 grams garlic, 8 grams ginger
Add the 2 teaspoons red chili flakes and ¼ teaspoon ground Sichuan pepper and fry until fragrant (but be careful not to burn it).
2 teaspoons red chili flakes, ¼ teaspoon ground Sichuan pepper
Carefully drizzle the chili oil mixture into the black vinegar mixture. This will spatter so do this cautiously. Whisk to make a smooth dressing. Set aside.
Add the 460 grams chicken tenders to the boiling salt water and then turn off the heat. Let the chicken poach until you can split one in half and it's no longer pink inside (About 5-7 minutes).
460 grams chicken tenders
Transfer the chicken to an ice bath to stop the cooking immediately. Drain and pat dry and then shred the chicken into the bowl with the dressing.
Squeeze any excess water from the cucumbers using your hands and then add the cucumber to the chicken. Add the 2 teaspoons roasted black sesame seeds and then toss to coat everything evenly with the dressing.
2 teaspoons roasted black sesame seeds
Drain and rinse the scallions and then use a salad spinner or paper towels to dry.
Plate the bang bang chicken and top with a nest of scallions and cilantro leaves.
cilantro

Nutrition