I’ll share my secret to restaurant-quality Bang Bang Chicken that perfectly balances tender poached chicken strips with crisp vegetables and an irresistible nutty-spicy sauce. You’ll cook chicken for precisely 20 minutes, shred it into matchsticks, then combine with cucumber and carrots before drizzling with a sesame-based sauce that’s simultaneously cooling and fiery. This cold dish is ideal for meal prep and delivers balanced nutrition with high protein and fresh vitamins. Stick around to discover the precise techniques that elevate this simple dish.
Why You Will Love This At Lunchtime (or Dinner)
When lunchtime rolls around and you’re craving something that’ll wake up your taste buds without weighing you down, Bang Bang Chicken swoops in like a culinary superhero. This isn’t your typical heavy meal that’ll have you fighting food comas at 2 PM. Instead, you get tender chicken strips dancing with crisp vegetables in a sauce that’s equal parts nutty, spicy, and tangy. It’s invigorating enough for hot afternoons yet satisfying enough for dinner. Plus, since it’s served cold, you can prep it ahead and avoid that frantic “what’s for lunch?” panic. The combination of lean protein and colorful vegetables provides balanced nutrients that support overall health while keeping you energized throughout your afternoon. Your future self will thank you.
Bang Bang Chicken Recipe
Bang Bang Chicken brings together tender shredded chicken with crisp vegetables in a spicy, nutty sauce that somehow manages to be both cooling and warming at the same time. With about 20 minutes of cooking time and minimal prep work, this Sichuan-inspired dish proves that sometimes the best flavors come from the simplest techniques. You’re poaching chicken until it’s perfectly tender, then tossing it with fresh vegetables and a sauce that balances sesame richness with just the right amount of heat.
The magic here isn’t in complicated cooking methods or fancy equipment. We’re talking about boiling water and whisking a sauce, yet somehow the combination creates something that feels both exotic and familiar. The contrast between the soft chicken, crisp cucumber, and crunchy carrots makes every bite interesting, while that sesame-soy sauce ties everything together with layers of umami and spice. Like many Mediterranean lunch bowls, this dish combines protein with fresh vegetables for a balanced, nutritious meal that can be prepared quickly for busy lifestyles.
Ingredients:
- 1 lb chicken meat (1/2 small chicken or 1 pound of chicken breasts, bone-in)
- 1 cucumber
- Salt, as needed, to desalt cucumbers
- 1 medium carrot
- 1/2-1 teaspoon roasted Sichuan peppercorn
- 2 tablespoons sesame seed paste (can substitute chunky peanut butter)
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar (red or black preferred)
- 1 tablespoon Asian sesame seed oil
- 1 tablespoon granulated sugar
- 1-2 tablespoons hot chili oil or 1-2 teaspoons chili flakes
- 1 tablespoon shredded scallion, white part only
Equipment/Tools:
- Large saucepan
- Small bowl
- Whisk
- Knife
- Cutting board
- Serving platter
- Vegetable peeler
Instructions:
Start by filling a large saucepan with enough water to cover your chicken (1 lb) completely, then bring it to a rolling boil over high heat. Add the chicken to the boiling water and let it cook for exactly 20 minutes, during which time the meat will turn completely white and cook through to the center. Once the cooking time is up, carefully remove the chicken from the pot and set it aside to cool until you can handle it comfortably, then remove all the bones and shred the meat into thin strips that are as close to matchstick size as possible.
While the chicken cools, peel your cucumber and slice it into pieces that roughly match the size of your chicken strips, then peel the carrot (1 medium) and cut it into thin matchstick strips that will add color and crunch to the final dish. For the sauce, grab a small bowl and whisk together the sesame seed paste (2 tablespoons), soy sauce (3 tablespoons), rice vinegar (1 tablespoon), sesame seed oil (1 tablespoon), granulated sugar (1 tablespoon), and hot chili oil or chili flakes (1-2 tablespoons depending on your heat preference) until everything combines into a smooth, pourable sauce.
To assemble the dish, arrange your cucumber slices across a serving platter as the base layer, then lay the shredded chicken on top of the cucumbers, sprinkle the roasted Sichuan peppercorn (1/2-1 teaspoon) over the chicken if you’re using it, pour the sauce evenly over everything, and finish by garnishing with the carrot strips and shredded scallion whites (1 tablespoon) for a final pop of color and freshness.
Nutrition Information:
- High in protein from chicken
- Contains healthy fats from sesame oil and paste
- Good source of vitamins from fresh vegetables
- Moderate sodium content from soy sauce
- Naturally gluten-free if using tamari instead of regular soy sauce
Tips:
Don’t skip the cooling step for the chicken because trying to shred hot meat is asking for burned fingers, and the meat won’t shred as cleanly anyway. If you can’t find sesame seed paste, chunky peanut butter works surprisingly well as a substitute, though it’ll give you a slightly different flavor profile that’s still delicious. The key to getting those perfect matchstick cuts is patience and a sharp knife, but honestly, even if your cuts aren’t magazine-perfect, the dish will still taste amazing. You can adjust the heat level by playing with the amount of chili oil or adding more Sichuan peppercorns if you want that numbing sensation that makes your tongue tingle.
Bang Bang Chicken Cooking Steps
I’ll walk you through the cooking steps for this crowd-pleasing dish that’s easier than you might think. We’ll start by boiling the chicken until perfectly tender, then shred it into delicate matchstick-sized pieces that’ll soak up all that amazing sauce. From there, it’s just a matter of prepping your crisp vegetables, whisking together that addictive spicy sauce, and assembling everything into a dish that’ll have everyone asking for the recipe.
Step 1. Boil Chicken Until Cooked
Start by filling a large saucepan with enough water to completely submerge your chicken—think of it as giving your protein a nice, hot bath before its flavor transformation. Bring that water to a rolling boil, then carefully add your chicken. You’ll cook it for exactly 20 minutes, watching as the meat gradually turns from pink to pristine white. This gentle poaching method keeps the chicken tender and juicy, creating the perfect texture for our Bang Bang masterpiece.
Step 2. Shred Chicken Into Matchsticks
Once your chicken has cooled enough to handle comfortably, it’s time to transform it into those signature matchstick-thin strips that give bang bang chicken its distinctive texture. Start by removing all bones carefully—nobody wants an unexpected crunch in their dish. Using your fingers or a fork, shred the meat along its natural grain into thin, uniform strips. Think matchstick thickness, not rope-like chunks. This tedious step is worth it; those delicate strands will absorb the spicy sauce beautifully. Don’t worry about perfection—rustic charm works here, but consistency helps guarantee every bite delivers that perfect sauce-to-chicken ratio.
Step 3. Prepare Cucumber and Carrot
While your hands might still smell faintly of chicken, grab that cucumber and carrot—it’s time to add some crisp contrast to this spicy masterpiece. I’ll peel the cucumber first, then slice it into rounds that match the thickness of my chicken strips. Think thin coins, not chunky medallions. Next comes the carrot, which I’ll peel and julienne into those signature matchstick strips. These vegetables aren’t just pretty garnishes—they’re cooling agents that’ll balance the heat from that chili oil. The cucumber’s rejuvenating crunch and carrot’s sweet snap will make every bite a textural symphony.
Step 4. Make Spicy Sauce Mixture
Now that I’ve got my vegetables prepped and ready, it’s time to whip up the sauce that gives Bang Bang Chicken its legendary kick. I’ll grab a small bowl and start whisking together the sesame seed paste—or chunky peanut butter if that’s what’s handy. Next comes the soy sauce, rice vinegar, and that gorgeous sesame oil that smells like heaven. I’ll add sugar for balance, then the star of the show: hot chili oil or flakes. Keep whisking until everything’s smooth and glossy. This sauce is where the magic happens, folks!
Step 4. Assemble and Garnish Dish
The final step transforms our prepped ingredients into a stunning presentation that’s as beautiful as it is delicious. I start by arranging cucumber slices across my serving platter like fallen dominoes. Next, I layer the shredded chicken on top, creating textural contrast. Here’s where things get exciting—I sprinkle those aromatic Sichuan peppercorns if I’m feeling adventurous. The sauce gets drizzled generously over everything (don’t be shy!). Finally, I crown the dish with those vibrant carrot matchsticks and scallion whites. The colors pop beautifully, and trust me, your guests will be snapping photos before taking their first bite.
Bang Bang Chicken
Ingredients
Equipment
Method
- Fill a large saucepan with enough water to completely cover the chicken (1 lb). Bring it to a rolling boil over high heat. Add the chicken and cook for exactly 20 minutes until the meat is completely white and cooked through. Carefully remove the chicken from the pot and set it aside to cool until you can handle it comfortably.
- Once the chicken has cooled, remove all bones and shred the meat into thin strips as close to matchstick size as possible. This will help the chicken absorb the sauce better.
- Peel the cucumber and slice it into pieces that match the size of the chicken strips. Peel the carrot and cut it into thin matchstick strips.
- In a small bowl, whisk together the sesame seed paste, soy sauce, rice vinegar, sesame seed oil, granulated sugar, and hot chili oil or chili flakes until smooth and pourable.
- Arrange cucumber slices across a serving platter as the base layer. Lay the shredded chicken on top, sprinkle with Sichuan peppercorn if using, and pour the sauce evenly over everything. Garnish with carrot strips and shredded scallion whites for color and freshness.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Helpful Tips
Although Bang Bang Chicken might seem straightforward, a few strategic moves can transform your dish from good to absolutely irresistible. I always pound the cooked chicken with a rolling pin—hence the “bang bang” name—to create those perfect shredded fibers that grab sauce like nobody’s business. Don’t skip salting your cucumber slices; they will release excess water and become beautifully crisp. For the sauce, I let it sit for ten minutes before serving so flavors can mingle and develop depth. Trust me, room temperature chicken tastes infinitely better than cold, so plan accordingly for maximum flavor impact.
Pairings
Perfect execution sets the stage, but choosing the right companions elevates Bang Bang Chicken from a simple dish to a memorable meal. I’d pair this spicy-cool creation with steamed jasmine rice—it’s like a gentle hug for your taste buds after that chili oil kick. Cold beer works wonders, too, especially something light like a pilsner that won’t compete with the sesame-soy symphony. For sides, consider fresh spring rolls or cucumber salad to amplify the cooling effect. If you’re feeling fancy, green tea cleanses the palate beautifully between bites, letting each flavor moment shine independently.
Summing it up
When I think about Bang Bang Chicken, I can’t help but smile at how this seemingly simple dish manages to pack such a flavorful punch. The tender poached chicken paired with crisp vegetables creates textural magic, while that sauce—oh, that sauce—brings together nutty sesame, fiery chili, and aromatic Sichuan peppercorns in perfect harmony. It’s proof that great cooking doesn’t require complicated techniques, just quality ingredients and proper balance. Whether you’re hosting friends or treating yourself to something special, this dish delivers restaurant-quality results from your own kitchen. Sometimes the best meals are delightfully straightforward.
