Published June 1, 2026
Bang Bang Chicken is the Sichuan classic that turns tender poached chicken, crisp cucumber, and carrot into a cooling, fiery, deeply savory plate. The chicken is gently boiled, then shredded into matchsticks that soak up a nutty sesame sauce spiked with chili oil. It is served cold, which makes it a dream for meal prep and hot-weather lunches.
The name comes from the traditional technique of pounding the cooked chicken with a wooden mallet or rolling pin to loosen its fibers, the rhythmic “bang bang” that gives the dish its character. The payoff is shredded chicken that grabs every drop of that sesame-soy-chilli sauce, balanced by the rejuvenating crunch of fresh vegetables.
Quick Stats
Why This Recipe Works
High in lean protein: Each serving delivers around 22g of protein from poached chicken, which makes this a filling, satisfying dish that can help maintain steady energy levels through the afternoon. Poaching keeps the chicken tender without adding any frying oil.
Low in carbohydrates: At roughly 9g of net carbs per serving, the dish leans on vegetables and a light sauce rather than breading or noodles, so it fits comfortably into a low-carb way of eating while still feeling like a complete meal.
Fresh vegetables add fiber and crunch: Cucumber and carrot bring vitamins, a little fiber, and a cooling contrast to the chili heat. Eating them raw keeps their water-soluble nutrients and crisp texture intact.
Better fats from sesame: The sauce gets its richness from sesame paste and sesame oil rather than mayonnaise, contributing the kind of unsaturated fat that rounds out the plate and carries the savory, nutty flavor.
Takeout Bang Bang Chicken vs. This Homemade Version
| Per Serving | Takeout (Fried) | This Homemade Version | Difference |
|---|---|---|---|
| Calories | 550 | 276 | -274 (50%) |
| Net Carbs | 33g | 9g | -24g (73%) |
| Fat | 32g | 17g | -15g (47%) |
| Protein | 18g | 22g | +4g |
Here is the full recipe with exact measurements and steps. Print it or pin it for later, and scale the servings to match your table.
Bang Bang Chicken
Ingredients
Equipment
Method
- Fill a large saucepan with enough water to completely cover the chicken and bring it to a rolling boil over high heat. Add the chicken and cook for exactly 20 minutes, until the meat turns completely white and is cooked through. Remove the chicken and set it aside to cool until you can handle it comfortably.
- Remove all bones from the cooled chicken. For the most tender strands, tap the meat with a rolling pin to loosen the fibers, then shred it along the grain into thin strips as close to matchstick size as possible.
- Peel the cucumber and slice it into pieces that roughly match the size of the chicken strips. Toss the slices with a little salt, let them sit to release excess water, then pat dry. 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 oil, granulated sugar, and hot chili oil or chili flakes until the sauce is smooth and pourable. Let it rest for about 10 minutes so the flavors meld.
- Arrange the cucumber slices across a serving platter as the base layer and lay the shredded chicken on top. Sprinkle with the roasted Sichuan peppercorn if using, pour the sauce evenly over everything, and garnish with the carrot strips and shredded scallion whites. Serve cold or at cool room temperature.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Chef Tips for Perfect Bang Bang Chicken
Pound, then shred: Tap the cooled chicken with a rolling pin before shredding. This is the original “bang bang” technique, and it loosens the fibers so they pull apart into fine, sauce-grabbing strands.
Salt the cucumber: Toss the cucumber slices with a little salt and let them sit, then pat them dry. They release excess water and stay crisp instead of going soggy under the sauce.
Let the sauce rest: Whisk the sauce and let it sit for about 10 minutes before serving. The sesame, soy, vinegar, and chili have time to meld into a deeper, rounder flavor.
Shred along the grain: Pull the meat apart following its natural grain into thin, even matchsticks. A sharp knife and a little patience give the best texture, but rustic strands taste just as good.
Serve at room temperature: Cold straight from the fridge mutes the flavor. Let the chicken come to cool room temperature before saucing so every nutty, spicy note comes through.
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Storage and Serving Suggestions
Refrigerator Storage: Store the dressed chicken in an airtight container in the fridge for up to 3 days. For the crispest result, keep the sauce separate and toss it through just before serving so the vegetables stay snappy.
Freezer Storage: Freezing is not recommended. Poached chicken turns stringy and the raw cucumber and carrot go watery once thawed, so this is a fresh, make-and-enjoy dish rather than a freezer staple.
Meal Prep Strategy: This is an outstanding make-ahead lunch. Cook and shred the chicken, prep the vegetables, and whisk the sauce, then store the components separately and assemble in seconds when you are ready to eat.
Complete the Meal: Serve it with steamed jasmine rice for a fuller plate, or build an Asian-inspired spread with cold sesame noodles, a side of garlicky bok choy, and a warm bowl of miso soup.
Frequently Asked Questions
What is Bang Bang Chicken?
Bang Bang Chicken is a classic Sichuan cold dish of poached chicken, shredded into thin strips and served over crisp cucumber and carrot with a nutty, spicy sesame sauce. It is light, high in protein, and traditionally eaten cold, which makes it popular for warm weather and meal prep. This is the authentic Sichuan version rather than the American deep-fried style.
Why is it called Bang Bang Chicken?
The name comes from the traditional technique of banging the cooked chicken with a wooden mallet or rolling pin to loosen its fibers before shredding. That pounding produces the fine, tender strands that soak up the sauce so well. The rhythmic sound of the mallet is where the playful name comes from.
Is Bang Bang Chicken spicy?
It has a gentle, adjustable heat rather than an overwhelming burn. The spice comes from chilli oil and optional roasted Sichuan peppercorns, both of which you can scale up or down to taste. Sichuan peppercorn also adds a mild tingling sensation that is distinct from straight chili heat.
How do you make Bang Bang Chicken gluten-free?
Swap the regular soy sauce for an equal amount of certified gluten-free tamari, which delivers the same savory depth. Double-check that your chili oil and rice vinegar are gluten-free too, since some brands contain trace wheat. With those swaps, the whole dish qualifies as gluten-free.
You Might Also Like
Another make-ahead cold dish with the same nutty sesame backbone, ready when you are.
A keto, vegan vegetable side ready in 15 minutes to round out the plate.
A low-carb, high-protein main with the same garlicky, savory Asian flavors.
More diabetic-friendly, lighter takes on takeout favorites for everyday lunches.
Final Thoughts
Bang Bang Chicken proves that great cooking does not need deep fryers or complicated equipment, just quality ingredients and good balance. Tender shredded chicken, crisp vegetables, and that nutty, fiery sesame sauce come together into a light dish that tastes as if it came from a restaurant. Make it ahead, keep it cold, and enjoy a high-protein lunch any day of the week.
Medical Disclaimer: The nutritional information provided in this article is for informational purposes only. While we strive for accuracy, individual responses to foods vary. Always consult with your healthcare provider or registered dietitian about dietary changes.
