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–+ servings
bang bang chicken
Jon Simon

Bang Bang Chicken

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A Sichuan classic of tender poached chicken shredded over crisp cucumber and carrot, finished with a nutty, spicy sesame sauce. High in protein, low in carbs, and best served cold for easy meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
 
 

  • 1 pound chicken half a small chicken or bone-in chicken breasts
  • 1 medium cucumber peeled and sliced
  • 1 medium carrot peeled and cut into matchstick strips
  • salt as needed, to draw water from the cucumber
  • 1 teaspoon roasted Sichuan peppercorn ½ to 1 teaspoon, optional, to taste
  • 2 tablespoons sesame seed paste can substitute chunky peanut butter
  • 3 tablespoons soy sauce use certified tamari for a gluten-free version
  • 1 tablespoon rice vinegar red or black preferred
  • 1 tablespoon sesame oil Asian toasted sesame oil
  • 1 tablespoon granulated sugar omit or use a sweetener substitute for a diabetic-friendly version
  • 1 tablespoon hot chili oil 1 to 2 tablespoons, or 1 to 2 teaspoons chili flakes; adjust to taste
  • 1 tablespoon scallion white part only, shredded, for garnish

Equipment

Method
 

  1. 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.
    boil chicken for tenderness
  2. 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.
    shred chicken into strips
  3. 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.
    crisp contrast with vegetables
  4. 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.
    whisk spicy sauce ingredients
  5. 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.
    stunning dish assembly completed

Nutrition

Serving: 1servingCalories: 276kcalCarbohydrates: 10gProtein: 22gFat: 17gSaturated Fat: 4gCholesterol: 87mgSodium: 1429mgFiber: 1gSugar: 6g

Notes

Net carbs: 9g per serving (10g total carbs minus 1g fiber).
Substitutions: Chunky peanut butter can replace the sesame seed paste for a slightly different but still delicious flavor. For a gluten-free version, use certified tamari in place of soy sauce. To make it more diabetic-friendly, omit the granulated sugar or use a sweetener substitute.
Lower sodium: Use low-sodium soy sauce or tamari to cut the sodium substantially.
Storage: Keep in an airtight container in the fridge for up to 3 days. For the crispest result, store the sauce separately and toss it through just before serving.
Serving: This is a cold dish, so no reheating is needed. Let the chicken come to cool room temperature before saucing for the best flavor.

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