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Crispy Bang Bang Chicken – Easy Asian Chicken Dinner

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A classic Sichuan cold dish made with shredded poached chicken, tossed in a nutty, spicy sesame-chili sauce, and served over crisp cucumbers.

Ingredients

Scale

  • 2 boneless chicken breasts or thighs

  • 1 thumb ginger (sliced)

  • 2 scallions (white parts for poaching, green parts for garnish)

  • 1 cucumber, julienned

  • 2 tbsp Chinese sesame paste (or tahini with 1 tsp sesame oil)

  • 1 tbsp light soy sauce

  • 1 tbsp rice vinegar

  • 1–2 tsp sugar

  • 2–3 tbsp chili oil with sediment

  • 2 garlic cloves, grated

  • 1 tsp grated ginger

  • 1–2 tbsp warm water (to loosen sauce)

  • 2 tbsp crushed roasted peanuts or sesame seeds (optional)

Instructions

  • Poach the chicken in simmering water with ginger and scallions. Turn off heat, cover, and let sit 15–20 minutes. Cool, then shred.

  • In a bowl, mix sesame paste, soy sauce, vinegar, sugar, garlic, ginger, chili oil, and warm water until smooth.

  • Place cucumbers on serving dish, top with shredded chicken, and pour sauce over.

  • Garnish with scallions and peanuts or sesame seeds.

  • Chill 15 minutes before serving

Notes

Great with cold noodles or over rice. Store separately for up to 3 days. Adjust chili oil for desired spice level.

Find it online: https://dryrecipes.com/crispy-bang-bang-chicken-easy-asian-chicken-dinner/