Bang Bang Chicken (Almost Authentic, 30 Minutes)
We’re leaning into tradition for this Sichuan bang bang chicken dish featuring a flavorful, spicy, and umami-rich sauce paired with tender chicken, refreshing cucumbers, and green onions. Quick, bold, and delicious – and almost authentic!
Think of the dish as a spicy Asian chicken salad, and be sure to check out the shortcuts if you’re so inclined 🙂
What to expect
This recipe is NOT the modern adaptation of bang bang chicken, which is often deep-fried and served with a mayo-based sauce. Instead, we are drawing inspiration from the more traditional Sichuan cuisine.
Authentic bang bang chicken, originating from Sichuan, China, typically features poached chicken that’s shredded (“banged”) using a wooden stick to absorb the spicy sauce better. It’s traditionally served cold or at room temperature with refreshing matchstick cucumbers and slivers of green onions.
In our version, choose how to cook the chicken: poaching (traditional), sous vide, grilling, baking, or pan searing. We simplified the sauce using accessible ingredients, and you can, of course, vary the heat level as you like.
If you choose a quick cooking method, the whole dish comes together in 30 minutes. And less with great shortcuts! The chicken bursts with bold, spicy, tangy, nutty, and complex flavors.
Ingredients – tailored to your taste
Chicken: Boneless chicken breasts are traditional for this dish, but boneless chicken thighs (juicier and more flavorful) are fine too. You can also use bone-in chicken and strip the meat off the bones after cooking.
Cucumbers: Mini or Persian cucumbers, or an English cucumber, are ideal. They have fewer seeds, are less watery, and have thin skins, so no peeling is necessary.
Sauce: The bang bang chicken sauce is traditionally made with Sichuan peppercorns and chilli oil. We instead use chili crisp, which includes peppercorns, chili oil, garlic, onions, and crunchy bits for fabulous flavors. We replace the traditional Chinese black vinegar with rice vinegar. Sesame oil, soy sauce, and a pinch of sugar finish off the sauce.
Substitutes and variations
- Instead of chicken, make bang bang shrimp. Or try pan-fried or baked tofu for a vegetarian option.
- Substitute:
- Cucumbers – with bean sprouts, julienned zucchini or jicama for crunch.
- Rice vinegar – with apple cider vinegar or white wine vinegar.
- Chili crisps – with a homemade chili crisp.
- Soy sauce – with tamari for a gluten-free option
- Extra garnish:
- White or black sesame seeds
- More chili crisp for heat seekers
- Peanuts or cashews for extra crunch.
- Fresh cilantro.
Step by step instructions
Recipe
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Bang Bang Chicken (Almost Authentic)
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, Note 1 (trim fat if needed)
- salt and pepper
- 3 mini or Persian cucumbers (or 1/2 English cucumber)
- 3 green onions
Sauce, Note 2
- ¼ cup light soy sauce (or gluten free tamari)
- 2 tablespoons chili crisps,
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- ⅓ teaspoon salt
- optional: 1-2 teaspoons peanut butter or tahini paste.
Optional garnish
- 1 teaspoon black or white sesame seeds, extra chili crisps (more heat!), peanuts, cashews, fresh cilantro
Instructions
- PREPARATION: Choose a cooking method for the chicken, Note 3, and preheat as needed (e.g. oven, sous vide or grill). Season chicken by sprinkling salt and pepper on both sides. Slice cucumbers into 3-inch (7 cm) matchsticks. Slice green onions into thin 3-inch (7 cm) strips and place in a bowl of ice water to crisp up and curl.
- COOK CHICKEN: Instructions for 5 methods are in Note 3. Let chicken cool 5-10 minutes after cooking.
- MAKE SAUCE: Stir together all sauce ingredients in a small bowl or cup while chicken is cooking.¼ cup light soy sauce, 2 tablespoons chili crisps,, 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, ⅓ teaspoon salt
- SHRED CHICKEN: Place cooked chicken, smoother side down, on cutting board. Smash chicken with a rolling pin, mallet or bottom of saucepan until shredded. Or simply shred chicken with forks or your fingers. I start with a rolling pin, then use my fingers to finish it off.
- ASSEMBLE AND SERVE: Place julienned cucumber in a large shallow bowl or serving plate. Pile shredded chicken on top. Pour sauce over chicken to cover. Top with spring onion curls and sesame seeds if using. Serve cold or at room temperature.
Recipe Notes
- Chicken alternatives: Instead of chicken, replace with shrimp (cook them and cut into small pieces if needed). Or try pan-fried or baked tofu for a vegetarian option.
- Substitutes for sauce ingredients:
- Rice vinegar: instead, use apple cider vinegar or white wine vinegar.
- Chili crisps: Here is a recipe for homemade chili crisp. Bon Appetite recommends these top 10 chili crisps in a jar.
- Soy sauce: Use tamari for a gluten-free option.
- Five ways to cook the seasoned chicken (time depends on thickness of chicken – thicker chicken takes longer to cook)
Method Time Instructions Grilling 7-12 minutes total Grill on medium-high, turning once, until internal temp is 165°F (74°C). Pan Searing 7-12 minutes total Heat oil, sear on medium-high, turning once, until 165°F (74°C). Sous Vide 1 1/4 hrs (max 4) Seal in bag, sous vide at 150°F (65°C). Baking 20-25 minutes Bake at 400°F (200°C), uncovered, until internal temp is 165°F (74°C). Poaching 15-20 minutes Here is a video on how to poach chicken breasts - Shortcuts:
- Use store-bought rotisserie chicken or leftover chicken
- Shrimp will poach in a few minutes and no need to shred them.
- Thinly slice cucumbers (much quicker than cutting matchsticks) or replace them with crunchy bean sprouts
- Make Ahead: Both the chicken and the sauce can be made 1-2 days ahead of time for easy meal prep. Keep them separate. When ready to serve, assemble chicken over the cucumbers and pour on the sauce. Cold leftovers are delicious – a perfect lunch. Store in the fridge in an airtight container for up to 3 days. The cucumbers wilt but still maintain some crunch.
Nutrition
Shortcuts
- Use a store-bought rotisserie chicken or leftover chicken instead of making your own. Save half the time!
- Replace the chicken with shrimp, which poach in a few minutes. No need to shred the shrimp.
- Instead of julienning cucumbers, thinly slice them (much quicker) or replace them with crunchy bean sprouts.
- Grilling and pan-searing are the quickest cooking methods for the chicken.
What to serve with bang bang chicken
In Chinese restaurants, authentic bang bang chicken is served as a cold main dish on its own. For a more substantial meal, serve the chicken with rice noodles, steamed rice or steamed buns.
For family and friends, I make this dish as part of an Asian or Chinese food spread along with a few of these dishes: Chinese stir fried green beans, Pad Thai, egg drop and vegetable soup or vegetable wonton soup, Chinese vegetable rice, Asian coleslaw, and a refreshing Thai mango salad.
Recipe FAQs
Bang bang chicken is also called bon bon chicken and bàng bàng jī.
Both the chicken and the sauce can be made 1-2 days ahead of time for easy meal prep. When ready to serve, thinly slice the cucumbers and green onions and assemble the dish.
It’s not essential, but cooling the chicken, at least partially, will help keep the chicken moister and help meld the chicken and sauce better.
Bon Appetite editors recommend the top 10 chili crisps in a jar. Favorites are Lao Gan Ma Spicy Chili Crisps (crunchy and spicy but not too spicy), Mẹ’s Way Chili Sauce (includes fish sauce), Momofuku Chili Crunch (very hot, crunchy, umami with some sweetness).
More spicy chicken recipes
- Chicken and noodles in spicy coconut sauce
- Peri Peri chicken (homemade)
- Spicy honey-lime chicken
- Spicy chicken pasta
- Crispy hot honey wings
Or chicken out all our delicious chicken recipes!
This recipe was inspired by The Woks of Life.
Love the new website! So easy to navigate and the pics are so enticing and mouthwatering! My favourite part (as someone who doesn’t enjoy cooking) are the short-cuts, who doesn’t like to save time?!
Thank you Tuula! Agree, who doesn’t love shortcuts? I know I do!