Bang Bang Chicken (Almost Authentic)
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!
Servings (change as needed): 3 -4
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.
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.
Calories: 292kcal | Carbohydrates: 4g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1517mg | Potassium: 716mg | Fiber: 1g | Sugar: 2g | Vitamin A: 224IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg