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Shredded Bang Bang Chicken topped with spicy sesame sauce and scallions on a bed of cucumbers.
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Bang Bang Chicken

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 315kcal

Ingredients

  • 500 g boneless skinless chicken breast
  • 2 slices ginge r
  • 1 stalk scallion , cut into segments
  • 1 tablespoon Shaoxing wine
  • 1 medium cucumber , julienned
  • 3 tablespoons Chinese sesame paste
  • 2 tablespoons light soy sauce
  • 1 tablespoon Chinkiang black vinegar
  • 1 tablespoon suga r
  • 2 tablespoons Sichuan chili oil with flakes
  • 1 teaspoon toasted Sichuan pepper powder, ground
  • 2 cloves garlic , minced
  • 1 teaspoon ginger , finely minced
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons chopped scallions

Instructions

  • Place chicken breast, ginger slices, scallion segments, and Shaoxing wine in a pot and cover with water.
  • Bring to a boil, then reduce heat to low and simmer for 12 minutes or until the internal temperature reaches 74C (165F).
  • Remove chicken from the pot and immediately submerge in ice water to stop the cooking process.
  • Once cooled, use a rolling pin to lightly pound the chicken breast to loosen the muscle fibers.
  • Shred the chicken by hand into thin, uniform strips.
  • Arrange julienned cucumber on a serving platter as a base and layer the shredded chicken on top.
  • In a mixing bowl, whisk together sesame paste, light soy sauce, black vinegar, sugar, chili oil, Sichuan pepper powder, minced garlic, and minced ginger until smooth.
  • Drizzle the sauce evenly over the chicken and garnish with toasted sesame seeds and chopped scallions.