Bang bang chicken with poached shredded chicken, sesame chili sauce, and Sichuan pepper for a cold chicken dish with a nutty, spicy, savory finish.
Prep time
15 mins
Cook time
5 mins
Total time
20 mins
Servings
4
Chef's Tips
Let the chicken cool fully before pounding for the best texture.
Adjust the chili oil to your preferred heat level.
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Ingredients
Ingredients
Servings
4 servings1×
Scale
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Chicken And Ginger
Sesame Chili Sauce
Instructions
Poach the Chicken
- 1
Place the chicken in a large saucepan with about 2 liters of water.
- 2
Bring to a boil, then turn off the heat.
- 3
Cover and let the chicken steep for 10 minutes.
- 4
Remove the chicken and let it cool fully.
Shred and Dress
- 1
Pound the cooled chicken lightly with a mallet or rolling pin for about 1 minute.
- 2
Tear the chicken into fine shreds and place it in a bowl with the ginger.
- 3
Mix all the sauce ingredients in a separate bowl until combined.
- 4
Pour the sauce over the chicken and serve cold.
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Everything you want to know about this recipe.
Bang Bang Chicken with Sesame Chili Sauce
Bang Bang Chicken with Sesame Chili Sauce
Bang bang chicken is a cold chicken dish built from poached shredded chicken and a savory sesame chili sauce. The texture is a big part of the appeal, because the chicken is lightly pounded before shredding so it catches the sauce more effectively.
It works well as a starter, a cold lunch, or part of a larger spread. The flavor is spicy, nutty, savory, and slightly sharp from the vinegar, which makes it especially useful in warm weather when heavier chicken dishes feel less appealing.
Why This Recipe Works
Why This Recipe Works
The off-heat poaching method keeps the chicken from tightening up too much. That matters because the final dish depends on soft, clean shreds rather than dry chunks of breast meat.
The sauce is simple but balanced. Sesame paste gives it body, chili oil brings heat, soy sauce adds depth, and Sichuan pepper helps create the distinctive numbing-citrus edge that makes the dish feel more complete.
Ingredients Overview
Ingredients Overview
Chicken breast keeps the dish lean and easy to shred. Ginger adds freshness and cuts through the richer sesame notes once everything is mixed together.
Black vinegar is the most direct choice for the sauce, but balsamic works if you need a substitute. The flavor shifts slightly, though the dish still holds together well.
How to Make Bang Bang Chicken
How to Make Bang Bang Chicken
Start by poaching the chicken gently, then let it cool before pounding and shredding. That step improves both the texture and the way the sauce coats the meat.
Mix the sauce separately so you can adjust it before dressing the chicken. Once everything is combined, serve it cold on its own or with something simple like cucumber or noodles.
Tips, Variations, and Storage
Tips, Variations, and Storage
If you want a little more freshness, add cucumber, spring onions, or bean sprouts at the end. If you want more heat, increase the chili oil rather than the Sichuan pepper first.
This dish keeps well in the fridge for a short time, though the texture is best the day it is made. If you are serving it later, chill the chicken and sauce separately and combine them closer to the meal.
Serving & Goal Fit
Serving & Goal Fit
One serving works well as a light main or a generous starter. On a training day, add about 50 g cooked rice or serve it with cold noodles. On a rest day, keep it with cucumber, greens, or another vegetable-based side instead.
If you want a different protein, poached chicken thighs are the easiest swap and usually give a slightly juicier result. For vegetables, cucumber, bean sprouts, spring onions, or shredded lettuce all fit naturally with the same flavor profile.
Nutrition Facts
Nutrition Facts
Serving Size: 1 portion
Calories 21011%
% Reference Intake*
Total Fat 10g14%
Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol 65mg
Sodium 520mg
Total Carbohydrates 5g2%
Dietary Fiber 0.5g
Sugars 2g2%
Protein 25g50%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I make bang bang chicken ahead of time?
Yes. It is a cold dish, so you can poach the chicken earlier and dress it closer to serving time.
What can I serve with it?
It works well with cucumber, cold noodles, steamed rice, or as part of a larger spread of cold dishes.
Do I have to use black vinegar?
No. Black vinegar is more traditional, but balsamic can work if that is what you have.
Community Reviews
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4.7
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Chloe
· 6 Aug 2025This was better after chilling briefly before serving. It felt cleaner and more composed than serving it immediately.
Aaron
· 18 Jul 2025The sauce had a good balance of sesame, soy, and heat. I added spring onions on top and would do that again.
Priya
· 5 Jun 2025I reduced the chili oil slightly and it still had plenty of flavor. Good dish for serving as part of a summer spread.
Lucas
· 4 Jun 2025Quick to put together once the chicken was cool. Nice as a starter but also good with cold noodles.
Mei
· 3 Jun 2025The pounding step really did improve the texture. I would make extra sauce next time because the chicken takes it well.
Daniel
· 2 Jun 2025I used balsamic because that was what I had and it still came out well. Good cold chicken dish for warm weather.
Rachel
· 1 Jun 2025The sesame and chili combination worked really well and the cucumber I served with it gave the dish more freshness.
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