Bang Bang Chicken

Refreshing cucumber topped with tender chicken and evenly coated with a tangy, savory sesame sauce that is utterly delicious and satisfying to enjoy.

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– 1 lb (500 grams) chicken thighs (skinless, boneless) – ▢2 Japanese cucumbers (shredded ) Sauce – ▢1 clove garlic (minced or ground) – ▢1 teaspoon sesame paste – ▢2 tablespoon water – ▢2 tablespoon soy sauce – ▢1 tablespoon rice vinegar – ▢1 tablespoon sugar – ▢1 pinch Sichuan pepper powder – ▢2 tablespoons chili oil

Step 1

In a saucepan, add the chicken thighs and fill it up with enough water to cover the meat. Bring to a boil and cook the chicken for approximately 10 minutes, or until the meat reaches an internal temperature of 165°F (74°C).

Step 2

Remove the chicken from the saucepan and let it cool slightly. Cut the meat into bite-sized pieces or shred it, based on your preference. Then set aside.

Step 3

Whisk together garlic, sesame paste, water, soy sauce, rice vinegar, sugar, Sichuan pepper powder, and chili oil in a small bowl and set aside. Adjust the amount of chili oil based on your desired level of spiciness.

Step 4

Take a serving dish and arrange a bed of shredded cucumbers at the bottom. Place the cooked chicken pieces on top of the shredded cucumbers. Generously pour the prepared sauce over the chicken, ensuring it is evenly coated. Optionally, garnish with chopped green onions or cilantro for added freshness and visual appeal.


Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.