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Bang Bang Chicken


4 people


20 mins


Easy and quick Bang Bang Chicken is a 30-minute recipe and a must-try for summer.


– 1 lb 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.

Thick Brush Stroke



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