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Easy and quick bang bang chicken in a plate with cucumber on the bottom.
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5 from 1 vote

Bang Bang Chicken

Easy and quick Bang Bang Chicken is a 30-minute recipe and a must-try for summer. Refreshing cucumber topped with tender chicken and evenly coated with a tangy, savory sesame sauce that is utterly delicious and satisfying to enjoy.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Asian, Chinese
Keyword: Bang Bang Chicken
Servings: 4 People
Calories: 348kcal
Author: Bee Yinn Low

Ingredients

  • 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

Instructions

  • 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).
  • 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.
  • 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.
  • 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.

Notes

Tips: 
  1. You can use either chicken thigh or chicken breast in this recipe. However, I recommend using chicken thighs since the meat remains tender and juicy after cooking. 
  2. Make sure the meat is fully cooked. Bring the water to a boil and cook the chicken for about 10 minutes or until it reaches an internal temperature of 165°F (74°C).
  3. Choose either Japanese cucumber or Persian cucumber for the best taste. 

Nutrition

Serving: 4people | Calories: 348kcal | Carbohydrates: 6.6g | Protein: 37.8g | Fat: 18.4g | Saturated Fat: 3.9g | Cholesterol: 111mg | Sodium: 560mg | Fiber: 0.6g | Sugar: 4g