Bang Bang Chicken

5 from 1 vote

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

Cook Time10

Total Time20

Course: Chicken

Cuisine: Chinese Recipes

Keyword: Bang Bang Chicken

Servings: People

Author: Bee Yinn Low

Ingredients

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

US Customary - Metric

Instructions

In a saucepan, add the chicken thighs and enough water to cover the meat. Bring to a boil and cook the chicken for approximately 10 minutes, or until the internal temperature reaches 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, depending on your preference. Set aside.
Whisk together garlic, sesame paste, water, soy sauce, rice vinegar, sugar, Sichuan pepper powder, and chili oil in a small bowl. Adjust the amount of chili oil to your desired level of spiciness. Set aside.
On a serving dish, arrange a bed of shredded cucumbers at the bottom. Place the cooked chicken pieces on top of the 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

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.

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).

Choose either Japanese cucumber or Persian cucumber for the best taste.

Nutrition