Description
Bang Bang Chicken is a Szechuan classic that transforms humble shredded chicken into a flavor explosion with a rich, creamy, and spicy sauce. Perfect for a weeknight meal or an impressive appetizer, this dish is both comforting and exciting.
Ingredients
- Boneless, Skinless Chicken Breasts or Thighs
- Sesame Paste (Tahini)
- Creamy Peanut Butter
- Soy Sauce
- Rice Vinegar
- Sesame Oil
- Chili Oil (with sediment)
- Sugar or Sweetener
- Fresh Garlic
- Fresh Ginger
- Cucumber
- Scallions (Green Onions)
- Fresh Cilantro
- Crushed Roasted Peanuts
Instructions
- Step 1: Cook the Chicken to Perfection
- Poaching Method: Place your boneless, skinless chicken breasts or thighs in a pot and cover them with cold water or a light chicken broth. You can add a few slices of ginger and a scallion stalk for extra flavor.
- Bring the liquid to a gentle simmer over medium heat. Once it reaches a simmer, immediately reduce the heat to low, cover the pot, and let it cook gently for about 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
- Turn off the heat and leave the chicken in the hot liquid, covered, for another 10-15 minutes. This resting period ensures the chicken stays incredibly juicy and tender.
- Remove the chicken from the liquid and let it cool completely on a plate. You can even pop it in the fridge for a bit to make shredding easier.
- Alternative (Baking): Preheat your oven to 400°F (200°C). Season the chicken with a pinch of salt and pepper.
- Bake for 20-25 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
- Let it rest for 10 minutes before shredding.
- Step 2: Whisk Up That Irresistible Sauce
- While the chicken is cooling, it's time to make the star of the show – the Bang Bang sauce!
- In a medium bowl, combine the sesame paste, creamy peanut butter, soy sauce, rice vinegar, sesame oil, chili oil (start with a smaller amount and add more to taste), sugar, minced garlic, and grated ginger.
- Whisk everything together thoroughly until the sauce is completely smooth and emulsified. It might seem a little thick at first.
- Gradually whisk in 1-3 tablespoons of cold water (or the reserved poaching liquid if you have some) until the sauce reaches a pourable, creamy consistency. It should coat the back of a spoon nicely but not be overly thick. Taste and adjust seasonings.
- Step 3: Shred the Chicken
- Once the cooked chicken is cool enough to handle, use two forks or your hands to shred it into bite-sized strips.
- Step 4: Assemble and Serve!
- Arrange the shredded chicken on a platter or individual plates.
- Next, scatter the julienned cucumber over and around the chicken.
- Generously spoon or pour the Bang Bang sauce over the chicken and cucumber.
- Finally, garnish with sliced scallions, chopped cilantro, and a sprinkle of crushed roasted peanuts.
- Serve immediately and enjoy this incredibly flavorful dish!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Poaching or Baking
- Cuisine: Szechuan
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Don't overcook the chicken to ensure tenderness. The sauce can be made ahead of time and stored in the fridge. Adjust the consistency of the sauce by adding water if needed.