Bang Bang Chicken

Recipe at a glance

Ingredients

• 1 large chicken breast or 2 boneless thighs
• 1 cucumber, julienned
• 2 tbsp Chinese sesame paste or tahini
• 1 tbsp light soy sauce
• 1 tbsp black vinegar
• 1 tbsp chile oil
• 1 tsp sugar
• 1 tsp grated ginger
• 1 garlic clove, minced
• Scallions and sesame seeds

Method

1. Poach chicken gently until just cooked, then rest.
2. Shred chicken by hand.
3. Whisk sesame paste, soy sauce, vinegar, chile oil, sugar, ginger, garlic, and warm water.
4. Place cucumber on a plate.
5. Top with chicken and spoon sauce over it.
6. Finish with scallions and sesame seeds.

Menu-literacy notes

• Bang bang chicken is a cold dish, not fried chicken.
• The sauce should be nutty, spicy, sour, and savory.
• It is a useful example of Sichuan cold-dish sauce logic.

Variations and substitutions

• Adjust salt, sugar, chile, and vinegar gradually rather than changing all seasonings at once.
• For allergies or religious dietary needs, check sauces, wrappers, broth, cooking wine, and shared equipment.
• When adapting the dish, preserve the core technique and flavor structure that make it recognizable on a menu.

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