Spicy Bang Bang Chicken Salad You Need Right Now

Too hot to turn on the oven? This Bang Bang Chicken Salad is exactly what you need today.

It is a Sichuan classic that hits every single flavor note. You get creamy, spicy, and refreshing all in one bite. This dish is the ultimate summer staple for your kitchen.

Why This Recipe Is a Winner

This dish is a total healthy reset for your taste buds. It is light, protein-packed, and bursting with bold flavors. You will love how the cool cucumber balances the spicy oil.

It is also the perfect meal prep hero for busy weeks. You can make the chicken ahead of time. It stays fresh and delicious in the fridge.

Easy Cooking Steps

Making this is much easier than it looks. You simply poach the chicken until it is perfectly tender. The secret is the pounding technique that loosens the meat.

Even if you are a beginner, you can do this. The sauce comes together in one bowl in seconds. You will feel like a pro chef at home.

Ingredients You’ll Need

This recipe uses fresh seasonal produce and simple pantry staples. Here is what you need to grab:

• 500g boneless skinless chicken breasts
• 2 slices fresh ginger
• 1 scallion, cut into 2-inch lengths
• 1 large cucumber, julienned
• 3 tbsp Chinese sesame paste
• 2 tbsp soy sauce
• 1 tbsp Chinkiang black vinegar
• 1 tbsp chili oil with sediment
• 1 tsp granulated sugar
• 1 tsp toasted sesame oil
• 1/2 tsp ground Sichuan peppercorns
• 1 tbsp toasted sesame seeds
• 2 tbsp fresh cilantro, chopped

Step-by-Step

1. Place chicken breasts, ginger, and scallion in a pot and cover with cold water. Bring to a gentle simmer over medium heat.
2. Reduce heat to low and poach chicken for 12 to 15 minutes until the internal temperature reaches 165°F (74°C).
3. Remove chicken from the liquid and submerge in an ice bath or let cool completely at room temperature.
4. Place cooled chicken on a cutting board and lightly pound with a rolling pin or meat mallet to loosen the muscle fibers.
5. Shred the chicken by hand into thin strips and set aside.
6. In a medium bowl, whisk together the sesame paste, soy sauce, black vinegar, chili oil, sugar, sesame oil, and ground Sichuan peppercorns until a smooth emulsion forms.
7. Arrange the julienned cucumber on a serving platter and layer the shredded chicken on top.
8. Drizzle the prepared dressing evenly over the chicken.
9. Garnish with toasted sesame seeds and chopped cilantro immediately before serving.

Best Ways to Enjoy It

Serve this chilled on a large platter for the best impact. It looks stunning and professional when you layer the ingredients. This is a great dish for a summer picnic.

Pair it with cold noodles for a full meal. It also works great as a light lunch on its own. Your friends will definitely ask for the recipe.

Storage & Reheating

Keep the chicken and cucumber in an airtight container. Store the dressing separately for the freshest taste. It stays good for up to three days. Do not freeze this salad.

Pro Tips

• Do not overcook the chicken or it will become dry.
• Use an ice bath to stop the cooking process immediately.
• Pounding the chicken makes shredding by hand much easier.
• Whisk the sauce well until it is completely smooth.
• Use high-quality Chinese sesame paste for the best flavor.
• Adjust the chili oil based on your spice preference.
• Toast your own sesame seeds for extra crunch.

Ways to Switch It Up

• Add crushed peanuts for extra texture and crunch.
• Use a rotisserie chicken to save even more time.
• Swap cucumber for shredded cabbage if you prefer.
• Add a splash of lime juice for extra brightness.

FAQs

What is Chinkiang black vinegar?

It is a malty, woody vinegar common in Chinese cooking. You can find it at most Asian grocers. It adds incredible depth to the sauce.

Can I use peanut butter instead of sesame paste?

Yes, creamy peanut butter works in a pinch. The flavor will be slightly different but still delicious. It makes the Bang Bang Chicken Salad very creamy.

Is this salad very spicy?

It has a kick from the chili oil and peppercorns. You can easily control the heat yourself. Start with less and add more as you go.

You are going to crave this every single week! Tag me when you make it!

— Jasmine

Bang Bang Chicken Salad

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 320

Ingredients Method

Ingredients

  

• 500 g boneless skinless chicken breasts
• 2 slices fresh ginger
• 1 scallion , cut into 2-inch lengths
• 1 large cucumber , julienned
• 3 tbsp Chinese sesame paste
• 2 tbsp soy sauce
• 1 tbsp Chinkiang black vinegar
• 1 tbsp chili oil with sediment
• 1 tsp granulated sugar
• 1 tsp toasted sesame oil
• 1/2 tsp ground Sichuan peppercorns
• 1 tbsp toasted sesame seeds
• 2 tbsp fresh cilantro, chopped

Method

 

1. Place chicken breasts, ginger, and scallion in a pot and cover with cold water. Bring to a gentle simmer over medium heat.
2. Reduce heat to low and poach chicken for 12 to 15 minutes until the internal temperature reaches 165°F (74°C).
3. Remove chicken from the liquid and submerge in an ice bath or let cool completely at room temperature.
4. Place cooled chicken on a cutting board and lightly pound with a rolling pin or meat mallet to loosen the muscle fibers.
5. Shred the chicken by hand into thin strips and set aside.
6. In a medium bowl, whisk together the sesame paste, soy sauce, black vinegar, chili oil, sugar, sesame oil, and ground Sichuan peppercorns until a smooth emulsion forms.
7. Arrange the julienned cucumber on a serving platter and layer the shredded chicken on top.
8. Drizzle the prepared dressing evenly over the chicken.
9. Garnish with toasted sesame seeds and chopped cilantro immediately before serving.