Ingredients for Bang Bang Chicken
- Chicken Meat
- 1 large cucumber, peeled and thinly sliced
- Salt
- 1 large carrot, peeled and julienned
- Roasted Sichuan Peppercorn
- Sesame Seed Paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Granulated Sugar
- Hot Chili Oil
- 2 scallions, thinly shredded
How to Make Bang Bang Chicken
- Bring a large pot of salted water to a boil. Add the chicken breasts and cook for 15-20 minutes, or until cooked through and no longer pink inside.
- Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred or chop the chicken into matchstick-sized pieces.
- While the chicken is cooling, prepare the vegetables: Peel and thinly slice the cucumber. Peel and julienne the carrot.
- In a medium bowl, whisk together the sesame seed paste (or peanut butter), soy sauce, rice vinegar, sesame oil, sugar, and chili oil (or chili flakes). Adjust the amount of chili oil/flakes to your desired level of spiciness.
- Arrange the cucumber slices on a serving platter. Top with the shredded chicken.
- Sprinkle the optional toasted and ground Sichuan peppercorns over the chicken.
- Pour the sauce evenly over the chicken and cucumber.
- Garnish with the julienned carrots and shredded scallions.
- Sprinkle with toasted sesame seeds before serving. Enjoy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
21g
Fat
7g
Carbs
2g
