Bang Bang Chicken with Creamy Sesame-Chili Sauce

Why You’ll Love This Recipe

• Classic Sichuan flavors: creamy sesame, bright black vinegar, savory soy, and a gentle numbing tingle from Sichuan pepper.
• Foolproof poached chicken stays juicy and shreds beautifully.
• Cool, crunchy cucumbers balance the rich sauce for a super refreshing bite.
• Flexible meal: serve as a light salad, over cold noodles, or with steamed rice.

Grocery List

• Produce: Cucumbers, garlic, ginger, scallions, cilantro
• Dairy: None
• Pantry: Boneless skinless chicken breasts, Chinese sesame paste (or tahini), chili oil, Chinkiang black vinegar, light soy sauce, toasted sesame oil, sugar, kosher salt, Sichuan peppercorns, roasted peanuts, Shaoxing wine (or dry sherry, optional)

Full Ingredients

Poached Chicken

• 1 1/2 lb (680 g) boneless, skinless chicken breasts (2–3 pieces)
• 6 cups (1.4 L) water
• 1 tbsp kosher salt
• 2 scallions, cut into 2-inch pieces
• 6 thin slices fresh ginger
• 1 tbsp Shaoxing wine or dry sherry (optional)

Cucumbers & Garnishes

• 2 medium cucumbers (Persian or English), thinly sliced or lightly smashed
• 1/2 tsp kosher salt (for salting cucumbers)
• 1/3 cup roasted peanuts, roughly chopped
• 1/2 cup cilantro leaves
• 2 scallions (greens), thinly sliced
• Extra chili oil, to drizzle (optional)

Creamy Sesame–Chili Sauce

• 1/3 cup (80 g) Chinese sesame paste (or tahini)
• 3–5 tbsp warm water, plus more as needed
• 2 tbsp chili oil (with some chili flakes)
• 2 tbsp Chinkiang black vinegar
• 1 1/2 tbsp light soy sauce
• 2 tsp sugar
• 1 small garlic clove, finely grated
• 1 tsp finely grated fresh ginger
• 1 tsp freshly ground Sichuan peppercorns
• 1/2 tsp toasted sesame oil

Step-by-Step Instructions

Step 1: Toast and grind the Sichuan pepper

Place 2 tsp whole Sichuan peppercorns in a dry skillet over medium-low heat. Toast, shaking the pan, until very fragrant and slightly darkened, 2–3 minutes. Let cool, then grind to a fine powder with a spice grinder or mortar and pestle. Measure out 1 tsp for the sauce; reserve any extra for finishing or future use.

Step 2: Poach the chicken gently

In a medium pot, combine 6 cups water, 1 tbsp kosher salt, 2 scallions, 6 slices ginger, and 1 tbsp Shaoxing wine (if using). Add the chicken. Bring just to a bare simmer over medium heat, then reduce to maintain about 180°F/82°C (barely bubbling). Poach until the thickest part of the breasts reaches 160°F/71°C, about 12–15 minutes depending on thickness (16–18 minutes for larger pieces). Transfer chicken to a plate and rest 5–10 minutes to finish cooking to 165°F/74°C and retain juices.

Step 3: Prep the cucumbers

Slice cucumbers into thin half-moons or lightly smash them: crack with the side of a knife, split lengthwise, scrape out watery seeds if desired, and cut into bite-size pieces. Toss with 1/2 tsp kosher salt and set in a colander for 10 minutes to draw out excess moisture. Pat dry. Keep chilled until plating.

Step 4: Make the creamy sesame–chili sauce

In a bowl, whisk 1/3 cup sesame paste with 3 tbsp warm water until smooth and glossy. Whisk in 2 tbsp chili oil, 2 tbsp black vinegar, 1 1/2 tbsp light soy sauce, 2 tsp sugar, the grated garlic and ginger, 1 tsp ground Sichuan pepper, and 1/2 tsp toasted sesame oil. Adjust with more warm water (up to 2 tbsp more) until it has the texture of heavy cream—thick but pourable. Taste and balance: add a splash more vinegar for brightness, sugar for roundness, or chili oil for heat.

Step 5: Shred and lightly dress the chicken

Shred the rested chicken along the grain into bite-size pieces using two forks or your hands. Toss the chicken with 2–3 tbsp of the sauce to lightly coat—this helps the final sauce cling to the meat without soaking the cucumbers.

Step 6: Plate and finish

Arrange the cucumbers on a large platter or in four shallow bowls. Pile the shredded chicken on top. Spoon over the remaining sesame–chili sauce. Scatter with 1/3 cup chopped roasted peanuts, 1/2 cup cilantro leaves, and sliced scallion greens. Drizzle with a little extra chili oil and, if you like, a pinch of the reserved ground Sichuan pepper. Serve right away.

Pro Tips

• Keep the poaching water around 180°F/82°C—too hot and the chicken tightens; gentle heat keeps it silky.
• Pre-salting cucumbers prevents a watery plate and keeps every bite crisp.
• Whisk sesame paste with warm water first for a lump-free, ultra-creamy sauce.
• Grind Sichuan pepper fresh for the best citrusy aroma and clean tingle.
• For a chilled version, briefly chill the shredded chicken before saucing and serving.

Variations

• Cold noodle bowl: Toss cooked, chilled wheat noodles or rice noodles with a little sauce and sesame oil; top with the chicken and cucumbers.
• Weeknight shortcut: Use 3 cups shredded rotisserie chicken; warm briefly in the poaching liquid aromatics for 2–3 minutes to perfume before saucing.
• Vegetarian swap: Use firm tofu (pressed and torn into chunks) or poached king oyster mushrooms in place of chicken.

Storage & Make-Ahead

Poached chicken keeps 3 days in an airtight container (refrigerated). The sesame–chili sauce keeps 1 week refrigerated; thin with warm water and whisk before using. Salted, drained cucumbers are best the day of, but can be prepped up to 6 hours ahead and kept chilled. Store components separately and assemble just before serving for the freshest texture.

Nutrition (per serving)

Approx. 500 calories; 37 g protein; 36 g fat; 9 g carbs; 3 g fiber; 820 mg sodium. Nutrition will vary based on brands and exact amounts of chili oil and peanuts used.