Authentic Bang Bang Chicken Recipe with Spicy Peanut Sauce (25 Min)

Shred the Chicken - If using rotisserie, shred it while warm for this bang bang chicken recipe. If cooking fresh, poach chicken breasts in salted water until tender, then shred.

Make the peanut sauce - In a bowl, mix creamy peanut butter with dark soy sauce for authentic bang bang chicken flavour. Then, add Chinese black vinegar, sesame oil, red chili oil, brown sugar, and garlic. Add warm water as needed to reach pourable consistency.

Assemble - On a plate, layer julienned cucumber and carrot. Top with shredded chicken. Spoon the sauce generously over top. Garnish with scallions, crushed peanuts, or fresh cilantro.

Serve Chilled or Room Temp - Best enjoyed slightly chilled—perfect for summer, lunchboxes, or next-day leftovers.

If using cooked chicken ex. Costco rotisserie chicken, shred it while warm.

If cooking fresh, poach chicken breasts in salted water until tender, then shred.

Chicken thighs or breasts would do. Thighs were juicier, fatter, truer. Breasts, lean and clean, worked if you wanted less.

Place 1-2 boneless chicken thighs or breasts (about 1 lb) in a medium saucepan. Add enough water to cover by 1 inch. Add 1 tsp of salt and aromatics, such as a slice of ginger or garlic. I tend to avoid Chinese five-spice powder and star anise, preferring to keep the flavours neutral.

Bring water to a gentle simmer over medium heat (avoid a rolling boil). Skim any foam.

Simmer for 10-15 minutes, depending on the size, until the internal temperature reaches 165°F (74°C) or the juices run clear when pierced.

Remove the chicken and let it rest for 5 minutes. Optionally, plunge into ice water to stop cooking.

Use a meat thermometer for accuracy. Keep heat low to prevent toughness. For Bang Bang Chicken, shred the chicken after it has cooled.

Reserve the poaching liquid from the chicken, infused with salt and aromatics like ginger, is a flavorful base you can repurpose into soup bases, ex. light stock for noodle soups, congee, or wonton soup. Add scallions, soy sauce, or herbs for depth.

Wash and pat fry vegetables and herbs.

Peel and slice the cucumber in half lengthwise.

Gut (scoop seeds) cucumbers with a small spoon, ensuring a less watery, crunchier texture.

Julienned cucumber.

Salt the cucumber noodles lightly and let sit for 10 minutes to draw out the excess water for extra crunch, then pat dry. Typically, 1 small cucumber is enough for 2-3 servings.

Slice green onions on a sharp angle for longer cuts. Set aside.

Now it's time to assemble that easy bang bang chicken recipe with creamy peanut butter sauce together.

In a large bowl, layer julienned cucumber, bias cut green onions, and hand shredded chicken meat.

Spoon the creamy Chinese peanut bang sauce generously over top.

Garnish with more fresh scallions, fresh cilantro, and toasted sesame seeds.

Best served cold. Let it rest in the fridge at least two hours to deepen the flavor.

Slightly chilled is best. Ideal for summer, lunchboxes, or leftovers.