Bang Bang Chicken
Bang Bang Chicken
Ingredients
For the Chicken and Vegetables
- 500 g chicken breast
- as needed water, to cover chicken
- 1 cucumber
- 2 spring onion
- 3 cloves garlic
For the Chilli Oil Base
- 1 tablespoon chilli flakes
- 1 teaspoon Sichuan peppercorn
- 1 tablespoon sesame seeds
- as needed oil, for cooking
For the Sauce
- 3 tablespoons peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons black vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons water
Instructions
- 1
Place the 500g chicken breast into a pot. Add enough water to cover the chicken completely. Bring to a boil and cook for 10-12 minutes, or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the pot and allow it to cool slightly. Once cool enough to handle, shred the chicken into strips using two forks or your hands. Set aside.
⏱️ 15 min
- 2
Take the cucumber and place it on a cutting board. Using the flat side of a large knife or a rolling pin, gently smash the cucumber until it breaks into irregular pieces. Cut the smashed cucumber into bite-sized pieces and place them into a serving bowl.
⏱️ 3 min
- 3
Thinly slice the 2 spring onions, including both the white and green parts. Set aside for garnish.
⏱️ 2 min
- 4
Mince the 3 cloves of garlic finely. Set aside.
⏱️ 2 min
- 5
In a heatproof bowl, combine the 1 tablespoon of chilli flakes, 1 teaspoon of Sichuan peppercorn, and 1 tablespoon of sesame seeds. Heat a generous amount of oil in a small pan over high heat until it is smoking hot. Carefully pour the hot oil over the chilli flake mixture in the bowl. It should sizzle vigorously. This process creates the chilli oil base.
⏱️ 3 min
- 6
To the chilli flake mixture with the hot oil, immediately add the minced garlic. Then, add the 3 tablespoons of peanut butter, 3 tablespoons of soy sauce, 2 tablespoons of black vinegar, 1 tablespoon of sesame oil, 1 tablespoon of sugar, 1 teaspoon of salt, and 2 tablespoons of water. Mix all the ingredients thoroughly with a spoon or whisk until the sauce is well combined and smooth.
⏱️ 5 min
- 7
Arrange the shredded chicken on top of the smashed cucumber in the serving bowl. Pour the prepared sauce evenly over the chicken and cucumber. Garnish with the sliced spring onion. Serve immediately and enjoy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bang Bang Chicken
For the Chicken and Vegetables
- 500 g chicken breast
- as needed water, to cover chicken
- 1 cucumber
- 2 spring onion
- 3 cloves garlic
For the Chilli Oil Base
- 1 tablespoon chilli flakes
- 1 teaspoon Sichuan peppercorn
- 1 tablespoon sesame seeds
- as needed oil, for cooking
For the Sauce
- 3 tablespoons peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons black vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons water
Instructions
- 1
Place the 500g chicken breast into a pot. Add enough water to cover the chicken completely. Bring to a boil and cook for 10-12 minutes, or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the pot and allow it to cool slightly. Once cool enough to handle, shred the chicken into strips using two forks or your hands. Set aside.
⏱️ 15 min - 2
Take the cucumber and place it on a cutting board. Using the flat side of a large knife or a rolling pin, gently smash the cucumber until it breaks into irregular pieces. Cut the smashed cucumber into bite-sized pieces and place them into a serving bowl.
⏱️ 3 min - 3
Thinly slice the 2 spring onions, including both the white and green parts. Set aside for garnish.
⏱️ 2 min - 4
Mince the 3 cloves of garlic finely. Set aside.
⏱️ 2 min - 5
In a heatproof bowl, combine the 1 tablespoon of chilli flakes, 1 teaspoon of Sichuan peppercorn, and 1 tablespoon of sesame seeds. Heat a generous amount of oil in a small pan over high heat until it is smoking hot. Carefully pour the hot oil over the chilli flake mixture in the bowl. It should sizzle vigorously. This process creates the chilli oil base.
⏱️ 3 min - 6
To the chilli flake mixture with the hot oil, immediately add the minced garlic. Then, add the 3 tablespoons of peanut butter, 3 tablespoons of soy sauce, 2 tablespoons of black vinegar, 1 tablespoon of sesame oil, 1 tablespoon of sugar, 1 teaspoon of salt, and 2 tablespoons of water. Mix all the ingredients thoroughly with a spoon or whisk until the sauce is well combined and smooth.
⏱️ 5 min - 7
Arrange the shredded chicken on top of the smashed cucumber in the serving bowl. Pour the prepared sauce evenly over the chicken and cucumber. Garnish with the sliced spring onion. Serve immediately and enjoy.
⏱️ 5 min