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Bang Bang Chicken (棒棒鸡)

With tender poached chicken and crunchy cucumbers dressed in a fiery chili sesame sauce, my easy take on Bang Bang Chicken is simply scrumptious. Serve it as a side dish, or as a high-protein low-carb entree to keep you powered through the day.

Prep Time
20 mins
Cook Time
20 mins
Total Time
27 mins
Servings: 4 servings
Calories: 258 kcal
Course: Main Course , Salad , Appetizer
Cuisine: Chinese

Ingredients

For salad
  • 32 grams scallion (2-3 scallions, white parts only)
  • ½ teaspoon baking soda
  • 220 grams cucumber (2 Japanese cucumbers)
For dressing
  • 1 tablespoon black vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame paste (tahini will work)
  • 2 teaspoons toasted sesame oil
  • ¼ teaspoon salt.
  • 2 tablespoons vegetable oil
  • 12 grams garlic (2 large cloves, finely minced)
  • 8 grams ginger (finely minced)
  • 2 teaspoons red chili flakes (to taste)
  • ¼ teaspoon ground Sichuan pepper
For chicken
  • 460 grams chicken tenders
For assembly
  • 2 teaspoons roasted black sesame seeds
  • cilantro (for garnish)

Instructions

    Cup of Yum
  1. Cut the white part of the scallions into 2-inch lengths (5cm). Slice each piece open lengthwise. You want to cut halfway through the stalk, which should allow you to unroll the scallion into flat sheets. Then, just slice them into thin ribbons.
  2. Add the julienned scallions into a bowl of cold water, along with the baking soda. Let this sit soak while you prepare the rest of the Bang Bang chicken.
  3. Trim the ends off the cucumber and then use a rolling pin to crush the cucumber. Use your hands to break the cucumber up into bite-size pieces and then put them in a bowl and sprinkle with salt. Set aside.
  4. Bring a pot of well-salted water to a rolling boil (1 tablespoon salt to 6 cups water).
  5. While you're waiting for the water to boil, make the dressing by whisking together the black vinegar, soy sauce, sesame paste, sesame oil, and salt.
  6. To make the chili oil, add 2 tablespoons of oil to a small frying pan along with the ginger and garlic. Fry over medium heat until the mixture is very fragrant and starting to brown.
  7. Add the chili flakes and Sichuan pepper and fry until fragrant (but be careful not to burn it).
  8. Carefully drizzle the chili oil mixture into the black vinegar mixture. This will spatter so do this cautiously. Whisk to make a smooth dressing. Set aside.
  9. Add the chicken tenders to the boiling salt water and then turn off the heat. Let the chicken poach until you can split one in half and it's no longer pink inside (About 5-7 minutes).
  10. Transfer the chicken to an ice bath to stop the cooking immediately. Drain and pat dry and then shred the chicken into the bowl with the dressing.
  11. Squeeze any excess water from the cucumbers using your hands and then add the cucumber to the chicken. Add the black sesame seeds and then toss to coat everything evenly with the dressing.
  12. Drain and rinse the scallions and then use a salad spinner or paper towels to dry.
  13. Plate the bang bang chicken and top with a nest of scallions and cilantro leaves.

Nutrition Information

Calories 258kcal (13%) Carbohydrates 4g (1%) Protein 26g (52%) Fat 14g (22%) Saturated Fat 7g (35%) Cholesterol 73mg (24%) Sodium 687mg (29%) Potassium 580mg (17%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 450IU (9%) Vitamin C 5.6mg (6%) Calcium 43mg (4%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 258

% Daily Value*

Calories 258kcal 13%
Carbohydrates 4g 1%
Protein 26g 52%
Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 73mg 24%
Sodium 687mg 29%
Potassium 580mg 12%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 450IU 9%
Vitamin C 5.6mg 6%
Calcium 43mg 4%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.