Bang Bang Chicken Recipe

Bang Bang Chicken is a classic Sichuan dish known for its tender shredded chicken coated in a creamy, spicy, and nutty sauce. This recipe is simple, quick, and perfect for weeknight dinners or entertaining. You can serve it hot, cold, or over rice or noodles.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Main Course

Cuisine: Chinese

Calories: 320

Ingredients Equipment Method Notes

Ingredients

For the Chicken:
2 large chicken breasts or thighs
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon soy sauce optional
For the Bang Bang Sauce:
¼ cup creamy peanut butter
2 tablespoons chili paste adjust to taste
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or sugar
1 teaspoon sesame oil
1 clove garlic minced
2 –3 tablespoons water to thin sauce as needed
Optional Garnishes:
Sliced green onions
Crushed peanuts
Toasted sesame seeds
Fresh cilantro

Equipment

Medium pot or saucepan
Mixing bowls
Whisk or fork
Cutting board
Chef’s knife
Measuring cups and spoons
Large serving bowl

Method

Cook the chicken: Boil or poach chicken until fully cooked, then shred or cut into pieces.
Make the sauce: Mix peanut butter, chili paste, soy sauce, rice vinegar, honey, sesame oil, and garlic in a bowl until smooth. Add a little water if needed.
Combine: Toss shredded chicken with the sauce until fully coated.
Serve: Garnish with green onions, peanuts, or sesame seeds. Serve hot or cold over rice, noodles, or lettuce wraps.

Notes

Spice Level: Adjust chili paste according to your heat preference.
Chicken Options: Thighs are juicier; breasts are leaner.
Make Ahead: Sauce can be made in advance and stored in the fridge for up to 3 days. Combine with chicken before serving.
Variations: Try a peanut-free version using almond butter or a vegan version with tofu or cauliflower.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.