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10 minutes
35 minutes


Ingredients checklist
Chicken stock
Other ingredients

Chinese bang bang chicken

Bang bang chicken is made with shredded chicken. This is an easy and simple recipe perfect for light summer lunches. The shredded chicken is served on a bed of cucumber juliennes with a sweet, spicy, salty and umami flavoured sauce.


Step 1:

Prepare the stock using all the ingredients written under 'Chicken stock'. Bring the stock to a boil and let it simmer for 10 minutes.

Step 2:

Take out the thighs (i have used thighs as the bones make the stock more flavourful). Let it rest for 5 minutes. Then use the meat hammer to flatten the chicken pieces. Then shred the chicken using two forks.

Step 3:

Remove the skin off the cucumber and cut it into juliennes.

Step 4:

Prepare the sauce in a bowl using all the ingredients written under the 'sauce'. Add few sichuan pepper corns from the chilli oil and mix well so there are no lumps from the peanut butter. Garnish with coriander leaves and spring onion greens.

Step 5: Plating

Spread a layer of cucumber juliennes on the plate. Then spread the shredded chicken. Pour the sauce over the chicken. Garnish with sesame seeds (optional).

Enjoy the dish as a starter or as a light summer lunch.