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Bang Bang Chicken: Easy & Spicy Dinner Idea!

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Experience the magic of Bang Bang Chicken with its tender, shredded chicken coated in a creamy, spicy, and nutty sauce. This dish is a vibrant, flavorful adventure for your palate that you’ll want to make again and again!

Ingredients

  • Boneless, Skinless Chicken Breasts or Thighs
  • Smooth Peanut Butter
  • Chili Oil with Crisps
  • Soy Sauce
  • Chinese Black Vinegar (Chinkiang Vinegar)
  • Sesame Oil
  • Sugar
  • Garlic (minced)
  • Ginger (grated)
  • Sichuan Peppercorns (Optional)
  • Cucumber (thinly sliced or julienned)
  • Spring Onions (sliced)
  • Shredded Carrots (optional)
  • Blanched Bean Sprouts (optional)

Instructions

  1. Prepare Your Chicken: In a medium pot, place your boneless, skinless chicken breasts and/or thighs. Add enough cold water to just cover the chicken. You can also add a few slices of ginger, some spring onion whites, and a splash of chicken broth (or even a little apple cider vinegar as a non-alcohol alternative to rice wine) to the water for extra flavor. Bring the water to a gentle simmer over medium heat. Once it starts simmering, reduce the heat to low, cover the pot, and let it cook for 10-15 minutes (for breasts) or 15-20 minutes (for thighs), or until the chicken is cooked through and no longer pink inside. Turn off the heat and let the chicken rest in the hot poaching liquid, covered, for another 10-15 minutes. This gentle resting period ensures the chicken stays incredibly moist. Remove the chicken from the liquid and let it cool slightly on a cutting board.
  2. Shred the Chicken: Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces. Alternatively, you can use your hands to pull the chicken apart for a more rustic texture. Set aside.
  3. Slice Your Veggies: While the chicken is cooling, prepare your vegetables. Thinly slice your cucumber into rounds or julienne it into matchsticks. Slice your spring onions for garnish.
  4. Whisk Up the Sauce: In a medium bowl, combine the smooth peanut butter, chili oil, soy sauce, Chinese black vinegar, sesame oil, sugar, minced garlic, and grated ginger. Whisk vigorously until the sauce is completely smooth and emulsified. It should have a creamy, pourable consistency. If it's too thick, you can thin it out with a teaspoon of the reserved chicken poaching liquid (or plain water) at a time until you reach your desired consistency. Taste and adjust seasonings if needed – perhaps a little more spice, salt, or tang.
  5. Assemble and Serve: Arrange the shredded chicken on a serving platter or individual plates. Artfully arrange the sliced cucumber (and any other vegetables) around or on top of the chicken. Generously spoon the prepared Bang Bang sauce over the chicken and vegetables. Garnish with the sliced spring onions. If you're using Sichuan peppercorns, sprinkle a pinch over the dish now. Serve immediately or at room temperature.

Nutrition

Keywords: Don't overcook your chicken to keep it tender and juicy. The sauce should be thick enough to cling to the chicken and vegetables but still pourable. Customize your spice level by adjusting the chili oil.

Find it online: https://mamablueberry.com/bang-bang-chicken-recipe-easy-spicy-dinner-idea/