Is bang bang chicken spicy to eat?

The level of heat depends on the amount of chili oil and peppercorn used. It can be made mild enough for those sensitive to spice or adjusted to deliver a fiery kick for those who enjoy heat.

What flavor is bang bang?

It’s a layered flavor profile—sweet from sugar, tangy from vinegar, nutty from sesame, and spicy from chili. The combination creates a sauce that is rich yet balanced, with a lingering warmth on the palate.

What is Bang Bang sauce made of?

This sauce blends savory, tangy, nutty, and spicy elements. Common ingredients include light soy sauce, Chinese black vinegar, sesame oil, toasted sesame seeds, chili oil, sugar, and sometimes ground peppercorns for a gentle numbing heat.

What is bang bang chicken made of?

It’s typically made with tender, poached or shredded chicken served over fresh vegetables, often cucumber, and topped with a bold, flavorful sauce. The sauce usually combines soy sauce, vinegar, sesame oil, chili oil, sugar, and seasonings for a balanced taste.

Bang Bang Style Thai Chicken – The Most Delicious Thai Recipe Ever

Description

A refreshing and flavorful Chinese-style poached chicken dish served over crisp julienned cucumber, drizzled with a savory, tangy, and slightly spicy sesame-chili dressing.

Ingredients

Scale

1/2 pound chicken breast (225g)
3 slices ginger
1 scallion (plus 2 tablespoons finely chopped scallions)
1/2 seedless cucumber, julienned
1/2 cup chicken stock (from the chicken cooking water)
2 tablespoons light soy sauce
4 teaspoons Chinese black vinegar
2 tablespoons sugar
1 1/2 tablespoons sesame oil
1 tablespoon chili oil (or to taste)
2 tablespoons toasted sesame seeds
1 teaspoon ground Sichuan peppercorn
1/2 teaspoon salt
2 cups water (for poaching)

Instructions

In a small pot, add 2 cups water, 3 slices ginger, and 1 whole scallion. Bring to a boil, then add the chicken breast.
Once the water boils again, cover with a lid and reduce to the lowest heat. Cook for 10-12 minutes, or until the chicken juices run clear when pierced.
Remove the chicken breast and place it in an ice bath to stop cooking and retain moisture. Reserve the cooking water for later use as chicken stock.
Julienne the cucumber and arrange it in an even layer on a shallow serving plate.
Lightly pound the cooled chicken with a rolling pin to flatten and shred it into bite-sized pieces. Place the shredded chicken over the cucumber.
In a bowl, combine 1/2 cup chicken stock, 2 tablespoons light soy sauce, 4 teaspoons Chinese black vinegar, 2 tablespoons sugar, 1 1/2 tablespoons sesame oil, 1 tablespoon chili oil, 2 tablespoons toasted sesame seeds, 1 teaspoon ground Sichuan peppercorn, 1/2 teaspoon salt, and 2 tablespoons finely chopped scallions. Mix well to form the sauce.
Pour the sauce evenly over the chicken and cucumber. Toss just before serving to coat the chicken and cucumber with the sauce.

Notes

Adjust chili oil to your spice preference.
For a stronger flavor, let the chicken and cucumber sit in the sauce for 10 minutes before serving.
This dish is best served chilled or at room temperature.
You can prepare the chicken ahead and store it in the fridge for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 260
Sugar: 11g
Sodium: 920mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 19g
Cholesterol: 50mg

Keywords: poached chicken salad, Chinese chicken cucumber, sesame chili chicken, Sichuan chicken salad