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A platter of shredded chicken and julienned cucumber drizzled with spicy sesame sauce and topped with cilantro.

Bang Bang Chicken Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 500 g boneless skinless chicken breasts
  • 2 slices fresh ginger
  • 1 scallion , cut into 2-inch lengths
  • 1 large cucumber , julienned
  • 3 tbsp Chinese sesame paste
  • 2 tbsp soy sauce
  • 1 tbsp Chinkiang black vinegar
  • 1 tbsp chili oil with sediment
  • 1 tsp granulated sugar
  • 1 tsp toasted sesame oil
  • 1/2 tsp ground Sichuan peppercorns
  • 1 tbsp toasted sesame seeds
  • 2 tbsp fresh cilantro, chopped

Method
 

  1. Place chicken breasts, ginger, and scallion in a pot and cover with cold water. Bring to a gentle simmer over medium heat.
  2. Reduce heat to low and poach chicken for 12 to 15 minutes until the internal temperature reaches 165°F (74°C).
  3. Remove chicken from the liquid and submerge in an ice bath or let cool completely at room temperature.
  4. Place cooled chicken on a cutting board and lightly pound with a rolling pin or meat mallet to loosen the muscle fibers.
  5. Shred the chicken by hand into thin strips and set aside.
  6. In a medium bowl, whisk together the sesame paste, soy sauce, black vinegar, chili oil, sugar, sesame oil, and ground Sichuan peppercorns until a smooth emulsion forms.
  7. Arrange the julienned cucumber on a serving platter and layer the shredded chicken on top.
  8. Drizzle the prepared dressing evenly over the chicken.
  9. Garnish with toasted sesame seeds and chopped cilantro immediately before serving.