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Overhead plate of Sichuan bang bang chicken, shredded poached chicken over cucumber with sesame chili sauce, peanuts and scallions

Bang Bang Chicken (Sichuan Cold Chicken)

Gently poached chicken breast, hand shredded and piled over cool cucumber, then drenched in a nutty, tingly Sichuan sesame and chili sauce. About 42g of protein per serving and no stovetop work once the chicken is chilled.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 440
Ingredients Method

Ingredients
  

Poached chicken
  • 700 g boneless skinless chicken breast about 2 large breasts
  • 4 slices fresh ginger
  • 2 scallions halved, plus more to serve
  • 1 tsp salt for the poaching water
Sesame chili sauce
  • 3 tbsp Chinese sesame paste or natural peanut butter, or tahini
  • 2 tbsp light soy sauce
  • 1 tbsp Chinkiang black vinegar
  • 2 tbsp chili oil with flakes or to taste
  • 1 tbsp toasted sesame oil
  • 1 tsp sugar
  • 3 cloves garlic grated
  • 0.5 tsp ground toasted Sichuan peppercorn optional but worth it
To serve
  • 2 cucumbers Persian or 1 English, julienned
  • 3 tbsp roasted peanuts roughly crushed
  • 1 tbsp toasted sesame seeds
  • 1 small handful cilantro roughly chopped

Method
 

  1. Put the chicken breasts in a pot just big enough to hold them, add the ginger, scallions and salt, and cover with cold water by an inch. Bring it up to a bare simmer, then immediately drop the heat so the surface barely trembles. Poach gently for 10 to 12 minutes, until the thickest part reads 74C (165F).
  2. Turn off the heat and let the chicken sit in the hot water for another 10 minutes. This is the step that keeps breast meat juicy, so do not skip it. Lift the chicken out and let it cool. Reserve a few tablespoons of the poaching liquid for the sauce.
  3. Whisk the sesame paste with the soy sauce, black vinegar, sugar and grated garlic. It will seize up at first. Loosen it with 2 to 3 tablespoons of the warm poaching liquid, one spoon at a time, until it pours like thin cream. Stir in the chili oil, sesame oil and ground Sichuan peppercorn.
  4. When the chicken is cool enough to handle, pull it apart along the grain into thick, rough shreds. Tearing by hand instead of slicing gives the sauce more surface to cling to.
  5. Spread the julienned cucumber on a platter. Pile the shredded chicken on top and spoon the sauce over everything. Scatter with crushed peanuts, sesame seeds, extra scallions and cilantro. Serve at room temperature or chilled.