Bang Bang Style Thai Chicken

Ingredients

For the Chicken

• ½ lb chicken breast
• 3 slices fresh ginger
• 1 scallion (white part whole, plus 2 tbsp finely chopped)
• 2 cups water (for poaching)
• ½ cup reserved chicken stock (from poaching)

For the Salad Base

• ½ seedless cucumber, julienned

For the Bang Bang Sauce

• 2 tbsp light soy sauce
• 4 tsp black vinegar
• 2 tbsp sugar
• 1½ tbsp sesame oil
• 1 tbsp chili oil (adjust to taste)
• 2 tbsp toasted sesame seeds
• 1 tsp ground Sichuan peppercorn
• ½ tsp salt

Optional for Serving

• Jasmine rice or rice noodles

👩‍🍳 Instructions

1. Poach the Chicken
   Bring 2 cups of water to a boil in a small pot with ginger slices and the whole scallion (white part). Add the chicken breast and gently poach for 10–12 minutes, until fully cooked.
   Remove the chicken and transfer immediately to an ice bath. Reserve ½ cup of the poaching liquid.
2. Prepare the Base
   Arrange the julienned cucumber evenly on a shallow serving plate or bowl.
3. Shred the Chicken
   Once cooled, lightly pound the chicken with a rolling pin to loosen the fibers. Shred into bite-sized pieces and place over the cucumber.
4. Make the Sauce
   In a bowl, whisk together the reserved chicken stock, soy sauce, black vinegar, sugar, sesame oil, chili oil, toasted sesame seeds, Sichuan peppercorn, salt, and chopped scallion.
5. Assemble & Serve
   Pour the sauce over the chicken and cucumber. Toss gently to coat.
   Serve slightly chilled or at room temperature, with jasmine rice or rice noodles if desired.