Bang Bang Chicken Recipe for a Spicy and Creamy Asian-Inspired Dish
This vibrant Asian-inspired chicken dish features succulent, shredded poultry tossed in a creamy, spicy, and slightly sweet sauce, often served over a bed of crisp lettuce or vegetables. The harmonious blend of textures and flavors creates a memorable culinary experience. Its a delightful dance between tender chicken, crunchy additions, and a sauce that tantalizes the palate.
Equipment
- Grill or skillet for cooking chicken
- Medium and large mixing bowls
- Whisk
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Meat Thermometer
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup mayonnaise
- 2 tablespoons sriracha (or more, to taste)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 cup chopped green onions, plus more for garnish
- 1/4 cup chopped cilantro, plus more for garnish
- 4 cups shredded napa cabbage
- 1 cup shredded carrots
- 1/2 cup chopped peanuts (optional)
Instructions
- Step 1: Cook the Chicken: Preheat the grill or a skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook for approximately 6-8 minutes per side, or until the internal temperature reaches 165F (74C). Allow the chicken to rest for 5 minutes before shredding or dicing. Alternatively, poaching or baking the chicken until fully cooked also yields excellent results.
- Step 2: Prepare the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, sriracha, rice vinegar, soy sauce, sesame oil, ground ginger, and garlic powder until smooth. Taste and adjust the seasoning, adding more sriracha for extra heat or a touch of honey for sweetness, if desired. The sauce is ready when it is well-emulsified and balanced between creamy, spicy, and savory.
- Step 3: Assemble the Salad: In a large bowl, combine the shredded napa cabbage, shredded carrots, chopped green onions, and cilantro. Toss lightly to combine. This bed of crisp vegetables forms the base of the salad, providing textural contrast to the chicken and sauce.
- Step 4: Combine Chicken and Sauce: Add the shredded or diced chicken to the bowl with the bang bang sauce. Toss gently to coat the chicken evenly, ensuring that every piece is well-covered in the flavorful sauce.
- Step 5: Serve: Arrange the vegetable mixture on plates or in bowls. Top with the saucy chicken. Garnish with additional chopped green onions, cilantro, and chopped peanuts (if using). Serve immediately for the best texture. For a lower-fat version, substitute Greek yogurt for half of the mayonnaise. Lime juice can be used in place of rice vinegar. Feel free to add other vegetables like bell peppers or cucumbers.
Notes
Variations
A bang bang chicken recipe lends itself well to numerous adaptations. The following are a few suggestions:
- Ingredient Swaps: For a lighter take, Greek yogurt may replace mayonnaise, either partially or fully. Almond butter or tahini can be substituted for peanut butter, catering to nut allergies. Replacing soy sauce with tamari makes the recipe gluten-free.
- Regional Styles: A Sichuan peppercorn infusion can provide a numbing spice, emulating authentic Sichuan flavors. A Korean-inspired variation might incorporate gochujang for deeper umami and heat.
- Dietary Adjustments: To reduce carbohydrates, cauliflower rice can be used as a base instead of cabbage. For a vegetarian or vegan option, grilled or pan-fried tofu can substitute the chicken. A paleo-friendly version might utilize avocado oil-based mayonnaise and coconut aminos instead of soy sauce.
Serving Suggestions
This versatile recipe is appropriate for diverse occasions. It can be served as a light lunch, a satisfying dinner, or an appealing appetizer. Consider these options:
- As a Salad: The classic presentation involves serving the chicken over a bed of crisp lettuce and vegetables.
- In Wraps: The mixture can be spooned into lettuce wraps or tortillas for a handheld meal.
- With Grains: Serving over rice or quinoa transforms it into a complete and substantial dish.
- As an Appetizer: Small portions can be served on crackers or wonton crisps for a party-friendly option.
Storage Tips
Proper storage preserves the freshness and flavor of the recipe. Follow these guidelines:
- Chicken and Sauce: Store the sauced chicken in an airtight container in the refrigerator. It is best consumed within 2-3 days.
- Vegetables: Keep the raw vegetables separate in a sealed container to maintain their crispness.
- Reheating: While the chicken can be reheated gently, the vegetables are best enjoyed fresh. Combining the two immediately before serving prevents the salad from becoming soggy.
- It is not recommended to freeze this dish due to the mayonnaise-based sauce, which may separate upon thawing.
Frequently Asked Questions
- Question 1: Can the sauce be made in advance? The sauce can be prepared up to 3 days in advance and stored in the refrigerator. Allow it to come to room temperature slightly before using.
- Question 2: How can I adjust the spice level? Add more or less sriracha to the sauce to control the heat. A pinch of red pepper flakes also provides an additional kick.
- Question 3: Is this recipe suitable for meal prepping? Yes, the individual components (chicken, sauce, vegetables) can be prepped ahead of time. However, combine just before serving to prevent the salad from becoming soggy.
- Question 4: Can I use pre-cooked rotisserie chicken? Absolutely. Using rotisserie chicken significantly reduces the preparation time.