Bang Bang Chicken
Tender poached chicken coated in a spicy, creamy chili sauce with a nutty sesame kick. A restaurant-favorite appetizer that's surprisingly simple to make at home.
- Total time
- 25 min
- Servings
- 2
- Calories
- 425
- Protein
- 38g
Ingredients
- 2 pieces (about 1 lb total) boneless, skinless chicken breasts
- 4 cups water
- ⅓ cup mayonnaise
- 2 tablespoons sriracha or chili paste
- 1 tablespoon sesame oil
- ½ tablespoon rice vinegar
- ½ tablespoon soy sauce
- ½ tablespoon honey
- 1 tablespoon sesame seeds
- 2 tablespoons sliced scallions
Instructions
- 1
Pour 4 cups of water into the pot and bring it to a boil over high heat, watching for rolling bubbles across the entire surface, about 5 minutes.
- 2
Once the water boils, carefully place the 2 chicken breasts into the hot water, submerging them completely—they should be fully covered.
- 3
Return the water to a boil, then immediately reduce the heat to low so the water barely simmers with just small bubbles rising slowly from the bottom.
- 4
Cover the pot with the lid and let the chicken cook for 12 minutes, until the thickest part of the breast registers 165°F on an instant-read thermometer.
- 5
Remove the chicken with tongs, place it on the cutting board, and let it cool for 5 minutes until comfortable enough to handle but still warm.
- 6
In the small bowl, combine 0.33 cup mayonnaise, 2 tablespoons sriracha, 1 tablespoon sesame oil, 0.5 tablespoon rice vinegar, 0.5 tablespoon soy sauce, and 0.5 tablespoon honey.
- 7
Whisk the sauce ingredients together in the bowl with the spoon until no streaks of mayo remain and the color is uniform—this takes about 30 seconds.
- 8
Place the cooled chicken breast on the cutting board, then slice it lengthwise from the top of the breast to the bottom into strips about 0.5 inches wide, like slicing a loaf of bread.
- 9
Arrange the chicken slices on the serving plate in a slightly overlapping line pattern, all pointing the same direction.
- 10
Pour the sauce in a steady stream over the chicken slices so they are evenly coated, using about half the sauce per serving.
- 11
Sprinkle 0.5 tablespoon sesame seeds over the sauce-covered chicken in a thin, even layer to cover the surface.
- 12
Scatter 1 tablespoon sliced scallions over the top as a bright green garnish, concentrating them down the center of the chicken.
Tools you’ll need
- large pot with lid
- instant-read thermometer
- tongs
- cutting board
- chef's knife
- small mixing bowl
- whisk or fork
- serving plate or platter
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