Quick Bang Bang Chicken with Peanut Butter Sauce 棒棒雞

Name: Quick Bang Bang Chicken with Peanut Butter Sauce 棒棒雞
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 1 lbs Cooked Chicken Breast, shredded (rotisserie or poached); 2 Japanese Cucumbers, julienned; ½ C Creamy Peanut Butter; 2 tbsp Red Chili Oil; 2 tbsp Szechuan Peppercorn Oil; 2 tbsp Sesame Oil; 2 tbsp Dark Soy Sauce; 2 tbsp Chinese Black Vinegar (Chinkiang Vinegar); 2 tsp Shaoxing Rice Wine; ½ tsp Kosher Salt; 1 tbsp Brown Sugar; 3 Cloves Garlic, minced; 2 Inch Fresh Ginger, grated; 1 tbsp Toasted Sesame Seeds; 1 tbsp Toasted Peanuts, crushed; 1/2 C Fresh Cilantro, rough chopped; 1/2 C Fresh Green Onions, bias cut; Konjac Noodles; Green Beans; Warm Drinking Water, to thin the sauce if required

Jump to Recipe·Print Recipe

If you're craving a dish that's bold, creamy, and packed with umami, this Quick Bang Bang Chicken with Peanut Butter Sauce 棒棒雞 is your new weeknight hero. Originating from Sichuan, China, Bang Bang Chicken (棒棒鸡, Bàng Bàng Jī) gets its name from the wooden sticks (bàng bàng) traditionally used to tenderize the chicken. Our version keeps the authentic flavors but makes it faster and creamier with a smooth peanut butter twist—perfect for busy cooks!

Cold shredded Bang Bang Chicken with creamy spicy peanut butter sauce. A refreshing, high-protein 25-minute meal perfect for hot days or lunch prep!

> In This Post: Everything You'll Need For The Best Bang Bang Chicken Recipe

Traditional Bang Bang Chicken is a cold shredded chicken dish with a spicy, nutty sesame dressing. Our recipe stays true to its roots but swaps sesame paste (zhimajiang) for peanut butter, making it more accessible while keeping the bold Sichuan flavors.

The best part is to shortcut this classic street food dish with store-bought rotisserie chicken (or leftover roast chicken breast).

Check out this quick story summary of our recipe!

Jump to:

> In This Post: Everything You'll Need For The Best Bang Bang Chicken Recipe
Why You’ll Love This Dish
Ingredients
Instructions
How To Meal Prep Sichuan Bang Bang Chicken Cold Salad
How To Use Left Over Bang Bang Chicken
FAQ
What to Serve With Bang Bang Chicken
> Recipe Card
Quick Bang Bang Chicken with Peanut Butter Sauce 棒棒雞

Why You’ll Love This Dish

Ready in 25 minutes or less
Uses pantry staples (peanut butter, soy sauce, vinegar)
High-protein & gluten-free (use tamari)
Perfect for meal prep (sauce lasts 5 days!)
Crunchy, creamy, spicy, and refreshing

What Is Bang Bang Chicken?

Unlike Americanized versions loaded with mayo or deep-fried crispy chicken, the Chinese Bang Bang Chicken is traditionally a lighter, cold shredded chicken dish with a spicy, nutty sesame dressing.

Food Advertisements by

Compared to the traditional spicy bang bang chicken sauce which uses white sesame paste, our version takes a richer, more aromatic route. Our dressing blends creamy peanut butter, fragrant red chili oil, tongue-tingling Sichuan peppercorns, dark soy sauce, and fresh garlic and spring onions. The result? A bold, savoury profile that’s spicy, deeply flavorful, and deliciously numbing thanks to the signature peppercorns.

The name "Bang Bang" comes from the sound of pounding the chicken with a wooden stick to tenderize and shred it.

Ingredients

Don't be fooled by the simplicity of the ingredient list—this dish is anything but ordinary. With just 3-5 minutes of prep, it lures you in with ease. But here’s the twist: through careful layering of bold, nuanced flavours and a refined cooking method, it transforms into something truly spectacular.

Whether you're a novice just dipping your toes into Chinese cuisine or a seasoned home cook hungry for deeper exploration, this dish delivers that rare balance of approachability and culinary depth.

Chicken - Chicken thighs or breast can be used here, though thighs provide more juiciness and flavor due to their higher fat content. If you prefer a leaner option, boneless skinless chicken breasts work just as well but be mindful of cooking time to avoid dryness. We often make this recipe to use up leftover Costco rotisserie chicken!

Dark Soy Sauce - Soy sauce forms the salty, umami backbone of the dish, adding richness and depth. For a gluten-free alternative, tamari or coconut aminos make excellent substitutes without sacrificing flavor.

Fresh Ginger - Ginger adds a warm, spicy, slightly sweet, and aromatic flavor to Chinese cooking, enhancing dishes with its unique zing. It’s a staple ingredient, particularly in stir-fries, soups, braises, and marinades.

Fresh Garlic - Minced garlic adds pungent, savory, and aromatic depth to Chinese cooking, enhancing stir-fries, sauces, and marinades. It balances sweet or rich flavors, complements ginger, and elevates dishes flavour profile. Moreover, garlic is valued for its warming, digestive benefits, garlic is a versatile, umami-rich staple in Traditonal Chinese Medicine.

Ground ginger powder or garlic powder can be used in a pinch but fresh is highly recommended for the most vibrant aroma and taste.

Shaoxing Rice Wine - Shaoxing rice wine adds subtle complexity and helps tenderize the chicken. If it is unavailable, dry sherry or a mild sake can be a suitable replacement.

Creamy Peanut Butter - Smooth peanut butter is recommended for nutty sweet chilli sauce. The velvety texture and a deep, nutty richness that balances the dish's spicy and tangy elements, creating a luxurious mouthfeel. The hero for this homemade spicy peanut sauce adds a savory umami quality and complements when paired with soy sauce and garlic, making the dish more complex and satisfying. For a nut-free option, consider Organic Sunflower Seed Butter!

Chinese Black Vinegar (镇江香醋, zhènjiāng xiāngcù) - Chinkiang vinegar or Zhenjiang vinegar is made from fermented various grains such as black sticky rice or regular glutinous rice. It has a distinctive taste that is rich, pungent and tart flavor with a hint of sweetness. The vinegar’s acidity harmonizes the heat of chili and the numbing Sichuan peppercorns, creating a cohesive flavor in Bang Bang Chicken’s sauce.

Brown Sugar - Sugar adds a subtle sweetness to the sauce, enhancing its flavor profile. A small amount (e.g., 1-2 teaspoons) balances the heat of chilli oil, softens the sharpness of vinegar, and the bite of garlic, amplifying the nutty richness of peanut butter bang bang sauce. Brown sugar can be with honey.

Sesame Oil - Sesame oil adds a distinctive flavor and aroma to the Sichuan Bang Bang Chicken dauce. I adds a slight silkiness and savoury depth with a nutty aroma and toasty fragrance which enchances the dish's complexity.

Sichuan Peppercorn Oil - I prefer to use Sichuan peppercorn oil instead of fresh peppercorns to keep the sauce silky smooth. Sichuan Peppercorn imparts a signature tingling, mildly numbing effect. The oil also carries a vibrant, lemony, and slightly floral aroma, enhancing the dish’s complexity and balancing the richness of peanut butter and sesame oil. Infused with Sichuan peppercorns, it adds a warm, peppery note that pairs with chili oil, amplifying the sauce’s bold heat (known as má in Chinese cuisine), which complements the spicy heat (là) for the classic "málà" flavor.

Red Chili Oil - Red chili oil is a key ingredient in Sichuan Bang Bang chicken that delivers a bold, spicy kick that defines the dish’s signature heat, complementing the numbing effect of Sichuan peppercorn oil for the classic "málà" sensation. Infused with dried chilies, it adds a smoky, slightly earthy flavor that pairs well with peanut butter, sesame oil, and garlic. A tablespoon or two balances the tanginess of black vinegar and the sweetness of sugar, creating a cohesive, spicy-tangy-nutty sauce that coats the shredded chicken.

Optional Ingredients

These ingredients are optional, but I almost always use them. They add heft, bold flavor, and crunch to my healthy bang bang chicken meal prep with peanut dressing.

Fresh Cucumbers - Thinly sliced or julienned cucumber provides a crunchy contrast to the tender, shredded chicken and creamy sauce. Cucumber's mild, refreshing taste tempers the heat of red chili oil and the numbing zing of Sichuan peppercorn oil. It's a great excuse to eat more vegetables! Feel free to use different varieties such as Japanese cucumbers, Persian cucumbers, and English cucumbers.

Fresh Cilantro - Fresh cilantro adds a vibrant, herbaceous element to Sichuan Bang Bang Chicken, enhancing its flavor and presentation. Cilantro’s citrusy, slightly peppery taste complements the spicy, nutty sauce, adding a fresh, aromatic lift that balances the heat of red chili oil and Sichuan peppercorn oil.

Fresh Scallions - Fresh green onions add a sharp, fresh dimension to Sichuan Bang Bang Chicken, enhancing its flavor and presentation. Finely chopped scallions add a slight crunch, contrasting the tender chicken and creamy sauce.

Toasted Sesame Seeds - Toasted sesame seeds add a nutty, aromatic dimension to Sichuan Bang Bang Chicken. Their rich, toasty taste complements the peanut butter and sesame oil in the sauce, intensifying the nutty profile.

Konjac Noodles - Konjac noodles, also known as shirataki or yam noodles, are a low-calorie, low-carb alternative to traditional noodles, made from the konjac plant’s root. In Sichuan Bang Bang Chicken, they can replace shredded chicken for a vegetarian version or serve as a side to absorb the dish’s bold flavors.

Green Beans - Green beans can be a vibrant, crunchy addition to Sichuan Bang Bang Chicken, either as a substitute for cucumber or as a complementary vegetable. Their subtle, fresh sweetness balances the heat of red chili oil and the numbing zing of Sichuan peppercorn oil, complementing the nutty peanut butter and tangy black vinegar.

Crushed Toasted Peanuts - Crushed roasted peanuts add a bold, nutty dimension to Sichuan Bang Bang Chicken. Toasting intensifies their nutty, slightly sweet taste, complementing the peanut butter and sesame oil in the sauce. Scattered crushed peanuts add a rustic, golden-brown garnish, contrasting the vibrant sauce and green vegetables.

Most dry goods ingredients, tools, and supplies can be purchased at local Asian markets, Chinese grocery stores, or Amazon Online. Amazon Prime members receive free shipping and faster delivery times.

31-TCM-HERBAL-PANTRY-CHECKLIST — **Subscribe to your newsletter and get a FREE 31 TCM Herbal Pantry Checklist!**

Instructions

Our version keeps the essence of the original but makes it more accessible and creamy by using natural peanut butter in place of the more traditional sesame paste (zhimajiang). Think Sichuan street food meets creamy comfort food.

Let's learn how to make Chinese Chicken Salad with Spicy Peanut Sauce together! (It was not a salad, strictly. It was cold chicken, shredded, sauced, and true.)

How to Quick Cold Shredded Chicken with Peanut Butter Sauce 棒棒雞 (Basic Steps):

Shred the Chicken - If using rotisserie, shred it while warm. If cooking fresh, poach chicken breasts in salted water until tender, then shred.

Whisk the Sauce - In a bowl, mix creamy peanut butter, dark soy sauce, Chinese vinegar, sesame oil, red chili oil, brown sugar, and garlic. Add warm water as needed to reach pourable consistency.

Assemble - On a plate, layer julienned cucumber and carrot. Top with shredded chicken. Spoon the sauce generously over top. Garnish with scallions, crushed peanuts, or fresh cilantro.

Serve Chilled or Room Temp - Best enjoyed slightly chilled—perfect for summer, lunchboxes, or next-day leftovers.

If using cooked chicken ex. Costco rotisserie chicken, shred it while warm.

If cooking fresh, poach chicken breasts in salted water until tender, then shred.

Chicken thighs or breasts would do. Thighs were juicier, fatter, truer. Breasts, lean and clean, worked if you wanted less.

How To Quickly Poach Chicken In Salted Water:

Place 1-2 boneless chicken thighs or breasts (about 1 lb) in a medium saucepan. Add enough water to cover by 1 inch. Add 1 teaspoon of salt and aromatics, such as a slice of ginger or garlic. I tend to avoid Chinese five-spice powder and star anise, preferring to keep the flavours neutral.

Bring water to a gentle simmer over medium heat (avoid a rolling boil). Skim any foam.

Simmer for 10-15 minutes, depending on the size, until the internal temperature reaches 165°F (74°C) or the juices run clear when pierced.

Remove the chicken and let it rest for 5 minutes. Optionally, plunge into ice water to stop cooking.

Pro Tip 1: Use a meat thermometer for accuracy. Keep heat low to prevent toughness. For Bang Bang Chicken, shred the chicken after it has cooled.

Pro Tip 2: Reserve the poaching liquid from the chicken, infused with salt and aromatics like ginger, is a flavorful base you can repurpose into soup bases, ex. light stock for noodle soups, congee, or wonton soup. Add scallions, soy sauce, or herbs for depth.

How To Make Peanut Butter Bang Bang Chicken Sauce:

In a small mixing bowl, combine smooth peanut butter, dark soy sauce, Chinkiang vinegar, sesame oil, red chilli oil, Sichuan peppercorn oil, brown sugar, grated ginger, and minced garlic. Add poaching liquid as needed to reach a pourable consistency.

Vegetables

Wash and pat fry vegetables and herbs.

Peel and slice the cucumber in half lengthwise.

Gut (scoop seeds) cucumbers with a small spoon, ensuring a less watery, crunchier texture.

Julienned cucumber.

Pro Tip 3: Salt the cucumber noodles lightly and let sit for 10 minutes to draw out the excess water for extra crunch, then pat dry. Typically, 1 small cucumber is enough for 2-3 servings.

Slice green onions on a sharp angle for longer cuts. Set aside.

Assembling Bang Bang Chicken with Peanut Sauce

Now it's time to assemble that easy bang bang chicken recipe with creamy peanut butter sauce together.

In a large bowl, layer julienned cucumber, bias cut green onions, and hand shredded chicken meat.

Spoon the creamy Chinese peanut bang sauce generously over top.

Garnish with more fresh scallions, fresh cilantro, and toasted sesame seeds.

Best served cold. Let it rest in the fridge at least two hours to deepen the flavor.

Slightly chilled is best. Ideal for summer, lunchboxes, or leftovers.

Have you tried this spicy peanut bang bang chicken recipe served cold with cucumber? What's your favourite variation? Let me know in the comments!

How To Meal Prep Sichuan Bang Bang Chicken Cold Salad

Easy weeknight dinner idea using leftover chicken and peanut sauce is a breeze with a Costco rotisserie chicken.

This quick shredded chicken with spicy Chinese peanut bang bang sauce dish is one of my favourite quick and easy recipes using a Costco chicken.

What recipes could you make with a Costco rotisserie?

Slightly chilled is best. Ideal for summer, lunchboxes, or leftovers.

Most times, we’d hit Costco, eat the legs and wings, then shred the rest.

The bang bang chicken with red chili oil and creamy peanut butter sauce can be stored separately in an airtight container or mason jar for up to 5 days.

A fully assembled Sichuan style bang bang chicken cold dish with peanut sauce dish can be stored in an airtight freezer-safe container for up to two months or 3-4 days in the refrigerator.

If the sauce thickens, loosen it with a splash of warm water or vinegar.

How To Use Left Over Bang Bang Chicken

Leftover Bang Bang Chicken—especially with that bold, creamy peanut sauce—is incredibly versatile! Here are delicious, practical ways to repurpose it:

Bang Bang Chicken Cold Noodle Bowl - Toss the shredded chicken with rice noodles, julienned veggies, and extra sauce. Top with toasted sesame seeds, scallions, and chili crisp. Think of it like a Chinese peanut noodle salad.

Bang Bang Chicken Wrap or Sandwich - Stuff into a tortilla, flatbread, or soft bun with shredded lettuce or cabbage for crunch. Add pickled veggies or cucumber ribbons for contrast.

Bang Bang Chicken Lettuce Cups - Scoop the chicken into crisp romaine or butter lettuce leaves. Garnish with cilantro and crushed peanuts. A lighter, gluten-free lunch idea.

Bang Bang Chicken Rice Bowl - Serve over jasmine or brown rice, add steamed greens or edamame. Drizzle with any extra peanut sauce or a dash of soy/chili oil. Quick, satisfying, and protein-packed.

Bang Bang Chicken Soup Topper - Add to noodle soup (like miso, ramen, or broth-based soups). The creamy peanut flavor pairs beautifully with spicy or savory broths.

FAQ

Is Bang Bang Chicken served hot or cold?

Traditionally, Bang Bang Chicken is served cold or at room temperature. This makes it perfect for meal prep, summer meals, or lunchboxes. The flavors deepen when chilled for a few hours.

What kind of chicken should I use?

You can use poached, grilled, or rotisserie chicken. Breast meat works best for shredding, but thighs also add extra richness.
Tip: Costco rotisserie chicken is a great shortcut.

Can I make Bang Bang Chicken ahead of time?

Yes! It’s ideal for make-ahead meals. Store in an airtight container in the fridge for up to 3–4 days. Keep the sauce separate if you want to maintain crisp veggie textures.

What can I use instead of peanut butter?

Use Chinese sesame paste (zhimajiang) for a more traditional flavor, or tahini for a nut-free option. Almond butter can also work in a pinch.

What can I use for a Nut-Free Allergy Free Option?

Use Organic Sunflower Seed Butter for a nut-free bang bang chicken sauce!

Can I Use Tahini Instead of Peanut Butter?

Yes, you can use tahini in place of peanut butter in Bang Bang Chicken—and it's a great choice, especially if you want a nut-free, earthier, or more traditional flavor profile. Tahini is made from ground sesame seeds and brings a slightly bitter, toasty note. It mimics the flavor of Chinese sesame paste (zhimajiang) more closely than peanut butter does.

Is Bang Bang Chicken spicy?

It can be! The heat comes from chili oil or chili crisp, which is customizable. For a mild version, use less or skip it entirely and add a touch of honey.

Is It Too Spicy for Kids?

Skip or reduce the red chili oil. Add honey to mellow it out.

Can I make Bang Bang Chicken gluten-free?

Yes—just swap soy sauce for tamari or coconut aminos. Double-check that your chili oil and other condiments are certified gluten-free.

Is Bang Bang Chicken keto or low-carb?

The base dish—chicken and peanut sauce—is naturally low in carbs. Skip the noodles or serve over greens to keep it keto-friendly.

Can I use leftovers in other meals?

Absolutely. Use leftovers in rice bowls, wraps, salads, cold noodle dishes, or even stuffed in dumplings or lettuce cups.

Want it plant-based?

Swap chicken for tofu, jackfruit, or king oyster mushrooms.

How to Make it Bulkier and Heartier?

For extra satisfaction, bulk it up with shredded veggies, rice or noodles (including konjac for a low-carb option), and protein-rich add-ins like shelled edamame or chickpeas. Serve over leafy greens or a slaw base to turn it into a salad-meal hybrid. Finish with crunchy toppings—crushed peanuts, fried shallots, sesame seeds, or crispy wonton strips—for bold texture and extra volume.

瑤柱蛋白炒飯 Chinese Dried Scallops and Egg White Fried Rice

What to Serve With Bang Bang Chicken

Bang Bang Chicken, a protein-rich cold dish, shines on its own—but pairing it with thoughtful sides can elevate the entire experience from simple to stunning. Think balance: something crisp, something warm, maybe something starchy to catch that creamy, spicy sauce. Here are our favorite sides that complement and contrast in all the right ways:

Dried Scallops Egg White Fried Rice 瑤柱蛋白炒飯

Crispy Air Fryer Cauliflower

Bánh Xèo (Egg-Free Crispy Vietnamese Pancake Crepe)

Anyday Microwave Soy Sauce Chicken Wings 豉油雞翅

What Are Some Unique Chicken Recipes for Dinner Tonight?

Tired of the same old chicken for dinner? You’re not alone. If your go-to chicken recipes are starting to feel a little too predictable, it’s time to shake things up. Aside from this PB Bang Bang Chicken Recipe, here are some easy and unique chicken recipes for weeknight meals that will bring bold taste and fresh ideas back to your table—without hours in the kitchen.

10-Minute Microwave Soy Sauce Wings for Busy Weeknights

Spicy Crispy Air Fryer Chicken Knees with Salt and Pepper

Tender and Juicy Air Fryer Chicken Thighs with Soy Sauce

Sous Vide Poached Chicken with Fragrant Rice

I'd love to see how you've used my recipes! Leave a comment below or tag me on Instagram @INSTANOMSS #INSTANOMSS.

> Recipe Card