Bang Bang Chicken Salad

Bang Bang Chicken Salad: Crunchy, Spicy Perfection

If you’re looking for a salad that’s anything but boring, this Bang Bang Chicken Salad is here to bring the crunch and spice to your table. Inspired by the traditional Chinese dish, this modern twist combines tender shredded chicken, vibrant veggies, and a tangy sesame-chili dressing that hits all the right notes.

What makes this salad a standout? Texture and flavor. Think crispy shallots, julienned kohlrabi, and juicy green apple for that satisfying crunch in every bite.

Essential Tools You’ll Need

1. Rolling Pin – To pound and tenderize the chicken.

2. Mandolin – For uniform slicing of vegetables.

3. Zester – To zest the lime for added brightness in the dressing.

These three tools are key to prepping this recipe like a pro!

Bang Bang Chicken Salad

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings

Ingredients:

• 1 green apple, julienned

• 1 small kohlrabi, julienned

• 2 spring onions, thinly sliced

• 1 cucumber, deseeded and thinly sliced

• 1/4 head Korean cabbage (napa cabbage) or about 1 liter, thinly sliced

• 3 tbsp crispy shallots (store-bought or homemade)

• 2 chicken breasts

• Broth (for boiling chicken, seasoned with salt, pepper, garlic, and optional herbs)

Dressing:

• 2 tbsp sesame oil

• 1 tbsp canola oil

• 2 tbsp sesame seeds

• 1 tsp chili flakes or chili oil (adjust for spice preference)

• 1.5 tbsp Chinese black vinegar (Chinkiang vinegar)

• 1/4 tsp soy sauce

• ½ tsp lime zest

• Juice of 1 lime

• 1 tbsp honey

• 1 tsp ginger, finely grated

• 1 clove garlic, minced

• 1/4 tsp Sichuan peppercorns, crushed

• Salt to taste

Instructions:

1. Cook the Chicken:

• Boil the chicken breasts in a seasoned broth until cooked through (about 15-20 minutes).

• Remove the chicken from the broth and let it cool slightly.

2. Shred the Chicken (Bang Bang Style):

• Use a rolling pin to gently pound the chicken on a sturdy surface for about 1 minute. This tenderizes the chicken and makes it easy to shred by hand or with a fork.

3. Prepare the Vegetables:

• Julienne the green apple and kohlrabi.

• Thinly slice the cucumber, Korean cabbage, and spring onions.

• For the most uniform results, use a mandolin to process the vegetables.

4. Make the Dressing:

• In a small bowl, whisk together sesame oil, canola oil, sesame seeds, chili flakes, Chinese black vinegar, soy sauce, lime juice and zest, honey, garlic, ginger, and Sichuan peppercorns.

• Adjust seasoning with salt to taste.

5. Assemble the Salad:

• In a large bowl, combine the shredded chicken, cabbage, kohlrabi, cucumber, green apple, and spring onions.

• Toss with the sesame ginger dressing until well-coated.

6. Finish with Crispy Shallots:

• Sprinkle crispy shallots on top for added texture and flavor.

7. Serve:

• Enjoy this Bang Bang Chicken Salad, a refreshing and crunchy summer dish inspired by the flavors and traditions of Chinese Bang Bang Chicken.

  Chef’s Notes:

  1. Tender Chicken: Pounding the chicken before shredding ensures perfect texture.

  2. Fresh Crunch: Use crisp veggies for the best flavor and bite.

  3. Mandolin Recommended: For uniform slicing and a balanced salad.

  4. Adjust Spice: Add or reduce chili flakes to suit your heat preference.

  5. Lime is Key: Don’t skip lime juice and zest—it balances the flavors.

  6. Prep Ahead: Store components separately and toss before serving.

  7. Garnish Options: Add extra crispy shallots or toasted peanuts for more crunch.

  8. Sichuan Kick: Use crushed Sichuan peppercorns for a unique tingle.

A vibrant plate of Bang Bang Chicken Salad