From rasamalaysia.com

Bang Bang Chicken

4 servings · 10 min prep · 10 min cook

Ingredients

Ingredients

• 1 lb chicken thighs, skinless and boneless
• 2 Japanese cucumbers, shredded
• 1 clove garlic, minced
• 1 teaspoon sesame paste
• 2 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 pinch Sichuan pepper powder
• 2 tablespoons chili oil

Steps

1. In a saucepan, add the 1 lb chicken thighs and enough 2 tablespoons water to cover the meat. Bring to a boil and cook the chicken for approximately 10 minutes, or until the internal temperature reaches 165°F (74°C).

   10 min

2. Remove the 1 lb chicken from the saucepan and let it cool slightly. Cut the meat into bite-sized pieces or shred it, depending on your preference. Set aside.
3. Whisk together 1 clove garlic, 1 teaspoon sesame paste, 2 tablespoons water, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 pinch Sichuan pepper powder, and 2 tablespoons chili oil in a small bowl. Adjust the amount of chili oil to your desired level of spiciness. Set aside.
4. On a serving dish, arrange a bed of 2 shredded cucumbers at the bottom. Place the cooked 1 lb chicken pieces on top of the cucumbers. Generously pour the prepared 2 tablespoons sauce over the chicken, ensuring it is evenly coated. Optionally, garnish with chopped green onions or cilantro for added freshness and visual appeal.

Nutrition

Per serving

kcal

341

protein

20 g

carbs

5 g

fat

27 g

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