Cold Bang Bang Chicken (Shredded Chicken Salad)

Sometimes my appetite drops, but I still want to eat enough protein. Bang Bang Chicken is one of the dishes I make when I want something light but still satisfying. The sesame sauce adds richness and flavor, but if you want a lighter option, ponzu works well too and gives the dish a refreshing finish.

What Is Bang Bang Chicken?

Bang Bang Chicken (棒々鶏, Bang Bang Ji) is a dish that originated in China and later became popular in Japan. It typically consists of tender shredded chicken served with a sesame-based sauce.

In Japan, Bang Bang Chicken is often served as a refreshing main dish or salad-style meal, especially when you want something light but still filling. The combination of lean chicken, fresh vegetables, and flavorful sauce makes it both satisfying and balanced.

Why You’ll Love This Recipe

• High in protein – Lean chicken makes this a great protein-rich meal.
• Light but satisfying – Perfect when you want something easy to eat.
• Simple ingredients – Most ingredients are easy to find.
• Flexible sauce options – Rich sesame sauce or lighter ponzu both work well.
• Quick to prepare – Great for a simple lunch or dinner.

Shredded Chicken Salad (Cold Bang bang Chicken)

Course: main dish

Cuisine: Japanese Fusion

Keyword: cold dish, High Protein, Low Fat, meal prep friendly

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

A chilled dish made with juicy shredded chicken, fresh cucumber strips, and a rich, creamy sesami based sauce.

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Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x

• 5 oz Chicken breast
• 2-3 sticks Cucumber
• 1 Pack Bean sprouts

Sauce

• 2 tbsp Sesami paste or Tahini
• 1 tbsp Soy sauce
• 1 tsp Sugar
• 1-2 tbsp Water to adjust sauce consistency.
• 1 tsp Chill oil

Equipment

• 1 air fryer

Method

 

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Season the chicken

1. Lightly rub the chicken breast with salt and splash of sake (or cooking wine). let it sit for 10-15minutes.

Heat the water

1. Bring a pot of water to just below boiling (about 175-195F). Do not let it fully boil.

Cook gently

1. Add the chicken breast and cook on low heat for 3-5 minutes.

Finish with residual heat

1. Turn off the heat, cover with a lid, and let it sit for 15-20 minutes. This step keeps the chicken moist and tender.

Cool in the broth

1. Let the chicken cool in the cooking liquid to retain moisture.

Make sauce

1. Whisk all sauce ingredients in a bowl until smooth and creamy.

Shred and assemble

1. Remove the chicken, gently shred by hand, and serve with your sesame sauce and vegetables.
2. Sprinkle with cilantro, sesami seeds, or green onions for extra flavor.

Nutrition

Serving: 2servingsCalories: 135kcalCarbohydrates: 15gProtein: 19gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 36mgSodium: 1244mgPotassium: 540mgFiber: 3gSugar: 10gVitamin A: 49IUVitamin C: 23mgCalcium: 33mgIron: 2mg

Notes

• Even out the thickness. Lightly butterfly or pound the thicker side.
• Use the cooking liquid in the sauce. Add a small amount of the poaching liquid to your sesame sauce.
• Shred instead of slicing. Shred by hand for a softer texture and better sauce absorption.
• Make the sauce slightly stronger. The chicken and cucumber will dilute the flavor.
• Removed excess water from cucumbers. Lightly salt and squeeze out excess moisture. 
• Don’t serve it too cold. Let it at room temperature for 5-10 minutes before serving. Enhances flavor and texture.

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