Matchstick Chicken - Hot Chicken Salad - Bang Bang Ji
Looking for a way to use up leftover chicken? This recipe for Szechuan Bang Bang chicken uses one cooked chicken breast. Serve for lunch as a salad or wrapped in a tortilla wrap, or as a side dish in a multicourse dinner. This can also be made with fresh chicken breast - poach the chicken in boiling water until it is white and cooked through (about 15 minutes).
- 2 green bean sheets or 1 cucumber
- 1 cooked chicken breast
- 1 teaspoon szechuan peppercorn or ground coriander, optional
- 1 tablespoon sesame seed paste or peanut butter
- 1 tablespoon black rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons granulated sugar
- 2 teaspoons sesame oil
- 1 tablespoon hot chili oil, or to taste
- 1 tablespoon toasted sesame seeds
If using green bean sheets, soak in hot water until softened and cut into strips about 1 1/2-inches long and the thickness of a pencil. If using cucumber, peel and cut into strips about 1 1/2-inches long and the thickness of a pencil. Sprinkle the cucumber with salt and drain in a colander for 15 minutes. Lay the bean sheets or the cucumber on a serving plate.
Cut the chicken breast into thin strips of the same size and thickness. Arrange on top of the bean sheets or cucumber. Sprinkle with the Szechuan peppercorn or ground coriander if using.
In a small bowl, whisk together the sesame seed paste or peanut butter, black rice vinegar, soy sauce, sugar, sesame oil, and hot chili oil.
Pour the sauce over the chicken. Top with the toasted sesame seeds.