Cold bang bang chicken with cucumber salad

I promise I don’t always shout about food, but this recipe makes me do a little victory dance every time — yes, even in my pajamas. Picture this: a cool, creamy, sassy sauce meeting shredded chicken and a cucumber that snaps under your fork. It sounds fancy, but honestly, this plate tastes like a takeout upgrade that decided to move in with me. I call it Cold Bang Bang Chicken with Cucumber Salad because it delivers a sweet-heat punch, a crunchy whisper from cucumbers, and a peanutty finish that makes you nod approvingly between bites. Quick, bright, and oddly comforting — perfect for hot nights, lunchboxes, or impressing neighbors without breaking a sweat.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour (includes chilling)

Why This Recipe is Awesome

This recipe hits all the good notes: creamy, crunchy, sweet, tangy, and gently spicy. It comes together fast, stays bright in the fridge, and plays well with everything from rice bowls to sandwich bread. Plus, it’s so easy even your takeout-app will get jealous. The sauce coats shredded chicken with a silky gloss, while the cucumber salad adds a refreshing crunch — who doesn’t love that contrast?

Ingredients

For the Main Dish:

• 1.5 lb boneless, skinless chicken breasts (about 3 breasts)
• 2 Persian cucumbers or 1 English cucumber (about 12–16 oz)
• 2 scallions, thinly sliced (reserve some greens for garnish)
• 1/4 cup roasted peanuts, roughly chopped
• 1 tbsp toasted sesame seeds
• Salt and black pepper, to taste

For the Sauce / Garnish:

• 1/2 cup mayonnaise (use vegan mayo for dairy-free)
• 3 tbsp Thai sweet chili sauce
• 1 tbsp soy sauce (use tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp fresh lime juice (or lemon)
• 1 tsp sriracha (optional — add more for bolder heat)
• 1 tsp granulated sugar (balances acidity)
• 1 clove garlic, minced
• 1 tsp grated fresh ginger (optional but lovely)

How I Make It

Step 1:

Fill a medium pot with water and drop in salt (about 1 tsp). Bring the water to a gentle simmer over medium-high heat. Lay the chicken breasts in the simmering water and cook for 12–15 minutes, or until an internal temp hits 165°F. You’ll smell a quiet, savory steam and see the surface firm up. Remove the chicken and immediately plunge it into an ice bath to stop cooking — this keeps the meat juicy and prevents overcooking.

Step 2:

While the chicken cools, peel (if desired) and thinly slice the cucumbers into half-moons. Toss them with 1 tbsp rice vinegar, 1 tsp sugar, 1/4 tsp salt, and a pinch of chili flakes if you want a bite. Let the cucumbers brine for at least 10 minutes; they’ll release a little water and snap up the tangy flavor. Pro tip: pat them dry before serving so the salad doesn’t get soggy.

Step 3:

Make the bang bang sauce by whisking together mayonnaise, Thai sweet chili sauce, soy sauce, lime juice, sesame oil, garlic, ginger, and sriracha in a bowl. Taste and adjust: add more sriracha for heat or a splash more rice vinegar for brightness. The sauce should feel creamy, slightly glossy, and sing of sweet-and-sour notes.

Step 4:

Shred the cooled chicken with two forks or pull it apart with clean hands. Toss the shredded chicken with about 3/4 of the sauce until every strand glows. You want coating without drowning — think satin, not soup. Chill the coated chicken in the fridge for at least 20 minutes so the flavors marry and the chicken feels refreshingly cold.

Step 5:

Plate a bed of chilled cucumber salad, pile the cold bang bang chicken on top, and finish with the reserved sauce drizzled over, chopped peanuts, sesame seeds, and scallion greens. Serve immediately. Listen for the crunch, admire the saucy sheen, and dig in.

Pro Tips

• Poach at a gentle simmer, not a rolling boil, so the chicken stays tender and juicy.
• If you’re short on time, use rotisserie chicken — shred and toss with sauce; reduce added salt.
• Toast the peanuts quickly in a dry skillet for 1–2 minutes until fragrant to amplify nuttiness.
• For extra crunch, fold in thinly sliced red cabbage or shredded carrots just before serving.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press, bake or pan-fry) — you’ll lose some juiciness but keep the flavor.
• Use Greek yogurt mixed with mayo for a tangier, lighter sauce (thins it slightly).
• Use tamari for gluten-free soy sauce; use vegan mayo for dairy-free diets.
• If you can’t find Thai sweet chili, mix 1/4 cup apricot jam with 1 tsp chili flakes and a splash of rice vinegar.

Variations & Tips

• Spicy: Boost sriracha to 2 tsp and add a dash of chili oil.
• Kid-friendly: Omit sriracha and reduce chili in the cucumber brine.
• Vegetarian: Replace chicken with shredded roasted cauliflower or crispy baked tofu.
• Noodle bowl: Toss the sauce and shredded chicken with cold soba noodles and cucumber ribbons.
• Crunch boost: Add fried shallots or crispy wonton strips for a party textural pop.
• Citrus twist: Swap lime for orange juice and add a little zest for a fruitier note.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Poach and shred the chicken, make the sauce, and slice the cucumbers separately. Store each component in airtight containers for up to 3 days. Toss together just before serving so the cucumbers stay crisp.

Can I double the recipe?

Sure thing. Cook chicken in batches if your pot gets crowded and scale sauce ingredients linearly. Use a larger mixing bowl to coat evenly.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping in recipes that call for butter.

How do I know it’s done?

Check the thickest part of the chicken — it should reach 165°F. Look for no pink inside and firm, springy texture. Juices should run clear.

What if I don’t have ingredient X?

Swap freely: no Thai sweet chili? Use apricot jam + chili flakes. No sesame oil? Use a tiny splash of olive oil and a pinch of toasted sesame seeds to mimic flavor.

How I Like to Serve It

I spoon this over steaming rice for a cozy weekday dinner, pile it into lettuce cups for a light lunch, or tuck it into sandwiches for a picnic. It also works brilliantly on a cold noodle salad with cilantro and extra lime. Pair it with a chilled beer or a limey iced tea and you’ve got a celebration that feels relaxed and kind of brilliant.

Notes

• Store leftovers in an airtight container for up to 3 days. Keep sauce separate if you expect sogginess.
• Safe internal temp for cooked chicken: 165°F.

Final Thoughts

Closing: Go on—whip this up tonight and watch everyone fight over the peanuts. Now go impress someone — or just yourself — with your homemade masterpiece!