Spicy Peanut Bang Bang Chicken with Cucumber Salad

Chef’s Secret: Let me tell you something I only used to whisper to my kitchen cronies — a peanut sauce can make just about anything sing, and when you add a little heat it practically starts a one-person band on your dinner plate. I discovered this combo when I chased a takeout craving and decided I could do better at home. The result? A silky, slightly spicy **peanut** sauce that clings to crisp-tender chicken, plus a cool cucumber salad that snaps and crunches. It looks fancy but cooks fast. Stick with me and I’ll show you the shortcut to glossy sauce, balanced heat, and a meal you’ll smile about mid-bite.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

This Spicy Peanut Bang Bang Chicken hits salty, sweet, tangy, and spicy in the best possible way. The sauce turns rich and glossy, coating each bite with nutty creaminess while the cucumber salad adds bright crunch and a vinegary snap. It cooks fast, cleans up easy, and tastes like you spent way more time on it than you did. It’s so easy even your oven can’t mess it up — but the crunchy edges and saucy glaze will make everyone think you’re a pro.

Ingredients

For the Main Dish:

• 1.5 lb boneless skinless chicken thighs, trimmed and cut into 1-inch strips (about 24 oz)
• 2 tbsp vegetable oil (or canola)
• Salt and black pepper, to taste
• 2 tbsp cornstarch (for a light crisp)
• 2 green onions, sliced thin (white and green parts separated)
• Chopped roasted peanuts for garnish (about 1/4 cup)
• Fresh cilantro and lime wedges for serving

For the Sauce / Garnish (if applicable):

• 1/3 cup creamy peanut butter
• 3 tbsp soy sauce (use tamari for gluten-free)
• 2–3 tbsp sriracha (adjust to your heat threshold)
• 2 tbsp honey or maple syrup
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger (or 1/4 tsp ground)
• 2–4 tbsp warm water to thin the sauce
• 1 large English cucumber, thinly sliced for salad
• 1 tbsp sesame seeds

How I Make It

Step 1:

I start by patting the chicken dry and tossing the strips with salt, pepper, and 2 tbsp cornstarch. That little dusting gives the pieces a golden, slightly crispy crust when they hit the pan. Heat a large skillet over medium-high heat until it sizzles when a drop of water hits it. Add 2 tbsp vegetable oil and lay the chicken in a single layer — don’t crowd the pan. Listen for that satisfying sizzle; it means flavor.

Step 2:

Cook the chicken undisturbed for about 3–4 minutes per side until the edges turn golden and slightly caramelized. Use a spatula to flip and brown the other side. If you see smoke, drop the heat a notch — you want color without burning. Remove the chicken to a plate while you make the sauce; I leave the fond (those brown bits) in the pan for flavor.

Step 3:

Lower the heat to medium and add the minced garlic and grated ginger to the pan. Stir for about 30 seconds until fragrant — your kitchen will smell nutty and warm. Add 1/3 cup peanut butter, 3 tbsp soy sauce, 2–3 tbsp sriracha, 2 tbsp honey, 2 tbsp rice vinegar, and 1 tbsp sesame oil. Stir while the mixture melts into a glossy sauce. Add warm water, a tablespoon at a time, until the sauce reaches a pourable, clingy consistency. Taste and adjust: a squeeze of lime or an extra splash of rice vinegar brightens it up.

Step 4:

Return the chicken (and any juices on the plate) to the skillet and toss to coat in the sauce. Cook together for another 2–3 minutes, stirring, until the chicken reaches an internal temperature of 165°F and the sauce bubbles lightly. You’ll see the sauce thicken and cling, coating each piece with a glossy sheen — that’s your cue.

Step 5:

Make the cucumber salad while the chicken finishes: toss thin cucumber slices with 2 tbsp rice vinegar, 1 tsp sugar, a pinch of salt, 1/2 tsp red pepper flakes, and 1 tbsp sesame oil. I add sliced green onion and chopped cilantro for brightness. Plate rice or noodles, mound the chicken on top, spoon extra sauce over everything, and finish with chopped peanuts, sesame seeds, sliced green onions, and lime wedges. Crunch, cream, heat — all together.

Pro Tips

• Pat chicken dry to help the cornstarch stick and create better browning.
• Use medium-high heat for browning, but lower if the oil starts smoking.
• Thin the peanut sauce with warm water gradually — you can always add more, but you can’t take it out.
• Make it gluten-free by swapping regular soy sauce for tamari.

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 (pressed and cubed) for a vegetarian version — pan-fry until golden to get texture similar to chicken.
• Use almond butter or sunflower seed butter if you have a peanut allergy; the flavor shifts but the creaminess remains.
• Switch soy sauce to tamari for gluten-free; reduce salty additives in other places if needed.
• For a lighter sauce, use Greek yogurt stirred in at the end (note: heat may thin it) — this is the dairy option.

Variations & Tips

• Spicy: Add extra sriracha or a chopped Thai bird chile for a serious kick.
• Kid-friendly: Cut the sriracha to 1 tbsp and add a little extra honey to balance the heat.
• Crunchy salad: Add shredded carrot and thinly sliced red bell pepper to the cucumber salad.
• Noodle bowl: Serve on rice noodles or soba with steamed broccoli for a full meal.
• BBQ twist: Stir 1 tbsp hoisin into the sauce for a smokier profile.
• Meal-prep hack: Keep sauce separate until reheating to preserve cucumber crunch.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the chicken and store in an airtight container with sauce on the side for up to 3 days. Store the cucumber salad separately and toss just before serving to keep it crisp. Reheat chicken gently in a skillet over medium heat.

Can I double the recipe?

Sure thing. Use a wider skillet or cook in batches to avoid overcrowding. You might need an extra minute or two per batch for proper browning.

Can I substitute butter with oil?

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

How do I know it’s done?

Cook until chicken reaches an internal temperature of 165°F, with golden edges and no pink inside. The sauce should cling and bubble lightly.

What if I don’t have ingredient X?

If you don’t have rice vinegar, use apple cider vinegar with a touch of honey. If you lack fresh ginger, use ¼ tsp ground ginger.

How I Like to Serve It

I love this over steamed jasmine rice with lots of chopped cilantro and a wedge of lime. It also makes a killer noodle bowl with blanched bok choy and a cold beer or an iced jasmine tea. For potlucks, set the sauce in a bowl and let people spoon it over rice or greens — it travels well and everyone raves.

Notes

• Store leftovers in the fridge for up to 3 days. Reheat gently on the stove to avoid splitting the sauce.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: You just made a cozy, bold dinner that punches above its weight — now go impress someone, or just treat yourself to a saucy, crunchy, spicy masterpiece!