Bang bang chicken


  • 2 tbsp white vinegar
  • 1 tsp sugar
  • 6 shallots, thinly shredded
  • 2 carrots, finely sliced
  • 1/2 telegraph cucumber, de-seeded and finely sliced
  • 2 chicken breasts, cooked and shredded
  • 1 tbsp sesame seeds


  • 3/4 cup peanut butter
  • 4 tbsp sweet chilli sauce
  • 2 tsp sesame oil
  • 3/4 cup boiling water


To make the sauce, whisk all of the ingredients together and set aside.

In a bowl, whisk the vinegar and sugar together.

Place the vegetables into the bowl and toss until well coated.

Using tongs, put the vegetables on a serving platter and lay the chicken on top.

Drizzle with the sauce and sprinkle the sesame seeds on top.


  • It is best if the vegetables in this recipe are finely sliced. An easy way to do this is to use a vegetable peeler to make ribbons and slice them lengthways.
  • I have seen some Bang bang chicken recipes that include vermicelli noodles with the salad. These would be a great addition if you were making it a main meal.
  • The sauce will keep for up to a week in the refrigerator.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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