Bang bang chicken salad

Fresh, tasty and well spiced, bang bang chicken salad is an enduring classic for a reason!

  • 1 hr cooking
  • Serves 4
  • Print


Bang bang chicken salad
  • 1.6 kilogram whole chicken
  • 4 green onions
  • 2 fresh coriander roots, washed
  • 30 gram fresh ginger, sliced thinly
  • 12 black peppercorns
  • 1 tablespoon sea salt
  • 1 litre cold tap water
  • 150 gram green mung bean noodles
  • 1 1/2 tablespoon sesame oil
  • 1/4 cup tahini
  • 2 tablespoon dark soy sauce
  • 2 tablespoon hoisin sauce
  • 2 tablespoon honey
  • 1 teaspoon chilli oil
  • 1/4 cup (60ml) warm water
  • 1/2 cup small fresh coriander sprigs
  • 2 lebanese cucumbers, cut lengthways into long thin strips
  • 3 green onions, extra, cut lengthways into long thin strips
  • 2 tablespoon sesame seeds, toasted


Bang bang chicken salad
  • 1
    Rinse chicken inside and out. Place green onion, coriander roots, ginger, peppercorns, salt and the tap water in a large saucepan or stock pot; bring to the boil. Carefully add chicken, and more tap water, if necessary, so it is submerged; return to the boil. Cover pan with a tight-fitting lid, turn off the heat; stand chicken in poaching liquid for 2 hours (the remaining heat will finish the cooking process).
  • 2
    Remove chicken from pan; strain poaching liquid and reserve for another use. (Strained poaching liquid can be frozen for up to 1 month.)
  • 3
    Using your hands, pull legs and breast meat from chicken. Place on a work surface and gently pound each piece with a meat mallet or rolling pin several times to flatten slightly. Remove skin and discard; shred meat using two forks or your fingers, then transfer to a large bowl.
  • 4
    Place noodles in a heatproof bowl, cover with boiling water; stand 10 minutes. Drain well. Return noodles to bowl with 1 teaspoon of the sesame oil.
  • 5
    Stir tahini, sauces, honey, chilli oil, the warm water and remaining sesame oil in a small bowl until smooth.
  • 6
    Arrange noodles in a large serving bowl with shredded chicken, coriander, cucumber and extra green onion; scatter with sesame seeds. Serve drizzled with tahini sauce.


Traditionally the sauce for bang bang chicken is made with a Chinese sesame seed paste, this can be tricky to find. However, while not traditional, tahini (sesame seed paste) makes a good substitute.

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