Bang Bang Chicken with bean noodles

This is our version of the Bang Bang Chicken. Bang Bang Chicken is a dish of shredded chicken, julienned cucumber, and a spicy sauce. This tender poached chicken is accompanied by bean noodles and a savoury tahini sauce. The chicken takes some time to cook but it’s definitely worth it. Serves 4.


For the chicken

  • 1 whole chicken
  • 4 spring onions
  • 2 coriander roots
  • 30 g fresh ginger
  • salt
  • 12 black peppercorns
  • 1 l cold water


  • 1/4 cup tahini
  • 2 Tbsp dark soy sauce
  • 2 Tbsp hoisin sauce
  • 2 Tbsp honey
  • 1 Tbsp sesame oil
  • 1 tsp chilli oil
  • 1/4 cup warm water


  • 150 g bean noodles


  • 1/2 cup coriander sprigs
  • 2 Tsbp sesame seeds


  • Rinse chicken inside and out. 
  • Place spring onions, the coriander roots, ginger, peppercorns, salt and the cold water in a saucepan and bring it to the boil.
  • Add chicken and more water if necessary, so it’s submerged. Return to the boil. Cover the pan with a lid and turn off the heat. Stand chicken in poaching liquid for 2 hours.
  • For the sauce stir tahini, soy sauce, hoisin sauce, honey, chilli oil, the warm water and remaining sesame oil together in a small bowl until smooth.
  • After 2 hours, pull legs and breast meat from the chicken. Shred meat using two forks or your fingers and transfer to a large bowl. Stained poaching liquid can be frozen for up to 1 month. 
  • Cover bean noodles with boiling water and stand for 10 minutes. Drain well, then return noodles to bowl with 1 tsp of the sesame oil.
  • Arrange noodles with chicken and some coriander. Top with sesame seeds and drizzle with tahini sauce.