Bang Bang Chicken

Step 1

Pour 4 cups of water into the pot and bring it to a boil over high heat, watching for rolling bubbles across the entire surface, about 5 minutes.

Step 2

Once the water boils, carefully place the 2 chicken breasts into the hot water, submerging them completely—they should be fully covered.

Step 3

Return the water to a boil, then immediately reduce the heat to low so the water barely simmers with just small bubbles rising slowly from the bottom.

Step 4

Cover the pot with the lid and let the chicken cook for 12 minutes, until the thickest part of the breast registers 165°F on an instant-read thermometer.

Step 5

Remove the chicken with tongs, place it on the cutting board, and let it cool for 5 minutes until comfortable enough to handle but still warm.

Step 6

In the small bowl, combine 0.33 cup mayonnaise, 2 tablespoons sriracha, 1 tablespoon sesame oil, 0.5 tablespoon rice vinegar, 0.5 tablespoon soy sauce, and 0.5 tablespoon honey.

Step 7

Whisk the sauce ingredients together in the bowl with the spoon until no streaks of mayo remain and the color is uniform—this takes about 30 seconds.

Step 8

Place the cooled chicken breast on the cutting board, then slice it lengthwise from the top of the breast to the bottom into strips about 0.5 inches wide, like slicing a loaf of bread.

Step 9

Arrange the chicken slices on the serving plate in a slightly overlapping line pattern, all pointing the same direction.

Step 10

Pour the sauce in a steady stream over the chicken slices so they are evenly coated, using about half the sauce per serving.

Step 11

Sprinkle 0.5 tablespoon sesame seeds over the sauce-covered chicken in a thin, even layer to cover the surface.

Step 12

Scatter 1 tablespoon sliced scallions over the top as a bright green garnish, concentrating them down the center of the chicken.