Bang Bang Turkey Recipe (2024)

I also replaced the Chinese black vinegar with 1 part balsamic, I part rice wine vinegar, and 3 parts wanter and I added some cayenne and some chili sambal as well. Definitely double the sauce!

Made it with rotisserie chicken on a hot night. I would double the sauce next time. The family loved it!

Made this with store-bought rotisserie chicken, (hot nights , no cooking) and substituted palm sugar for superfine, added garlic and ginger, really good.

Can't find the sauce ingredients? Try a good quality Peanut Sauce. I tried to buy Chinese Black Vinegar at the Asian Market today and they directed me to Worchestershire Sauce...

I replaced the Chinese black vinegar with 1 part balsamic, I part rice wine vinegar, and 3 parts wanter

This is delicious. I made it with chicken (Ina Garten's roasted chicken breasts), romaine lettuce and added basil leaves as well. It was bright, refreshing and not without some heat. I doubled the sauce recipe and used some to make a warm dinner - chicken with broccoli, and my boys loved that too. This is a keeper.

Delicious, even with many modifications based on what was in the house: cashew butter rather than peanut butter, no cilantro, the substitution for Chinese black vinegar in other comments, no sugar (does not need it) and Chinese chili-garlic sauce rather than chili-bean. Not that it's even quite the same recipe at that point, but just to let folks know it still works. We made the listed amount of sauce with 3 c. shredded turkey and it was plenty.

They sell Chinese black vinegar in the Asian food section of my grocery store, and any Asian food store has it. Balsamic is an OK substitute, but the real thing works best.

I solved the vegetarian/carnivore debate with this sauce. My husband ate leftover roast chicken with the sauce. I used tofu--marinated in the sauce before serving with the salad. The sauce provides a delicious,simple-to-make sauce for a quick but healthy lunch.

If you've had your fill of turkey sandwiches, this is a fantastic use for Thanksgiving leftovers. Based on comments that the Bang Bang Sauce needed some additional heat, I added two teaspoons of sambal oelek and was pleased with the result.

I added bean sprouts to the lettuce base for extra veg. A complete transformation of the dreaded leftover turkey!

My whole family, including picky children, loved this. Made 1.5 x the dressing, reserved some for individual servings. We think some crunch would be a nice addition, like wontons, perhaps? A crowd pleaser. I followed the recipe as written.

I did not have Chinese black vinegar, so I used regular Chinese rice vinegar and added a little water. My mint plant was having a bad day so I substituted a few leaves of basil. Otherwise, I followed it to the letter and it turned out light and delicious. I had some doubts at first because we smoke our turkey, but I used the breast, which acquires very little smoked taste. Totally enjoyable and a post-Thanksgiving staple from now on.

Made twice the amount of sauce (used a mixture of miso and chile crisp instead of the chili bean sauce, as I wasn’t sure what that was and we didn’t have any). it was a perfect counterpoint to the heavy flavors of Thanksgiving!!

This has become a post Thanksgiving tradition at our house. After a couple days of carbs and sweets this is crunchy, refreshing and delicious. Takes turkey in a whole new direction. I’m grateful to be close to an H Mart for the ingredients!

This is not only a favorite the day after Thanksgiving but a boon in hot weather. You can substitute miso + some hot sauce for the Chinese chili bean sauce, and it tastes great.

The Bang Bang recipe really requires the full slate of ingredients, such as Chinese Black Vinegar and Donin Jiang —all of which you can find at Asian markets near you, I should think. But with fresh herb on hand and some shredded chicken rather than turkey you can have a 12-month salad close at hand. It really is delicious if you have a spare cucumber on hand and the scallions and mint. One of my favorite meals any month of the year, not just at Thanksgiving.

Made this recipe without cilantro or mint. My family really enjoyed it and they're very fussy.

I’m not sure why (I added garlic and ginger, per comments) this didn’t turn out that well. I had to use balsamic vinegar — perhaps that’s why. It was slightly improved by microwaving for 30 sec. Fortunately I didn’t toss everything in the sauce so i can repurpose the leftovers for something else.

I loved this dish, but would recommend shredded Romaine, add cashews and maybe make a little more sauce.

VERY IMPORTANT -- missing an essential ingredient: roasted, ground, Sichuan peppercorns!!!

What could I use to substitute for the peanut butter?

Dressing from Thai Mkt is just as good and saves 20 min!!

This was a huge hit. I had a little trouble procuring all the sauce ingredients but in the end it was worth it. I added red peppers, carrots, mandarin oranges, and Chinese crunchy noodles, and also served it with a side of cooked chow mein noodles. Delicious, nice mix of hot and sweet, soft and crunchy, hot and cold. Will make it again.

Not a hit with my family, although I liked it. Peanut butter flavor was too strong, lacked subtlety.

Add chopped red bell pepper next time

Add avocado and chopped peanuts

Such a refreshing use of leftover turkey! I added some garlic and ginger as suggested by others, and will use bang bang sauce in many ways in the future. We also put the turkey, with sauce on it, and the vegetables and herbs, tossed with sauce, on tacos. Great.